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Lilly’s Table

 

Meal Detail

 

Dinner

Lettuce Turnip the Beets with Avocado Tahini

from the Week of February 26, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

1. Make the veggie + quinoa filling.
2. While those cook, blend up the avocado tahini sauce.
3. Wash and dry large lettuce leaves.
4. Serve the filling on the side for diners to fill their own leaves as they desire with a dollop of Avocado Tahini.


Recipes for this Meal


Winter
Photo of Lettuce Turnip the Beet Wraps
  • Easy
  • Medium
  • Hard
Lettuce Turnip the Beet Wraps

Based on one of my favorite food puns, these wraps are delightful vegan goodness. Packed with beets, turnips, quinoa, nuts and tons of flavorful, they playfully require the perfect pun. I used both red and yellow beets, just to mix it up, but that is hardly required. The red of course dyed everything, but if you simply use orange and gold beets, you will be able to see the turnips and other ingredients, too. For the greens, ideally use the beet or turnip tops, but if not available use kale, chard, collards, spinach or the best dark leafy greens you can find.


Winter
Photo of Avocado Tahini Dressing
  • Easy
  • Medium
  • Hard
Avocado Tahini Dressing

This simple sauce/dressing/dollop of lusciousness is a simple blend of creaminess with avocado and tahini as the stars with lemon juice and olive oil helping to keep it altogether.