Today’s lunch consisted of baby romaine, massaged kale, carrots, tomatoes, grilled eggplant and mushrooms, hemp seeds and an oil and vinegar dressing.
School assignments have got in the way of me posting lately, so my apologies. I’m still on the tahini train, making variations of grain bowls as a quick, cheap and healthy meal. This one contained millet, chickpeas, roasted rosemary yams, tomatoes and massaged purple kale salad (sliced kale rubbed with lemon juice, olive oil and a bit of salt to soften it). Yum!
Dreena Burton’s Let Them Eat Vegan! offers easy to make recipes that are sure to be new favourites. I received this book in the mail while I was away in India, so I’ve been waiting all summer to come home and crack it open. The wait was justified, because I was excited to find a collection of delicious, healthy, vegan recipes, many of which were gluten-free or had the option to be made gluten-free. What I love about Dreena’s recipes is that they all seem to be the types of recipes that are easy to prepare, using easy-to-find ingredients to make recipes that everyone seems to love.
In her newest book, there is a collection of recipes ranging from dips, such as the peanut tahini sauce, tarts, like the festive chickpea tart to desserts, such as a raspberry almond torte. I have had the chance to make a few recipes from the book, all with great success.
First, I decided to make jerk chickpeas. This recipe involved baking chickpeas in a jerk spice blend. It was very easy to make and tasted great. I decided to serve it with a mish-mash of sides including balsamic roasted fennel (also from the book), kale sauteed with onions, garlic, sesame seeds and lime, rice cooked with onion, lime zest, cumin and coriander, and some slices of avocado, as is suggested in the book. I used to hate fennel, but this recipe caramalizes the fennel and gives it a milder flavour. It was really good. I had leftover jerk chickpeas and they tasted great the next day as well.
After being in India without a kitchen for so long, I was craving a raw salad. I chose to make the kale-slaw to use my leftover kale and fennel from the previous meal. This slaw combines kale, fennel, apple, cranberries and carrots in a creamy almond-based curried dressing. Yum! I kept the leftovers in the fridge for a couple of days without the dressing and it kept quite well.
The Mediterranean bean burgers were delicious. Beans, oats and some other ingredients and seasonings are mixed together into the food processor to make them. These were very good, too.
The photo doesn’t do this artichoke and white bean dip justice. I brought it to a party, where it was devoured and met with rave reviews. It was a light and fresh dip, which went great with veggie sticks.
I also tried out a dessert recipe from the book – pecan pie, using the gluten-free pie crust recipe. The pie crust was the easiest crust I have ever made. It comes together quickly in the food processor, and is easy to roll between parchment sheets. I think I’m going to get into making pies now that I have this great recipe. My household taste tester prefers a sweeter pecan pie, so I added a chocolate drizzle on top, which seemed to do the trick.
I highly recommend this book for anyone looking for healthy and delicious recipes their whole family will enjoy. I can’t wait to make more items from this book!
I had some kale in the fridge, so I decided to make some pesto! It was really kale-y tasting, in a good way, as kale is delicious.
In a food processor, combine these one by one in order of the list:
– 1 clove garlic
– 1/2 c sunflower seeds (mine were raw)
– 1/4 c nutritional yeast
– 4 cups of packed, chopped kale
– 1/4 c lemon juice
– 1/8 c of olive oil
– salt and pepper, to taste. I also added a pinch of red pepper flakes
I also baked up some plantains! The ones that have black spots are the best. All I did was slice them diagonally, brushed them with oil and baked them at 425, maybe for 15 minutes?
Then I made some pasta with my pesto sauce, because why not?