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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

1. Take all diced veggies and place on a baking sheet and drizzle with oil
2. In an oven preheated to 400ºF, roast veggies for 15-25 min, stirring once 
3. 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
4. Take all ingredients for the green tomatoes and mix well in a bowl
5. Take and dip green tomato slices into the dredge mix
6. 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
7. 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

1. In an oven preheated to 400ºF on a baking sheet oil acorn squash and sweet potatoes and cook for 20-35 min
2. 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 
3. 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. **