Browsing Category

Veggie Apps & Sides

Moroccan Roasted Carrot Soup

Moroccan Carrot Soup

Another soup, already? Yep. Sorry about it, but…

I’ve been hit by, I’ve been hit by, a smooth (soupy) criminal.

Soup has now robbed my kitchen and all my recipe idea brain space. After that first bowl last week, on one of the first fully chilly fall nights, my mind was stolen. More soup, please.

Moroccan Carrot Soup

I hope you can get on board with that. And if you’re skeptical, let me tell you why it’s a good idea.

The best of fall’s harvest is in. Soup is gladly here to take it all in, and to fill you up and warm you up without weighing you down before the holidays.

For a hearty, yet light meal to welcome in autumn, I can’t think of anything better than soup.

Which means, I’m serving up two of those spoon-ready recipes in a row. Hope you can handle it. High five to you if you’re more than ready.

Carrots

This is one of my more favorite carrot soups I’ve had in awhile. It’s layered with flavor stemming from two main components: the caramelization from the roasted veggies and the toasted hints from the cumin.

Roasted Carrots
Buying the whole cumin seed and grinding it yourself is well worth the extra step. After toasting up those seeds in your skillet, you’ll see why. The fragrance they give off needs no explanation written out here on this blog.

Bottle that up and place it in a spray bottle, and you bet I’d spritz that all around my house. Likely on my clothes, too.

Moroccan Roasted Carrot Soup

If you don’t have a spice grinder, a coffee grinder will just as well do the trick to quickly grind up your toasted cumin seeds.

Their slight smokiness goes so well with the natural sweetness that radiates from earthy roasted carrots. Add a tangy dollop of yogurt to the mix, and it’s like heaven in a bowl.

Or a smooth criminal, that’ll try to steal your bowl, or mind, for the next few days.

Toasted Cumin

Healthful yet so tastefully satisfying, it’s likely I’ll be making this again soon. Don’t worry, it won’t show up on the blog again. Although, I can’t say the same for another soup soon.


High five again if you’re okay with that.

Continue Reading…

Fall Sweet Potato and Kale Sushi

Fall Sweet Potato and Kale Sushi

Septemblur.

That’s all I have to say about this last month of summer. A good month for certain, but even more certainly, a fast one.

With just one (single!) day left of summer and one day till autumn, I have two words to say right now — s w e e t    p o t a t o.

Sweet Potatoes

I don’t know about you, but it feels like I woke up one morning, and poof, out of thin, (brisk, leaves-falling-through-it) air, autumn suddenly appeared. Sundress weather turned to sweater weather practically overnight, and sundown hours setup fort before I even had time to tell them I’d prefer they wait a bit longer.

That is life. You turn into this thing called an “adult” — generally the same meaning, but just a shorter form of the word adolescent — and life begins to blur.

Summer, don’t leave me. Please.

Fall Sweet Potato and Kale Sushi

On the bright side, fall brings with it an array of awesome qualities outside of just the dreaded onset of winter. Fall foliage, apple picking, apple pie, apple oatmeal, apple everything.

Like Bubba on shrimp, I could talk endlessly about the things you can do with apples. But instead, let’s talk sweet potatoes. After all, they define the warm color of this season, exemplifying its deepest shade at their best.

What am I looking forward to most this fall? Orange.

Fall Sweet Potato and Kale Sushi

I’m not ready to jump ship from summer. Don’t let this recipe deceive you. However, I admit, I am ready for sweet potatoes. When the weather crisps up, their soft heat brings more warmth to the table than my favorite winter sweater. And you know I am always ready for kale on that table, too.

So, here it is, my first autumn recipe of the year. Even if you’re a weeping-for-summer-to-stay kind of person like me, one thing’s for sure, this meal won’t disappoint. I say that even if the first cool, can’t-eat-outside evening you consume it during does. (Okay, okay. I know. Chilly evenings aren’t as bad as I’m making them out to be.)

Garlicky Kale

Here, garlicky kale and simply steamed sweet potatoes make for a classic pairing, yet an innovative, fall-feeling sushi. The ingredient combo also elevates an already healthy cuisine to a whole other level, which is exactly how I like to embrace the changing of seasons — on the right foot for my body.

Fall Sweet Potato and Kale Sushi

You’ll find sweet potato sushi as an option on many vegetarian sections of sushi restaurants. Yet, it’s rarely an item I reach for, given it’s often just sweet potato rolled up in rice. Make it yourself, however, and add some sautéed kale to that equation, and you get an incredibly flavorful roll, with sweet-bitter and soft-chewy contrasts. Creamy avocado, a mainstay in all my sushi dreams, makes the whole thing complete, along with wasabi to offset the sweet potato.

Still a simple roll, no part of this is really complicated. Yet together, it all works so well.

Fall Sweet Potato and Kale Sushi

Grab a sushi mat and get ready to roll. Even if you’re mat-less, a clean flat surface, and press from your hands can do the trick. Just don’t tell the sushi chef masters I ever suggested that. Continue Reading…

Ratatouille with Herb Corn Topping

Ratatouille with Herb Corn Topping

After last post’s summer-in-a-bowl, I was immediately ready for round two.

When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”

In the August, the garden is good, and my fork is gettin’ it.

Ratatouille with Herb Corn Topping

Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.

To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.

That’s the beauty of ratatouille.

Ratatouille with Herb Corn Topping

For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.

The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.

Ratatouille with Herb Corn Topping

Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.

Continue Reading…

Toasted Wheat Berry and Summer Herb Salad

Summer Herb Wheat Berry Salad

What’s a wheat berry?

Remember that time back in 5th grade, when you entered that gum-chewing marathon, and you tried to fit a whole roll of Bubble Tape in your mouth? And remember how your jaw felt afterwards? Essentially, a wheat berry is a grain that’ll bring that same sensation, likely after one large bowl or 20 minutes of chewing.

It’s a jaw workout-and-a-half.  But one that’s oh so worth it, with the right flavors piled in, and in the summertime, that’s easy.

Summer Herb Wheat Berry Salad

In reality, a wheat berry is a whole wheat kernel, dressed to the nines in its bran, germ, and endosperm. I.e., whole wheat flour, before it is milled.

All these extra layers give the wheat a style best defined as “chewy”, which is one that compliments a good salad quite well. It’ll bring your lettuce leaves quite the stylish, texture-filled flair, and a bunch of protein and fiber, too. Oh, and a whole host of energizing B vitamins as well. I’ll happily chew on that.

Summer Herb Wheat Berry Salad

Rather than throw a handful on top of some not fully in season lettuce leaves, I decided to create a wheat berry centered salad that celebrate some of my favorite flavors of summer — tomatoes, cukes, and herbs. There is no easier way to add robust flavor than with fresh herbs, and this recipe really packs that in.

Summer Herb Wheat Berry Salad

Oregano, basil, and parsley? Move over cheese – you’re not needed in this salad. (Although, if your heart desires, I’d suggest a goat or Greek feta. Both would compliment what’s already a plentifully flavored salad.)

Feel free to play around with the combination of herbs you use, just make sure you don’t hold back on how much you throw into the bowl. Wheat berries are hardy, and can use all the loving they can get from the light flavors with which you surround them. Plus, all of the taste you add is what will make their inherent chewiness an asset. Who wouldn’t want to chew on something tasty for a few extra minutes? Continue Reading…

Basil and Black Soybean Hummus

Herb and Black Soybean Hummus

Slowly. Day by day. I’m getting one step closer to turning into a cucumber. A cucumber who’s getting married to a bottle of vinegar. Sometimes the onions walk in, and the tears of joy cry down on this union. I’m just waiting for the tomato to make it official.

Unfortunately, tomato season rarely coincides with cucumber season, except for a few dangling days at the latter one’s end. But that’s okay. I don’t want to be officially wedded to vinegar. And I don’t I very much like the sound of calling myself a cucumber either. Nor do I really like where this paragraph is going. So let’s cut it at that.

However, I have been eating a ton and ton of cucumbers. Averaging 1-2 per day. And still waiting on the perfect tomato to join them in my bowl of vinegar.

Basil

Though I’m longing for tomatoes to come join my cukes, it’s hard to say eating gets much better than now, in the late months of summer. Fortunately I live in a city submerged with farmers’ markets, and can also retreat to my mom’s house, currently flooded with cucumbers.

With all of the summer produce coming in, this calls on the need for protein-packed dishes to pair with it.

Nearly as easy as slicing a cuke, hummus forever remains one of my go-to’s.

Summer basil

This particular hummus differs from your classic chickpea version by using black soybeans, a high protein legume that tastes kind of like black beans. For that reason, this to me naturally went very well with guacamole and salsa, too. Feel free to swap the basil for cilantro to stick to a full-blown Mexican theme.

Herb and Black Soybean Hummus I went with basil because that’s what was in the garden, and I was initially envisioning this spread on a sandwich with thinly sliced cucumbers. Also snapped a few photos of my lovely friend Laura while picking it. You choose what to put it on. Just don’t forget the scallions on top.

Continue Reading…