Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Perfect Picnic Pasta Salad

Ingredients
1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)
1 cup bell pepper, diced (1 medium)
1 cup cucumber, sliced into half or quarter moons

1 cup broccoli, cut into small florets
1 cup cherry tomatoes, halved

1 cup black olives, sliced

1/3 cup red onion, diced

1/3 cup fresh herbs (basil and/or parsley) (optional)

1 cup cubed vegan mozzarella or tofu (optional)

Dressing
1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

2 teaspoon dijon mustard

1 tablespoon maple syrup (or other sweetener) (optional)

1 garlic clove, minced very small

1 teaspoon herbs de Provence (or italian seasoning, or oregano)

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.

While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended. 

Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed. 

Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.

Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

https://www.loveandlemons.com/pasta-salad/

Quarantine Quinoa Chili

Ingredients
1 onion, sweet or yellow, diced
3 cloves of garlic, minced
2 poblano peppers, diced
2 bell peppers, diced (any color)
1 can great northern beans (15 oz) (see note 2)
1 can navy beans (15 oz) (see note 2)
1 can pinto beans (15 oz) (see note 2)
1 can diced green chilies (optional)
6 cups vegetable broth
1/3 cup dry quinoa (or up to 1 cup) (see note 1)
1 1/4 cup salsa verde (optional)
3/4 cup frozen corn (optional) (see note 3)

Directions
Heat a large saucepan or soup pot over medium heat. Add some oil or non-stick spray. Once the pan is hot, add the diced onions. Saute for about 5 minutes, until the onions become slightly translucent. Stir in the minced garlic. Saute for another 5 minutes, until the onions and garlic become fragrant and slightly browned. Add the diced peppers to the pot. Stir everything together. Sautee for 5 minutes, until peppers start to soften.

Add the rest of the ingredients to the pot. Stir until everything is nicely combined. Cover the pot and simmer over low for about 15 minutes, until the quinoa is cooked through. Turn off the heat, and allow to sit, covered, for another 5-10 minutes. This will let the quinoa soak up some more broth and get fluffy.

Notes
Note 1: I usually make this with 1 cup of quinoa, for more of a thick stew, but you can make it with less if you prefer a thinner soup.

Note 2: The beans listed here are just a recommendation. I've also used light red kidney beans, cannellini beans, or black-eyed peas.

Note 3: The corn is optional, though the photo shown here is with corn. I usually don't add it.

Adapted from
http://recipes88.com/p/quinoa-chili-verde-noming-thru-life

Beyond Jambalaya

Ingredients
1 package plant-based "Beyond Sausages" (14oz)
1 yellow onion, chopped
1 bell pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 cup white rice (dry)
4 teaspoons Cajun seasoning (see below for recipe)
2 cups vegetable broth
salt and pepper, to taste

Cajun Seasoning
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder

Directions
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.

Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.

Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.

After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!

Sofritas Burrito Bowl

Ingredients
21 oz extra-firm tofu (1-1/2 normal-sized blocks of tofu)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin powder

SAUCE
Blend these
1 or 2 medium poblano peppers
1/4 cup chipotle peppers in adobo sauce with additional adobo sauce
1/2 cup low-sodium vegetable broth, divided
1/2 yellow onion, diced
3 cloves minced garlic
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon cider vinegar

Stir in
1 teaspoon nutritional yeast (optional)
1/4 teaspoon salt (or more to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon ground black pepper
1 teaspoon dried oregano

Directions
Prep the tofu
Preheat your oven to 400F.

Drain and press the tofu for several minutes.

Slice the tofu into about 1/2 inch thick slices. Place on parchment paper covered baking sheet. Drizzle with olive oil, and sprinkle a bit of garlic and cumin on top. Place in oven and bake. You'll need to flip the tofu once or twice. It should take about 15 - 25 minutes per side, depending on the size of the slices.

Once the tofu is a browned and crispy at the edges, remove from oven to cool.

Make the sauce
The poblano peppers need to be roasted until blackened on the outside. The easiest way to do this is broil them in the oven, on a baking sheet, for about 15 minutes, turning occasionally. Once they're nice and charred and the skin is starting to split, take them out of the oven. Use a fork or tongs to peel the skin off. Cut them open and remove the seeds. Chop or dice into small-ish chunks (they're going into the blender, so it doesn't matter too much).

Blend together the poblano peppers, peppers in adobo, 1/4 cup of the vegetable broth, diced onion, garlic, tomato paste, soy sauce, and vinegar.

Stir into the sauce: the nutritional yeast, salt, cumin, coriander, pepper, and oregano.

Heat a large saucepan over medium-high heat. Add the sauce mixture to the pan. Simmer for about 10 minutes, to allow the onion and garlic to cook down. Add the remaining 1/4 cup vegetable broth.

Finally, turn the heat down to medium, and crumble or dice the tofu, and add it to the pot with the sauce. Simmer everything together for 5 - 10 minutes. Then your sofritas is ready to eat.

Prepare other burrito bowl additions, such as:

• Rice
• Beans
• Salsa
• Corn salsa
• Diced onions
• Chopped lettuce
• Tortilla chips

Combine everything in layers, and enjoy! Also makes a great meal-prep option for to-go lunches.

Makes
This recipe makes enough softritas for about 3 burrito bowls.

Adapted from
https://yupitsvegan.com/copycat-chipotle-sofritas/

Yellow Lentil Daal

Ingredients
2 tablespoons olive oil
3 teaspoons whole cumin seeds
2 teaspoons crushed red pepper flakes
1 medium onion, diced (about 1 1/2 cups)
2 teaspoons minced garlic
1 teaspoon salt
1 1/2 cups yellow lentils
2 cups vegetable broth
1 teaspoon ground turmeric

Directions
Prep the dry lentils ahead of time. First rinse and sort through to make sure there isn't any debris in them. Then soak in a bowl of cold water for 4 to 8 hours. If soaking for more than 8, place in the refrigerator. Don't soak for any longer than 24 hours. When you're ready to cook, drain the lentils.

Heat oil in saucepan over medium-high heat. Stir in cumin seeds and red pepper flakes, and saute 1 minute. Add onion, garlic, and salt, and saute for a few more minutes, until the onions start to become clear.

Add pre-soaked and drained lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer for 25-45 minutes, or until liquid is absorbed. Test the lentils to make sure they're done and not still crunchy.

Serve over rice or other grain.

Adapted from
https://www.vegetariantimes.com/recipes/yellow-lentil-dal

Makes
about 3 large servings

Picnic Pasta Salad

Ingredients
Salad
16 oz tri-colored spiral pasta
1 red bell pepper, diced
1 cucumber, diced
1 head of broccoli, chopped
1/4 cup red onion, diced
2 cups cherry tomatoes, sliced
2 oz black olives, sliced

OPTIONAL: diced vegan cheese

Dressing
1/2 cup olive oil
3/4 cup red wine vinegar
1 teaspoon oregano
1 teaspoon dry basil
1 teaspoon garlic powder
Salt and pepper

Directions
Cook the pasta per the instructions on the box.

While the pasta is cooking, wash and dice all the veggies.

Make the dressing by stirring together all dressing ingredients.

When the pasta is done, drain and let sit for a bit to cool (you don't want to steam the veggies in the hot pasta). Once pasta is cooled, stir together all ingredients. Recommended to refrigerate for a hour or two before serving to let the dressing get absorbed.

Wedding Salad

Grapefruit, Roasted Beet, and Quinoa Salad
Ingredients
Arugula
Romaine
1 avocado
1/2 cup (dry) quinoa
2 grapefruits
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Olive oil
Salt and pepper

Directions
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.

Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of  dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.

Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.

To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.

Celeriac Potato Soup

Ingredients
3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, minced
6 stalk of celery, diced
1 medium celery root, peeled and cubed
2 russet potatoes, cubed
6 cups vegetable broth
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper

Directions
Heat olive oil in a large soup pot over medium-high heat. Saute diced onion and minced garlic until onion is tender and slightly clear. Add celery, celery root cubes, and potato cubes. Saute everything for about 5 minutes, stirring occasionally.

Add the rest of the ingredients: vegetable broth, paprika, turmeric and salt and pepper to taste.

Bring to a simmer. Cover and cook for about 20 minutes.

You're almost ready to blend! To check if your soup is ready, poke the potatoes and celery root with a fork. These should be nice and tender and easy to poke the fork into. If they're still hard, continue to simmer for a few more minutes.

Once potatoes and celery root are fork tender, turn off heat. If you have an immersion blender, use that to blend your soup to a smooth consistency. If you're going to use a blender, let the soup cool for a few minutes so you don't burn yourself. After letting soup cool, blend, in batches if you have to, until it's smooth and creamy.

Pour back into pot if you want to reheat, or pour right into bowls to serve. Garnish with your choice of spices plus some fresh ground pepper. Chives, scallions, or dill are all good choices.

Far East Salad

Ingredients
Salad
1/2 head of kale
3 oz extra firm tofu, cubed
1/2 carrot, shredded
1/4 cup shelled edamame
1/2 cup mandarin oranges
1/2 cup cabbage, sliced thinly
1 tablespoon slivered almonds
salt and pepper, to taste

Dressing
3 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoons sriracha
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

Directions
Wash and dry kale. Drain and press tofu. Cube tofu, add some salt and pepper to taste. Prepare other vegetables as indicated. Toss all salad ingredients together.

For dressing, whisk dressing ingredients together. Store in separate container to eat salad the next day. Or toss dressing with salad ingredients to serve right away.

Adapted From
Far East Salad from Sprout

Nutrition
makes 1 salad
370 calories  |  11g fat  |  47g carbs  |  29g protein

Mac and Cheese

Ingredients
6 oz dry pasta (macaroni, shells, rotini, etc.)
1/3 cup nutritional yeast
1/2 cup canned pumpkin
2 tablespoons tomato ketchup
1 cup unsweetened almond milk
1 tablespoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon salt

optional: 1/2 head of kale

Directions
Prepare the pasta as indicated on packaging.

While pasta is boiling, in a separate saucepan, prepare the cheese sauce by whisking together remaining ingredients. Bring cheese sauce to a simmer, stirring occasionally. Corn starch will set after simmering for a few minutes. Once cheese sauce has thickened, after about 5 minutes, reduce heat to low until pasta is finished cooking.

Drain cooked pasta, and return to pot. Pour cheese sauce over pasta, and stir in washed/chopped kale leaves. Allow to cool for a few minutes before serving. Top with ground pepper or sriracha sauce.

Nutrition
makes 2 servings
454 calories  |  4g fat  |  89g carbs  |  22g protein

Peanut Soba Noodles

Ingredients
Noodle Bowl
120g buckwheat soba noodles (2 servings)
1 head of broccoli (about 2 cups, chopped)
120g edamame
1 tablespoon sesame seeds

Sauce
1 tablespoons plain soy yogurt
1 tablespoon peanut butter
1 tablespoon sweet chili garlic sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar

Directions
In a medium saucepan, boil enough water to cover the soba noodles. Add dry noodles to boiling water, and stir. Allow to cook for recommended time on package, probably about 3-5 minutes. Strain noodles and allow to cool (place in refrigerator, if you have the time).

In a separate pot, add a small amount of water to cover the bottom. Cover pot and heat until lightly simmering. Add chopped broccoli, and steam for 3-10 minutes, depending on how crunchy you like your vegetables. Once steamed, add to noodles in refrigerator.

Prepare edamame. If frozen, microwave for recommended time on package, or about 1-1/2 minutes. Add these to broccoli and noodles.

Prepare the sauce be combining yogurt, peanut butter, chili sauce, soy sauce, and rice vinegar in small bowl. Whisk together. Add some garlic powder and/or ginger powder, if you'd like.

Toss sauce with noodle bowl, and allow to cool. Serve chilled, with sesame seeds for garnish on top.

Nutrition
makes 2 servings
405 calories  |  12g fat  |  56g carbs  |  24g protein

Southwest Kale Salad

Ingredients

80g shredded kale, stems removed (about 1/3 head of kale)

140g fresh mango, diced (about 1/2 mango)

1/2 cup canned black beans, rinsed and drained

1 medium tomato, diced

1/4 cup salsa
salt and pepper, to taste

Directions

To eat immediately: toss all ingredients in a large bowl. Serve.

To make for lunch the next day: pack shredded kale into an air-tight container. Toss mango, black beans, tomato, and salsa together in a separate jar. At lunch time, combine the kale with the toppings and shake together.

Nutrition

makes 1 serving
292 calories

Black Bean Burgers

Ingredients
1 (15 oz.) can black beans, drained and rinsed
1/2 cup vital wheat gluten
1/2 cup bread crumbs
1 teaspoon chili powder
1/2 tablespoon cumin
1/4 cup water
1 tablespoon tomato paste
1/4 cup baby spinach, finely chopped
2 cloves garlic, minced
1/2 small onion, grated
non-stick spray or olive oil, for pan
hamburger buns

Directions
Mash the beans with a fork in a mixing bowl. You don't want to puree them; just get them mashed so that no whole beans are left, but you should leave some half beans. Add the chili powder, cumin, water, tomato paste, cilantro, garlic and onion and mix together with a fork. Mix in the wheat gluten and bread crumbs and then proceed to knead with your hands, until the mixture is firm and uniformly mixed.

Preheat a non-stick pan over medium heat. Divide the burger mixture into 6 equal pieces and roll each piece into a firm ball. Use your palm to flatten the balls into a patty about 1/2 inch thick. Grease pan with non-stick spray or a thin layer of olive oil. Cook patties three at a time for 5 minutes on each side, gently pressing down on them with a spatula. May need to re-spray pan with non-stick between flipping.

Adapted From
http://marisaoconnor.hubpages.com/hub/Best-Ever-Black-Bean-Burgers

Nutrition
makes 6 burger patties
160 calories  |  3g fat  |  20g carbs  |  13g protein

Hummus (Three Ways) with Homemade Crackers

Buffalo Hummus
Ingredients
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
1/2 cup jarred roasted red pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 cloves garlic
2 tablespoons tahini
4 tablespoons Frank's hot sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
crushed red pepper flakes, for serving

Directions
Smash chickpeas before adding to blender to ensure that none are missed. Pulse smashed chickpeas in blender until mostly smooth. Blend roasted red peppers with chickpeas. Continue to add cumin, paprika, garlic cloves, tahini, hot sauce, lemon juice, salt and pepper. Blend until smooth.

Continue to run the motor until you reach the desired consistency; maybe as long as 5 minutes to get it really smooth. Stir in salt and olive oil. You can also add more salt, lemon juice, or hot sauce, to taste.

Top with extra hot sauce and crushed red pepper flakes.

Adapted From
http://ohsheglows.com/2013/10/04/no-meat-athlete-buffalo-hummus-recipe/

Nutrition
makes _ servings
_cal  |  _g fat  |  _g carbs  |  _g protien

Edamame Hummus
Ingredients
1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
2 cloves garlic
3-4 tablespoons fresh lemon juice
1/3 cup tahini
1/4 cup water, to thin as needed
1 teaspoon fine grain sea salt
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon roasted sesame seeds
1/4 teaspoon sesame oil
1 teaspoon olive oil
freshly ground black pepper and extra sesame seeds, for serving

Directions
Thaw and drain edamame.

Add edamame to food blender and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary. Next add minced garlic cloves. Process until no large chunks remain.

Add in the lemon juice, tahini, and water and process again until smooth. Don’t be afraid to let the processor run for a few minutes and get it really smooth. Mix in salt, coriander, paprika, sesame seeds, sesame oil, and olive oil. Stir until combined.

Top with ground black pepper, paprika, and sesame seeds.

Adapted From
http://ohsheglows.com/2012/12/12/edamame-hummus/

Nutrition
makes _ servings
_cal  |  _g fat  |  _g carbs  |  _g protien

Beet Hummus
Ingredients
1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 tablespoons tahini
2 tablespoons extra virgin olive oil
extra lemon zest, for serving

Directions
Take cooled, roasted beet and quarter it and place it in food blender. Blend until only small bits remain. Smash chickpeas before adding to blender to ensure that none are missed. Add smashed chickpeas to blender. Continue to add lemon zest, juice, salt and pepper, garlic cloves, and tahini. Blend until smooth.

Drizzle in olive oil and mix to combine. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Top with a extra bit of lemon zest.

Adapted From
http://minimalistbaker.com/roasted-beet-hummus/

Nutrition
makes _ servings
_cal  |  _g fat  |  _g carbs  |  _g protien

Poppyseed Crackers
Ingredients
1 2/3 cup all-purpose flour
2 1/2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons Nutritional Yeast Flakes
2 tablespoons olive oil
1/2 cup

Directions
Pre-heat the oven to 390°F. In a bowl add in the dry ingredients, mix, and then add in the wet ingredients. Mix and knead with your hand until it’s a smooth dough.

On a sheet of parchment paper, roll out the dough until it's thin and even. This may take a few cycles of rolling and letting the dough relax for a minute or two.

Cut it with a pizza cutter (or score it with a sharp knife) length- and widthwise. Transfer onto baking sheet, and bake them in the oven for about 14 minutes or until they start to get a light brown color. They are much better a little over-toasted than left soft.

Adapted From
http://www.elephantasticvegan.com/cheesy-poppyseed-crackers-homemade-hummus/

Nutrition
makes _ servings
_cal  |  _g fat  |  _g carbs  |  _g protien

Tofu Sushi

Ingredients

1 cup white sushi rice

4 sushi nori (seaweed wrappers)

2 carrots, shredded

1/2 cucumber, sliced lengthwise

6oz tofu, pressed and cut into strips

1/2 avocado

1/4 cup rice vinegar

1 tablespoon white sugar

salt

Directions

Start by preparing the sushi rice; ideally, this should be done a few hours in advance to allow rice to cool before preparing sushi. Rise dry rice until water comes out clear. Bring rice and 1-1/2 cups water to a boil in a saucepan. Cover and reduce to simmer for 20 minutes. Stir occasionally to prevent sticking to pot. 

When the rice is almost done, combine the vinegar, sugar, and salt in a dish. Microwave for 30 seconds or until the vinegar is warm enough for sugar and salt to dissolve. When rice has absorbed all the water, cut the vinegar mixture into the rice. Allow rice to cool, it will thicken and become stickier as it cools.

Before wrapping sushi, have all your components ready to go. You will also need a cup/dish of water to dip your fingers into to prevent sticking to the rice. On a nori wrapper, spread a layer of rice evenly across the middle, leaving a inch or two exposed at either end. Arrange carrot strips, cucumber strips, avocado, and tofu on top of rice. Wrap nori tightly over your vegetables. Wet the other exposed edge of the nori and roll wrap all the way. Use your hands to press the wrap into an even cylinder. 

On a dry surface, slice the completed wrap with a wet blade. Use your sharpest knife to prevent squishing the wrap. Continually wet your knife between each cut. Each maki roll should be able to be sliced into 8 pieces. 

Nutrition

Makes 4 maki rolls, each sliced into 8 pieces

272 cal  |  7.7g fat  |  40.3g carbs  |  9.4g protein

Golden Beet and Apple Salad

Ingredients
Half of a gala apple
200g golden beets
25g dried cranberries
25g walnuts
3 cup red romaine lettuce
1 tablespoon raspberry walnut dressing

Directions
Preheat oven to 400F. Wash beets and apple. Slice the ends off the beets. Wrap all in foil, large beets should be wrapped individually, small beets can be wrapped together. Place on baking sheet. Roast beets and apple for 50-60 minutes.

Once cooled enough to touch, rub skin from beets. Dice beets into large chunks. Dice apple into similar sized chunks. Measure cranberries, walnuts, and dressing. Pack for a portable lunch or combine all and serve.

Nutrition
444 calories  |  21g fat  |  61g carbs  |  10g protein