Page 16 - Inspire Health September/October 2016
P. 16
recipe
Green Bean Buddha Bowl
with Tahini Drizzle
By Amie Valpone
Ingredients 3. Prepare the cauliflower florets on a separate
• 4 baked sweet potatoes rimmed baking sheet; drizzle with
• 1 head cauliflower, cut into small florets 1 tablespoon of the oil, salt and pepper.
• Sea salt and freshly ground black pepper 4. Roast the potatoes and cauliflower for
• 2 Tbsp. avocado oil, divided 30-40 minutes or until very tender.
• 1 cup fresh green beans, cut into 1 inch pieces Remove from the oven, then set aside to
• 1 cup red cabbage cool. Cut the sweet potatoes into ½ inch-1
• 1 head curly kale or 2 cups baby spinach inch chunks.
• 2 honey crisp apples, thinly sliced 5. Meanwhile, steam the green beans on the
• 2 Tbsp. warm tahini stove top.
• Juice of 1 large lemon 6. In a large bowl, massage the kale with the
• 1 tsp. freshly squeezed lemon zest remaining 1 tablespoon oil until the leaves
• 1 tsp. finely chopped fresh parsley are tender and dark green.
7. In a large bowl, combine the potatoes,
Directions cauliflower, green beans, cabbage, kale and
1. Preheat the oven to 400 degrees F. apples. Drizzle with the tahini and lemon
2. Pierce the potatoes with a fork to create juice. Garnish with the lemon zest and
small holes. Prepare the sweet potatoes on a parsley and season to taste with salt and
rimmed baking sheet and set aside. pepper. Serve.
“Cheesy”Caesar Dressing
You can make this creamy, delicious (and very authentic-tasting) Caesar dressing as is, or
add nutritional yeast for a cheesy twist.
INGREDIENTS DIRECTIONS Makes
• 1/3 cup soaked and drained Using a blender, about
combine the cashews, 1 cup
raw cashews
• 1–2 Tbsp. nutritional yeast (optional) 1 tablespoon of the
• 1 tsp. whole chia seeds (or 1 tsp.
nutritional yeast, chia, sea
ground chia if using handheld blender
or standard blender) salt, kelp granules, capers, garlic, black
• ½ scant tsp. sea salt
• ½ tsp. kelp granules* pepper, milk, lemon juice and maple
• ½ tsp. capers
• 1 medium clove garlic, chopped syrup and puree until very smooth. Add
• Freshly ground black pepper to taste
• 1/3–1/2 cup plain nondairy milk** more nutritional yeast for a cheesier
(use extra to thin as desired)
• 2 Tbsp. freshly squeezed lemon juice flavor if you like, and add extra salt/black
• 1½ tsp. pure maple syrup
pepper/garlic if desired. Serve tossed into
*Kelp: if you have trouble finding kelp, the
dressing is still delicous without it. romaine lettuce, along with seasoned
**Milk: unsweetened, unflavored almond milk
works well, but other plant milks can be used. polenta croutons.
Recipe from Plant-Powered
Families: Over 100 Kid-Tested,
Whole-Foods Vegan Recipes
by Dreena Burton
Green Bean Buddha Bowl
with Tahini Drizzle
By Amie Valpone
Ingredients 3. Prepare the cauliflower florets on a separate
• 4 baked sweet potatoes rimmed baking sheet; drizzle with
• 1 head cauliflower, cut into small florets 1 tablespoon of the oil, salt and pepper.
• Sea salt and freshly ground black pepper 4. Roast the potatoes and cauliflower for
• 2 Tbsp. avocado oil, divided 30-40 minutes or until very tender.
• 1 cup fresh green beans, cut into 1 inch pieces Remove from the oven, then set aside to
• 1 cup red cabbage cool. Cut the sweet potatoes into ½ inch-1
• 1 head curly kale or 2 cups baby spinach inch chunks.
• 2 honey crisp apples, thinly sliced 5. Meanwhile, steam the green beans on the
• 2 Tbsp. warm tahini stove top.
• Juice of 1 large lemon 6. In a large bowl, massage the kale with the
• 1 tsp. freshly squeezed lemon zest remaining 1 tablespoon oil until the leaves
• 1 tsp. finely chopped fresh parsley are tender and dark green.
7. In a large bowl, combine the potatoes,
Directions cauliflower, green beans, cabbage, kale and
1. Preheat the oven to 400 degrees F. apples. Drizzle with the tahini and lemon
2. Pierce the potatoes with a fork to create juice. Garnish with the lemon zest and
small holes. Prepare the sweet potatoes on a parsley and season to taste with salt and
rimmed baking sheet and set aside. pepper. Serve.
“Cheesy”Caesar Dressing
You can make this creamy, delicious (and very authentic-tasting) Caesar dressing as is, or
add nutritional yeast for a cheesy twist.
INGREDIENTS DIRECTIONS Makes
• 1/3 cup soaked and drained Using a blender, about
combine the cashews, 1 cup
raw cashews
• 1–2 Tbsp. nutritional yeast (optional) 1 tablespoon of the
• 1 tsp. whole chia seeds (or 1 tsp.
nutritional yeast, chia, sea
ground chia if using handheld blender
or standard blender) salt, kelp granules, capers, garlic, black
• ½ scant tsp. sea salt
• ½ tsp. kelp granules* pepper, milk, lemon juice and maple
• ½ tsp. capers
• 1 medium clove garlic, chopped syrup and puree until very smooth. Add
• Freshly ground black pepper to taste
• 1/3–1/2 cup plain nondairy milk** more nutritional yeast for a cheesier
(use extra to thin as desired)
• 2 Tbsp. freshly squeezed lemon juice flavor if you like, and add extra salt/black
• 1½ tsp. pure maple syrup
pepper/garlic if desired. Serve tossed into
*Kelp: if you have trouble finding kelp, the
dressing is still delicous without it. romaine lettuce, along with seasoned
**Milk: unsweetened, unflavored almond milk
works well, but other plant milks can be used. polenta croutons.
Recipe from Plant-Powered
Families: Over 100 Kid-Tested,
Whole-Foods Vegan Recipes
by Dreena Burton
