Recipes We Love
Over the last month, Roots for Life has been busy with several cooking demonstrations around the Washington, D.C. area. Below are some of our favorite recipes. Enjoy!
Creamy Curried Kale Salad
Recipe courtesy of www.joannasteven.com
1 large avocado, ripe
1/2 T lemon juice
1 T curry powder
1 bunch kale (about 4-6 ounces), de-ribbed and leaves coarsely chopped
1/4- 1/2 t salt
1 T olive oil
5 large cherry tomatoes, quartered
In a small food processor, blend the avocado, lemon juice and curry powder until smooth. Taste and adjust if needed.
In a large bowl, massage the kale with olive oil and salt until softer and darker in color.
Toss the kale with the avocado blend, and fold in the tomatoes.
Quick and Easy Vegetable Stew
Recipe courtesy of www.theflamingvegan.com
1 or 2 Large black beauty eggplant, skinned and cubed (If they are small, use 2.)
2 Large green chili peppers, chopped fine with seeds removed (If you don’t like really spicy food I suggest you use 1 chili pepper.)
4 Medium white or red onions, chopped
2 Large green bell peppers, chopped
2 Large red bell peppers, chopped
2 Large yellow bell peppers, chopped
2 Large zucchini, sliced
2 Yellow squash, sliced
15 Button mushroom, sliced
4 Large red tomatoes, chopped
2 Large green tomatoes, chopped
5 to 7 Tablespoons olive oil
5 Cloves of garlic, minced
1/8 Teaspoon cayenne pepper
¼ Teaspoon paprika
1 Teaspoon fresh ginger, graded
1 Bay leaf
Salt and pepper to taste
Heat 5 tablespoons of olive oil in a large stew pot.
Add onions, graded ginger, and garlic.
Sauté until onions are translucent.
Add the remaining ingredients to the pot.
Stir gently to coat all the vegetable with oil.
If your vegetables aren’t well coated with oil, add 2 more tablespoons of oil to the vegetables.
Cover the pot, reduce heat, and simmer for 15 minutes.
Check the bell peppers to see if they are cooked, but firm.
If the stew seems a little dry, add ½ to 1 cup of water.
Remove the bay leaf and clove before serving.
Sautéed Zucchini and Squash with Parmesan Cheese
Recipe courtesy of www.reallifedinner.com
2 medium zucchini, washed and thinly sliced (you want a total of 6-7 cups of squash between the zucchini and yellow squash)
2 medium yellow squash, washed and thinly sliced
2 tbsp butter
1 tbsp olive oil
2 cloves of garlic, crushed
⅓ cup Parmesan cheese, fresh or packaged
¼ of a lemon juiced (approx 1 tbsp fresh lemon juice)
Salt and Pepper to taste
Heat butter and oil in a large sauté pan.
Add zucchini, squash and garlic.
Generously salt and pepper everything.
Sauté, stirring regularly, until veggies are tender.
When veggies are tender, remove from heat and drizzle with fresh lemon juice, sprinkling with Parmesan cheese.
Stir until well combined, and serve while still warm and fresh.