Vegan Kale and Roasted Veggie Dish!

Ingredients:

Kale
Fennel bulb, thinly sliced
Lemon
Olive Oil – At the Soup Shop the very best!
Dates, Medjool, pitted and chopped- at the soup shop
Yellow Peppers
Method: Tear the kale into bite-sized pieces and place them in a large salad bowl. Add thinly sliced fennel bulb. In a separate bowl, whisk together the juice of one fancy lemon, a pinch of salt, and 2 tablespoons of olive oil. Pour this dressing over the kale and fennel or celery if needed. Toss Add dates and veggies. Mix and serve.

Vegan Roasted Veggie Medley

Ingredients:

Carrots,
Broccoli
Yams or Potatoes
Peppers, Yellow Bell
Squash, Yellow Straightneck
Red Cabbage
Olive oil
Salt and pepper

Method: Preheat oven to 400°F (205°C). Cut the vegetables into even-sized pieces. Spread them out on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.