Laroot World Menu for February 10th
Monday Lunch
The Jetsetter's Falafel Salad
Parts included:
1. The Jetsetter's Falafel Salad
2. Tahini Dressing
3. Falafel
Preparation: Dress the salad with the tahini dressing and serve with the falafel.
Our Jetsetter’s mezze salad takes us on a trip through the diverse flavors of Tunisia, Palestine, and Lebanon. First, we arrive in Tunisia to taste the original Harissa sauce with carrots for our spicy daily dose of Vitamin A. Next Palestinian chef Joudie Kalla’s kitchen, inspires our falafel for a crispy chickpea delight to complete our protein and fiber needs. Top it all with a tahini dressing that is ubiquitous in Lebanese cuisine.
Monday Dinner
At Home In Japan
Parts included:
1. Sweet Potato or Sea Bass
2. Daikon-Radish Broth
Preparation: Heat the broth on the stovetop for 3–4 minutes on medium heat until simmering or microwave for 2 – 3 minutes. Pour the broth over the fish and enjoy. Microwave the edamame for 1 – 2 minutes.
Health in a bowl. This dish was inspired by a daikon radish broth from the home of a Japanese friend. Lemongrass, turmeric, and ginger are medicinal remedies full of anti-inflammatory properties, and daikon radish is a vitamin C and folate powerhouse. Striped bass is low in calories and high in protein and Omega 3’s. We round everything out with a green superstar, bok choy, packed full of nutrients to fuel your day.
Tuesday Lunch
The Cabana Pasta
Parts included:
1. The Cabana Pasta
Preparation: Heat on the stovetop with a splash of water for 2 minutes over medium-low heat or microwave for 1 minute.
Simple, colorful, and brimming with seasonal flavors and textures, the Cabana Pasta is Laroot's homage to Italian cuisine, craftsmanship, and hospitality. This vegan recipe was passed down from the grandmother of Martina Mondadori, co-founder and editor-in-chief of Cabana Magazine, the collectible interior-design periodical with which Laroot has collaborated on several projects. In our slightly tweaked version, gluten-free brown-rice fusilli (high in fiber and B vitamins), holds court with fresh arugula (vitamin K and folate), chopped cherry tomatoes (vitamins A and C), toasted almonds (vitamin E and calcium), and garlic-infused olive oil.
Tuesday Dinner
Cozy Tuesday Daal
Parts included:
1. Cozy Tuesday Daal
2. Brown Rice
Preparation: Pour the daal over the rice and heat up both in a pan for 4 minutes or microwave for 2 – 3 minutes. Top with a squeeze of lime.
Let us transport you to an evening in India with the ultimate healthy comfort food daal, which has split seeds for easy digestion. With endless varieties from village to village, our daal is based on a North Indian recipe that uses Kala Chana (black chickpea) and split red lentils, both high in protein and full of fiber. Our house Muchi curry blend has potent anti-inflammatory, anti-bacterial and digestive properties. This all pairs wonderfully with acorn squash, which promotes a youthful glow and boosts immunity.
Wednesday Lunch
The Akvavit Meatballs
Parts included:
1. The Akvavit Meatballs
2. Meatball Sauce
3. Side Salad
4. Tash's Vinaigrette
Preparation: Pour the sauce over the meatballs and heat in the oven at 400° F for 7 minutes or microwave 2 – 3 minutes. Dress the salad and enjoy!
Brought to Sweden by King Charles XII after his exile in Turkey, this comfort dish has warmed Nordic families for generations. We've created a healthier version, complete with ground turkey for lean protein and mashed broccoli, leek and potato for Vitamins K, B6, and Folate — all in a light buckwheat- based sauce.
Wednesday Dinner
Ajiaco Colombiano
Parts included:
1. Chicken or Herb and Potato Soup
2. Capers
3. Crema (depending on dietary preference)
Preparation: In a pot, heat the soup for 5 minutes until simmering or microwave for 2 – 4 minutes. Top with the capers and crema.
The origins of this dish are heavily debated between Colombia, Peru, and Cuba, but we discovered it through a friend from Bogota who swears by it as a cure-all. A satiating chicken stew full of vitamins, minerals, protein, and antioxidants makes it a dish that strengthens the immune system and aids in disease prevention. The main event here is Guascas, a plant that grows in the Andes Mountains of Colombia and is referred to as the 'gallant soldier' in English-speaking countries. It adds such a distinct herbaceous flavor unique to Ajiaco.
From Kurdistan With Love
The Tom Khan
The Three Sisters
Parts included:
- Corn, Bean & Squash Stew
- Ancient Grains
Heat the stew for 3 – 4 minutes on the stove or in the microwave. Microwave the grains for 1 – 2 minutes.
Native American people relied on a sacred trio of crops known as the Three Sisters — corn, beans, and squash. When planted together, these crops grow in perfect harmony, supporting each other's unique needs, just as any sisterhood should. Our dish is a tribute to these ancient ingredients, uniting them to create a stew that's rich in protein and vitamins — it's no wonder these crops were often called "the sustainers of life."
Ingredients: Acorn Squash, White Hominy, Tiger Eye Legumes, Corn, Whole peeled tomatoes, Garlic, Onion, Turmeric, Coriander, Cumin, Aleppo, Salt, Parsley, Olive Oil, Quinoa, Millet, Buckwheat, Salt, Parsley
Ukrainian Borscht
Parts included:
- Beet Soup
- Sour Cream
Heat in a small pot for 5 minutes or microwave for 2 –3 minutes. Serve with the Gluten-Free bread and sour cream.
Borscht dates back to 14th-century Ukraine, where it was created from the abundant hogweed of the region. Like most interpretations today, our version is made using organic beetroot, a superfood high in fiber and folate. The beets are stewed in a beef broth to create a robust soup that is both distinctively sour and savory. This specific recipe is special to Laroot as it belongs to our founder’s grandmother.
Ingredients: Red beets, Red Cabbage, Organic Beef Bone Broth or Vegetable Broth, Market potatoes, Shallots, Thyme, Garlic, Onion, Carrot, Lemon Juice, Extra Virgin Olive Oil, Coriander, paprika, black pepper, Bay leaf, Sour Cream, Sumac, Dill,
The KC Soup
Parts included:
- Spicy Korean Carrot Soup
- Kelp-Noodle Stir Fry
Heat the soup for 4 minutes on medium heat or microwave and then pour over the noodles (or enjoy separately). The noodles can also be microwaved separately for 1 – 2 minutes.
Our Korean dish takes advantage of the fact that that cooked carrots are actually more nutritious than raw carrots. Heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, eliminating the need for added sugars. We complete the dish with the stir fry featuring kelp noodles and Asian vegetables.
Ingredients: Carrots, Vegetable Stock, Shallot, Ginger, Garlic, Turmeric, Coconut Oil, Orange Juice, Aleppo, Kelp Noodles, Bok Choy, Tamari, Chili Oil, Raw Sugar, Nigella Seed, Salt, Sesame Oil
Breakfasts
Turkish Eggs
Parts included:
- Turkish Eggs
- Green Goddess Labneh
- Gluten-Free Bread
Preparation: Heat in a 300-degree oven for 7 minutes, microwave for 1-2 minutes. Serve with the labneh and bread, toasted if you choose.
Two soft-boiled organic eggs—high in vitamin A, vitamin B12, and selenium for immune health—are served with a lycopene-rich tomato sauce and a garlicky, double-strained Turkish yogurt called labneh.
Ingredients: Two soft-boiled eggs, Tomato sauce (heirloom cherry tomatoes, red bell peppers, Spanish onions, garlic, thyme, smoked paprika, salt) Green Goddess Labneh (labneh, garlic, lemon juice, parsley, dill, chive, olive oil) Gluten-free sourdough bread
Ayurvedic Breakfast
Parts included:
- Ayurvedic Breakfast
Preparation: Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.
Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day!
Tip: Top with our Ayurvedic granola for a caloric increase and a delightful crunch on top.
Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon
Kate Meshi
Parts included:
- Kate Meshi
- Seaweed Salad
Preparation: Heat in a 300-degree oven for 10 minutes or microwave for 2 minutes.
Loosely translated as "supplemented rice," katemeshi is a humble Japanese dish that was developed to enhance rice—for centuries a precious commodity—during times of food scarcity. Laroot's vegan take on katemeshi mingles sticky, vaguely sweet sushi rice with abura-age (slices of fried tofu) for protein and energy, burdock root for blood purification, carrot for vitamin A, daikon for vitamin C, and mushrooms for selenium.
Ingredients: sushi rice, aburagag, burdock root, carrot, daikon, mushoom, wakame, pickled cucumber, pickled eggplant, rice wine vinegar, chili oil, sesame seed, sesame oil