- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
- Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
- Roast for 15-20 minutes until just tender, but firm.
- Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.
- Melt butter in large skillet over medium-high heat. Add sliced apples, cinnamon, brown sugar, and lemon juice. Bring to simmer.
- Reduce heat to medium-low and cook 15 minutes or until apples and tender.
- Dissolve cornstarch in water. Stir into apples.
- Cook 1-2 minutes until thickened. Add vanilla.
- Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
- Combine garlic and basil in food processor, pulse to a mince.
- Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
- Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
- Serve with lemon zest, basil leaves and pepper.
- Chop up the chicken breast finely (may also use food processor). Mix chicken with rest of ingredients.
- Bake @ 350 F for 10-15 minutes.
- Serve with crackers.
- In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
- Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
- Add liquid from garbanzo beans in 1 tbsp increments if necessary.
- Serve topped with pepper and garbanzo beans.
- Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
- In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.