The Beauty of the Beet: Vegan Recipes From Cooking ANEW Cookbook

by Team ATPB

vegan recipes with beets

The Beauty of the Beet: Vegan Recipes From Cooking ANEW Cookbook

By Miko Underwood and Ian Sims

 

It’s Day 54 of our quarantine and though at times it’s been challenging, we have also been encouraged by how it beckons us to slow down, restore, reimagine, and get creative — especially in the kitchen. Cooking together has been a vital part of our daily meditation. 

Ian and I have been collaborating since the beginning of our relationship. We started with the co-creation of our meditation events, ENO ONU. With meditation, we intend to make a safe space for creatives to express openly & share sustainable tools to help each other heal. For us it’s about operating from the heart – Ian, a musician and I, a designer – and infusing love into our creative projects. The practice of meditation not only anchors but also integrates our commitment to living more authentically & sustainably. 

Moving from my native Harlem into Ian’s Brooklyn abode allowed me to connect to foods that aren’t as accessible in my neighborhood. In New York City, each borough has its own flavor & flair. We get to explore colorful & culturally inspired dishes because of the diversity of spices that are readily available here. Whereas Harlem is infused with West African & Latin flavors, Brooklyn leans more towards the Caribbean, which allows me to connect to my heritage. 

As artists, we love discovery & experimentation. We see meal creation as a place to deepen our relationship with our bodies where food is the primary medicine. By paying attention to the language of the body (and the environment), identifying plants that fortify our natural healing processes, eliminating what causes dis-ease, and aiding what nurtures us — we become attuned to ourselves & nature. Food is a cornerstone of wellness. 

 

Cooking ANEW Cookbook: Plant-Based and Vegan Recipes

In our upcoming cookbook, Cooking ANEW, we wanted to appeal to both vegan & plant-based lifestyles. I’ve been a vegan for only 2 years now, but plant-based for nearly twenty. Ian is plant-based, leaning more toward veganism. Our recipes are designed for the individual who appreciates the medicinal value of plants and wants to explore new alternatives to popular meals. 

 

Vegan Recipes With Beets 

We have been craving beets as of late, and from a medicinal point of view, beets are incredibly supportive of the heart, the blood, and the respiratory system. The characteristics of the beet — its rich red color, vascular roots branching from the bulb, and even its treelike ringlets — reflect its purpose for our bodies. In this moment, the beet encourages us to get grounded, focused, and more connected with our breath. 

 

We are excited to share a few vegan recipes from our cookbook — all revolving around ‘The Beauty of the Beet!’ 

 

vegan recipes with beets

Jamaican Scramble w/ Roasted Beets Recipe

Ingredients and instructions for 2 servings:

1 can ackee fruit 

1/4 cup scallions (chopped) 

1/4 cup sweet peppers (chopped) 

1/4 cup Scotch Bonnet pepper (thinly chopped) 

1 tablespoon grapeseed oil 

A pinch of sea salt 

  • Preheat a large skillet on medium heat. Coat with grapeseed oil. 
  • Drain ackee fruit from the can. Rinse thoroughly, removing any brown spots. 
  • Toss scallions, sweet peppers & Scotch Bonnet pepper into the skillet and sauté. 
  • Add ackee to sautéed peppers and gently fold until you get a scrambled egg consistency. 
  • Add salt to taste and simmer on low heat for 20 min. 

Roasted Beets Recipe

Ingredients and instructions for 3-4 servings:

2 medium beets 

1 tablespoon grapeseed oil 

2 generous pinches sea salt 

1 pinch of fresh black pepper 

  • Preheat Oven to 400°F (204°C) 
  • Wash beets, trims stalk & root ends. 
  • Peel and cube beets. Place on a baking sheet, and toss with grapeseed oil, sea salt, and black pepper. 
  • Roast for 25 minutes, turning over once mid-cook. 
  • Remove from the oven to cool slightly before serving. 

 

Additional vegan sides include:

 

Sunrise Roasted Potatoes Recipe

Ingredients and instructions for 3-4 servings:

5 medium red potatoes 

2 tablespoons grapeseed oil 

1/4 teaspoon sea salt 

1/8 teaspoon turmeric 

1/8 teaspoon garlic powder 

1/8 teaspoon onion powder 

1/8 teaspoon curry powder 

1/8 teaspoon paprika 

1 pinch fresh black pepper 

1 pinch of cinnamon 

1 stalk fresh rosemary (de-stemmed) 

1 stalk fresh thyme (de-stemmed) 

3 stalks cilantro (for garnish) 

  • Pre-heated oven to 400°F (204°C). 
  • Wash potatoes well and dry thoroughly. 
  • Cube potatoes, place on a baking sheet, and drizzle with grapeseed oil. 
  • Sprinkle all spices & herbs (except cilantro) over potatoes, mixing thoroughly until evenly coated. 
  • Roast for 25 min, turning over potatoes once midway. 
  • While potatoes roast, coarsely chop cilantro. 
  • Remove potatoes when golden brown. Cool slightly and garnish with fresh cilantro. 

Crisp Cucumber Salad Recipe

Ingredients and instructions for 2-3 servings:

1 large cucumber 

2 teaspoons apple cider vinegar 

1 teaspoon extra virgin olive oil 

1/8 teaspoon sea salt 

1 pinch fresh black pepper 

  • Wash cucumber and cut ends. Slice away half the peel in strips. 
  • Cut cucumber in half lengthwise and again to quarter it. 
  • Cut into bite-sized wedges (roughly 1/8 inch thick). 
  • In a bowl, toss with apple cider vinegar, olive oil, sea salt, and fresh black pepper. 

 

vegan recipes with beets

Ruby Red Hummus Recipe

Ingredients and instructions for 3-4 servings:

1 large beet 

1 teaspoon grapeseed oil (for roasting) 

1/4 cup tahini 

2 tablespoons extra virgin olive oil (for blending) 

1 whole lemon (juiced) 

2 pinches sea salt 

8 corn tortillas 

1/2 fresh lime 

1-2 cups grapeseed oil (for deep frying) 

Instructions for hummus: 

  • Preheat oven to 375°F (190°C). 
  • Wash beets well, trims stalk and root ends. 
  • Dry thoroughly, glaze with grapeseed oil and wrap in aluminum foil. 
  • Roast for 1 hour until beets are tender to the center.
  • Remove beets to cool for 20 min. 
  • Peel & cut beets into large chunks. 
  • Combine chopped beets, tahini, olive oil, lemon juice, and sea salt in a food processor and blend until creamy. Hummus will fold in on itself naturally while blending when the right consistency is reached. Add additional olive oil to loosen mixture if necessary. 

Instructions for chips:

  • Heat grapeseed oil in a deep frying pan on high heat. Make sure oil is at least 1 inch deep in the pan. 
  • Cut each corn tortilla into six chip wedges, and carefully place into the oil. They should bubble immediately when the oil is the right temperature. Don’t overcrowd the pan. 
  • Turn the chips over regularly until they are a light golden brown. 
  • Remove chips from the fry onto a paper towel covered plate, making sure to let the excess oil drip back into the pan before plating. 
  • Squeeze fresh lime over chips while they are still hot and sprinkle sea salt to taste. 

 

vegan recipes with beets

Red Rosemary Penne & Swiss Chard Recipe

Ingredients and instructions for 4-6 servings:

2 8 oz boxes of 100% organic buckwheat penne pasta (Felicia Organic Penne Pasta) 

1 cup of sliced portobello mushrooms

2 stalks of fresh rosemary 

1/3 cup Ruby Red Hummus (see recipe above) 

3 tablespoons grapeseed oil 

1 tablespoon olive oil 

1/8 teaspoon garlic powder 

1/4 teaspoon sea salt 

1/4 teaspoon smoked alderwood salt (filling station) or smoked flavoring 

  • Fill a large pot halfway with water. Add 1 tablespoon of grapeseed oil and a pinch of sea salt, and bring to a boil. Cook buckwheat penne for 6-8 mins. Do not overcook; for best results pasta should be al dente. 
  • Drain pasta in a strainer and rinse with cold water. 
  • Coat a large skillet with grapeseed oil. Saute sliced portobello mushrooms on med-high heat for about 10 mins or until tender. Season with sea salt and fresh rosemary. 
  • Transfer seasoned portobello mushrooms from the skillet to a bowl nearby. In the same seasoned skillet toss al dente penne pasta. Add more grapeseed oil as needed. 
  • Add sea salt and garlic powder. Toss and lightly sauté pasta so it is well seasoned. 
  • Fold in hummus to penne on medium heat until evenly coated. Add seasoned portobello mushrooms. Add smoked alderwood salt and olive oil and stir. Let settle for 10 min on low heat. 
  • Remove from heat and serve. 

Swiss Chard 

Ingredients and instructions for 3-4 servings:

1 bunch swiss chard 

1 tablespoon grapeseed oil 

1/4 teaspoon crushed black seed 

1/8 teaspoon black Himalayan lava salt 

  • Wash and chop swiss chard, including stalks. 
  • In a skillet, saute stalks on medium heat. Add crushed black seed and cook for 10 min. 
  • Add swiss chard leaves and cook for another 5 min, or until color brightens. 
  • Remove from heat and toss with black Himalayan lava salt. 

 

vegan recipes with beets

Red Velvet Brownies – Vegan Recipe:

Ingredients and instructions for 8 servings:

3/4 cup organic all-purpose flour 

1 cup raw coconut palm sugar 

2-3 tablespoons white vinegar (depending upon your palette) 

2 tablespoons vanilla extract 

1 tablespoon almond extract 

1 cup cacao powder 

1 cup vegan butter 

3/4 cup agave 

1/4 teaspoon sea salt 

1 teaspoon baking powder

5 tablespoons Ruby Red Hummus (see our recipe above) 

4 tablespoons ground flax (flaxseed meal) 

1/2 cup water 

  • Preheat the oven to 350°F (177°C). Cover 8×8 baking pan with parchment paper or nonstick spray. 
  • In a small bowl, blend ground flax & water together to make flax eggs. Set aside and allow egg mixture to thicken. 
  • Melt vegan butter (Earth Balance brand is preferred)
  • In a large bowl, whisk together melted vegan butter, coconut sugar and agave. Add flax eggs, almond and vanilla extracts until evenly combined. 
  • Over the same large bowl, mix in cacao powder & salt. Mix until smooth consistency. 
  • Add in hummus & white vinegar. Evenly mix until color is consistent. 
  • Gradually add in baking powder and all-purpose flour, gently folding into wet ingredients. Stir until combined, do not over mix. 
  • Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. 
  • Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool. 
  • Remove from the oven and allow it to cool in the pan for 15 minutes. Then pull the brownies out using the parchment paper and cool for another 15-30 minutes before slicing and serving. 

**Fold in chocolate chips for fudgy gooey brownies.

**Add more flour for more cake consistency 

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Miko is an Artist, Eco-Designer and Reiki Practitioner of the Mikao Usui Lineage. She is the founder of Oak & Acorn – Only for the Rebelles, the first sustainable denim-based brand in Harlem, NY. 

Ian is a Musician, Yoga & Meditation Teacher, and Father. He produces and performs music under the moniker Run Child Run, having released his second album Peace Process last fall. See more updates on Instagram @_runchildrun


 

Together Miko & Ian facilitate guided meditations and wellness retreats through ENOONU, a collective that centers the artist as the healer. 

 

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