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.
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!
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.
Apologies for not posting in a while. To be honest my life has been hectic lately and I haven’t felt very inspired in the kitchen. This time of year seems to be a period of transition. The progression from summer produce to fall produce, from tomatoes, to winter squash. So in the spirit of autumn and becoming inspired to make fall recipes, here is a simple, healthy recipe to keep you going. It would make a great snack on the go or to sprinkle on top of a salad or curry.
Curry Cashews (inspired by GI 365)
2 Tbsp curry powder
1 Tbsp salt
2 Tbsp liquid honey
2 Tbsp hot water
1 tsp olive oil
3 cups raw cashews
1. Preheat oven to 275F (or somewhere between 250F and 300F). Mix first 5 ingredients in a bowl.
2. Stir mixture with the cashews and spread out on a lined baking sheet.
3. Bake in the oven for 30-40 minutes, until cashews are light brown on the edges and all of the liquid mixture has dried up.
4. Allow to cool before storing in an airtight container. You can also freeze some if you want to save them longer than 1 or 2 weeks.
It was not until Friday when I begrudgingly handed my camera, wrapped tightly in bubble wrap and nestled in a cardboard box, over to the man behind the Canada Post desk that I realized my camera is an important part of my life. It acts as the vessel that allows me to display my recipes and show you what I’ve cooked up and hopefully inspire you to get cooking. It lets me capture memories of loved ones, moments of awe, and times of accomplishment. My camera needs a repair and this is the only way to do it. Unfortunately, this means I can’t post current photos on my blog for the next several weeks which, I have to say, is tough for me. So for the next few weeks, I am challenging myself to find creative ways of displaying my recipes to you. Today I chose to paint a watercolour of a blackberry and took the photo with my iphone.
To make up for the lack of photo, I will also give you two recipes. Blackberries have been my fruit of choice for the past few weeks and it’s probably because I have been foraging them any chance I get. From alleyways to local parks, I have taken full advantage of the accessibility of these berries in this city and I’ve met some interesting people while picking berries from random bushes. Mostly people that use their vehicles as homes, but still very interesting and friendly people.
RECIPE # 1:
1 cup frozen blackberries
1 cup unsweetened almond milk (or your milk of choice)
1 tbsp agave syrup
1. Blend all ingredients until smooth.
2. Pour into a sealable container and place in freezer. Leave in freezer for 2.5 hours until solid-ish. Stir every 30 minutes, scraping edges of the container. Alternatively you can enjoy this right away as a slightly more liquid gelato topped with your favourite granola.
RECIPE # 2:
Blackberry-Basil Smoothie (inspired by this recipe I found on Pinterest)
1 cup frozen blackberries
1 cup water
splash of vanilla
6-10 fresh basil leaves
1. Blend all ingredients well. Enjoy.
I enjoyed this smoothie this morning and it was so delicious! I never thought basil would be good in a smoothie, but it complements the tartness of the blackberries so well! What’s your favourite blackberry recipe?
I am home (in Calgary) for the long weekend. Every time I come home, I always enjoy cooking with (and for) my family. Tonight my mum and I cooked a moroccan stew together. This recipe has been enjoyed by my family for quite some time now. It was ripped out of a 1993 March edition of Canadian Living Magazine by my mum and continues to exist in my her recipe archive.
Vegetable Moroccan Stew (serves 6)
1 cups carrots, chopped
2 cups rutabaga, chopped
half small cabbage, chopped
2 tbsp olive oil/butter/butter alternative
1/2 cup pitted prunes
1 tsp each tumeric, cinnamon, and salt
1 tsp fresh ginger, diced
pinch of pepper
2 cups vegetable stock
1.5 cups cooked chickpeas
3 large tomatoes, chopped
1. Chop carrots, rutabaga and tomato into bite sized chunks. Cut cabbage into large chunks as it will shrink when cooked.
2. In a large sauce pan, heat olive oil over medium heat. Add carrots, rutabaga, prunes, turmeric, cinnamon, slat, ginger, and pepper. Cover pot and cook on low for 10 minutes, stirring occasionally.
3. Stir in cabbage, vegetable stock, chickpeas, and tomatoes; bring to boil. Reduce heat, cover and simmer stirring occasionally, for 35-40 minutes or until vegetables are tender. You can serve the stew right away, on top of a bed of brown rice, cous cous, quinoa, or with naan breads.
*Tip: If you allow the stew to heat in the oven at 300F covered for an hour before serving, it will meld the flavours more. Stew can also be frozen and kept for leftovers.