A Vegan & Gluten-free Thanksgiving

Joyful Food To Share With Family & Friends

This year, I decided to mix up the traditional Thanksgiving menu and make a vegan feast. Tradition can be a heartening anchor from the present to the past, but it can also feel like a dead weight. As I understand it, the real idea behind thanksgiving is sharing gratitude and celebrating belonging–to family, community, or the fellowship of humanity–not spending most of a day (or more) making a heavy, rich meal that will be over in the blink of an eye.

Although I actually enjoy making the traditional foods, my extended family now flows into others, presenting an interwoven net of connection and sometimes obligation. As my sons reached adulthood, I made a clear decision that I did not ever want being with me to be an obligation for my family or friends. That sometimes means that on the actual day of certain events, I am cooking for just two, which requires some imaginative adaptation.

Changing Patterns

There is an art to changing up long standing patterns, and I find that new ways to celebrate can be best introduced as intriguing innovation, not some sorrowful second best. My mother, who is increasingly housebound, no longer enjoys the friendly chaos of large gatherings and does much better when there are just a few guests at our table. Thus, we now have a new tradition of celebrating Thanksgiving and other major family holidays with a light brunch, since that is the easiest time for at least some of us to gather.

Brunch is already a swing-time meal, leaning toward breakfast or dinner according to what best suits your guests. That makes it easy to introduce new or different foods that are not associated with the specific holiday, and easy to focus on simple enjoyment of good company. This year’s thanksgiving brunch will be a vegan feast that meets a wide range of dietary needs while still feeling festive.

Something Old, Something New

If you are planning a more traditional meal with vegans in attendance, it’s good to know that some favorites don’t need much help to be satisfying, despite replacing the usual dairy ingredients. Mashed potatoes with gravy are fortunately easy to reinvent for vegans, especially if you add some buttery-tasting avocado oil. Another helpful technique is to reserve some potato water (the cloudy stuff at the bottom of the pan) for the gravy, adding thickening starch as well as robust flavor. Recycle any extra mashed potatoes as potato cakes or shepherd’s pie topping.

Vegan Garlic Mashed Potatoes

10-12 ounces silken tofu
2 teaspoons chopped chives
4 pounds Yukon Gold potatoes
1/2 teaspoon sea salt
3-4 cloves garlic, chopped
2-3 tablespoons avocado oil
1/4 teaspoon freshly ground black pepper

In a food processor, puree tofu with chives, set aside. Thickly peel potatoes, reserving peels for broth (see below). Chop potatoes, cover with cold water, set aside. Bring a saucepan of water to a boil, add drained potatoes, garlic, and half the salt and cook until tender (12-15 minutes). Drain, reserving cooking liquid, and mash or put through a ricer (it gives a lighter texture). Thin to desired thickness with avocado oil and season to taste with salt and pepper. Serve with a dollop of tofu mixture and mushroom gravy (see below).

Great Gravy Starts With Fresh Broth

Ready-made broth often tastes flat, heavy, and stale. Happily, it’s a snap to make your own, since meal making usually results in at least a few cups of vegetable scraps that can be recycled into a sturdy, flavorful broth. Depending on the end use, combine scraps and/or chunks of onions, garlic, leeks, potatoes, carrots, celery, and/or fennel. Use the resulting broth in soups or stews or as the basis for a satisfyingly rich vegan gravy.

Fresh Vegetable Broth

2-8 cups vegetable scraps or more (see above)
1 teaspoon sea salt
2-3 tablespoons nutritional yeast

Put reserved potato peelings (see above) any scraps and skins from onions, leeks, garlic, mushrooms stems, and celery in a soup pot. Add salt and water to cover, bring to a simmer, cover pot and simmer for 30 minutes or more (to taste). Strain out vegetables and season broth to taste with nutritional yeast. Makes 2-8 cups.

Rich Vegan Gravy

To give plant-based gravy a fuller, richer flavor, use fresh broth (see above), buttery avocado oil, and umami-rich mushrooms, adding a little nutritional yeast to round it out. Use your favorite mushrooms, or a mixture of white buttons (highest in antioxidants) and tasty brown field mushrooms, or chanterelles or shaggy manes, or whatever you like best.

Vegan Leek & Mushroom Gravy

1/4 cup avocado oil
1 large brown or yellow onion, chopped
4 medium leeks, chopped (white and palest green parts only)
1/2 teaspoon sea salt
1 pound mushrooms, sliced
2-4 cups fresh vegetable broth or red wine
2-3 teaspoons nutritional yeast

In a wide, shallow pan, combine oil, onion, leeks and salt over medium high heat and cook until soft (10-15 minutes). Add mushrooms, cover pan, reduce heat to low and cook for 5 minutes to sweat mushrooms. Add broth or red wine and simmer until mushrooms are tender (20-30 minutes). Puree with an immersion blender to desired consistency and serve hot. Serves 4-8.

A Splendid Gluten-Free Vegan Lasagna

Tender brown rice noodles meet creamy tofu pesto, red sauce, and layers of fennel and winter greens in this luscious entree. Use your favorite jarred marinara sauce or make your own, and try any combination of greens you prefer. Brown rice noodles make any lasagna easy to put together, since they don’t need to be precooked. Our current favorite lasagna noodle is made by Tinkyada, but there are several good kinds available these days.

Vegan Lasagna With Winter Greens

1 box (10-12 ounces) brown rice lasagna noodles
6 cups marinara sauce or any favorite vegan kind

For the creamy layer:

10-12 ounces firm tofu, chopped
1 clove garlic, chopped
1 teaspoon freshly grated organic lemon zest
2 cups fresh basil, with stems
1/4 teaspoon sea salt

Combine in a food processor, puree to a smooth paste, set aside.

For the greens layer:

2 tablespoons avocado oil
1 large brown or yellow onion, chopped
3 cloves garlic, chopped
2 bulbs fennel, thinly sliced
1/2 teaspoon sea salt
1 big bunch kale, thinly sliced
1 pound young spinach

In a wide, shallow pan, combine oil, onions, garlic, fennel and salt over medium high heat and cook until barely soft (10-15 minutes). Add kale and spinach, reduce heat to medium low, cover pan and sweat until vegetables are lightly wilted (5-8 minutes). Stir well and let stand, covered, for 5 minutes.

Topping:

3 cups raw cashews
1/2 cup nutritional yeast

Combine in a food processor and grind to coarse crumbles (just a few seconds). Set aside.

To assemble:

Preheat oven to 350 degrees F. Pour 1-2 cups of sauce into a lasagna pan and spread to cover evenly. Add a layer of lasagna noodles and spread with tofu mixture. Add a layer of noodles and cover with 2 cups sauce. Layer on greens and top with noodles. Cover with remaining sauce, sprinkle with cashew crumbles and bake until bubbly (an hour or more). Serves 8-12.

A Truly Yummy Vegan, Gluten Free Pumpkin Pie

If pumpkin pie is important to a happy holiday, try this delectable version, which combines a crunchy nut-based crust with a silky, rich-tasting filling that’s bright with ginger and sweet with pomegranate molasses and maple syrup. For best texture, use boxed silken tofu (other kinds can be grainy).

Vegan Gluten Free Pumpkin Silk Pie

10-12 ounces silken tofu
1 teaspoon freshly grated ginger root
1 teaspoon each ground cinnamon, coriander and ginger
2 cups (15-ounce can) cooked pumpkin pulp
2 teaspoons pure vanilla extract
1/4 cup dark molasses
1/4 cup pomegranate molasses
1/8 teaspoon sea salt
2 tablespoons maple syrup
1 pre-baked nut crust (see below)

In a food processor, combine tofu, spices, and fresh ginger and puree until smooth. Pour into a bowl and stir in pumpkin and vanilla, adding molasses and salt to taste. Spoon into unbaked nut crust, top with maple syrup, and chill until ready to serve. Serves at least one.

Crunchy Gluten Free Crust

2 cups raw almonds, hazelnuts, or walnuts
2 tablespoons coconut oil
1 tablespoon dark molasses or maple syrup
few grains sea salt

In a food processor, grind nuts coarsely. Add remaining ingredients and process briefly to blend. Pat into a pie dish. For chilled filling, prebake at 350 degrees F until golden (20-25 minutes), cool before filling.

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Autumn Vegetable Frenzy

Being Beautifully Vegan

This time of year makes me yearn for simple, clean tasting food. Maybe it’s all the excess, the richness, the overindulgence that’s on the horizon? I don’t know, but my response it to streamline menus and make food that focuses on just a few plant-based flavors. It’s also an easy time to create vegan meals, with fall fruits and winter vegetables both peaking in perfection.

Of course the soup pot is on the stove, making a delectable blend that’s thick with plump leeks, lush Carole potatoes and fat carrots. Split pea soup is another favorite in fall, along with Tuscan white bean and kale soup, fragrant with garlic. So are the following newer recipes I’m experimenting with these days. Let me know what you think!

Squashy Vegan Splendor

This vegan entree tastes smoky and complex, thanks to the hit of miso. Nobody will know it’s there, but it offers the umami richness that vegetables usually lack. You can of course use any kind you want, but it’s really good with brown rice pasta.

Brown Rice Pasta With Winter Squash

1 tablespoon fruity olive oil
1 large yellow onion, chopped
3 large cloves garlic, chopped
1 large bulb fennel, chopped
1 teaspoon stemmed and chopped rosemary
1/2 teaspoon minced sage
1/4 teaspoon sea salt
2 tablespoons miso
1/2 teaspoon hot smoked paprika
2 cups diced winter squash (1/2 inch)
8 ounces dry brown rice rigatoni or penne pasta
1/4 cup hulled pumpkin seeds, toasted
1/4 cup parsley sprigs

Heat a large pot of salted water for the pasta. In a wide, shallow pan, cook oil with onion, garlic, fennel, rosemary, sage, and salt over medium high heat until fragrant (1-2 minutes). Mash in the miso and add the paprika and winter squash and 1/2 cup water. Bring to a simmer, reduce heat to low and simmer, covered, until squash is tender. Cook pasta according to package directions, drain and toss with sauce. Serve hot, garnished with pumpkin seeds and parsley. Serves four.

End Of Autumn Enchiladas

These hearty enchiladas freeze beautifully, so you can package extras up in smaller servings and tuck them away for a rainy night. Use whatever combination of vegetables you want, though I always include onions, garlic, and peppers. I love chewy yellow corn tortillas, even though they aren’t as easily wrapped, but here again, you can please yourself!

Vegan Green Chile Enchiladas

1 tablespoon safflower oil
1 large yellow onion, chopped
4 cloves garlic, chopped
2-3 ancho chiles (or your favorite), chopped
1/4 teaspoon sea salt
2 stalks celery, chopped
1 cup small sweet-spicy peppers (Peppadew), chopped
4 cups kale or chard, in thin ribbons
3-4 cups tomatillo salsa verde (green sauce)
12 (or more) 6-inch corn tortillas
1 cup cilantro, stemmed
1 cup cooked pinto or black beans
2-3 limes, cut in wedges

In a wide shallow pan, cook oil, half the onion, the garlic, the anchos,and the sea salt over medium high heat until fragrant (1-2 minutes). Add the celery and half the small sweet peppers and cook, stirring occasionally, until vegetables are softened (5-6 minutes). Add the kale, stir to coat, cover pan, reduce heat to low and cook until kale is slightly wilted (3-5 minutes). Pour 1 cup green salsa into a 9 x 13 baking dish, then pour the rest into a wide, shallow bowl. In a dry iron frying pan, warm tortillas over medium high heat, then dip in green sauce and stack on a plate. Fill each tortilla with about 1/4 cup vegetable mixture, adding some cilantro and beans. Roll each one up and place it folded side down in the baking dish. Cover with the green sauce left in the bowl and bake at 350 degrees F. until hot through (about 30 minutes). Serve with lime wedges. Serves 4-6.

Nutty Hummus

I’ve been playing with this basic idea for a couple of years now and it just keeps getting better. Make it with black beans and mild chiles, with mung beans and sesame seeds and ginger, with walnuts and creamy white beans…it’s all just delicious!

Almond Hummus

1/4 cup raw almonds
1/4 cup cooked chickpeas
1 teaspoon cumin seeds
1/2 lemon, juiced, rind grated
2 cloves garlic, coarsely chopped
1/4 teaspoon sea salt
1/4 cup flaked nutritional yeast
1/4 teaspoon smoked paprika
1/4 cup avocado oil
1/3 cup water

In a food processor or blender, grind nuts to coarse meal. Add chickpeas, cumin seeds, lemon rind, garlic and sea salt and process to a smooth paste. Add nutritional yeast and smoked paprika, process briefly, then slowly add oil and lemon juice while machine is running. Thin with water to desired consistency, adjust seasoning if needed and serve or refrigerate for up to 3 days. Makes about 1 cup.

Not Hummus, Not Pesto…

This cross between hummus and pesto can be made with almost any combination of nuts and/or seeds and beans, and also tastes great with cilantro or roasted peppers instead of basil. Humpesto is an awesome sandwich spread, great on crackers or roasted vegetables, and also lovely on hot rice….

Basil Humpesto

1/4 cup raw walnuts or hazelnuts
1/4 cup cooked white Italian cannellini beans
1/2 lemon, juiced, rind grated
1 large clove garlic, coarsely chopped
2 cups basil leaves, stemmed
1/4 teaspoon sea salt
1/4 cup flaked nutritional yeast
1/4 teaspoon freshly ground black pepper
1/4 cup fruity olive oil
1/3 cup water

In a food processor or blender, grind nuts to coarse meal. Add beans, lemon rind, garlic, basil and sea salt and process to a smooth paste. Add nutritional yeast and pepper, process briefly, then slowly add oil while machine is running, thinning with water to desired consistency. Adjust seasoning if desired and serve or refrigerate for up to 3 days. Makes about 1 cup.

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Whomping Beans In A Barrel

Saving–and Using–Soup Beans

One of my favorite autumn tasks is harvesting dry beans. This year, I fell a bit behind schedule, thanks to some unexpected events, but happily my beans were willing to wait. A few weeks ago, I pulled all the dry bean plants and hung them upside down in dry burlap sacks until I can thresh them out at my leisure. Before I learned the tricks of bean harvest, I found it a messy and tiring job, but now I think it’s a blast. For starters, you have to wait to harvest your soup beans until the pods are dry and evenly brown, but still intact. To be sure, I usually wait until a few pods just start to split open.

To save your beans for drying, uproot each whole plant and hang them upside down in a dry, cool, protected place (a garage is often just right). If you (like me) aren’t sure just when you’ll get back to them, put some light weight, dry sacks around them so if they split without your help, you won’t have beans all over the floor (guess how I know this).

Whack A Sack

When you’re ready to thresh your beans, stuff the dried plants into a sack if they aren’t already in one. Hang the sack from a rafter (a hook set in a beam will do just fine), then whack the sack with a broom handle or rake. If you lack space or that sounds too wild (it is, a bit), you can also thresh beans in a clean barrel. I found some awesome red barrels that were originally used for Greek olives, but really, any kind will do, from a 55-gallon drum to a big washtub.

For free form tub thumping, just grab dried bean plants by the roots, thump them vigorously against the sides of the barrel, and the beans will fly! No matter which way you work it, you’ll get a fair amount of broken pods and dried leaves along with your beans. To clean the beans, pour them into a bowl or shallow tray and use a hair dryer to blow away the chaff.

Smart Storage For Long Shelf Life

No matter how careful you are about cleaning dry beans, it’s very possible to get a few bugs in the mix. Before storing your beans, freeze them for a few hours (at least 4, overnight is better) to kill potential pests. After that, you can store clean dried beans in clear glass jars with tight lids (canning jars work well, as do recycled pickle jars) and store them in a cool, dark place. Even though they are lovely as can be, resist the impulse to use dried beans as a decorative element in your kitchen; exposure to light and moisture will shorten their shelf life.

You will be very pleased with the way home-dried beans cook up, as compared to store bought ones. Commercially dried beans are often   extremely dry and some of them end up with what’s called a “hard-to-cook” defect, thanks to a pectin imbalance. If you get beans like that, you can correct the problem by refrigerating the super-dry beans for a few weeks and they should cook up properly. I soak dry beans overnight in cold, salted water, rinse them well, then cook them in plain water.

Master McGee’s Slick Trick

I learned this sweet trick from master foodie Harold McGee, author of On Food And Cooking; the science and lore of the kitchen. It’s one of my favorite go-to resources when I can’t figure out why something kitchen related isn’t working the way I think it should. McGee’s written extensively about all kinds of foods, including beans, and he says that many factors can cause beans to turn out tough, hard, or mushy. His solution, which works great, is to do the brine thing described above, which not only results in creamy, unbroken beans but also reduces the oligosaccharides that cause beans’ famously antisocial flatulence.

I also like to cook un-brined beans in my slow cooker when I’m not home all day. This is brilliant because dry beans will absorb about half the water they are going to in a couple of hours, but need 10-12 hours to fully hydrate. Brined beans cook up faster, so don’t need the long, slow treatment. In fact, brined beans can cook up in as little as 10 minutes in a pressure cooker.

Salty And Savory

For bean brine, the rule of thumb is to use 2-3 tablespoons of salt to a gallon of soaking water. Stir in the salt until fully dissolved, then add the dry beans and let them sit overnight. The next day, turn them out in a colander, rinse them, then soak them briefly (2-3 minutes) in cold water, and rinse again. Since excess cooking liquid leaches out bean flavor, just put them in a pot with water to cover by about an inch. Bring to a low boil, reduce heat and simmer until tender. Depending on how dry the beans were, this could be anywhere from 30 minutes to an hour.

For a rich flavor boost, add 4-5 unpeeled cloves of garlic when cooking dried beans. When the beans are ready, squeeze out the boiled garlic, mash and stir into the pot. If your beans come out tough, don’t add salt or anything acid (tomatoes, citrus, or vinegar) until beans are already fully cooked and soft. And if beans make you gassy, keep on keeping on: those who eat beans regularly (once a week works fine) report a rapid reduction in “gassy” experiences as their bodies adjust to the extra fiber consumption.

Italian Bean Soup

This “classic” soup has a hundred variations, but this is my all-time favorite. Chopped Opal apples make a great garnish, as do crunchy garlic bred croutons.

Tuscan Bean Soup With Black Magic Kale

2 teaspoons virgin olive oil
1 teaspoon fennel seed
4 cloves garlic, chopped
1 organic lemon, juiced, rind grated
1 large onion, chopped
2 carrots, chopped
1/2 teaspoon sea salt
3 cups cooked canneli or any white beans
1 bunch Black Magic kale, stemmed and cut in ribbons
1/4 teaspoon freshly ground black pepper

In a soup pot, combine oil, fennel seed, half the garlic, the lemon rind, the onion, and the carrots, sprinkle with salt and cook over medium high heat until barely soft (8-10 minutes). Add beans and water to barely cover, bring to a simmer and cook over medium heat for 20 minutes. With an immersion blender, puree with remaining garlic, add kale and pepper, cover pan and cook until barely wilted (2-3 minutes). Stir in lemon juice to taste and serve hot. Serves 4-6.

Cranberry Bean Garlic Soup

Fresh orange juice adds citrusy snap to this pretty soup, combining pink beans, pink garlic, and tarragon. If you don’t have Cranberry beans, any kind will do, and each type will taste a little different, so experiment freely.

Cranberry Bean Garlic Soup

1 tablespoon virgin olive oil
4 cloves pink Italian garlic, chopped
1 organic orange, juiced, zest grated
1 red onion, chopped
1/2 teaspoon sea salt
2 stalks celery, finely chopped
2 cups cooked cranberry beans
1 quart vegetable or chicken broth
1 teaspoon fresh or 1/2 tsp dried tarragon, minced
1/4 teaspoon smoked paprika

In a soup pot, combine oil, garlic, orange rind, onion and salt and cook over medium heat for 5 minutes. Add celery and beans and cook for 5 minutes. Add broth just to cover, stir in tarragon and orange juice, bring to a simmer and serve, garnished with smoked paprika. Serves 4-6.

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Of Bulbs And Microgreens

Indoor Gardening, Edible And Ornamental

I love fall, and winter comes a close second most of the time, especially when I can still get out and putter around in the garden. When the beds get saturated and it’s unwise (and unkind) to trample the fragile soil, it’s fun to be able to garden-putter indoors instead. I love to grow indoor bulbs, from amaryllis and narcissus to crocus and snowdrops. Those that need warmth stay indoors, while those that need cooling (species tulips, crocus, tiny species narcissus) are potted up and tucked outside to chill.

This year, I’m growing some of my amaryllis in wide, sloping-sided glass bowls from Ikea. Planted in a mix of potting soil and coconut coir, the bulbs stand tall even when they get top-heavy with bloom. Amaryllis bulbs like their tops to be above ground, so I top them with an airy layer of dried sphagnum moss. When gifting time arrives, I stick in a few sprigs of cedar and fir, add a fat ribbon, and the result is pretty swell.

Microgreens Boast Bold Flavors and Big Nutrients

I aim to have something fresh at every meal, whether fruit or vegetables, but winter always makes me crave super-fresh foods. Though there’s nothing fresher than veggie sprouts, even carefully homegrown sprouts can harbor baddie bacteria like salmonella and E. coli. Fortunately, microgreens easily replace sprouts on the menu, combining truly remarkable nutritional benefits with their full-flavored crunch. Indeed, some microgreens, including red cabbage, cilantro, and radishes, boast between 4 and 40 times more nutrients than when full grown.

What’s the difference? Sprouts are simply that; seeds germinated in water, often in the dark, eaten roots and all. Microgreens are grown in soil and sunlight, so they have far more flavor, color, and nutrients than infant sprouts. Like any seedlings, microgreens need good air circulation as well, which also helps reduce potential pathogens. Good ones to start with are cilantro, dill, broccoli, kale, any Asian greens, radish, mustard, basil and fennel. Chives, leeks, onions, shallots and garlic all make intensely flavorful microgreens to harvest when 3-4 inches tall.

Microgreens Anywhere

Growing microgreens at home is pretty much like growing any garden crop from seed, with a few change-ups. As usual, microgreens are raised in planting soil placed in shallow containers or flats, under grow lights. Seed is spaced to allow growing room for the younglings, which are typically harvested after the first set of true leaves appear. This may take a couple of weeks, though timing differs with each seed type. To harvest, snip baby plants off just above the soil, rinse, gently spin dry and enjoy in sandwiches, salads, and smoothies or as a garnish.

When starting seeds of any kind, cleanliness is important, both for plant and human health. Instead of using old garden flats, I’ve been using well-washed re-purposed clear plastic salad boxes, though you can also use those flimsy aluminum pie tins from fruit or pot pies. As always, poke a generous number of drainage holes along the bottom and sides of your growing containers to allow air to reach plant roots. Similarly, use organic (untreated) seeds and a reputable brand of organically certified seed starting potting soil. You’ll also need a sunny windowsill or simple fluorescent grow lights and a small oscillating fan to boost air circulation.

Give Them Light And Air

To get started, fill containers with an inch of seed starting soil, tamped down gently to make an even seed bed. Scatter seeds an inch or more apart, using a different container for each seed type. Barely cover seed with soil, covering with a humidity dome (I use the salad box tops, with a few holes poked in) or damp cheesecloth (really old tee shirts work beautifully) until seeds germinate, spraying with water daily. When sprouts appear, remove the covering and continue gentle daily watering until the first set of true leaves mark your babies as harvest ready.

You can find a lot of specialty microgreen blends online, all of which are designed to mature at the same time, but by keeping notes about germination rates, you can make your own mixtures. Most mixes combine herbs and vegetables, along with a few fast-growing grains like buckwheat and popcorn. Lettuces are typically too fragile for microgreen blends, though some winter-hardy types can be used. Boost the colors and textures in your micro mixture with vivid varieties like Easter Egg radishes, Rainbow carrots, and Bright Lights chard.

Microgreens In The Kitchen

The obvious place to use these little critters is in salads; toss chopped apples, shredded kale and napa cabbage, and slivered green onions with radish and cilantro microgreens for a very spunky salad. You can also stuff wraps or pita bread halves with chunks of smoked salmon, fresh goat cheese, spicy salad peppers, and crunchy microgreens, or garnish tomato soup with a handful of parsley and chive microgreens….

Bright with color and lively with fresh flavors, this crunchy, textured salad is a midwinter delight. Vary it by using different microgreen combinations, such as basil and celery or dill and golden beet.

Winter Crunch Salad

4 cups thinly sliced Romaine lettuce
2 cups thinly sliced Tuscan Black kale
1 cup coarsely grated red cabbage
1 coarsely grated sweet carrot
4 green onions, thinly sliced on the diagonal
20 snowpeas, thinly sliced on the diagonal
1/3 cup Winter Lime dressing (see below)
1 cup microgreens
1/4 cup fresh pomegranate seeds

Combine first six ingredients in a serving bowl and toss with dressing. Top with microgreens and pomegranate seeds and serve immediately. Serves 4-6.

Winter Lime Dressing

2-3 teaspoon freshly squeezed lime juice
3 tablespoons avocado oil or olive oil
2 tablespoons minced fresh mint
1 teaspoon maple syrup
1/4 teaspoon sea salt

Combine all ingredients (adding lemon juice to taste, starting with 2 teaspoons) and shake well to emulsify. Makes about 1/3 cup. Use fresh or refrigerate in a tightly sealed glass container for up to 3 days.

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