Roasted Cauliflower and Shallots with Chard and Dukkah
The secret ingredient in this recipe, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Dillon likes to serve the roasted vegetables as a side dish, but in more generous portions it serves 4 as a main.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
Brussel sprouts and wheat berry slaw with smoked paprika dressing
Instead of using currants, you could try shredding a small sweet apple into the salad. Adding wheat berries to salads like this one gives them texture and makes them even more nutritious.
Recipe: Brussel sprouts and wheat berry slaw with smoked paprika dressing
Mashed potatoes and parsnips with crisp root vegetable strips
No need to toss those peels in the compost. Roast them with sage leaves and little oil, and you've got a crisp and ingenious topping. In the mash, the coconut spread brings out the parsnips' sweetness.
Recipe: Mashed potatoes and parsnips with crisp root vegetable strips
Vegan tip: Swap coconut spread and vegetable broth for butter and milk when you're mashing potatoes.
