Roasted Roots

Ingredients

1 1/2 cups each of cubed carrot, parsnip, turnip, and beets (3/4 inches)
Maple syrup
Olive oil
Nutmeg, freshly microplaned
1 two-inch piece of ginger, peeled and minced
Ginger powder
White pepper
Thyme (fresh or powdered)
Salt

Instructions

Preheat the oven to 400 degrees. Coat the roots in all the ingredients, scatter on two baking sheets without crowding them. Drizzle with extra maple syrup and dust with extra ginger powder. Bake for 20 minutes, flipping the roots over halfway through, and swap the baking sheets from top and bottom racks.

Quick and Dirty Tortilla Soup

Ingredients

1 can Progresso Vegetarian Vegetable Soup with Barley
1/3 C black beans  (canned)
1 jalapeno
2 Tbsp red onion, chopped
1 Tsp chopped garlic
1 lime
(Optional: hot sauce, shredded cheese, sour cream/plain yogurt, avocado or guac, tortilla chips)

Instructions

Roast the jalapeno under the broiler or over a gas flame. Put in a bowl and cover with saran wrap to allow the steam to loosen the skin. Saute the onion and garlic until softened and translucent (~ 6-8 minutes) in a bit olive oil. Skin and de-seed the jalapeno and finely chop. Add the soup, beans, onion, garlic, and jalapeno to a sauce pan. Bring to a hearty simmer and lower the heat, and let it gently bubble for at least 30 minutes. Squeeze a wedge of lime over the bowl right before serving. Sprinkle with cheese, tinker with hot sauce, and serve with a side of tortilla chips, avocado, etc. as you wish.

Naan

Naan from scratch is the best!We omitted the anise seed.