Vegan Kale and Roasted Veggie Dish!


Fennel bulb, thinly sliced
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


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.