Miso-Tahini Roasted Vegetables

This wonderful warming dish is one of my Winter favorites. It is loaded with antioxidants, probiotics, and healthy fats to keep you feeling balanced and energized. Roasting brings out the natural sweetness in the veggies, while the miso-tahini dressing adds a creamy, savory finish!

Ingredients:

1 small sweet potato, diced
1 cup Brussels sprouts, halved
1 cup cauliflower florets (or broccoli)
1 small red onion, sliced
1 cup carrots, sliced into half-moons (or zucchini, diced)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups mixed greens (baby kale, spinach, or arugula)

For the dressing:
1 ½ tablespoons tahini
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water (to thin)

Instructions:

Preheat oven to 400°F.

Toss the sweet potato, Brussels sprouts, cauliflower ( or broccoli), red onion, and carrots (or zucchini) with olive oil, sea salt, and black pepper.

Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.

Whisk together the tahini, miso, lemon juice, maple syrup, and warm water until smooth. Adjust consistency as needed.

Toss the warm roasted vegetables with the mixed greens and drizzle with the miso-tahini dressing. Serve immediately and enjoy!

Pro Tip: Make extra dressing to use on salads, grain bowls, or as a dip for raw veggies. It keeps well in the fridge for up to a week!

Hummus Collard Wraps

Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes and pickles. They are easy to make, travel well.

Hummus Collard Wraps [VEGAN, GF]

Serves 4

Ingredients

•    8 large collard green leaves

•    4 carrots, julienne

•    4 celery stocks, julienne

•    16 cherry tomatoes, diced

•    8 pickles, thinly sliced

Hummus

•    2 garlic cloves

•    2 cups chickpeas (19oz drained and rinsed)

•    1 lemon, juiced

•    ½ cup parsley, packed

•    ¼ cup tahini

•    2 Tbsp olive oil

•    1 Tbsp miso

•    ½ Tbsp cumin

•    ½ tsp cayenne pepper

•    ¼ tsp black pepper

•    Salt to taste

To Prepare

• Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

• To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.

• Gently fold the tomatoes and pickles into the hummus.

• To assemble the hummus collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 cups unsweetened nut milk

• 3 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 green onion, chopped

• 1 clove garlic, minced

• Pepper to taste

To Prepare

Blend everything until smooth. Heat slowly on low, Garnish with black sesame seeds and avocado.