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!
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.
Coleslaw is one of those foods I have never liked. As a kid I didn’t like anything with a dressing or a sauce so that pretty much ruled out a lot of foods. Slowly as I aged I began to develop a taste for sauces and dressings but unfortunately coleslaw is still on my no-no list. But here’s a “coleslaw like” recipe that I think is my new favourite salad. My farmer friends Ruth and Katie introduced me to this dish and I can’t get enough! A delicious refreshing take on coleslaw with a unique Asian flavour!
Sesame Cabbage Salad (makes a large-ish bowls worth…about 3 servings)
3 tbsp olive oil
3 tbsp vinegar (I used apple cider, you can also use rice or balsamic)
1 tbsp soy sauce
1 tsp toasted sesame oil
pinch red pepper flakes
½ cabbage head, chopped
3 carrots, grated
2 leaves of kale, chopped
1 beet, grated
3 spring onion sprigs, diced
1 avocado, chopped into cubes
1 tbsp toasted sesame seeds
1. Combine dressing ingredients in a sealable jar and shake until well combined.
2. Combine all salad ingredients (excepte sesame seeds) in a bowl and toss.
3. Drizzle dressing over top of salad, mix around and sprinkle with sesame seeds.
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.
Simple Spring Superfood Salad…try saying that 10 times fast.
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
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.
JUICE! I recently watched a documentary about healthy eating called Hungry For Change (you should watch it) and it brought up the concept of juicing to help increase your daily vegetable and nutrient intake. There are lots of reasons why juicing is good for you and I encourage you to do a bit of research on the subject. So after watching the film, I have decided to challenge myself to make and drink at least one cup of juice a day for a while to see how I feel on the inside and out.
Things I’ve noticed so far:
1. I feel like I have more energy
2. I’m actually using up the veggies in my fridge rather than having them sit there to be thrown out at the end of the week
3. I have less of a craving for sugar
4. I crave fresh food more than cooked (I find myself craving fresh juices, veggies, fruits more so than before)
Some juice ingredients I have been experimenting with are carrots, kale, lemon, orange, apple, zucchini, cucumber, cilantro, parsley. One delicious recipe to get you started juicing is to juice one apple, one carrot, and one lemon.
Now I’d like to share with you a healthy salad recipe that I recently snacked on and fell deeply in love with:
Pear-goat cheese delight!
handful of spinach leaves
1/4 pear chopped- I used a bosc pear
1 inch slice of goat cheese crumbled
a few dried cranberries
a sprinkle of pecans or hemp seeds or both
drizzle of your favourite basic balsamic vinaigrette *
*OR make your own by mixing 1 part vinegar with 2 parts olive oil and a bit of maple syrup, salt and peeper
1. Mix all ingredients in a bowl in the order of appearance on the ingredients list. DONE.