Eat more vegetables. Especially beets.
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Asian Cabbage Rolls
Asian cabbage rolls:
*makes 8 rolls
Filling:
-3x shredded carrot**
-1x zucchini**
-1 full white onion**
-3 cloves garlic
-1 T minced ginger
-1 teaspoon sesame oil
-1 cup rice
-2 T Tamari (or soy sauce)
-2 T hoisin sauce
-1 T sriracha
**from the CSA vegetable box
Sauce from https://elavegan.com/vegan-cabbage-rolls/#recipe
Directions:
Filling
1. Cook the rice according to package instructions
2. While rice is cooking, add the ginger, garlic and onion to a pan on medium high with any cooking oil. Sauté until fragrant, then add carrots and zucchini and cook for 5-8 minutes or until all the veggies are cooked through
3. Once rice and veggies are cooked, combine everything together with the Tamari, hoisin, sriracha and sesame oil
Cabbage leaves:
1. Boil the leaves in water until soft (3-6 minutes).
2. Remove from boiling water and submerge directly into cold water.
Assembly and cooking:
Put the filling in the centre of a leaf and wrap. Once wrapped place the rolls on a heated pan fry both sides until golden. Alternatively you can place the rolls in the air fryer for 6 minutes at 400.
When the wraps are cooked top with sauce, crushed peanuts, scallions and enjoy:)
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Summery Roasted Vegetables
Ingredients:
Salad
-1 bunch beets**
-5-7 carrots**
-2-3 red onions**
-Chopped beet greens**
-Lettuce mix**
-Cucumber**
**from CSA subscription box
Creamy Dill Dressing:
*Note: Feel free to use any combination of fresh herbs you have on hand. Parsley, mint, chives, and basil would all work really well in this dressing
½ cup Greek yogurt
¼ cup mayonnaise
1 clove of garlic
2 T apple cider vinegar
¼ cup fresh dill
Salt and pepper to taste (I like lots of pepper!)
Directions:
Wash and chop carrots, beets, and onion. Toss in olive oil, salt, and pepper and distribute evenly on a baking sheet.
Place in oven at 400 degrees F and roast for 30-40 minutes or until the vegetables are fully cooked through.
While the vegetables are cooking, prepare and chop beet greens and cucumber. Place in a bowl with some lettuce mix.
Make dressing by adding all the ingredients to a blender and blending until smooth. Taste along the way and adjust seasoning as needed.
Once the vegetables are done roasting, let them cool for 5-10 minutes then toss all the ingredients together in a large bowl with the dressing. Top with freshly cracked pepper and enjoy