CAULI AND BROCCOLI STEAKS

· 1 lb broccoli

· 1 lb cauliflower

· ½ cup quinoa

· 2 small zucchini, thinly sliced

· ½ cup feta

· 1 tablespoon olive oil

· 4 tablespoons sliced almonds

· 2 tablespoons dried cranberries OR 5 dates

Lemon dressing

· 1/2 cup olive oil

· 4 tablespoons lemon juice

· 2 teaspoons lemon zest

· 1 clove garlic, minced

· salt and pepper to taste

1. Preheat oven to 350*F

2. Using a colander, rinse quinoa and drain well. Spread on a baking sheet and bake for 10 minutes, stirring halfway through cooking, until golden and toasted. Set aside to cool.

3. Combine broccoli, cauliflower and zucchini ribbons with oil, salt and pepper. Cook cauli and broccoli on a grill pan for about 3 minutes on each side or until just cooked. Zucchini will be done in 1 minute per side.

4. Make lemon dressing by combining ingredients with a whisk in a small bowl.

5. Arrange vegetables on a serving platter and top with crumbles of feta, quinoa, almonds and dried fruit. Serve drizzled with lemon dressing.

HUMMUS DE BETABEL

Hummus:

· 2 latas o tetrapack de garbanzos cocidos

· 2 betabeles medianos

· ¼ taza de tahini

· ¼ taza de aceite de olivo

· Sal rosa de las Himalaya Half & Half y pimienta al gusto

Para Acompañar:

· Pan pita integral tostado para acompañar

· queso feta

1. Precalentar el horno a 400*F

2. Sobre una charola para hornear, se salpimentan los betabeles y se untan con un poco de aceite de olivo. Se hornean de 30-45 minutos o hasta que estén tiernos, y un cuchillo entre fácilmente.

3. Se dejan enfriar los betabeles.

4. En una licuadora o procesador de alimentos, se licuan todos los ingredientes hasta obtener una consistencia tersa y uniforme.

5. Se desmorona un poco e queso feta por encima y un chorrito de aceite de olivo. Se sirve acompañado de pan pita tostado.

CHARRED CAULIFLOWER APPETIZER

· 2 heads cauliflower or Caulini

· ½ cup currants or golden raisins

· ½ cup chopped parsley

· ½ cup veganaise

· 2 tablespoons tahini

· 2 tablespoons olive oil

· 1 tablespoon sambal olek chili paste

· Sliced almonds, toasted

1. Preheat oven to 425*F

2. Separate cauliflower florets and spread onto a baking sheet. Salt and pepper them.

3. In a small bowl, wisk veganaise, tahini and chili paste. Use this to brush onto the cauliflower and roast for 15-20 minutes or until cauliflower is golden brown.

4. Remove from oven and drizzle with remaining sauce, chopped parsley, currants and toasted almonds.