Blog

By: Klara Holst, New Roots, Inc.

ROASTED VEGETABLE SALAD WITH GARLIC SCAPE DRESSING

INGREDIENTS

• 1 cup lettuce mix
• 1 cup chopped bok choy
• 1 cup shredded red Russian kale
• 1 small kohlrabi, julienned
• 1 medium beet, roasted and sliced
• 4-5 red radishes, thinly sliced
• 2-3 garlic scapes, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the kohlrabi, beet, and radishes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for about 20-25 minutes or until tender.
3. In a blender, combine the chopped garlic scapes, remaining olive oil, lemon juice, salt, and pepper. Blend until smooth to make the dressing.
4. In a large salad bowl, combine the lettuce mix, bok choy, red Russian kale, roasted vegetables, and drizzle with the garlic scape dressing. Toss gently to coat everything evenly. Serve and enjoy!

LETTUCE WRAP TACOS WITH KOHLRABI SLAW

INGREDIENTS

• Lettuce heads (such as romaine or
• butter lettuce)
• 2 cups shredded kohlrabi
• 1 small beet, grated
• 1 garlic scape, finely chopped
• 2 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Sliced avocado, chopped
• tomatoes, and sliced radishes for
• toppings

DIRECTIONS

1. In a large bowl, combine the shredded kohlrabi, grated beet, chopped garlic scape, vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well to make the slaw.
2. Separate the lettuce leaves, wash them, and pat them dry.
3. Take a lettuce leaf and spoon some of the kohlrabi slaw onto it. Top with sliced avocado, chopped tomatoes, and sliced radishes.
4. Repeat with the remaining lettuce leaves and filling.
5. Serve the lettuce wrap tacos as a light and refreshing meal or appetizer.

RADISH AND LETTUCE SPRING ROLLS

INGREDIENTS

• 8 rice paper wrappers
• 1 cup lettuce leaves, torn into small pieces
• 1 cup radishes, julienned
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• Fresh mint leaves
• Fresh cilantro leaves
• Peanut dipping sauce or sweet chili sauce for
• serving

DIRECTIONS

1. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
2. Place the softened rice paper on a clean surface.
3. Arrange a few lettuce leaves, radish strips, carrot strips, cucumber strips, mint leaves, and cilantro leaves on the lower half of the rice paper.

LETTUCE MIX AND BOK CHOY STIR-FRY

INGREDIENTS

• 1 cup lettuce mix
• 2 cups bok choy, chopped
• 1 cup red radishes, sliced
• 2 garlic scapes, minced
• 2 tablespoons tamari sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon cornstarch (optional, for
• thickening)
• Cooked rice or noodles, for serving

DIRECTIONS

1. In a large pan or wok, heat sesame oil over medium heat. Add garlic scapes and sauté for a minute.
2. Add bok choy and red radishes, and stir-fry for 2-3 minutes until slightly wilted.
3. In a small bowl, whisk together tamari sauce and maple syrup. Pour the mixture over the vegetables and stir well.
4. If desired, mix cornstarch with a tablespoon of water to create a slurry.
5. Add it to the pan and stir until the sauce thickens.
6. Add the lettuce mix and stir-fry for another minute until it wilts slightly.
7. Serve the stir-fry over cooked rice or noodles. Enjoy!