Salt and Pepper Roasted Cabbage

Roasted Cabbage

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

Ingredients:

1/2 head of green cabbage
1 tbsp olive oil
sprinkle of salt and pepper

Method:

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.

Roasted Cabbage


Heart Warming Kale Autumn Salad

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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) 

Ingredients:

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

Method:

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.

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Simple Spring Superfood Salad

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I owe it to my office-mate for inspiring this recipe. I was eager to make my first harvest of the year on the greens (kale and chard) I have recently planted in my garden and thought this was the perfect recipe to commemorate the beginning of the growing season. So out I went this morning into the garden in my rubber boots and pyjama pants to harvest my greens-I didn’t quite get a full salads worth so I supplemented what I picked with some store bought dino kale. This salad is so simple, healthy and perfect for bringing for lunch to the office on those busy days. 

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Simple Spring Superfood Salad…try saying that 10 times fast.

Ingredients:

2 cups chopped greens of any kind (I used kale)
1/3 cup grated each grated carrot and beet
1/4 cup chopped nuts (I used pumpkin seeds) 
1/3 cup cooked chickpeas (I keep a bag of frozen pre-cooked chickpeas handy) 
1/3 cup Monster Bowl Sauce

 Method:

1. Combine all ingredients in a bowl or dish, enjoy! 

Chefs notes: If you plan to pack this salad for lunch (highly recommended) I would pack the dressing separately so it doesn’t get all soggy. Also you can play around with the ingredients like using chopped almonds as the nut or lentils instead of chickpeas.

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Collard wraps

Collard Wraps

I will start off by saying that I’m loving the free wi-fi on the Bolt Bus! I am currently en route to the Seattle region to visit my aunt (the one who inquired about chickpeas if you remember that post) and family for the Easter weekend. I thought I would kill the hour bus ride to the border by blogging about collard greens.

Not sure what to do with collard greens? I have the perfect solution. My best-friend-for-life Katie and I made this great discovery a while back and have been raving about it ever since. Think warm mexican flavours wrapped in a lush green leaf. Not only is this recipe delicious and easy but also so healthy!

Here’s how to do it:

Ingredients:
For the mexican style filling:
1 tbsp olive oil
1 cup cooked quinoa (1/2 cup uncooked)
1 sweet potato
1 red pepper, chopped
5 or 6 mushrooms, chopped
1 cup black beans (you can use canned, but I used ones that I had cooked previously and stored in the freezer)
2 fresh tomatoes, chopped (if you don’t have fresh tomatoes on hand, I have also gotten away with using 1/3 cup crushed tomatoes from a jar or can to add a bit of moisture)
2 tsp ground cumin
1/4 tsp cayenne pepper or red chili flakes
hand ful chopped spinach or kale (optional)
salt and pepper to taste
*feel free to add 1/2 a chopped onion and 1 or 2 diced garlic cloves to this, I have been omitting those ingredients for my own cooking lately due to some food sensitivities, but it would definitely enhance the flavour.

For the wraps:
5 or 6 fresh and LARGE collard leaves (the bigger the better!)
large bowl full of boiling water
paper towel or clean kitchen towel for blotting

Method:

1. Bake sweet potato in a 450F oven, until a fork pokes through easily, about 20 minutes. Allow to cool and chop into bite sized cubes. Don’t worry if it gets mushy, thats exactly what it is supposed to do, set aside.

2. Meanwhile, on medium heat, saute the red pepper, mushrooms, beans, tomatoes, spices and optional greens with olive oil until veggies are tender, about 5-7 minutes. Add sweet potato and quinoa, stir and let flavours meld for 5 minutes on low heat. This should reach a burrito-type consistency aka a little mushy. Add more spice if necessary. If it looks a bit dry, add more tomato or a bit of water.

3. Prepare the collard leaves by washing them in cold water and cutting the end of the stem off leaving you with an oval leaf. Then slice the centre stem at the base of the leaf length wise. Think of it as “shaving” off a little bulk from the stem, remember your not cutting the whole stem out just thinning it down. Once the leaves are prepared, fill a large bowl with boiling water and soak the leaves for 45 seconds and remove. Rinse in cold water, blot dry and set out to cool. Note that if you leave them in for longer than a few minutes the leaves run the risk of getting bitter.

Collard Wraps

4. Next, place some of your filling in the open wrap and roll it up as you would a burrito. I find it helps to not over fill them and fold in both ends to make it easier to roll up. Enjoy!!

Collard Wraps

You can also try the lime vinaigrette from this recipe as a condiment which is the recipe that inspired this collard adventure.

 Feel free to experiment with other filling ingredients and leave a comment below with your creations! I’m always looking for ways to invent new recipes or adapt one’s I already have.


Mighty Whole Grain Pancakes

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Who doesn’t love a good pancake? One morning I decided that I really wanted pancakes. You may be thinking pancakes are usually reserved for special occasions or family gatherings but I had no problem enjoying these pancakes on my own. I used some leftover cooked quinoa as part of the dry mix.

Mighty Whole Grain Pancakes (makes 6 medium sized pancakes) 

Ingredients:
1 cup whole wheat flour
1/3 cup oat flour (or oats ground in food processor)
1/4 cup whole rolled oats (I used oat cereal with wheat bran but normal oats will do here)
1/4 cup cooked quinoa
1 tbsp chia seeds
1 tbsp ground flax seeds
1 tsp cinnamon
1 tsp each baking powder and baking soda
1 tbsp brown sugar or honey
1 farm fresh egg
1 cup soy milk
1 tsp vanilla extract
1 tbsp melted coconut oil

add ins and sprinkles: chopped walnuts, chopped banana, hemp seeds

Method:

1. Mix first 9 ingredients together and last 4 ingredients in a bowl separately. Mix together wet and dry ingredients.

2. Heat a skillet on medium heat and scoop a few spoonfuls of batter onto skillet and add your add-ins if you wish. Allow to cook for 2-3 minutes and flip, allow to cook on other side.

3. Serve with chopped banana, maple syrup and a sprinkling of help seeds and enjoy!

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Rustic Root Roast [Vegan]

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After spending the day outside in the cold, damp, dark Vancouver weather I have become to know and love, I was in need of a simple, warm, fulfilling dish-and this one really hit the spot. I bought some winter root veggies at the farmers market on a recent visit with my best friend Katie and was inspired to roast something and why not roast market veggies? 

Ingredients:

1 part potatoes 
1 part beets 
2 parts carrots  
*I used about 4 small potatoes, 4 small beets and 5 or 6 medium to large carrots. You can also use other veggies like squash or yam following the same method. 
2-3 tbsp olive oil (enough to coat all veggies) 
salt and pepper
1 tsp dried rosemary (optional-you can use any preferred dried or fresh herb here but I like to use rosemary especially when I’m dealing with potatoes)

Method:

1. Chop veggies into bite sized chunks (or leave them bigger-but the remember the cooking time will lengthen the bigger the chunks are). Lay on baking sheet. 

2. Drizzle with olive oil, salt pepper and herbs (if using) and toss until veggies are well coated. 

3. Bake at 400F for 30-45 minutes depending on the chop job or until veggies are tender. I just kept checking on them until a fork went through easily. 

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You can serve this dish on it’s own or as a side. I made mine with quinoa. What a delicious way to end a cold, rainy day! Who said winter veggies weren’t fun? Do you have a favourite winter vegetable recipe? 

 


All About Almonds!

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This year my mum and I made these roasted almonds to give as gifts over the holidays. We ended up making double what was needed because we (mostly my dad) kept eating them! This simple recipe is a wonderful marriage of sweet, salty, and spicy and are SO ADDICTIVE!

Spicy Roasted Almonds

Ingredients:
2 1/2 cups raw almonds
1/2 tsp plus a pinch hot cayenne pepper
Scant 1/4 cup honey, melted until liquidy
1 tsp salt
1/8 scant cup sugar (raw large crystals if possible)

Method:

1. Preheat oven to 350F.

2. Mix melted honey and cayenne together, toss with nuts and bake on lined cookie sheet for 15 minutes.

3. Take toasted nuts off parchment and place back on bare cookie sheet and toss with sugar/ salt mixture. Spread nuts out so that they are not touching as much as possible. Let cool and try not to get addicted to these guys!

Note: You can add 3 tablespoons of sesame seeds prior to toasting for visual interest and taste.

Next time you need a quick gift or just want to try something different with almonds try these on for size. Plus it’s fun to jar them up like this using old Christmas cards as a decorative lid:

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