Tag Archives: carrots

Ethiopian Spiced Cabbage Recipe

ethiopian spiced cabbage

Let me tell you how I came to make this Ethiopian Spiced Cabbage Recipe.

This dish was a result of my fridge being pretty much empty. I had some cabbage, a few carrots, and not much else. Sad, I know.  Maybe I am exaggerating a little but believe me, it was pretty bad.

However I did manage to take this sad state of my fridge and turn it into something delicious. At first, I lacked inspiration. Stuck. Couldn’t come up with much. There is always a way though…

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Filed under Gluten-Free, Paleo, Recipes, Side Dishes, vegetables

Sweet Root Vegetable Mash

root vegetable mash

It’s that time of year again. The time for hearty comforting food. A sweet root vegetable mash is just the thing.

It is a great alternative to mashed potatoes. Don’t get me wrong, I love me some mashed potatoes. Who doesn’t?

I also love this root vegetable mash. And I mean love. It just makes me feel good inside, especially on a cold fall or winter’s night. Continue reading

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Vegetables for Breakfast? – Sautéed Breakfast Veggies

sautéed breakfast veggies

Vegetables for breakfast? Why not?!  Breakfast doesn’t have to be toast or cereal. It can be real food! Like a whole bunch of vegetables.

We have been conditioned to think that we must eat certain foods for breakfast. If it’s not toast or cereal, it’s probably bacon and eggs. It doesn’t have to be!

My go to quick breakfast, especially when I am short on time, is a green smoothie. Give this Kale, Peach and Mango Smoothie a try for yourself. Continue reading

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Vegetable Stir Fry Recipe with Udon Noodles

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Stir Fry has to be one of the most popular weekday meals around. Everyone seems to make a stir-fry. Even people who don’t really cook.

A common answer to the question “what did you have for dinner last night?” seems to be, “oh, just stir fry.” Well your answer the day after making this recipe can be, “a kick-ass stir fry you need to try!”.

Many people can’t imagine a stir fry without some kind of meat or seafood, but this vegetable stir fry recipe will change that. What’s the secret? The sauce of course. An almond butter and sesame seed sauce that is sweet, spicy, salty, and tangy. Continue reading

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Amazing Vegan Bowl Recipe with Nutritional Yeast Sauce

Vegan bowls like this one are great for so many reasons.  They are healthy, easy to make, inexpensive, and filling.  There are an endless  number of different combinations possible.  Different vegetables, different grains, different greens, different sauces, different nuts and seeds.

In this vegan bowl I include cooked brown rice, baby spinach, shredded carrots, shredded beets, avocado, sunflower sprouts, and pumpkin seeds.  I chose to serve it with tempeh which was quickly marinated in soy sauce, orange juice, and chili flakes and then cooked in the pan.  Very simple and quick.

The delicious sauce is what pulls all these ingredients together and makes this bowl amazing.  The 2 main ingredients are nutritional yeast and tahini, injected with some serious flavour.  I am talking about garlic, ginger, soy sauce, cayenne pepper, apple cider vinegar, sesame oil and agave syrup.   I also added water to get the consistency I wanted for the bowl. Continue reading

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Root Vegetable & Mushroom Risotto Recipe

There are many different mushroom risotto recipes, but not many like this.  This isn’t technically risotto.  Risotto is rice cooked  slowly in broth, and usually has parmesan cheese.  This recipe has no rice or parmesan cheese.   Then why call it risotto?  Instead of rice  and cheese I used root vegetables and nutritional yeast, but applied the same process as risotto.  This means starting with onions, the vegetables, then adding some alcohol, letting it cook off, and then adding a little bit of broth at a time until the vegetables are cooked.  I know some of you may be skeptical, but trust me this is a delicious dish.  Vegetarians can eat this as a main or side, and if you eat meat or fish this makes a great side dish.

This dish has many different flavours thanks to the different vegetables.  Just like risotto it is salty as well as creamy.  The mushrooms add another level to the already deep flavour palate presented here.   This dish may sound complicated to make for some, but I promise it is straightforward and simple.  Go ahead and try something different. Root vegetable and mushroom risotto. Continue reading

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Roasted Sweet Potato, Carrot & Celery Root Soup Recipe

This soup is guaranteed to be a hit. It is incredibly easy to make and so good.  Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise.

There are very few ingredients in this recipe which really allows the flavour of the 3 main ingredients to shine through in all their roasted glory.

The soup came about because I had a sweet potato and celery root that needed to be used up.  Soups are a great way to use up produce in your fridge.  You never know what great creations will come about.

Some end up better than others.  This is one of those better ones that is definitely a keeper.

Give it a try and see for yourself.

Roasted Sweet Potato, Carrot & Celery Root Soup

1 medium sweet potato, cut in chunks
1 medium celery root (celeriac), approximately 200g after being trimmed, trimmed and chopped
2 cups chopped carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
a few sprigs fresh thyme
5-6 cups vegetable broth
salt and pepper to taste
olive oil

Preheat oven to 450F.

Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil.

Roast for approximately 45 minutes stirring a few times.  The veggies should have a nice golden colour to them.

In a stock pot, combine onions and garlic with a little bit of olive oil and sauté over medium heat for 5 minutes until the onions become soft and translucent.  Season with some salt and pepper.

Add the roasted veggies to the pot with the thyme leaves removed from their stems.  Mix everything around  and allow to cook for a few minutes like this.

Add 5 cups of vegetable broth to the pot, cover, and bring to a boil.  Reduce heat and simmer for 25-30 minutes.

Remove from heat and  allow to cool for 15 minutes before you puree with a hand blender or an upright blender.

Add a little bit more vegetable broth if the soup is too thick for your liking.

Taste and season with salt and pepper if necessary.

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Filed under Blog, Gluten-Free, Recipes, Soups