16 large bok choy leaves from Simis Ranch- (about 12 oz.) 7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups) 1 cup shredded Beets from Casey and Marci Boyd 4 green onions, thinly sliced (1/2 cup) 1/4 cup plus 1 Tbs. …
Real Red Velvet Brownies
The natural sweetness and thick texture of beets keep these brownies tender. 2 large cooked beets or 1 14-oz. can beets, rinsed and drained 1/2 cup unsalted butter (1 stick), melted 1 cup sugar 1 tsp. vanilla extract 2 large eggs 1/2 cup …
Napa Cabbage Salad with Borscht Vinaigrette
Cool, creamy borscht made with horseradish and sour cream was the inspiration for the rosy pink dressing on this salad. For a faster version, try using the vacuum-packed cooked beets sold in the produce section of the supermarket. 3 medium raw …
Live Spring Rolls with Lemon-Ginger Dipping Sauce
For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own. 3/4 cup raw tahini 2 tbs. raw agave nectar 4 tsp. nama shoyu or soy sauce 1 tbs. lemon …
Early Fall Roasted Veggies
4-5 small potatoes, cut into 1″ cubes one medium sized onion, sliced (not too thinly) 3 carrots, cut into rounds 1 zucchini, cut into rounds 3 beets, cut into 1″ cubes cauliflower or eggplant (if you have them), chopped int0 1-1.5″ chunks 5 …