Posts Tagged ‘carrot’

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.

Ingredients:

Sauce:

  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic

Filling:

  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

I-Don’t-Want-A-Cold Soup

I really, really don’t want to be coming down with a cold.  I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.

 

Ingredients:

  • 1 celery stalk, finely sliced
  • 1 fennel stalk, finely sliced
  • 1 medium carrot, finely sliced
  • 1/3 medium onion
  • 2 garlic cloves, minced
  • 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
  • 1/4 cup red quinoa
  • 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
  • 1 teaspoon sea lettuce flakes

To Do:

Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes.  Add everything else and bring to a boil.  Turn down the heat and simmer for 20 minutes.

Mmm… it’s good and it FEELS good!

Rainbow Salad

A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!

Ingredients:

  • 1 large red bell pepper, diced
  • 2 medium carrots, grated
  • 2 small yellow squash, grated
  • 1 head romaine lettuce, torn into bite-sized pieces
  • a handful of blue borage flowers
  • 1/4 head red cabbage, shredded

I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!

Hot & Sour Stir Fry

This hot & sour sauce actually isn’t terribly hot or sour.  You can add a tablespoon of jalapeno sauce and a tablespoon of rice vinegar for an extra kick, but I suggest trying it as is first.  It’s delicious!

Ingredients:

The sauce:

  • 1 cup chicken or vegetable broth
  • 5 tablespoons soy or tamari sauce
  • 1 1/2 tablespoons worchestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon powdered ginger or 2 1/2 tablespoons fresh grated ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon jalapeno sauce
  • 1 tablespoon lemon juice

Just whisk it all together and marinate your veggies in it.

Veggies I used:

  • 3 sliced carrots
  • 4 sliced celery sticks
  • 1/2 roughly chopped onion
  • 1 small head broccoli, separated into small florets

8 oz of sliced mushrooms would have made this dish divine!

What I did:

  • Stir fry until level of desired doneness is achieved.
  • After the veggies were done, I stir fried up four cubed chicken breasts.  It was a lot, but M and I were hungry from our afternoon of gardening.
  • Serve over rice.

Sauteed Asparagus and Carrots

Sauteed Asparagus and Carrots

Ingredients:

  • 1 bunch asparagus, chopped into 2-inch lengths
  • 2 carrots, sliced
  • 3 gloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon seasoning (I used Trader Joe’s 21 Seasoning Salute)

What I did:

  • Heat the oil in a large skillet over medium heat, add the veggies, garlic, seasoning.
  • Saute on medium heat for about 10 minutes.  Stir often.
  • Turn to low and allow to cook for another 8 minutes (if you like your veggies tender).  Stir often.
  • Serve over rice.

This is rather yummy and impressively vegetarian, vegan, gluten-free, dairy-free, and has no added salt!