Something to root for

Stir-Fry Root Wraps

8 SERVINGS DAIRY-FREE

Hoisin, often called Chinese ketchup, is available in a wide variety of brands. All contain sugar; however, brands that list the following ingredients are likely to have a more complex, authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil.

Eight 5-inch flour tortillas
2 Tbs. tamari
2 Tbs. sherry or vegetable broth
1 Tbs. water
1 tsp. brown sugar, packed
2 tsp. canola oil
1 Tbs. peeled, grated fresh
  gingerroot
1 large garlic clove, minced
3 carrots, peeled, halved lengthwise
  and cut into -inch-thick
  slices (2 cups)
2 small parsley roots, halved lengthwise
  and cut into -inch-thick
  slices (1 cup)
6 daikon, peeled, halved lengthwise, cut
  into 1/8-inch-thick slices (2 cups)
6 medium red radishes, halved and cut
  into 1/8-inch-thick slices (3/4 cup)
1 bunch green onions, trimmed well,
  cut into 2-inch lengths
  and julienned
1 1/2 cups broccoli sprouts
Prepared hoisin sauce as needed

In large skillet over medium-high heat, heat tortillas on each side briefly until warmed and soft. Wrap in clean towel, stacked, until ready to fill.

In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar. Stir to dissolve sugar. Set aside.

In large wok or cast iron skillet, heat oil over high heat. Add ginger and garlic and stir-fry about 1 minute. Add carrots and parsley roots and stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and green onions and stir-fry another 2 minutes.

Add reserved tamari mixture. Cook, stirring and turning ingredients until liquid is almost evaporated. Add broccoli sprouts and cook just to heat through, about 1 minute. Remove from heat.

Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and roll up.

Per serving: 104 cal.; 3g prot.; 3g total fat (0 sat. fat); 17g carb.; 0 chol.; 323mg sod.; 2g fiber.

Root Vegetable Hash Browns

8 SERVINGS DAIRY-FREE

This potato-root vegetable hash makes a filling breakfast with a side of vegetarian sausage links or topped with a poached egg.

1 Tbs. olive oil
1 medium onion, finely chopped
1 1/2 lbs. russet potatoes (about 3
  medium), scrubbed and cut
  into 1/2-inch dice
4 cups Roasted Roots (see recipe, p. 54),
  cut into 1-inch pieces
Salt and freshly ground black pepper
  to taste
1 tsp. chopped fresh thyme
1/2 tsp. chopped fresh sage
1 cup vegetable broth

In 12-inch nonstick skillet, heat oil over medium heat. Add onion, cover and cook over medium-low heat, stirring occasionally, about 10 minutes. Add potatoes. Cover and cook until potatoes are cooked through and beginning to brown, stirring occasionally, 20 minutes. Add root vegetables, salt, pepper and herbs and mix well. Add broth. Increase heat to medium-high. Cook, uncovered, until heated through and liquid evaporates, 5 to 10 minutes. Cook a few more minutes to brown bottom slightly. Serve right away.

Per serving: 265 cal.; 4g prot.; 3g total fat (0 sat. fat); 72g carb.; 0 chol.; 240mg sod.; 12g fiber.