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Green beans are tossed in a skillet over high heat with a bit of water until they are steamy. Toss in the red chili paste and a couple extras for a fast Asian side dish.
This red lentil soup comes out various shades further from red, but it is really the strength and freshness of the garam masala that will make this soup. Buy a nice quality blend or make your own from scratch. Beyond this, the Cilantro Coconut Chutney brings out the flavors as the perfect complement.
Taking cues from Red Velvet Cake, beets are roasted into sweetness, pureed and used in the base along with rich cocoa instead of the more popular red food dye. I even added a bit of chocolate melted in the final minutes, but that is optional.
Inspired by the popular Red Velvet cake, beets, their greens, yogurt, and as much cocoa as you like are blended to become a decadent yet nutritious chocolate beet smoothie. We use banana, but frozen peaches, cherries, pineapple, or mango would all contribute nicely. Improvise the fruit as it is available to you. Starting with cooked beets speeds up the process, plan on about 1/2 cup of cooked beets per serving.
Tempeh is soaked in a simple red wine marinade and then seared until glazed and lovely. Serve this as a vegan main dish for any holiday meal.
