This recipe is from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. More information, recipes, and innovative meal ideas from Sara can be found:
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| DESCRIPTION | SERVINGS: | servings |
- Dressing Ingredients
- 1 whole blood orange
- 1 medium garlic clove
- The juice and zest of 1 lime
- 3 TBSP Apple Cider Vinegar
- 3 TBSP unseasoned rice vinegar
- 6 TBSP whole brown sesame seeds
- 1 TBSP grated fresh ginger root
- ¼ cup ripe pear finely chopped
- Salad Ingredients
- 1 pound baby bok choy or Shanghai
- 2 large parsnips
- 2 ripe Bosc pears
- 1 medium yellow onion
- 1 10 oz bag frozen edamame or approximately 2 cups
- 1 TBSP black or brown sesame seeds for garnish
- Preheat oven to 400°F.
- Zest the blood orange and add the zest to a high-speed blender. Peel and remove seeds from blood orange, ensuring to remove all of the outer bitter white pith.
- Combine the orange and the remaining dressing ingredients in the blender and blend until smooth.
- Cut parsnips into thin 3-inch uniform pieces and parboil for approximately 10 minutes or until just beginning to become tender and drain.
- Slice onion into 8 vertical wedges (from root end to shoot end) and separate the layers into “petals”. Toss to coat drained parsnips and onion petals in a ½ cup of dressing and place on parchment or silicone-lined baking sheet. Roast until slightly browned – approximately 20-25 minutes.
- Thaw edamame and blanch in boiling water for 5 minutes. Then drain and submerge in ice water to stop the cooking process. Once chilled, drain and pat dry the edamame and set aside.
- Core and slice each pear into 8 vertical wedges and toss to coat with ¼ cup of dressing. Place on parchment-lined baking sheet and broil on high in the oven for 5 minutes or until lightly browned, checking frequently to avoid burning.
- Wash, dry and separate the baby greens into individual leaves and place in large salad bowl.
- Toss edamame and greens to coat in remaining dressing and top with roasted parsnips, onion petals, and roasted pears. Garnish with additional black and/or brown sesame seeds and serve.
This winter’s meal plan features recipes from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. More information, recipes, and innovative meal ideas from Sara can be found:
Farmacy Revolution On Instagram
Farmacy Revolution On Facebook
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