Blog

By: Klara Holst, New Roots, Inc.

GARLIC SCAPE AND KALE STIR-FRY

INGREDIENTS

• 1 bunch garlic scapes, chopped
• 2 cups curly kale, chopped
• 1 tablespoon olive oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon sesame oil
• Salt and pepper to taste

DIRECTIONS

1. Heat olive oil in a large pan or wok over medium heat.
2. Add garlic scapes and stir-fry for 2-3 minutes until slightly softened.
3. Add kale and continue stir-frying for another 3-4 minutes until kale is wilted.
4. In a small bowl, whisk together tamari or soy sauce, rice vinegar, maple
5. Pour the sauce over the stir-fry and toss to coat evenly.
6. Cook for an additional 1-2 minutes, then remove from heat. Serve hot.

BOK CHOY AND LETTUCE MIX SALAD

INGREDIENTS

• 2 heads bok choy, sliced
• 2 cups lettuce mix
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

DIRECTIONS

1. In a large bowl, combine bok choy, lettuce mix, sliced almonds, and dried cranberries.
2. In a separate small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving

CAULIFLOWER AND KOHLRABI CURRY

INGREDIENTS

• 2 cups cauliflower florets
• 1 small kohlrabi, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until softened.
2. Add the curry powder, ground cumin, and ground turmeric. Stir well to coat the onions and garlic with the spices.
3. Add the cauliflower florets, cubed kohlrabi, and coconut milk to the pot. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes until the vegetables are tender

COLLARD GREEN WRAPS AND CAULIFLOWER RICE

INGREDIENTS

• 8 large collard green leaves
• 2 cups cauliflower rice
• 1 cup broccolini, chopped
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup tahini
• 2 tablespoons lime juice
• 1 tablespoon tamari or soy sauce
• Salt and pepper to taste

DIRECTIONS

1. Blanch collard green leaves in boiling water for 1-2 minutes. Remove and set aside to cool.
2. In a large pan, sauté cauliflower rice and broccolini over medium heat until tender.
3. In a small bowl, whisk together tahini, lime juice, tamari or soy sauce, salt, and pepper to make the sauce.
4. Lay a collard green leaf flat and spoon some cauliflower rice mixture onto the center.
5. Top with shredded carrots, fresh cilantro, and drizzle with the sauce.
6. Roll the collard green leaf tightly, tucking in the sides as you go. Repeat with remaining leaves.
7. Slice the wraps in half and serve.