You are currently viewing Recipes for June 28th – 30th, 2022

Recipes for June 28th – 30th, 2022

Yahyah Flawless and Keaira Carr , New Roots, Inc.




  • 1 cups veggie broth
  • 1 cup spring water
  • 1 cup quinoa
  • ½ cup chickpea scramble, recipe below
  • ¼ cup summer squash, diced
  • ¼ cup green onions, chopped
  • ¼ cup carrots, diced
  • 1½-2 cups of oyster mushrooms or mushrooms of choice, diced
  • 2-3 cups of kale, washed and removed from stem
  • 1 teaspoon fresh ginger, minced
  • 3 teaspoon basil
  • 3 teaspoon onion powder
  • 3 teaspoon sea salt
  • 3 teaspoon thyme
  • 3 teaspoon garlic powder
  • 3 teaspoon dill
  • 1 teaspoon red pepper flakes
  • 1-2 tablespoons grapeseed oil
  • 2 teaspoon sesame seed oil


  1. take a pot and add vegetable broth and water to medium heat. Allow to come to a boil and add quinoa and cook according to package instructions. Set aside once finished take mushrooms and season with 1½ teaspoon of each seasoning until combined and set aside.
  2. take a wok or skillet and add grapeseed oil to over medium heat. Once hot add carrots, green onion, summer squash, ginger and remaining seasonings to skillet and cook until tender.
  3. add quinoa, mushrooms and chickpea scramble to mix and stir to combine and allow to cook for 2-3 more minutes. prepare a plate with sauteed kale and add some of the chickpea scramble on top and enjoy!

INGREDIENTS (Alkaline chickpea scramble)


  • 1/4 cup chickpea flour 
  • ½ cup chickpeas, mashed  
  • ½ cup water 
  • ¼ teaspoon onion powder 
  • 1 teaspoon garlic powder 
  • ¼ teaspoon sea salt 
  • ¼ teaspoon oregano 
  • ½ teaspoon sea moss gel (optional) 
  • ¼ teaspoon cayenne pepper 
  • ¼ teaspoon sweet basil 
  • Grapeseed oil 
  • ¼ cup Roma tomatoes, diced 
  • ¼ cup green pepper, diced 
  • ½-1 cup mushrooms, chopped 
  • ¼ cup onion, diced 


  1. Whisk together flour, mashed chickpeas, water, and seasonings in a medium sized bowl. 
  2. Add about 1 tsp of oil in your skillet on medium heat. Add a spoonful of each vegetable and tomatoes to the skillet and lightly sauté for 2-3 minutes. 
  3. Pour the chickpea mixture into the skillet and let cook for 15-20 minute before flipping. 
  4. While it is cooking use your spatula or large spoon to scramble the mixture as it cooks through completely
  5.  Remove from heat and allow it to slightly cool and enjoy!


INGREDIENTS (cauliflower)


  • 2 heads of cauliflower, washed and cut into 1inch slices lengthwise
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/1 teaspoon cayenne powder
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ¼ cup of vegan butter
  • 2-3 cups broccoli, washed and trimmed
  • ½-1 cup carrots, washed peeled and diced
  • 2 cups of summer squash, washed peeled and diced

INGREDIENTS (Mushroom Sauce)

For the mushroom sauce you’ll need:

  • For the mushroom sauce you’ll need
  • 2 tablespoon vegan butter
  • ½ tablespoon avocado oil 
  • 10oz oyster mushrooms or mushrooms of choice, chopped or diced
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cloves of garlic, minced
  • ⅓ cup of vegetable broth
  • 1 tablespoon key lime juice
  • 1 cup vegan cream (To make vegan cream mix ¾ cup of vegan milk, recipe on blog, with ¼ cup of vegan butter, recipe also on blog, and blend with blender until thick and creamy)
  • 2 teaspoons thyme

DIRECTIONS (Steamed vegetables)

  1. To make steamed vegetables take a double boiler( if no double boiler then use a pot filled ½ way with water and a colander or strainer on top) and fill halfway with water of medium high heat and allow to come to a boil
  2. Take carrots, broccoli, summer squash and some sea salt and pinch of cayenne and mix together and add to double boiler and cover to allow to steam
  3. Remove from heat and serve once tender or to desired texture

DIRECTIONS (Mushroom sauce)

  1. To make mushroom sauce take a skillet and add vegan butter and oil over medium high heat
  2. Add mushrooms and cook until golden brown, about 4-5 minutes
  3. Add garlic , salt and cayenne and allow to cook 1-2 additional minutes
  4. Add vegetable broth and key lime juice and stir until slightly reduced then add vegan cream and stir and lower heat to simmer for 3-5 minutes or until thick.
  5. Add seasonings and remove from heat and serve over your favorite pasta or other dishes and enjoy!

DIRECTIONS (Cauliflower steaks)

  1. To make cauliflower steaks adjust the oven rack to lower third position and one in the middle.
  2. Preheat oven to 500ºF ( if you are unable to keep an eye on the cauliflower as needed you can change the temp to 400ºF and cook on each side 20-30minutes depending on your desired texture)
  3. Place cauliflower steaks on a lightly oiled baking sheet
  4. In a small bowl mix together salt, cayenne, garlic powder, onion powder, oregano, and thyme
  5. Drizzle vegan butter on both sides of each cauliflower steak and evenly sprinkle with the seasoning mixture on both sides
  6. Tightly cover the baking sheet with foil and bake 5-6 minutes
  7. Remove the foil and flip the cauliflower and roast until golden brown on both sides, about 8-9 more minutes
  8. Transfer to a serving plate once done and add steamed veggies to the side and top with mushroom sauce and enjoy!




  • 1-2 heads of broccoli, washed and chopped
  • 1 carrot, washed, peeled and shredded
  • 1 summer squash, washed, and julienne
  • 1 teaspoon minced garlic
  • 1 beet, washed and julienne
  • 1-3 tablespoons vegan butter
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1 teaspoon vegetable broth
  • 1 teaspoon coconut aminos
  • Mushroom sauce to top it off, recipe on blog


  1. To make salad whisk all ingredients together aside from vegetables in a bowl then add vegetables and toss.
  2. Top with creamy mushroom sauce and enjoy!

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