Prep the radishes by cutting off the stems, greens, and roots. Rinse them well. Then cut each radish in half. If the radishes are much bigger than a quarter you will want to quarter them so they cook quickly.
In a medium-sized baking dish, add the vegetable broth, minced garlic, rosemary, onion powder, oregano, salt, and black pepper. Whisk it well to combine the seasonings.
Add all of the radishes to the baking dish, spoon the broth over the radishes to coat each one and then cover and bake for 30-35 minutes (check the radishes at 25 minutes if they are on the small side) or until the radishes are tender, stirring halfway through.
(Optional) Garnish with fresh rosemary before serving. Store leftovers in an airtight container in the fridge for 4-5 days.
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Peel and cut potatoes in half. Boil them in a large pot with water until soft. Drain and put them back in the pot. Mash them with a potato masher. Add the rest of the ingredients for the basic potato dough and mash everything together until creamy. Let the potato dough rest until cold enough to handle.
Let’s prepare the breading station. Fill the all-purpose flour in a bowl, the oat milk in a second bowl and the breadcrumbs and the salt in a third bowl.
Form croquettes with the potato dough. Roll them first in flour, then dip them in oat milk, and lastly coat in breadcrumbs. Make sure they are coated on all sides.
Heat the frying oil in a medium-sized to small pot (fill the oil about 2 inches high – the croquettes should be able to float in the oil but make sure you don’t fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere). Once the oil is hot, fry the croquettes in batches until golden and crispy. Place them on a paper towel to remove excess oil. Enjoy!
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Add the shredded green cabbage, carrot and onion to a large bowl.
In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
Serve and enjoy!
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