Saturday, October 31, 2015
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Friday, October 30, 2015
Golden Beet and Apple Soup
Golden beets are just coming available in the stores now. It has a lovely mild flavor that is useful in many recipes. We enjoyed this soup using seasonal apples.
Serving Size: 4
Ingredients:
- 6 medium golden beets, washed
- 1-2 apples, cored and peeled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced, peeled fresh ginger
- 2 tablespoons oil
- 1 cup apple juice
- 2 cups vegetable bouillon
- salt and white pepper to taste
- non-dairy yogurt, optional
- turnip crisps
- tarragon leaves
Directions:
- Preheat the oven to 400°F / 204°C.
- Wash, top and peel the beets. By cutting the beets in pieces, it takes less time to bake.
- Cut the beets and place in an oven-proof baking dish that has a lid.
- Peel, core and cut the apples and add to the beets.
- Place the beets and apples in the oven to bake for 30-40 minutes.
- Chop the onion and mince the garlic.
- In a medium soup pot, heat the oil.
- Add the chopped onion and cook until glassy.
- Add the roasted beets and apples.
- Add the vegetable bouillon and apple juice.
- Add the garlic and ginger.
- Cook the soup until the beets are soft.
- Puree the soup.
- Season to taste with salt and pepper.
- Optionally if you want it ‘creamy’ add a dollop of non-dairy yogurt.
- We garnished the soup with turnip chips and a few tarragon leaves. The soup would be nice also with coriander, cilantro or parsley.
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Thursday, October 29, 2015
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Wednesday, October 28, 2015
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Tuesday, October 27, 2015
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Monday, October 26, 2015
Review: Greek-Flavored Lentil Salad with Tofu “Feta”
Nava Atlas is a renowned vegan and vegetarian cookbook author. This salad was delicious and we will be making it often.
A hearty salad is so useful for lunch, or a hearty supper salad to accompany soup in the cold months. This salad is easy to make but it is important to make tofu feta beforehand.
Recipe: http://ift.tt/1Gmnshp
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Sunday, October 25, 2015
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Friday, October 23, 2015
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Tempeh Schnitzels with Papaya Salsa
Tempeh schnitzels or fillets are one of our common meals, however depending on the season we garnish with various salsas, pestos or sauces. This time we enjoyed the tempeh with papaya salsa and it was delicious. We usually serve the meal with either noodles or rice at the side, and a large mixed salad.
Serving Size: 2
Ingredients:
for the schnitzels:
- 1 lb. tempeh sliced in 4 even fillets
- ¼ cup flour for dredging
- 2-3 tablespoons for making dredging paste
- ½ cup dried breadcrumbs or panko breadcrumbs for dredging
- 2 tablespoons oil for frying
for the salsa:
- 1 ripe papaya, de-seeded, peeled and cut in small pieces
- 1 red bell pepper, de-seeded and cut in small pieces
- 1 small red onion, thinly sliced
- 2 tablespoons coriander, chopped
- 1 lime, juiced
- pinch of sugar
- ¼-½ teaspoon salt
Directions:
- to prepare the tempeh schnitzels: Cut the tempeh into 4 even fillets.
- Place ¼ cup of flour on a plate and dredge the tempeh on each side through the dry flour.
- Remove and set on a plate.
- Add 2-3 tablespoons to the remaining flour and mix to form a liquid paste.
- Dredge the floured tempeh fillets on both sides through the paste.
- Place dried bread crumbs or panko on a separate plate and coat each of the tempeh fillets with the breadcrumbs on both sides.
- to make the salsa: De-seed the red bell pepper and cut into small pieces.
- Place the pieces in a medium bowl.
- Slice a small red onion very thinly and add to the red bell pepper pieces.
- Slice the ripe papaya in half and remove the seeds.
- Peel the skin from the outside and cut the flesh of the papaya in small pieces.
- Add the papaya pieces to the bell pepper and red onion.
- Add the lime juice and chopped coriander.
- Gently stir to mix.
- Season to taste with salt and perhaps a pinch of sugar if the papaya is not so ripe.
- Heat the oil in a frying pan and cook the fillets until golden on each side.
- Serve the tempeh schnitzels with the papaya salsa on top and served with a piece of lime at the side.
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Thursday, October 22, 2015
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Surprising Facts You Didn’t Know About Pumpkins
Maybe you want to know why pumpkins fit so effortlessly into sweet and savory dishes, like pumpkin ravioli and pumpkin pie. Perhaps you are curious about how early American settlers used this foreign gourd for cooking, or why we carve faces into pumpkins on Halloween.
Pumpkins haven’t always been as popular as they are today. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Hard to believe considering pumpkin spice seems take over our taste buds every fall season. No food is above a little help from pumpkin spice: Pumpkin flavored yogurt, coffee, candies, and even English muffins are cropping up on our supermarket shelves.
This fall season while you snack on your artisanal pumpkin [insert food here]; consider the facts about this versatile, tasty treat to discover how pumpkins went from the bottom to the food chain to the top of fall food trends over the past several hundred years
1. 45 Different Varieties of Pumpkins
While the round orange pumpkin is the most recognizable pumpkin, pumpkins come in many different shapes, sizes, and colors. Some of the cleverly named pumpkin varietals include, Halloween in Paris from France, Cinderella (the varietal cultivated by the Pilgrims), and Wee-Be-Little a miniature pumpkin varietal.2. Irish Jack-O-Lanterns
The tradition of carving pumpkins originated in Ireland. The Irish would carve jack-o-lanterns out of turnips to scare away evil spirits during the Celtic holiday Samhain, the night when spirits of the dead would walk the earth.3. October = Pumpkin Month
80 percent of the pumpkin crop in the U.S. is available during October. That is roughly 800 million pumpkins out of the 1 billion pumpkins grown in the U.S. each year.4. “Pumpkin Capital” of the World
Morton, Illinois is the self-proclaimed pumpkin capital of the world. Illinois is one of the largest producers of pumpkin in the United States with 90 to 95 percent of its crop being used for processed pumpkin foods.5. Pumpkin Seeds
Pumpkin seeds contain more protein than peanuts and are a wonderful roasted with spices or salt. Sprinkle pumpkin seeds on top of salads or eat as a snack on their own.6. Pumpkins are 90 Percent Water
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All about the Paleo Diet
But the Paleo diet people are talking about today is often confusing, having been tailored by many to suit their own preferences. Below are some Paleo pointers of our own that we hope will bring you up to speed and help you decide if the Paleo approach might be right for you:
- The Paleo diet includes meat, fish, poultry, eggs, nuts, seeds, vegetables (including rooot vegetables like sweet potatoes), natural oils and fruit. It excludes grains (wheat, oats, rye, barley etc.), pulses (e.g. beans, peas, lentils, chickpeas), dairy and refined sugars.
- It is not a high meat diet – in the Paleolithic times meat was an important source on nutrients and energy, especially for pregnant and nursing women, but given we’re far from being the quickest in the animal kingdom, on our two feet, compared to many four-legged animals, it took time and energy to track and kill animals, and then fend off other carnivores wanting their share of the kill. It certainly was not as easy as walking into our local butchers or supermarket and stocking up. So meat should really be eaten in moderation.
- Our vegetables and fruit have also changed greatly since the Paleolithic times, thanks to global transport and farming technology, making it possible to focus on particular varieties that suit our taste preferences better and yield more profit. A modern day Paleo approach should include plenty of vegetables, a little fruit and a focus on variety and colour to maximize nutrient variety. If you want to opt for organic, local and seasonal then go for it.
- Healthy fats were consumed regularly in nuts, seeds, fruit and vegetables, providing essential omega fats and important fat-soluble vitamins A, D, E and K. But today the Western diet tends to be too high in omega 6 (e.g. seed oils) and not high enough in omega 3 (e.g. oily fish) as well as containing unnatural, disease-promoting oxidized, trans and hydrogenated fats. Keep your fat sources as natural and pure as possible and avoid heating oils to high temperatures. Nuts and seeds that are raw, not roasted and salted, are a great snack for most and can support weight loss in many cases.
- There is some interesting and exciting research that suggests eating a Paleolithic-style diet is a good idea for health and wellbeing. In some studies it has been shown to improve blood pressure, glucose tolerance, insulin sensitivity and lipid profiles. Observational studies of hunter gatherers and other non-western populations support the idea that a Paleolithic type diet may reduce the risk of cardiovascular disease, metabolic syndrome, type 2 diabetes and acne vulgaris. There is also some research that suggests it helps to reduce inflammatory markers inflammation being increasingly recognized as an underlying factor in many chronic diseases.
If you decide to give the Paleo approach a go, try to keep it balanced as we’ve suggested and
Ingredients
- 1 pack of tenderstem broccoli or purple sprouting broccoli
- 1 pack of organic prosciutto
- 4 tbsp white balsamic vinegar
2. Blanch your broccoli: bring a large pot of salted water to a boil, when boiling throw in your broccoli until immersed and then immediately strain and rinse under cold water (remember to save that nutrient-filled water for a soup base!).
3. When your broccoli is cooled, carefully dry it and then wrap the florets in the prosciutto. I like to use half a slice and wrap the bottom portion so it looks like a flower bouquet.
4. Make your white balsamic glaze: in a small pan pour 1 cup of white balsamic vinegar and bring to a boil, then reduce the heat to a simmer until it starts to thicken and form a glaze. Remove from the pan and pour into a glass jar immediately.
5. Preheat your oven to 220°C. and lay your vegetable bouquets on some parchment paper and bake for 8 to 10 min until crispy. Set on a platter and drizzle your glaze lightly over it.
Ingredients
- ½ head of organic cauliflower, washed and chopped into florets
- ½ head of organic broccoli, washed and chopped into florets
- ½ cup of organic raw cashew nuts, soaked in water overnight
- 1 clove of garlic, chopped
- 1 tbsp no-taste coconut oil (e.g. Biona)
- 1 tbsp nutritional yeast (e.g. Marigold Engevita)
- 1 lemon, juiced
2. Heat the oven to 220°C - bake the florets and chopped garlic in ½ tbsp no-taste coconut oil for 15 minutes.
For more recipes visit Fig and Bloom Website or on social media:
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Broccoli and Sweet Potato Stir-Fry
Sweet potatoes and broccoli are a very nice combination. We enjoyed this lightly spiced meal as a main meal on Meatless Monday at lunch-time.
Serving Size: 4
Ingredients:
- 1 red bell pepper, de-seeded and cut into medium sized pieces
- 1 tablespoon oil
- 1 onion sliced thinly
- 2-3 cloves garlic, minced
- 2 sweet potatoes, peeled and chopped in bite-sized pieces
- 1 medium head broccoli, cut into florets
- 6-7 cherry tomatoes, halved
- for the sauce:
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2-3 tablespoons water
- garnished with fresh basil leaves, chopped
Directions:
- To ensure all the vegetables were evenly cooked and save cooking time, we first steamed the sweet potato and then the broccoli.
- Next, heat the oil in a a large frying pan or wok.
- Add the red bell pepper pieces and sauté until soft.
- Add the sliced onions and sauté until glassy.
- Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated.
- Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients.
- Add the healed cherry tomatoes to the pan.
- Pour the sauce over the vegetables and stir to mix well.
- The sauce will thicken and become clear.
- Serve the meal with the chopped basil sprinkled over the top.
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