Carrot and Beet Salad

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

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I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

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Ingredients:

2lbs Carrots (about 14), Shredded

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2 Beet roots, washed and julienned

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1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

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Roasted Beet Borscht

Roasted Beet Borscht
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free
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This soup may sound difficult or fancy even to some, but it is very simple. If you’re a regular reader of my blog than I’m sure you’re probably noticing a trend of “simple” :0. I like simple flavorful dishes and this is certainly one of them. This soup is like a sweet/sour soup, it is very nutritious and delicious and can be eaten hot or cold. This recipe came about because I was thinking of a good use for the extra vegan sour cream we had in our fridge from Tuesday’s Taco night, I don’t like things going to waste. Feel free to try this soup with a dollop of vegan non-dairy sour cream on top, but it is also fantastic without. A must try. Enjoy your day and weekend everyone celebrating Memorial day here in the states!

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Ingredients:
6 Med.-Large Beets, scrubbed/stems removed
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
3 Stalks of Celery, chopped
½ Head of Cabbage, sliced thinly (shredded)
2 Russet Potatoes, peeled/chopped
2 Quarts Vegetable Broth
3 Tbsp White Wine Vinegar
2 Tbsp Ketchup
2 Tbsp Dill
1 Tsp Sea Salt + 2 ¼ Tbsp for Roasting
1 Tsp Fresh Ground Pepper
3 Tsp Sugar
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Directions:
-Heat oven 425 degrees. Roast Beets (Pictured here – I always follow the same directions for roasting my beets). Essentially remove stems from beets keeping about an inch, and then scrub the beets to remove excess dirt. Grab a piece of aluminum foil big enough to wrap two beets making a bed/pouch. Divide 2 ¼ Tbsp Sea Salt evenly between the three pieces of foil. Add beets and bring up the sides to close. Place on a baking sheet to avoid beet juice from seeping out. Roast for 1 hour then remove and set-aside until cool to the touch, then peel and dice.
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-In a large stockpot, heat Olive Oil over medium. Sauté Onions and Celery for 3-5 minutes until translucent.
-Stir in Cabbage and continue to sauté for another 5 minutes. Add ½ Quart of Vegetable Broth and continue cooking for 5 minutes.
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-Add remaining Vegetable Broth remaining 1 ½ Quarts and bring to boil. Once boiling add Potatoes. Reduce heat and simmer for about 7-10 minutes or until potatoes are fork tender.
-Stir in remaining Seasonings: Vinegar, Ketchup, Dill, 1 Tsp Sea Salt, Pepper and Sugar. Simmer for another minute or two to incorporate flavors.
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-While the last two steps are occurring: Open up the Beets from foil package. Peel Beets, I just remove that first thick layer then chop Beets.
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-Just after the last one-two minutes that seasonings are being incorporated. Turn off Heat. Stir in Beets. Stir well to combine and let Borscht stand for 10-15 minutes to cool slightly before serving and for the flavors to finish combining. Enjoy!
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Roasted Beet Borscht

  • Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free
  • Print

Credit: VeganRescue.com
Ingredients:
6 Med.-Large Beets, scrubbed/stems removed
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
3 Stalks of Celery, chopped
½ Head of Cabbage, sliced thinly (shredded)
2 Russet Potatoes, peeled/chopped
2 Quarts Vegetable Broth
3 Tbsp White Wine Vinegar
2 Tbsp Ketchup
2 Tbsp Dill
1 Tsp Sea Salt + 2 ¼ Tbsp for Roasting
1 Tsp Fresh Ground Pepper
3 Tsp Sugar

Directions:
-Heat oven 425 degrees. Roast Beets (Pictured here – I always follow the same directions for roasting my beets). Essentially remove stems from beets keeping about an inch, and then scrub the beets to remove excess dirt. Grab a piece of aluminum foil big enough to wrap two beets making a bed/pouch. Divide 2 ¼ Tbsp Sea Salt evenly between the three pieces of foil. Add beets and bring up the sides to close. Place on a baking sheet to avoid beet juice from seeping out. Roast for 1 hour then remove and set-aside until cool to the touch, then peel and dice.
-In a large stockpot, heat Olive Oil over medium. Sauté Onions and Celery for 3-5 minutes until translucent.
-Stir in Cabbage and continue to sauté for another 5 minutes. Add ½ Quart of Vegetable Broth and continue cooking for 5 minutes.
-Add remaining Vegetable Broth remaining 1 ½ Quarts and bring to boil. Once boiling add Potatoes. Reduce heat and simmer for about 7-10 minutes or until potatoes are fork tender.
-Stir in remaining Seasonings: Vinegar, Ketchup, Dill, 1 Tsp Sea Salt, Pepper and Sugar. Simmer for another minute or two to incorporate flavors.
-While the last two steps are occurring: Open up the Beets from foil package. Peel Beets, I just remove that first thick layer then chop Beets.
-Just after the last one-two minutes that seasonings are being incorporated. Turn off Heat. Stir in Beets. Stir well to combine and let Borscht stand for 10-15 minutes to cool slightly before serving and for the flavors to finish combining. Enjoy!

Basmati Rice with Herb Broth and Root Vegetables

Rooted Basmati Rice with Herb Infused Broth (serves 4)
(Roots: Beets, Parsnips, Carrots) – Vegan and Gluten-Free

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The layers of flavors in this dish are paramount for the complexity of tastes and textures. I realize that there are several steps going on in this recipe, however, this was a special dish. This was our Valentine’s Day dinner this year 2015! We love to get fancy schmancy and sophisticated sometimes too especially at home. Why not revel and delight your palate 5 star style in the comforts of your own dining room. Our children certainly enjoyed, my husband was delighted and I loved every minute of it. Beginning with the first dice of the shallot to sitting down, blessing our food and enjoying the love of family and food, that is what it’s all about. This is truly an elegant dish. Basmati rice is fragrant and aromatic rice, the broth is complex and complements the seasonal veggies well.

Ingredients:

Broth:
1 Shallot, chopped
1 Tbsp Extra Virgin Olive Oil
20 whole Black Peppercorn
20 fresh Basil leaves, chopped
1 Lemon grass, cut in half
5 sprigs fresh Thyme
5 sprigs fresh Tarragon
20 blades of Chives (about 2 tsp), chopped
Handful of fresh Parsley (about 15 sprigs), chopped
Zest of 1 Lemon
1 Cup Vermouth
1 Quart (32oz) Vegetable Broth
Rice:

2 Cups Basmati Rice
3 Cups Water
2 Tbsp vegan butter (Earth Balance)

Vegetables:

2 red Beets
2lbs Brussels sprouts (1 stalk)
1lb Parsnips (about 4), peeled/chopped
4 Carrots, peeled/chopped
1 Tbsp + 2 Tsp Sea Salt, divided
6 Tbsp Extra Virgin Olive Oil
1 Cup Balsamic Vinegar

Directions:

Broth:
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-Heat 1 Tbsp Olive oil in sauté pan over medium heat. Sauté Shallots for 1 minute then add whole black Peppercorns. Rough chop the herbs leaving the Tarragon and Thyme whole, then add to the pan with lemon zest. Continue to sauté for 1-2 minutes stirring occasionally.
-Slowly add Vermouth then increase heat to medium-high. Heat for about 3-5 minutes.
-Add vegetable Broth bring mixture to boil, reduce heat and continue to simmer for 30-45 minutes over medium-low.
-Strain and set aside until ready to plate/serve.

Rice:

-Heat Rice, Water and Earth balance to a boil. Cover and reduce heat to low, cook for 15 minutes.
-Remove from heat – Do not remove lid – let the rice stand for 10 minutes, it will continue to steam. When ready to serve remove lid and fluff with fork.

Veggies:

-Heat oven to 425 degrees.

Beets:
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-Remove stems from beets but keep about an inch, then scrub the beets to remove excess dirt. Grab a piece of aluminum foil – big enough to wrap the beets making bed or pouch. Add 1 Tbsp Sea Salt to foil and place Beets on top of salt. Bring up the sides of the foil to close place on baking sheet to avoid beet juice seeping out into your oven. – Roast for about 1 Hour at 425 degrees. Today I roasted for 1 hour 10 mins. –Remove from foil and set-aside until cool to the touch, then peel and dice.

Parsnips and Carrots:
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-Peel and chop both carrots and parsnips, be sure not to dice or chop these too small, they will shrink alittle during roasting. -Toss Carrots and Parsnips in 1 Tbsp Olive Oil and 1 tsp Sea Salt. –Roast for 20 minutes then toss/stir and continue roasting for another 10 minutes at 425 degrees also.

Brussels Sprouts:
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-Gently rock the sprout back/forth until they pop off the stalk. –Trim the ends and remove the outer leaves of each sprout. -Place the Brussels sprouts in warm water and let them soak for a few minutes – I just keep adding them to the water as I go, so they end up soaking for 10-15 minutes by the time each sprout is prepped. –This recipe is for shaved Brussels sprouts and the easiest and quickest way to accomplish this is by using a food processor. –Working in batches use the slice-blade attachment for your processor to shave. –Add Brussels sprouts to baking sheet (2) and toss with 1 Tsp Sea Salt and 5 Tbsp Extra Virgin Olive Oil. – Once other veggies are finished, reduce heat to 400 degrees. Roast Brussels sprouts for 30 minutes until sprouts are tender and golden/browned. Toss halfway through for even roasting.
Note: I love a good Balsamic Vinegar reduction with Brussels sprouts. I did make a quick reduction with this recipe and drizzled over the veggies. –Simply heat 1 cup of Balsamic vinegar in saucepan over medium heat, bring to boil then reduce until vinegar has reduced to about half – 10-15 minutes.

Bringing it all together:

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-Add about a cup of rice to plate, then add ½ cup of broth. Top with veggies. I garnished with toasted Pine Nuts also.

Enjoy!