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Yahyah Flawless and Klara Holst, New Roots, Inc.

CRISPY BATTERED FRIED OKRA ON TOP OF WATERMELON SQUASH SALAD

INGREDIENTS

• 2 cups okra, washed dried and cut into 1 inch slices across
  • ½ cup of teff flour
  • ½ cup of chickpea flour
  • ¼ cup of hemp milk or aquafaba
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tsp achiote powder
  • 1 tsp ground sage
  • ⅛ tsp ground coriander 
  • 2 tbsp oregano
  • 2 tbsp dill weed
  • 1 tbsp smoked sea salt
  • 1 tsp ginger powder
  • 1 tsp smoked paprika
  • 2 tbsp Avocado oil
• 1 cup watermelon, rinds removed and diced
• 1 cup delicata squash, baked and diced
• 1 head of lettuce, washed and chopped
• ½ tomato, washed and diced
• ½ bull horn pepper, washed and diced
• ½ onion, peeled and diced
• ½ beet, washed and grated
• ½ carrot, washed and grated
• Creamy Eggplant sauce, recipe below
• ½ tsp sea salt
• ½ tsp cayenne pepper
• 1 potato, washed peeled diced and boiled until just tender

DIRECTIONS

1. Take teff and chickpea flour and seasonings and combine together in a bowl
2. Add cut okra and hemp milk or aquafaba and stir together in a separate bowl 
3. Combine okra mix with flour mix
4. Take a frying pan and add 1-2 tbsp oil and allow to get hot over medium high heat
5. Add breaded okra and cook until golden brown on each side and remove from heat and set aside
6. Take ingredients for the salad and combine together in a bowl and drizzle with creamy eggplant sauce
7. Top with breaded okra and enjoy!

DELICATA SQUASH AND WATERMELON ICE CREAM

INGREDIENTS

• 2-3 cups delicata squash, washed peeled and sliced in half with seeds removed
•  2 cups watermelon, rinds removed and diced and frozen
• ½ tsp fresh ginger root, grated
• ¼ cup beets, grated
• ½-1 avocado, sliced
• ¼ tsp ground fenugreek 
• ½-1 cup coconut cream or hemp milk, chilled
• 1 tablespoon date syrup or apple syrup, recipe on blog
• **optional** all spice, clove, ginger, nutmeg, toasted pumpkin kernels, salted date sauce (recipe on blog)
• Blender
• Air tight container

DIRECTIONS

1. Take prepped delicata squash and oil and place on a baking sheet and cook in the oven on 400ºF for 25-35 minutes. Remove once done and allow to cool.
2. Take all ingredients and add to the blender and blend until desired consistency.
3. Take and add ice cream mix to air tight container
4. Freeze 4-6 hours until firm
5. Top with toasted pumpkin kernels and salted date sauce when ready to serve and enjoy!

**Using frozen isn’t necessary but helps to set faster. Also if ice cream is too hard when you take it out, let it soften a bit then enjoy.

EGGPLANT VEGGIE ROLLS WITH SESAME GINGER SAUCE

INGREDIENTS

• Nori sheets
• ½ sweet bull horn pepper, thinly sliced or diced 
• ¼ slicing tomato, sliced with watery seeds removed then diced
• 1 head of lettuce, washed and chopped
• ¼ beet, grated
• ½ carrot, grated
• Eggplant potato cream
  • ½ tsp black sea salt
  • ¼ tsp cayenne pepper
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • ½ tsp ground sage
  • 2 tbsp vegan butter, recipe on blog
  • ½ tbsp of grapeseed oil
  • ⅓ cup of veggie broth
  • ½  tbsp of key lime juice
  • 1 tsp coconut aminos
  • 1 cup of vegan cream, recipe on blog
  • 2 tsp thyme
  • 1 tsp dill
  • ½ tsp ginger powder
  • ½ tsp achiote powder
  • 2 cups egg plant, peeled and finely chopped
• 1-2 cups skillet fried potatoes, recipe on blog
• Sesame ginger sauce, recipe on blog
• skillet or pot

DIRECTIONS

1. To make eggplant cream take oil and vegan butter to a skillet over medium high heat and allow to get hot then add eggplant and seasonings and allow to cook down until tender then add remaining ingredients and allow to cook down again until nice and creamy.
2.  To make veggie rolls, take a nori sheet and spread the eggplant cream over the nori sheet. Then spread lettuce evenly across eggplant cream.
3. Then arrange the diced tomatoes, grated beets, grated carrots, sliced bull horn pepper and skillet fried potatoes  parallel to the edges of the wrap. Slowly roll each nori sheet using the same method.
4. Cut into slices and dip or drizzle sesame ginger sauce on top and enjoy!