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beets

Rainbow Nori Rolls

Rainbow Nori Rolls

I was recently asked to review two of Urban Outfitter’s cookbooks, both centered around clean and wholesome eating. First up,?Power Snacks, chock full of 50 pages of healthy snacks abundant in energy-boosting nutrients.

Broken down into several categories, the cookbook offers up classic “On the Go” snacks like Squash & Pumpkin Seed Muffins, “High Energy” bites like rainbow chard roll-ups, “Sweet Indulgences” including Chocolate Avocado Pudding, and more. Yummmmm-y!

Rainbow Nori Rolls

Full of color, I was instantly drawn to the Rainbow Nori Roll recipe, featured in the “Take to Work” section of the book. Laying out all of its ingredient on the table, it was hard not to be excited about all of the beauty going into this particular power snack. I mean, just look at that vibrant photo above. Pure awesomeness.

Rainbow Nori Rolls

I love snacks that are able to pack in a bunch of vegetables. So often, when we need a mid-afternoon refueling, we reach for something sweet, and often that means something that’s not too entirely healthy. With options like this – that feel entirely like a treat, but a savory one at that – it’s easy to keep snack-time the healthy pick-me-up that it’s meant to be. In other words, this recipe is far from the nap-inducing snack that too often steals away our second half of the day.

Rainbow Nori Rolls

Another pro, these nori rolls really pack in the flavor, especially for an all-vegan sushi option. The sauteed asparagus and ginger give them an extra boost, and the beets really add something here, too.

That being said, if you have avocado on-hand, definitely add it. You can rarely go wrong with avocado in vegetarian sushi.

Rainbow Nori Rolls

Likewise, there’s tons of room to play around with other ingredients in this recipe. You could add baked tofu for a little extra protein, or cucumbers, or other veggies of your choice. You could play with the grain, for instance, like I did, and try swapping the risotto rice for brown rice. I used a short grain brown rice, cooked it with a little extra water (1 cup rice to 2 1/2 cups water) and for a little extra time until it achieved the sushi-ready stickiness that it needed.

You could add wasabi to the roll or to the dipping sauce. You could add herbs. Or mango. Or whatever your heart may desire.

Rainbow Nori Rolls

Keep in mind, this isn’t a whip-up-in-5-minutes kind of snack. While the veggie prep is simple, there are a lot of ingredients to chop here, and the assemblage is a process, particularly if you’re new to sushi-making. That being said, sushi is easier to roll than you might think, so don’t let intimidation get in your way.

To save time, buy beets (unseasoned) that are already cooked. You can usually find them in cans in the veggie/bean section of the grocery store. You could also make the rice the night before, or prep some of the ingredients ahead of time.

Rainbow Nori Rolls

While these are best eaten the day-of, they’ll definitely last if you make them a day-in-advance. In fact, I’ll be enjoying some leftovers for lunch today.

Prep them on a Sunday and when the Monday stomach rumbles roll around, you’ll have a beautifully fresh snack waiting for you full of that extra zest you need to get the week going.

Rainbow Nori Rolls

 

You can check out the cookbook for other fun snack ideas. And stay tuned for a preview of Urban Outfitter’s other book,?The Clean Eating Kitchen, in the days to follow! Continue Reading…

Quinoa Fall Buddha Bowl will Dill Tahini Sauce

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Montreal was dreamy. Parks and green space were both in abundance, as were spacious bike lanes and an inspiring amount of cyclists putting them to good use.

Bagels also abound, but even more exciting for me was the number of vegan spots present in every neighborhood. There were tons of them. It was glorious.

Roasted Kabocha

Many of the vegan restaurants were casual, hosting menus of simple, affordable meals made from quality ingredients. It was in the details, like that extra handful of sprouts or the fact that the tempeh was homemade, that made each meal stand out.

The warm, notably thin, ever-so slightly crispy pita that held one breakfast’s tofu scramble still sticks in my mind this morning. Details. It’s all about the details.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

A lot of spots also had nourishing bowls like this, the inspiration behind today’s recipe. After snacking on croissants, these kind of meals come in handy.

But really, if you want to feel energized and clear-headed, meals like these are perfect for anytime.

It’s the best when you finish up a filling meal, and feel nothing but refreshed afterwards. This is the beauty of what the blogging world calls the Buddha Bowl.

Sesame Seeds

Packed with protein-powered whole grains and sweet, creamy roasted kobacha squash, I consider this a treat to welcome in the autumn season. Tahini sauces are always my favorite, too, so this herbed rendition really seals the deal. You’ll notice the recipe makes double the amount of sauce you’ll need. You could either A) feed more people and double the veggies too, or B) save the sauce and use it in other salad/grain recipes later. If you decide to do the later, you may wish to add a little extra water or heat the sauce following refrigeration. The sauce thickens once cooled.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Feel free to add some tofu or chickpeas on top for a little extra oomph.

Continue Reading…

Sweet and Smoky Beet Burgers

Sweet and Smoky Beet Burgers

What do you do with an abundance of beets? Pickle them. Turn your tabbouleh pink. Or your hummus.

Or perhaps your end-of-summer burgers, as Food52 would suggest.

Sweet and Smoky Beet Burgers

I spotted this recipe over on Food52, and of course with all things beet-related, was captivated by its color. You could nearly mistake that burger in the picture above for a beef patty. That doesn’t sound all that appetizing to me, but I do find this depiction beautiful, nonetheless. Especially with a creamy cucumber sauce lathered on top. I assure you, this meat-free burger is an abundance of appetizing deliciousness.

It’s one of the most firm, well-held-together veggie burgers I’ve ever made as well.

Sweet and Smoky Beet Burgers

Rice acts as the glue that keeps these lentil beet burgers together, and it does a rather efficient job at doing so. You won’t need a million spatulas and utensils and tablespoons of oil to flip them in the pan, which is often the case with homemade veggie burgers.

As the name depicts, slightly sweet (from the beets and raisins), slightly smoky (from the paprika), these burgers are a unique treat. Place them between pita or a bun, or simply atop a bed of greens, and serve with a side of tomatoes and cool cucumber-yogurt sauce.

P.S. These freeze well, too!

Sweet and Smoky Beet Burgers Continue Reading…

Smoky Black Bean Burgers With Herb Yogurt Sauce

Smoky Black Bean Burgers With Herb Yogurt Sauce

I’ve been writing a recipe column for Today’s Dietitian, and September’s edition features a somewhat controversial veggie from my childhood days  the beet.

Grated beets

As I wrote in my column, the discord stems primarily from parents with rather differing opinions about the beautiful, but dangerous, late summer vegetable. You see,

“Beets were my mom’s worst nightmare. The juice stained her cutting boards, tie-dyed her kids’ white T-shirts, and left her scrubbing the kitchen counters until her hands turned pink. On the other hand, beets were my dad’s favorite vegetable. They were one of his continuously best-growing crops in the family garden. He loved nothing more than staining his hands as he pulled the beets out of the ground each year, and he had an affinity for their taste that my mom couldn’t match. And unfortunately, my mom had cleaning skills that my dad couldn’t match, so every summer there was a comical bone of contention that surrounded beets.”

This had always left me unsettled about my own opinions for beets. I’ve always enjoyed, but not longed, for their flavor, and I’ve always sort of shied away from the mess they tend to create.

However, in recent years, I’ve developed a newfound love.

Smoky Black Bean Burgers With Herb Yogurt Sauce

After one small one went into this recipe for tabbouleh, I was sold. That color! It’s flavor in the dish was not super memorable, but the hue it lent to the entire bowl certainly was. From then on, I would find ways to employ the beet’s beautiful color, and do so in a way that wouldn’t destroy my counters. And white t-shirts, because unfortunately, mom isn’t buying those anymore.

This recipe for Smoky Black Bean Burgers utilizes the food processor to keep the mess at a bay, while enabling beets to add color to a veggie burger that’s hard to forget. Here, the veggie adds adds a hint of sweetness that goes perfectly with the smoky paprika, as well as the parsley herb sauce that tops it all off. (Note, feel free to use any summer herb that sounds good to you. I vote for basil as an alt.)

Head on over to the digital edition of the mag for the recipe! 

Beet Pesto Pasta with Goat Cheese Over Arugula

Beet Pesto Pasta with Goat Cheese Over Arugula

As a kid, I preferred blue to pink. This fared quite nicely for my parents, who loved to dress me in my brother’s hand-me-downs.

But these days, my heart melts for magenta — especially when we’re talking food. And one small beet makes it easy to bring that color to life

arugula

Here, grated beets sweep in to keep pesto from turning that ugly shade of green that normally happens when basil oxidizes. It adds a slight earthiness to the pesto, but is far from the prominent flavor.

Pair with arugula for an added pop of color and goat cheese for a delightful creamy finish.

Beet Pesto Pasta with Goat Cheese Over Arugula

Continue Reading…