Yahyah Flawless and Klara Holst, New Roots, Inc.
ROASTED VEGGIE SALAD WITH FRIED GREEN TOMATOES
INGREDIENTS
- 1 Sweet potato, peeled and diced
- 1 Acorn squash, peeled seeds removed and diced
- 1 bunch Curly kale,, washed stems removed and chopped
- 2 Red skin potatoes, washed and diced
- 1 Radish, washed and diced
- 1 Green bell pepper,washed seeds removed and diced
- 1-Green tomato washed and cut into 1 inch slices
- For breading
- ¾ cups chickpea flour
- ½ cup quinoa flour
- 2 tsp teff flour
- 2 tsp onion powder
- 1 tsp basil
- 1 tsp oregano
- ½ tsp sea salt
- ½ tsp ginger powder
- ½ tsp annatto powder
- ½ tsp achiote powder
- ½ -1 tsp sesame seed oil
- ¼ tsp fresh key lime juice
- 1 tsp garlic powder
- 1 cup aquafaba
- ¼ cup hemp milk
- 1 head of Lettuce, washed and chopped
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tbsp dill weed
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp thyme
- 1 tsp cilantro
- 1 tsp basil
- 1 tsp annatto
- 1 tsp toasted sesame seed oil
- 1 tbsp grapeseed oil
DIRECTIONS
- Take all diced veggies and place on a baking sheet and drizzle with oil
- In an oven preheated to 400ºF, roast veggies for 15-25 min, stirring once
- In a large bowl add in lettuce and kale. Once veggies are done roasting add them to the salad with seasonings and toss to incorporate well
- Take all ingredients for the green tomatoes and mix well in a bowl
- Take and dip green tomato slices into the dredge mix
- In a skillet over medium high heat add oil until hot and then add slicing of green tomato and fry until golden brown on each side
- Place fried green tomatoes on top of salad and enjoy!
STUFFED ACORN SQUASH WITH FRIED GREEN TOMATOES
INGREDIENTS
- 1 acorn squash, washed cut in half with seeds removed
- 1 Sweet potato, peeled and diced
- 1 bunch Curly kale,, washed stems removed and chopped thin
- 2 Red skin potatoes, washed and diced and skillet fried, recipe on blog
- 1 Radish, washed and diced and soaked overnight in lime juice diluted with water and smoked sea salt
- 1 Green bell pepper,washed seeds removed and diced
- 1-Green tomato washed and cut into 1 inch slices, breaded and fried, recipe above
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tbsp dill weed
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp thyme
- 1 tsp cilantro
- 1 tsp basil
- 1 tsp ginger powder
- 1 tsp achiote pepper powder
- 1 tsp annatto
- 1 tsp toasted sesame seed oil
- grapeseed oil or oil of choice
- **adjust seasonings to desired taste**
DIRECTIONS
- In an oven preheated to 400ºF on a baking sheet oil acorn squash and sweet potatoes and cook for 20-35 min
- Once finished cooking scoop out a small portion of the acorn squash from the skin and add to a bowl with the kale, lettuce, radishes, toasted sesame seed oil, bell pepper, skillet fried potatoes, sweet potato and seasonings and toss together
- Spoon the mixture into the acorn squash skins and top with fried green tomato and enjoy!
SWEET POTATO SMOOTHIE
INGREDIENTS
- 1 cup unsweetened plant milk of choice
- 1 baked sweet potato, skin removed
- 2 pitted Medjool dates
- 1/2 teaspoon ground cinnamon
- 1 tablespoon of sunflower butter, (or peanut butter or almond butter)
- 1 1/2 frozen bananas, broken into chunks
DIRECTIONS
- Take all ingredients and add to the blender and blend until desired consistency and transfer to the cup of choice and enjoy!
**Using frozen isn’t necessary but helps for better smoothie. **