Roasted Beets and Their Greens
1 bunch beets, with green tops attached
3 Tbsp lemon juice
3 Tbsp olive oil
1/4 tsp salt
Preheat oven to 400F. Trim greens from beets. If you have large and small beets, cut large beets in half, then wrap each beet tightly with foil and place on a large rimmed baking sheet.
Roast until tender, about 60 min. Remove foil packets from oven, leaving baking sheet in oven. Open packets and let beets cool, about 10 min.
Whisk lemon juice with oil and salt in a large bowl. When beets are cool enough to handle, slip off peel. Cut into thick wedges and toss with lemon dressing. Remove and discard stems, then coarsely chop beet greens.
Toss with beets and lemon dressing. Place beets and greens back on hot baking sheet. Roast until greens wilt, 5 more min.
Picture and recipe adapted from: https://www.chatelaine.com/recipe/vegetarian/roasted-beets-and-their-greens/
The Best Kale Chips
4 stalks kale, or about 4 cups leaves
1 Tbsp avocado oil, plus more for hands
1 1/2 Tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1/8 tsp cayenne
1/4 tsp pink salt, or to taste
Preheat oven to 300ºF. Grease a large baking sheet (or line with parchment paper) and set aside.
Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk. Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step. You can pat down with paper towel and let air dry on cooling rack until dry.
Place the dry kale leaves in a bowl and drizzle on about half tablespoon avocado oil. Mix the nutritional yeast and seasoning together in a small bowl. Sprinkle on about 1 tablespoon of seasoning mix and massage with the oil into the kale leaves using your finger tips. Add another half tablespoon and repeat this process with well oiled hands, massaging the nutritional yeast and seasonings into the kale leaves.
Transfer leaves to baking sheet, arranging in single layer. Sprinkle on the rest of the nutritional yeast and a few more dashes of salt if you wish.
Bake kale at 300ºF for 7-9 minutes, watching very closely. All ovens are different, so adjust baking time to desired texture of kale chips. Allow kale chips to cool on pan for 5 minutes before enjoying.
Recipe and image adapted from: https://www.fitmittenkitchen.com/seriously-the-best-kale-chips-vegan-paleo/
Sugar Snap Pea Salad
1/2 can or 1 cup white beans, such as cannellini, great northern, lima, or gigante beans
8 oz sugar snap peas
1 big handful fresh dill or chives, chopped
5 oz of your favorite lettuce mix (optional)
1/2 medium lemon, juice only
1 tsp Dijon mustard
1 Tbsp white wine vinegar
1 small clove garlic, grated or minced finely
2 Tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 tsp fine salt
To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.
Wash the lettuce and add to a large bowl. Drain and rinse the beans and add them to the bowl.
Wash and chop the sugar snap peas into bite sized pieces and add them to the bowl with the beans and lettuce.
Chop your herbs into small pieces and add to the beans and peas.
Pour over the vinaigrette and toss to combine. If you have time, leave it to sit for about 15 minutes before serving so the flavours can blend.
Recipe and image adapted from: https://avirtualvegan.com/sugar-snap-pea-salad/