Tag Archives: Vegetarian

Indian Sweet Potato Soup

Sometimes I feel paleo food blogs rely too much on sweet potatoes – but really, they are such an ancient and ubiquitous crop, and they are a s0-called superfood, and they’re pretty delicious,  so I’m guessing we’ll continue to see lots of ideas for preparing sweet potatoes.

This one I stole (ahem, adapted) from Vindalho, a Portland Indian restaurant after a friend’s birthday celebration.

Easy Indian sweet potato soup:

Three medium sweet potatoes, boiled, peeled and quartered (hint, peel them after they are cooked)

Two cloves of garlic, minced

1/2 sweet onion, chopped and softly sauteed in butter or coconut oil

Salt and Pepper to taste

A dash of garam masala

One cup coconut milk

Put all of the above (cooked) ingredients into the blender in batches, and blend until smooth.  Heat and serve with a bit of fresh cilantro.

Easy, pretty, yummy!

Sweet potato soup

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Carrot Pineapple Salad from Purely Primal

Purely Primal is one of the food blogs I read regularly.  It is extra good because it is co-hosted by Coach Karen from Crossfit Fort Vancouver, and  also because it has an excellent layout, is very searchable, and has a handy shopping list and printable recipes.

So, when I saw this post, I immediately decided to make this recipe.  I had forgotten that Ellen had posted a carrot salad recipe already on this site!  But I still decided to post this recipe review, because this carrot salad was really, really yummy.  I made it for company and had to give the recipe out on the spot.

This recipe makes a lot of salad, but the leftovers were great.  Here is the recipe from Purely Primal.  Enjoy!

  • 1 lb carrots, shredded
  • 1 can (20 oz) crushed pineapple, strained (separated)
  • 1/2 cup homemade mayo
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 1-1/2 cups shredded, unsweetened coconut

Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl.  Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut.  Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing.  You can store this sealed in the fridge up to about a week.

Notes:  I used hazelnuts and almonds for the nuts, shredded the carrots in the food processor, and used the mayo recipe from The Clothes Make the Girl.  I served it with the garlic lime chicken which Susan posted a few weeks ago.

Carrot Salad Carrot Salad 2

 


Eggs in a Nest

A couple of weeks ago I was privileged to see Leonard Cohen in concert, preceded by tapas at Portland’s Toro Bravo (A primal restaurant if ever there was one!  And good luck getting seated.)  One of the small plates I shared with friends was sauteed chard with garlic topped with an egg.  It was so simple and delicious, and I figured I could make this at home.

So, I checked the internet for a suitable recipe, and I’ve been experimenting.  I have tried adding red onion and pattypan squash.  Here are a couple of links which gave me the bare bones, and here’s the recipe I’m most satisfied with:

Ingredients

One bunch of swiss chard (preferably organic, because greens are likely to have pesticide residue)

1/2 red onion

2-3 cloves of garlic

Salt and pepper to taste

2 eggs

Olive oil

Directions

Medium chop red onion.  Saute in olive oil on low to medium heat.  After a few minutes, finely mince the garlic and add to the onions.  The garlic is absolutely key to this recipe.  Wash and chop the chard, discarding the stems.  Add the chard at the last minute.  Add salt and pepper to taste.

Once the veggies are done, divide and transfer to buttered ramekins.  Crack an egg over each ramekin.  Bake at 350 for 6 to 8  minutes, until the egg is soft set.  Do not overcook the egg.

The result – crazy good!  You MUST try this.  It is definitely better suited to a weekend morning or dinner, due to the extra chop time.  And it wouldn’t make good leftovers, but that shouldn’t be a concern.

Chard   Eggs in a nest


Brussels Sprouts in Cherry Sauce from Purely Primal

You know, people freaking HATE Brussels Sprouts.  Really, really hate them.

Except me.  I like them all ways, and I like them all the more because I can only get them in the autumn.

So if you, like me, actually enjoy Brussels Sprouts, fly your freak-flag high, and make this dish from Purely Primal.

Here’s the recipe as written from the website:

Ingredients
  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • ¼ cup butter, softened
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place ½ cup cherries into a small food processor or blender with the butter.
  3. Process until to form a smooth paste.
  4. Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.
  5. Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.
  6. Transfer to a sheet or bar pan in a single layer and place in the oven. Set a timer for 15 minutes. Check after 15 minutes, and cook longer if not browned and starting to crisp.
  7. Meanwhile, roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer for 15 to 20 minutes. When chilled and firm, remove and slice into ⅛” thick pats.
  8. Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.
  9. Serve warm, with a pat or two of the cherry butter on top.

Their website (which is awesome – check out this cool shopping list!) has better instructions, with photos.

Naturally, I didn’t follow the recipe.  I didn’t have any dried sour cherries, but I did have dried bing cherries, so I used those.  Also, I thought some roasted hazelnuts would be good in this – and I was right!  It made a gorgeous side dish, and I had leftovers (because people freaking HATE Brussels Sprouts), but these froze well.  Here it is mid-prep, and just before serving:

brussel sprouts    brussels2

 

 

 


Grilled Sweet Potato Salad

Image

I know it is right after Thanksgiving here in the States, and you probably are sick of sweet potatoes.   You think you could go the rest of the season without eating another one – but, oh boy, you are wrong.   Just wait until you try this recipe.

Thanks to my husband, Michael, for finding this gem at:

http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-sweet-potato-salad-recipe/index.html

 

Ingredients

 

–         2 pounds sweet potatoes, peeled and cut into ¾ inch pieces

–         2 sweet onions, peeled, trimmed, and cut into ½ inch wedges

–         2 mangos, peeled, seeded, and cut into ¾ inch pieces

–         1 red bell pepper, stem, rib, and seeds removed, cut into ¾ inch pieces

–         ¼ cup olive oil

–         2 teaspoons fresh lime juice

–         ½ teaspoon ground cinnamon

–         ½ teaspoon ground cumin

–         ¼ teaspoon ground nutmeg

–         ¼ teaspoon salt

–         Pinch cayenne

–         ¼ cup chopped fresh cilantro

–         1/3 cup chopped toasted peanuts (we left these off)

 Instructions:

–         Either preheat a grill, OR preheat your oven to 450 degrees.

–         In a large bowl, combine the potatoes, onions, mangos, and bell peppers.  Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne.  Toss well to coat evenly.

–         Lay 2 large pieces of heavy aluminum foil in a stack on a work surface.  Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package.  Place directly on the grill and cook until the vegetables are tender, about 30 minutes – OR plate the package in the middle of the oven and roast until the potatoes begin to soften, about 45 to 50 minutes.  Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.

–         Remove from grill or oven and let cool slightly.  Transfer mixture to a large bowl, sprinkle with cilantro, and serve~

–         Enjoy!


Zucchini “Comfort” Noodles

Hi!

I haven’t posted for a long time, and in case anyone’s reading this, I apologize.

In some ways, I have been distracted by the sad goings-on in Libya and other spots, but in other ways, I have been doing really well.

I wanted to do this blog to learn new recipes, but the last few weeks I’ve been happy to rely on old (new) standards – Alton Brown’s Pot Roast, Melissa Joulwan’s “You’re the Tops” Tuna Salad, PaleOMG Carrot Cake Pancakes, and some old standbys which I haven’t posted:  Cheeseburger Salad and Turkey Paprikash.

Still, I did recently try a new recipe.  I got a gift of lots of zucchini (and for you whose gardens are still producing, keep me in mind!), so I made zucchini noodles.  And these were *wonderful*.  I made them twice in a week.

Comfort Noodles

This recipe is not quick, but it is easy.  From the website:

Ingredients:
2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste

Directions:

1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

Here are my results!

 


Red, White, and Blue Salad

Peace, everyone, and I hope you had a happy Independence day.  I ate some amazing barbeque ribs and lots of other amazing food prepared by some amazing friends, and I brought this to the party:

Red White & Blue Salad

  • Spinach
  • Blueberries
  • Sliced Strawberries
  • Toasted Pecans
  • Gorgonzola Cheese
  • Strawberry Vinaigrette

   

It’s my own recipe.  Okay, it isn’t much of a recipe, but it beautiful and gives me a chance to introduce you to one of my favorite things:  flavored vinegar.

I go to a local oil and vinegar shop (yes, there are such things) called Navidi’s Olive Oil and Vinegars.  Most of my relatives are familiar with Navidi’s, because they get vinegar for Christmas.  Navidi’s and similar specialty shops sell a variety of olive and nut oils, and about thirty flavors of balsamic vinegar – from Sicilian Lemon to Blackberry Ginger.  A word of caution:  Some balsamic vinegars have added sugar (Navidi’s purportedly does not), so read your labels.

I grew up in East Tennessee, and like most Appalachians, I absolutely love greens and vinegar.  Old-timers used to boil greens, strain the juice, add red wine vinegar, and drink the “pot liquor.”  I’m not quite that bad, but I love cooked greens, and I love salads with vinaigrette.

I made this vinaigrette dressing with Navidi’s Strawberry Vinegar, olive oil, and salt and pepper.  It was tangy and delicious.  I encourage you to try flavored vinegars yourself this summer – they are so good with peaches, strawberries, or as a marinade for chicken or pork.

Omit the cheese from this recipe to make it paleo and vegan!