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(Macrobiotic) Scalloped Sweet Potatoes and Ramps
(Macrobiotic) Scalloped Sweet Potatoes and Ramps
This easy macrobiotic, vegan recipe for scalloped sweet potatoes and ramps is low fat, dairy-free, and delicious.
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375 degrees. Lightly oil a 1 ½ quart baking dish with half of the olive oil. Place a layer of sweet potatoes in the bottom of the dish, followed by some ramps. Sprinkle with sea salt and herbs. Repeat layers, ending with sweet potatoes. Pour broth over the sweet potatoes, sprinkle with sea salt, cover, and bake for 30 minutes. Uncover, drizzle with remaining olive oil, and bake, uncovered, for an additional 15-20 minutes, until sweet potatoes are lightly browned and tender.
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Roasted Asparagus, Avocado and Arugula Salad
Roasted Asparagus, Avocado and Arugula Salad
This theshiksa.com recipe is like spring on a plate. You can substitute spring greens, butterhead lettuce or chopped spinach, though the peppery flavor of the arugula mellows with the simple dressing.
INGREDIENTS:
DIRECTIONS:
Preheat oven to 450 degrees F. After you clean your asparagus, make sure to pat it totally dry before proceeding. Slice the tough stalk ends from your asparagus (1-2 inches at the bottom of each stalk).
Place the asparagus on a baking sheet. Drizzle the stalks with 1 tbsp. olive oil, then rub each stalk with your hands to evenly coat with oil. Sprinkle with salt and pepper—freshly ground black pepper is best. Place prepared asparagus into the oven and let it roast for 12-15 minutes till the toughest parts of the stalks are tender and the leafy tips are starting to get crispy.
While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve. When the asparagus has finished cooking, remove from the oven and allow to cool to room temperature. Cut each stalk into 4-5 pieces each. Discard any overly tough ends that did not get tender during roasting.
In a small bowl, whisk together orange juice, 1 tbsp. lemon juice, basil, honey and a pinch of salt. Vegans can sub agave for the honey in the dressing, or leave it out. As you whisk the mixture rapidly, very slowly drizzle in the remaining 2 tbsp. olive oil till emulsified with the juice mixture. Reserve dressing. Cut the avocado into small cubes. Sprinkle with the remaining ½ tbsp. lemon juice to keep it from turning brown.
In a large salad bowl, combine the arugula, roasted asparagus, toasted pine nuts, avocado and dressing. Toss gently till the ingredients are well mixed and the arugula is evenly moistened by the dressing. Season the salad with additional salt to taste, if desired. Serve.
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Spring Risotto of Asparagus, Peas and Ramps
Spring Risotto of Asparagus, Peas and Ramps
INGREDIENTS:
Fresh parmigiano reggiano to garnish
DIRECTIONS:
Heat the broth over low heat. Over medium heat in a separate pan, sauté the finely chopped onion in olive oil, until translucent. Add the garlic. Continue stirring for another minute. Add the rice, stirring until the grains become translucent. Add the white wine.
Once the wine is absorbed, add a cup of the warm broth, continually stirring. As the rice absorbs the broth, continue adding a cup of broth at a time, constantly stirring until the rice is al dente (approximately 30 minutes).
Incorporate the ¼ cup of Parmigiano reggiano, ramps, asparagus, peas, and salt and pepper to taste. Stir for 1 to 2 minutes until the green tops of the ramps are wilted, and the asparagus and the peas are cooked, yet still crisp.
Transfer to individual bowls or one large serving dish. Garnish with shavings of fresh Parmigiano reggiano. Serve immediately.
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