Tag Archives: vegan

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Sweet potato, golden beet and carrots glazed with a grapefruit and thyme glaze and cooked to perfection. If you are vegan than this recipe is for you.

I love anything that is healthy is easy to make and tastes good, not to mention looks good.

Adapted from: forageddish

Ingredients

1 tablespoon coconut oil

2 large carrots

1 golden beet

1 medium sweet potato

1 grapefruit

1 garlic clove

2 tablespoons fresh thyme, leaves only

Salt to taste

Method

1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.

2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.

3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.

4. Serve warm, garnish with an extra spring of thyme.

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
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Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Vegan Butternut Squash with Quinoa and Black Bean Chili

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

A cool-weather salad filled with bright, bold flavors and colors.

Ingredients

  • 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
  • 2 small Fuyu persimmons, cut into thin wedges
  • 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
  • 2 Tablespoons/30ml Apple cider vinegar
  • 1 Tablespoon/15ml Pomegranate molasses
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
  • 2 oz. mixed baby greens, such as chard, spinach and romaine
  • 1/4 cup fresh pomegranate seeds
  • ¼ cup/ 28g toasted almonds, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
  3. Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
  4. When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
  5. Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Notes

Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo