We were invited out for dinner & my friend, Rosemary, served this Minestone Soup. it was so delicious I asked her for the recipe & if I could put this recipe on my blog. She said ok so here it is!
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Tag: vegan food
Quinoa Salad with Roasted Chickpeas
I love a grain salad & this Quinoa Salad is one of our favs! The dressing is from Bon Appetite & is just delicious.
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Gazpacho!!
Fresh tomatoes are everywhere right now. The crops are in & this is one of many delicious ways to use them! I went to my local farmers market yesterday & asked them for ripe tomatoes that they had behind the table..since most people don’t want to buy soft ripe tomatoes unless they are planning on using them right away. I wanted to make this cold tomato soup NOW so needed those tomatoes ripe & juicy!
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Miso Vegetable Bowl
YUM!!!
My daughter Jacki made this Miso Vegetable Bowl for me one time when I was visiting her. She saw the original recipe on Goop, .Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
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Roasted Green Beans
When I was growing up we ate green beans…canned green beans….they have a weird kind of taste & colour..& I remember not really liking them. Then we started eating frozen green beans…better- but my mom boiled them…the texture was weird…they kind of squeak when you bite them… I have not opened a can of green beans for many years & ate the frozen ones most of my life.
Green bean casserole is a favorite dish… green beans, mushroom soup & french fried onions…still love this dish! Made with frozen green beans this casserole is quick & simple to make.
But now my fav way to enjoy green beans is Roasted Green Beans
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Brussels Sprout & Kale Slaw
Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year.
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Miso Vegetable Bowl
YUM!!!
My daughter Jacki made this Miso Vegetable Bowl for me one time when I was visiting her. She saw the original recipe on Goop, .Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
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Potato Leek Soup
Potato Leek Soup.. one of our favourite soups especially in the fall! It does not take long to make & is a great soup for fall & winter!
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Potato Leek Soup
Potato Leek Soup.. one of our favourite soups especially in the fall!
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Asian Coleslaw with Ichiban Noodles
An old favourite salad recipe that I forget about! With all of the new recipes I look at everyday & the new ‘trendy’ way to eat vegetables…kale, shaved brussels sprouts… it is nice to turn back & re-visit some past favs
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Brussels Sprout & Kale Slaw
Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year….
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Miso Vegetable Bowl ( first posted Jan/17)
YUM!!!
My daughter Jacki made this bowl for me one time when I was visiting her in Toronto. She saw the original recipe in Goop..Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
It is beyond delicious, healthy, & vegetarian but you can add any protein you might like, chicken breast, salmon or asian inspired beef strips. I would make a teriyaki salmon or chicken to go with this as the flavour of the teriyaki will compliment the miso dressing.
I served it with home-made green onion cakes that you can see in the bowl!
This recipe makes 2 servings
Ingredients
For the Salad:
1 large sweet potato, peeled and cut into 1 inch cubes
1 small head of broccoli, cut into small florets
4 tbsp olive oil (divided )
2 cups of kale, removed from stalk and sliced thinly or you could use spinach if kale isn’t your thing!
2 tbsp sesame seeds
salt and pepper
Miso Dressing:
2 tbsp white miso paste
1/2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp tahini
1 tabs oil
1 tbsp maple syrup
1 1/2 inch of fresh ginger minced
salt and pepper
Cooked rice, quinoa or rice noodles to serve with the vegetables and dressing.
Directions
1 Make the dressing. Mix all of the ingredients together in a jar and shake (with the lid on!!) until well combined. (I always make my salad dressings in a jam jar)
2. Preheat oven to 375.
Line a being sheet with parchment paper or aluminium foil. Put the cubed sweet potato onto the baking sheet and season with salt and pepper. Drizzle with 2 tbsp of olive oil and toss with your hands or a large spoon to make sure that the salt and pepper and oil are well distributed among the cubes of sweet potato.
Roast for approx. 20 minutes.
3. Add the broccoli to the potato on the baking sheet and drizzle with the remaining 2 tbsp of olive oil. Using a spatula , toss the broccoli and potatoes together and spread out evenly on the cookie sheet . Put back into the oven and roast for approx 15 minutes until the vegetables are cooked and starting to brown.
4. Remove the vegetables from the oven and put into a large bowl. Add the sliced kale to the hot vegetables and mix together, this will wilt the kale a bit, which i like.
* Option here is to toss the vegetables with the dressing or you can wait and drizzle it on top of them when serving
5. Put some cooked rice or rice noodles in a bowl. Top with vegetables . Sprinkle sesame seeds on top!
Note: you can eat this without the rice, quinoa or noodles.
