Shredded brussels sprouts + fall vegetable salad w/ garlicky orange tahini dressing. This is an easy one, completely by my own choice. Eating raw foods with regularity, while simultaneously trying to make it varied, is HARD. (Feels way awesome though, trust.) My brain is always in a future-thinking mode where food is concerned. I need to soak almonds because I’m almost out of almond milk! I wanted to make one that would be suitable to gathering ’round though, a little more baller-time.
I love a tangy and creamy tahini-based dressing. I ate this with a big helping of greens and half an avocado, you know, just for fun. Big hugs, Laura shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing with tahini dressing guidance from Taraserves: 4-6notes: You could easily mix up the veg here. To make quick work of the shreds. To finish: big handful flat leaf parsley, roughly chopped 1/3 cup raw pumpkin seeds In a large bowl, combine the sliced brussels sprouts, celery, beets, sweet potato shreds, sliced apple and red onion slivers.
You might also like… 20 Ways to Eat Fall Vegetables for Dinner Recipe Roundup. Cooking with Fall Vegetables Slideshow. Samosa-stuffed twice-baked potatoes. It’s been raining a lot lately. Usually this is something I like a lot this time of year. Summer rain brings me back to when I was a kid — when, during the warm months of June, July, and August, my sister and I pretty much lived in our backyard swimming pool.
When the rain would come, we would run around the pool area, grab all the towels that had been hung up to dry, and head indoors to wait it out, our suits and hair still wet, our pruned feet leaving little puddles of water all over the kitchen floor. At the front of the house, there was a big, heavy door with one of those fancy brass knockers, and that door opened into a foyer. That foyer was always a passageway — a way to get from one room to another — and so it was never a space where we spent any time. When the rain would come, I would lay on the floor of that foyer, often still in my bathing suit and towel, my elbows digging into the stiff brown carpet, the palms of my hands making a small pedestal for my chin.
For two. Method: Roasted celery root + apple cider redux » The First Mess // healthy vegan recipes for every season. I’m typically more into the salt-of-the-earth joys in life, but sometimes I like making something that feels really celebratory or just kind of…you know, cool. We have gorgeous, hardy celery root (celeriac) in the garden still. It’s thriving in the cool, damp temperatures. Digging one out is a dirty and slightly trying affair, but so worth it. I find it’s a really underrated vegetable. Lovely texture, beautiful clean flavour, creamy and light colour. Celery and apples are delicious together so I knew that celery root and apple cider would be pretty good buds too. I know that plating it in the way I’ve shown is suggesting a sort of meat-replacement thing.
Roasted celery root with apple cider reductionserves: 2notes: If you want to make this a side dish, look for a slightly larger celery root, dice it into cubes, roast it and toss it in the reduction before serving. Reduction: 2 cups apple cider 1 sprig of thyme 2 tbsp apple cider vinegar 1 tbsp natural sugar 2-3 black peppercorns.