Root vegetables like carrots, beets, turnips and parsnips are hearty, filling and packed with nutrients. Roasting brings out their natural sweetness and pairs beautifully with a creamy tahini sauce. Chop 2 pounds of assorted root vegetables into 1-inch pieces. Toss with 2 tablespoons of olive oil, salt and pepper. Spread on a baking sheet and roast at 400 F for about 30 minutes, stirring once, until tender and caramelized.
For the tahini sauce, combine 1/2 cup tahini, 1/3 cup water, 2 cloves garlic minced, 2 tablespoons fresh lemon juice and salt to taste. Whisk until smooth and creamy. Pour the sauce over the roasted veggies or serve on the side. This satisfying dish is perfect on its own or topped with toasted nuts, fresh herbs and pomegranate seeds.
Hearty Mushroom and Barley Soup
Nothing is cozier than a bowl of homemade soup. This robust mushroom and barley soup is comfort in a bowl. Sauté 2 pounds of assorted mushrooms like cremini, shiitake and oyster with 2 diced onions and 3 carrots in 2 tablespoons of olive oil until softened. Add 8 cups of vegetable broth, 1 cup pearl barley, 2 bay leaves and thyme. Simmer for about 30 minutes until barley is tender.
Remove bay leaves, season with salt and pepper and stir in 1 cup frozen peas if desired. The barley will thicken the soup, so add more broth for your desired consistency. This soothing soup is ideal for a chilly night and leftovers freeze well for up to 3 months. Serve with a simple salad and crusty bread.
Black Bean Avocado Tacos
Tacos don’t need meat to be satisfying. Hearty black beans and creamy avocado are a perfect pairing for vegetarian tacos. Mash 1 15-ounce can of black beans and mix with 1 diced avocado, 1/2 cup salsa and the juice of 1 lime. Warm corn tortillas, then fill them with the black bean avocado mixture. Top with salsa, shredded cabbage, cilantro and a squeeze of fresh lime juice.
For extra protein, add grilled tempeh or a fried egg. A side of Mexican rice completes the meal. These tacos have the ideal blend of textures and flavors that everyone around the table will enjoy. They’re also budget-friendly, gluten-free and can easily be made vegan by omitting the cheese and egg. Olé!
