Rinse Golden beets well,
peel away the rough parts of the skin and roast them in the oven at 425°F with a generous drizzle of olive oil For about 40 minutes or until fork tender.
Let them cool, then dice them. Throw them in a salad bowl with purple onion, fresh mint and Italian parsley. Sprinkle with toasted cumin seeds and kosher salt. Drizzle with olive oil and splash fresh lemon juice.
2 ½ cups unsalted mixed nuts2 Tbsp fresh rosemary, finely chopped½ tsp cayenne pepper½ tsp sumac2 tsp dark brown sugar1 tsp kosher salt1 Tbsp unsalted butter or vegan butter, melted Preheat oven to 350°F.Place the nuts on a baking sheet lined with parchment paper.Place the sheet in the oven and toast until the nuts are…
3 Tbsp extra virgin olive oil3 cloves garlic, finely chopped3 Tbsp tomato paste1 tsp kosher salt½ tsp pepper2 tsp paprika1 tsp ground coriander or cumin,optional1 15 oz can garbanzo beans, with liquid2 lb fresh spinach1/3 cup water1 lemon, juiced In a large deep pot, warm olive oil over medium heat. Add garlic, tomato paste, salt…
2 14oz cans of white beans, washed and drained4 tablespoons olive oil2 large onions, chopped10 cloves garlic8 Roma tomatoes2 teaspoons kosher salt1 teaspoon fresh ground black pepper2 teaspoons paprika1 teaspoon cumin6 cups vegetable broth or water1 ripe avocado, cubedHot sauce1 limeCrunchy tortilla strips Preheat oven to 400°F.Arrange onions, garlic and tomatoes on a baking sheet…
1/4 cup olive oil1 large onion, diced4 garlic cloves, chopped6 celery stalks, finely chopped 1 green bell pepper, diced1 yellow bell pepper, diced3 cups shredded green cabbage 3 medium zucchini, diced2 teaspoons salt1 teaspoon pepper2 14 ounce cans of fire roasted diced tomatoes1/2 cup white wine (can substitute with 2 tablespoons of wine vinegar)2 tablespoons tomato paste6…
