Veg Boxes
choose your fav
Warm Red Cabbage And Beet Salad With Chickpeas, Tamari And Lime
Lime-Pepper Beets
3 fist-sized beets
1 lime
2 teaspoons toasted sesame oil / sunflower oil
3/4 teaspoon sea salt
1/2 teaspoon whole coriander, freshly ground
1/2 teaspoon black pepper
Tamari-Maple Cabbage
1 smallish purple cabbage
3 teaspoons toasted sesame oil / sunflower oil
2 tablespoons tamari
1 teaspoon maple syrup
1/4 teaspoon red chilli flakes OR chipotle chilli flakes + plus more to taste
1/4 teaspoon sea salt
1/4 teaspoon black pepper, ground
Purple Haze Roasted Cabbage Beet Salad
1 can chickpeas (2 cups cooked)
1/4 cup macadamia nuts or seeds/nuts of choice
3 tablespoons creamy sunflower seed butter or peanut butter
reserved 1/2 lime
more salt + pepper, to taste
watercress or fresh torn basil, to garnish
Preheat the oven to 200C. Line one medium and one large baking sheet with parchment paper.
Peel the beets, then cut them into 1cm thick wedges (about 16 wedges per beet). Add the raw beet wedges to your medium-sized baking sheet, then toss with juice of 1/2 lime, 2 tsp toasted sesame oil, 3/4 tsp salt, 1/2 tsp ground coriander, 1/2 tsp ground pepper. Reserve the other 1/2 lime for composing the salad. Spread the beets out over the baking sheet in one layer.
Cut off the thick base of the cabbage at the bottom and discard. Remove any wilting outer cabbage leaves. Cut the cabbage into 1cm thick wedges (if they fall apart a bit that’s fine). Add the cabbage to the large baking sheet in one layer, taking care not to overlap the wedges at all. Drizzle evenly with 3 teaspoons oil, 2 tablespoons tamari and 1 tsp maple syrup. Evenly distribute the 1/4 tsp chilli flakes (plus more to taste), 1/4 tsp salt and 1/4 tsp ground pepper over the wedges.
Place the beets on the middle rack of the oven, and the cabbage on the bottom rack. Roast for 10 minutes, then rotate the pans from bottom to top and top to bottom. Roast 10 minutes more. The beets and cabbage will be fork-tender when done. Remove and let cool for 5 minutes before handling.
Spoon the roasted beets over top of the pan of roasted cabbage. Then add the chickpeas and macadamia nuts (or nut/seed of your choice). Squeeze juice of the reserved 1/2 of the lime over it all. Drizzle sunflower seed butter over top. Add watercress / basil leaves, to your liking as a tasty garnish. Taste and adjust salt + pepper, as you like. Serve right out of the pan!
from: www.willfrolicforfood.com
3 fist-sized beets
1 lime
2 teaspoons toasted sesame oil / sunflower oil
3/4 teaspoon sea salt
1/2 teaspoon whole coriander, freshly ground
1/2 teaspoon black pepper
Tamari-Maple Cabbage
1 smallish purple cabbage
3 teaspoons toasted sesame oil / sunflower oil
2 tablespoons tamari
1 teaspoon maple syrup
1/4 teaspoon red chilli flakes OR chipotle chilli flakes + plus more to taste
1/4 teaspoon sea salt
1/4 teaspoon black pepper, ground
Purple Haze Roasted Cabbage Beet Salad
1 can chickpeas (2 cups cooked)
1/4 cup macadamia nuts or seeds/nuts of choice
3 tablespoons creamy sunflower seed butter or peanut butter
reserved 1/2 lime
more salt + pepper, to taste
watercress or fresh torn basil, to garnish
Preheat the oven to 200C. Line one medium and one large baking sheet with parchment paper.
Peel the beets, then cut them into 1cm thick wedges (about 16 wedges per beet). Add the raw beet wedges to your medium-sized baking sheet, then toss with juice of 1/2 lime, 2 tsp toasted sesame oil, 3/4 tsp salt, 1/2 tsp ground coriander, 1/2 tsp ground pepper. Reserve the other 1/2 lime for composing the salad. Spread the beets out over the baking sheet in one layer.
Cut off the thick base of the cabbage at the bottom and discard. Remove any wilting outer cabbage leaves. Cut the cabbage into 1cm thick wedges (if they fall apart a bit that’s fine). Add the cabbage to the large baking sheet in one layer, taking care not to overlap the wedges at all. Drizzle evenly with 3 teaspoons oil, 2 tablespoons tamari and 1 tsp maple syrup. Evenly distribute the 1/4 tsp chilli flakes (plus more to taste), 1/4 tsp salt and 1/4 tsp ground pepper over the wedges.
Place the beets on the middle rack of the oven, and the cabbage on the bottom rack. Roast for 10 minutes, then rotate the pans from bottom to top and top to bottom. Roast 10 minutes more. The beets and cabbage will be fork-tender when done. Remove and let cool for 5 minutes before handling.
Spoon the roasted beets over top of the pan of roasted cabbage. Then add the chickpeas and macadamia nuts (or nut/seed of your choice). Squeeze juice of the reserved 1/2 of the lime over it all. Drizzle sunflower seed butter over top. Add watercress / basil leaves, to your liking as a tasty garnish. Taste and adjust salt + pepper, as you like. Serve right out of the pan!
from: www.willfrolicforfood.com