3 Plant-Based Winter Vegetable Recipes (Bonus Recipe: Spicy Tuna Toast)
December 21, 2017
Wen-Jay founded Local Roots NYC as a way to support local farms, improve local food sovereignty and community cohesion, and provide people in the city with a greater connection to the meals on their plates.
Buying from surrounding farmers helps to support the local economy, reduce food miles, revitalize local culture and community, and provide people with produce that is fresher, more nutritious, and much more flavorful.
Wen-Jay started her career in food justice. While working for a CSA program, she saw room for innovation. Taking a new spin on the CSA model, Wen-Jay founded Local Roots NYC as a way to better serve the Brooklyn, Manhattan, and Queens communities by bringing food directly to her customers.
Enjoy these four delicious recipes, created by Wen-Jay herself.
Hassleback Butternut Squash with Honey Mustard Vinaigrette
- 1 butternut squash
- 3 tablespoons Primal Kitchen® Honey Mustard Vinaigrette
- 1 tablespoon honey
- Salt and pepper (to taste)
- 1/8 cup sliced macadamia nuts (optional)
- Paprika (optional)
- Diced parsley (optional)
- Halve your butternut squash lengthwise. You can either peel the skin off, or keep it on. Scoop out the seeds and save them for later to roast.
- Place the squash on a roasting pan, and roast it for 20 minutes at 350 degrees to soften it.
- Remove the squash, and place both halves cut side down on a cutting board. Place one chopstick alongside the squash and the other on the other side of the squash so it looks like a ladder and the squash is in the middle of the ladder. Carefully cut thin slices into the top of the squash, allowing the chopsticks to guard you from cutting too far down. You want to cut far enough into the squash leaving about 1/4 inch uncut, but not too far down where it'll cut through the squash.
- Combine and mix together the honey and Primal Kitchen® Honey Mustard Vinaigrette in a bowl.
- Drizzle or brush the mixture onto the squash, doing your best to get it into the slits of the squash. Add salt and pepper to taste, and sprinkle a bit of paprika into the slits if you're looking for a subtle kick.
- Place the squash back in the oven and roast it for about 50 minutes or until tender.
- PRO TIP: With 15-20 minutes left to go in the baking, drizzle a bit more of the honey and Honey Mustard Vinaigrette mixture onto the squash, so that the oven's heat transforms it into a nice crisp on top.
- Remove the squash from the oven. Sprinkle on just a dash of salt, and top with a handful of hazelnuts, and a bit of chopped parsley (optional).
- Optional 2nd Dish: Add a mixture of maple syrup, cinnamon, cayenne, salt, and pepper to your butternut squash seeds. Place them flat on your roasting pan, and bake at 275 for about 15 min. Enjoy the seeds as a snack, or crush them, and use them as another topping on your hassleback butternut squash!
Sautéed Kale with Spicy Chipotle Mayo
- 1 large bunch of kale
- 2 tablespoons of Primal Kitchen® Chipotle Lime Mayo
- 4 tablespoons water
- 2 tablespoons of Primal Kitchen® Avocado Oil
- Salt and pepper (to taste)
- 1/8 cup hemp seeds
- Mushrooms (optional)
- Green apples (optional)
- Rinse the kale, and cut it into 1 inch pieces. Dice the kale stems into 1/2 inch bits.
- Heat the Primal Kitchen® Avocado Oil in a pan on medium heat.
- Add the kale leaves and stems, stirring the kale for a few minutes until it's soft but begins to develop a subtle crisp.
- Add together the Primal Kitchen® Chipotle Lime Mayo and water in a bowl, and slowly introduce the mixture to the kale. Add a little salt and pepper to taste, and stir.
- Once you've reached your desired "cook level" of kale, remove the kale from the pan and plate.
- Top with hemp seeds.
- Optional: Add in either diced green apples or sauteed mushrooms to your finished dish.
- PRO TIP: Any parts of the kale you didn't use can be saved to make a veggie broth with later.
Spicy Chipotle Mayo Tuna With Green Apples
- 2 tablespoons Primal Kitchen® Chipotle Lime Mayo
- 2 tablespoons water
- 1 fillet of tuna
- 1 green apple
- Sourdough bread (optional)
- 2 tablespoons sesame seeds
- Salt and Pepper (to taste)
- Rinse your tuna and pat dry.
- Mix together the water and Primal Kitchen® Chipotle Lime Mayo in a large bowl. Marinade your fish in the mixture for 30 min (keep the bowl in the fridge during the marinade process).
- Preheat oven to 450. Place the tuna on baking tray and sprinkle sesame seeds, salt, and pepper on top.
- Bake the tuna for 5 min per every 1/2 inch of thickness for a medium cook. You can opt to leave the fish in the oven for a few minutes longer if you prefer the meat well-done, but be wary of over cooking it-- tuna can easily dry out!
- Remove the tuna from the oven, and let cool.
- Thinly slice your apple.
- Place your tuna on a slice of hearty sourdough bread (or skip the bread if that's your thing). Slather on a layer of Primal Kitchen® Chipotle Lime Mayo, and then add 1-2 slices of crisp green apple.
Roasted Japanese Sweet Potatoes Marinated in Greek Dressing with Burnt Scallions
- Japanese sweet potatoes
- Primal Kitchen® Greek Dressing
- Primal Kitchen® Avocado Oil
- 1-2 stalks of scallions
- 1-2 sprigs of parsley, diced
- Preheat oven to 375 degrees. Slice the sweet potatoes into 1 inch slices. Marinate your sweet potatoes in greek dressing for 30 min in the fridge, and then lay them out on a roasting pan.
- Roast sweet potatoes for 20 min, or until tender.
- Heat Primal Kitchen® Avocado Oil on skillet til hot. Throw in stalks of scallions and cook at high temps until they're slightly burnt and crispy (approx 10 seconds on each side).
- Plate the sweet potatoes, and top them with scallions. Drizzle on a layer of Primal Kitchen® Greek Dressing, chopped parsley, and salt and pepper to taste.