Recipe Share: Beets with Pecorino and Shishito Peppers
1 lb beets, scrubbed
4 Tbsp olive oil, divided, plus more for drizzling
4 sprigs thyme or Basil
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 red onion, thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)
2 cups quinoa, cooked
Preheat oven to 400 F. Toss beets with 2 Tbsp oil in a 13x9" baking dish and season with salt. Add thyme or basil and 1/4 cup water. Cover dish with foil and roast beets until fork tender, 60–75 minutes.
Remove beets from the oven and let cool slightly. Remove skins from beets by rubbing with paper towels (the skin should slide off easily). Cut beets into 1 inch cubes. Toss in a large bowl with vinegar and 2 Tbsp oil; season with salt.
Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool and coarsely chop the peppers.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
Place quinoa in serving bowls and top with beet mixture. Enjoy!
Picture and recipe adapted from: https://www.bonappetit.com/recipe/beets-with-pecorino-pecans-and-shishito-peppers
Zucchini Tatter Tots
3 large potatoes, peeled
2 zucchinis, shredded (about 2–3 cups)
1 1/2 tsp salt
Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but with still some give in the middle. Drain water and let potatoes cool until they are comfortable to handle but still warm.
Preheat oven to 425 F. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 tsp salt. Use your hands to mix everything together.
Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the potato mixture (use about 1 Tbsp per tater tot). Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned and crispy, about 30 minutes, flipping halfway though.
Picture and recipe adapted from: https://www.shelikesfood.com/4-ingredient-zucchini-tater-tots/
1/2 cup semolina
3 beets, peeled, grated, and excess water removed
3 carrots, grated
3 leaves of kale, chopped fine
1/2 onion, chopped
2 garlic cloves, crushed
Oil for sautéing and shallow frying
Salt and pepper
2 green chilies, chopped fine (optional but highly recommended)
6 burger buns and toppings such as tomatoes, lettuce, onions
Roast the semolina in a heavy-bottom pan over medium heat, until it turns light brown (but not burnt) and a nice aroma comes out. Transfer it to a plate and let it cool completely.
Boil one cup of water in another heavy bottom pan, then reduce the heat to low. Slowly add the semolina, stirring all throughout so as not to form any lumps, leaving 2 Tbsp of semolina aside. Leave mixture to simmer for a couple of minutes, then turn the heat off and allow it cool completely.
In a skillet, heat the oil and sautee onion, garlic and green chilies. Add the grated carrots and grated beets, and chopped kale, and let them all cook for just a few minutes. Remove from heat, and add the cooked semolina, salt and pepper. Mix well and allow it to cool.
Form the mixture into six burger shapes and sprinkle them all over with the semolina kept aside. This will prevent the burger from sticking to the pan while frying. Also, this will make the crust crunchy and tasty.
In a little hot oil, shallow fry the burgers for about 5-10 minutes on either side. Remove the pan from the heat and leave it untouched for some time which will help the burgers to hold the shape intact.
Remove burgers from heat. Put all of them on buns and add your desired toppings.
Picture and recipe adapted from: http://www.handfulofrecipes.com/beet-burger/
Black Bean Nachos
For the zesty black bean medley
1 Tbsp coconut oil
1/2 red onion, diced
4 cloves garlic, finely chopped
1 jalapeño pepper, chopped
1 tsp paprika
1/4 tsp cayenne pepper
1 can organic black beans
Juice from 1/2 lime
Salt and pepper to taste
Vegan sour cream (optional)
1/4 cup plain coconut yogurt
2 tsp fresh lime juice
Pinch of salt
Remaining ingredients and toppings:
1 bag tortilla chips (7 oz./200g bag)
1 1/2 cups shredded cheddar cheese
1 radish, thinly sliced
1 jalapeño pepper, thinly sliced
1 tomato, chopped
1 bell pepper, chopped and gutted
2 ears of corn, kernels sliced from the cob and kept raw for a sweet crunch!
Salt and pepper to taste
Make black bean medley: Warm coconut oil in a skillet over medium heat. Add red onion, garlic, jalapeño pepper, paprika and cayenne. Cook, stirring often, until onions are softened, approx. 8-10 mins. Add black beans and mix to combine until warm, approx. 3-5 minutes.
Prepare vegan sour cream: In a bowl combine coconut yogurt, lime juice and pinch salt. Mix and cover and keep chilled.
Preheat oven to 375 F. Line baking tray with parchment paper and add a thin layer of tortilla chips. Then add a layer of black bean medley followed by a layer of shredded cheese and any other toppings. Repeat layering until you've used all your ingredients. Bake for 5-8 minutes, or until cheese is melted and gooey.
Remove nachos from oven and top with salsa and drizzle with vegan sour cream.
Picture and recipe adapted from: https://www.twospoons.ca/fully-loaded-black-bean-nachos-vegan-gf/