That recipe title sure is a mouthful! And that’s not even getting to the kale part. One thing that I love about steaming is that it’s so damn easy; I mean, it is pretty hard to mess it up. In this case you don’t actually need a fancy steamer, just a large pot and pan will get you on your way to enjoying a healthy and flavorful meal. Well, maybe a steamer basket for the pot, too.
Just take one look at this recipe and you can see that it’s chock full of Vitamin A from the carrots and butternut squash, plus fiber and potassium. Quinoa gives you some lean protein and fiber, as well as amino acids. This is a well-rounded meal! When everything is steaming, you can whip up the southwestern tahini sauce in mere minutes, making this dish very easy to put together. Top it off with green onions and roasted pepitas, and you’re set.
In other news, there’s supposed to be a thunderstorm tomorrow (yay!), so maybe it’ll water my seedlings that I waited very long to plant. I love it when Mother Nature does a couple of chores for me.
Pretty Clouds and A late Pumpkin Seedling
Almost everyone is getting ready for Superbowl feasts and Valentine’s day treats, and all of that is good and well. I even have an awesome Superbowl appetizer recipe coming for you, tomorrow! But, just thinking about all of the (unhealthy) food that is going to be gracing coffee tables and counter tops alike, makes me a little scared for my physique. So, in prepping for the Superbowl and the super bowl of chips and salsa, I have this delicious 50/50 juice for you.
What does 50/50 juice mean? You might ask. When making juices, I try to get a good balance of vegetables and fruit so that there is not too high of a sugar level, but also so that the juice actually tastes good and is extremely enjoyable. I feel that with this juice I’ve found a pretty good balance of that, but if you want to give it a lil’ extra boost of vitamins feel free to add some dark, leafy greens into the mix. After that, your juice may turn a disgusting color, but it will still taste good and be even better for you!
- 3 Carrots
- 3-4 Small Satsuma Tangerines, Peeled
- 1 Small Fuji Apple, Cored
- 1 1/2 Cup Green Grapes
- 3-4 Stalks of Celery
- Place all ingredients through your juicer, stir juice together and if you’d like it colder, serve over ice.
Enjoy this raw, healthy drink for breakfast (instead of coffee) to feel revitalized and ready for the day. Remember, fresh juices are your friend!
It’s been a cold and dreary day here in Southern California, which matched my mood because I’m becoming sick. Ack! Damn sinuses, anyway, it is the perfect kind of day for a hearty soup to warm you up. I love slow cooker stews and soups because of the aroma they bring to your home as the flavors warm and meld together throughout the day. The scents almost tease you, leaving you wanting the soup to be done sooner; alas, you have to wait another three hours.
Winter has some of the most delicious vegetables to offer, among them are a few of my favorites for dishes like these. You can’t go wrong with carrots (my sister would disagree!), beautifully dark leaves of dinosaur kale, and although the celery root is one ugly edible, it’s taste brings a lot to soups and vegetable roasts. The mushrooms bring an earthy flavor while balancing with the sweetness of the tomato, there’s a lot of components to this stew and that’s what makes it delicious.
For this recipe, you will need a fairly large crock pot; mine is roughly 4 quarts. I like my soups chunky, so most of the veggies are chopped, if you’d like a finer texture, dice them.
- 2 Cups Leeks, Chopped
- 1 Cup Carrot, Chopped
- 1 Cup Celery Root, Chopped
- 1 1/2 Cup Celery, Sliced
- 1 1/3 Cup Button Mushrooms, Sliced
- 1 1/2 Cup Kale (I used Black/Dinosaur Kale), De-stemmed and chopped
- 3 Cloves Garlic, Minced
- 1 Cup Dried Red Lentils
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Red Pepper Flakes
- 5 oz. Tomato Paste
- 4 Cups Vegetable Broth, I use Rapunzel No Salt Added
- 3 Cups Water
- Put everything but the tomato paste, vegetable broth and water into a large bowl and stir until it is mixed well. I find that this helps to keep the ingredients more integrated, as mushrooms and leeks tend to float in the crock pot.
- Place the contents of the bowl into the crock pot. Stir the tomato paste into the vegetable broth so that it is not chunky, then pour the broth and water into the crock pot.
- Turn the crock pot to high heat for 6-8 hours (depending on the crock pot), check the hardness of the lentils and carrots to see of the stew is done cooking.
I definitely need to make these more often, it’s such an easy way to make dinner! Maybe, I’ll look into doing a casserole type of thing next. Do you have any great recipes for a slow cooker/crock pot? Let me know!
This weekend was the last weekend of Vegan MOFO (sadly), and the last chance for me to participate in Vegan MOFO’s Iron Chef Challenge. The challenge this time was to make a dish that had carrots and oats as two ingredients and I think I did fairly well with them!
I am a HUGE fan of big breakfasts, and this one was no different. I am not intolerant to gluten or anything, but this would be great for those that are; I’m looking at you Oh, Ladycakes! As soon as I saw that I would need to mess around with carrots and oats, I wanted to pair them with fruit to make a well-rounded dish. That being said, it would have been nice to have raisins at my house, but the red grape compote completely exceeded my expectations and went perfectly on top of these subtly sweet waffles.
This recipe was a little temperamental at first, but that was also because I was not filling the Belgian waffle molds fully; so, my first tip to you is to do so or else the top side with have a had time cooking fully! Another tip to you would be to turn on the oven to 250°F so that in between waffle pours you can place them on a baking sheet and store them in the oven to stay warm; or you can place them in the microwave, but I find they get a little mushy like that.
Ingredients (4-5 Large Belgian Waffles):
- 2 Cups Rolled Oats
- 1 Cup Non-Dairy Milk
- 1 Cup Water
- 4 Tbsp. Ground Flaxseed
- 1 Heaping Cup Shredded Carrot
- 1/8 Cup Organic Sugar
- 1 Tbsp. Melted Coconut Oil
- 1 Tbsp. Unsweetened Shredded Coconut
- 2 tsp. Vanilla Extract
- 1/2 tsp. Salt
- Place all ingredients inside of a blender or food processor and puree until smooth and the batter should be a little thicker than pancake batter.
- Fill Waffle maker molds completely and cook 11-13 minutes, these might take a little longer depending on how thick your batter is. Remove from waffle maker once the edges start to brown and they are crispy on the outside.
Ingredients for Grape Compote:
- 2 Cups Red Grapes, Chopped
- 2-3 Tbsp. Organic Sugar
- 1/4 Cup Water
- 1/2 tsp. Ground Cinnamon
- Heat the grapes, sugar, and water over medium until they start to boil; lower heat to low-medium and simmer for 15 minutes, stirring occasionally.
- Add the cinnamon to the mixture and simmer another 5 minutes, and let it cool. The compote should be a little syrupy, but perfect for topping the waffles.
And there you have it! You are more than welcome to garnish the waffles with a little extra shredded coconut, or even powdered sugar would be great, too. I ended up only eating one waffle, and giving my dad the other; these things are filling! So, for a great start to your weekend morning I highly recommend that you try out this recipe!