Summer is here and so are the summer veggies! This recipe will make you want to fire up your oven even in this summer heat! I stumbled across this recipe while trying to get out of my “raw cabbage salad” rut. It is best enjoyed a few minutes out of the oven when its all crispy.
Salt and Pepper Roasted Cabbage
1/2 head of green cabbage
1 tbsp olive oil
sprinkle of salt and pepper
1. Preheat oven to 350F. Slice cabbage into thin wedges about 2 cm thick.
2. Place wedges on a baking sheet and drizzle with olive oil rubbing it into the leaves. Sprinkle with salt and pepper.
3. Bake for 15-20 minutes flipping half way through. Adjust baking time to ensure that the leaves are golden brown on both sides.
I learned a few things while creating this blog entry. 1. That I would make a horrible hand model. and 2. That I LOVE dill!
I don’t usually purchase dill on a regular basis but today was my first City Beet Farm CSA pick up and dill was on the list of veggies for me to pick up. I immediately rushed home feeling inspired and overwhelmed thinking of all the possible recipes I could make with the various vegetables. I zeroed in on dill for some reason and ran with it. Here is what I came up with. I had a little help from my fave vegan food blog Oh She Glows for recipe inspiration.
Creamy Vegan Dill Dressing
3 tbsp tahini
1/2 garlic scape or 1 garlic clove or more if you’re a garlic lover
2 tbsp juice from lemon
1 tbsp apple cider vinegar (if you don’t have this you can sub for lemon juice)
3 tbsp water
1 tbsp olive oil
3 tbsp nutritional yeast
1 tsp salt
1/4 cup fresh dill
1. Throw all ingredients in a food pro or magic bullet.
2. Blend until smooth. Adding more water if you find that it is thick. Enjoy!
Mexican food is one of my favourite types of cuisine, however often times it’s tough to find a veggie option; especially when it comes to tacos. I was recently inspired to create a delicious vegan taco that packs some serious protein and nutrition. The mushrooms and lentils give this dish a meaty texture and delicious flavour. Gluten free, dairy free to boot!
Spicy Lentil Tacos
Lentil Taco Filling:
1/2 cup dry lentils (I used french lentils but you can also use brown or green lentils)
2 cups vegetable broth (I used 2 cups of water and one bouillon cube)
1 tbsp olive oil
6 mushrooms, diced into small cubes
1 jalapeno pepper , diced (use less if you don’t like too much heat)
1 small shallot or onion, diced
1 small tomato, diced
1/4 tsp cayenne pepper
1 tbsp cumin*
1/2 tsp paprika
1 tsp dried oregano
*If you don’t have all of these spices, don’t fret. You can simply use cumin and it will still taste great.
1. Combine the lentils and vegetable broth in a pot on medium heat. Allow to boil for 20-30 minutes, adding more liquid if necessary. Cook until lentils are tender.
2. Meanwhile in another pan, saute shallots in olive oil for 3 minutes on medium heat until well cooked, then add mushrooms, jalapeno and diced tomato. Saute until all vegetables are well cooked, about 8 minutes. Add the spices.
3. Once the lentils are cooked (soft and starting to come apart) add them to the vegetable mixture and stir well. Allow taco mixture to simmer on the stove top for 5 minutes for flavours to meld, adding a bit of water if it starts to look dry.
To make this for dinner you’ll need:
Toppings, which can include:
red or yellow pepper, diced
fresh tomato, diced
avocado, mashed or sliced
lime (for squeezing on top)
Serve a spoonful of lentil taco filling on each tortilla and pile with toppings of your choice. Enjoy!
I recently paid a visit to a naturopath seeking a remedy for my digestive troubles. She hooked me up to an electrode machine thingy to test for food sensitivities. Wheat, tomatoes, onion, garlic, peanuts, MSG, dairy, eggs and oranges were among the many foods she listed and recommended I avoid for the next 2 months as part of the treatment process. At first I was seriously bummed by all of these limitations. After a few hours of sulking, I sucked it up and changed my outlook on the whole situation. Instead of a serious inconvenience I saw this as a fun culinary challenge and a chance to explore unusual ingredients. All week long I have been finding ways to adapt recipes to accommodate for my food limitations. This is a breakfast thats is super tasty, gluten, dairy and sugar free.
Despite it’s name buckwheat is actually a wheat-free grain, so it landed itself on my list of grains to experiment with. I’ve also been trying to incorporate variety in my diet, rather than eating the same thing each day, that means not eating oatmeal every single morning. This cold porridge is actually a really lovely way to start the day.
Raw Buckwheat Breakfast Bowl Inspired by one of my all time favourite food bloggers and role models Oh She Glows.
1/3 cup raw buckwheat groats
1 cup + 1 tbsp almond milk
1 tsp cinnamon
1 tsp honey or maple syrup
1 tbsp almond butter
Optional but recommended chopped banana
Optional toppings: hemp seeds, chia seeds
1. Let buckwheat groats soak in milk overnight or at least 1 hour. I usually put mine in a covered bowl in the fridge.
2. Put 3/4 of the soaked buckwheat and honey in a blender, food processor or magic bullet and puree until smooth. Pour 3/4 of the pureed mixture with the un-pureed buckwheat in a bowl. Note: You can choose to puree everything, but I like the crunchy texture of the buckwheat so I like to leave a bit un-pureed.
3. You should now have about 1/4 cup of pureed buckwheat in your blender. Add the almond butter and the tbsp of extra milk and blend until smooth.
4. Combine everything in one bowl and add the chopped banana and toppings as desired.
I’d love to know if anyone has any tips or tricks for gluten free cooking, naturopaths or digestive issues. If you do, please comment below or message me via the ivysmushbowl Facebook page.
Here’s a revisit recipe for kale chips. I recently came across this idea with the help of another blogger Oatmeal with a Fork and fell in love. As a matter of fact I am only slightly ashamed to admit that for the past two days I have made a batch and ate it…all. So delicious, light and healthy, this super food snack is one of my new favourites. The “cheesy” flavour is achieved with nutritional yeast flakes which you can usually find at your local health food/organic food store, or sometimes in the bulk isle.
“Cheesy” Kale Crisps (inspired by Oatmeal with a Fork’s Easy, Cheezy Kale Chip recipe)
6-10 kale leaves, rinsed, stems removed and ripped into bite sized pieces (enough to fill a regular sized baking pan)
1.5 Tbsp olive oil
1/2 tsp maple syrup, agave or honey
1/4 cup nutritional yeast
1 tsp salt
pepper to taste
1. Preheat oven to 300F. Rip up kale leaves and lay flat out on a parchment paper lined baking dish. *If you don’t have parchment paper no worries, but this does drastically reduce clean up afterwards.
2. Mix oil, yeast, salt, pepper in a small bowl.
3. Gently massage the mixture into the kale leaves, coating each one with the mixture.
4. Place pan in oven and cook for 15 minutes or until crispy in texture.
Well folks, it’s officially autumn. But don’t let that stop you from enjoying salad. This evening I whipped up a nice warm salad that lets those autumn veggies shine though. I have recently rekindled my love for squash and I’m so excited about all the possibilities. So far I’m loving the buttercup squash which are beautiful form the inside out, but there are more varieties to be discovered!
Heart Warming Kale Autumn Salad (makes about 2 servings)
1 smallish to medium sized squash (I used buttercup squash but you can use any type)
4 cups roughly chopped kale (about 8-10 leaves)
1/2 cup dried green lentils
1 cup veggie stock
salt and pepper to taste
1. Preheat oven to 350F. Cut squash in half and place face down in a glass baking dish with about 1/2 inch of water. Bake for 40-50 minutes, until squash is tender and can be poked easily with a fork.
2. Meanwhile, prepare lentils by rinsing and placing them in a small pot over medium heat with the veggie stock. Cover and let simmer for 10 minutes or until lentils are not hard anymore.
3. Steam kale by placing in a pan over medium heat with a splash of water, stirring it around until leaves are dark green. About 3-4 minutes. When squash is finished, remove from oven and chop into bite sized chunks. Careful it’s very hot!
4. Assemble. Place kale in a bowl, layer on lentils, and finally top with squash.
Tip: Notice that this salad has no dressing. I wanted to keep the flavours simple so I opted for no dressing. But if you just can’t live without it I would suggest a light balsamic and olive oil dressing for this salad. You could also add more /different flavour by adding spices to the lentils such as rosemary.