Kale, Potato, and Mushroom Skillet [gluten-free, vegan, soy-free]

Need a quick side dish that corresponds with the changing seasons? This one is a winner, and takes advantage of produce that’s available all year round.

Potato, Kale, and Mushroom Skillet

A super-easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.

2 russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.

 

(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)

Roasted Carrots with Lemon and Chives [gluten-free, vegan, soy-free]

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots… and you’ll find these are pretty darn addictive.

Roasted Carrots with Lemon and Chives

Use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. If you can’t find them, then slice larger carrots in halves or quarters length-wise. 

Makes 6 servings

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

Raw Beet Salad with Ginger and Pistachios [gluten-free, vegan]

Springtime seems to signify rebirth, and while I’m still waiting for a rebirth of normal warm temperatures, I am certainly getting in the mood for some fresh flavors.

I mean, I really like root vegetables, but I’m getting a little sick of them. Okay, that’s not true. But eating them in the same way–I’m growing weary.

However, regardless of the follies of the weather, I can certainly evoke that springtime-feel in my kitchen. A good way to start? Trying old favourites in new ways, experimenting with different approaches, and highlighting fresh flavours by keeping it simple.

Try complementing your dinner with a super salad, featuring a bright burgundy vegetable miles away from the steamed or pickled versions you might remember. Beets contain betalain and vulgaxanthin, two phytonutrients with antioxidant and anti-imflammatory benefits. Betalains aren’t heat stable, so enjoying beets raw is the best way to reap their goodness. They also house two carotenoids (lutein and zeaxanthin), benefiting eye health like their carrot counterparts. Beets are also an excellent source of folate, an integral nutrient for fetus health and aging.

And, well, they just taste really good raw, okay? Especially with pungent ginger and salty roasted pistachios.

Chili-Lime Corn Chips with Edamame Guacamole [gluten-free, vegan]

So the Super Bowl is soon. And really, I don’t follow football. In fact, I’ve never watched a (full) game. I think I am in the great minority when I say that my favourite sport is baseball.

I don’t watch hockey, football, golf, or tennis, which seem to be rather popular. Baseball for the win!

And if an extra lump some of cash fell into my lap, I would buy seasons tickets for baseball in a flash (well, there are likely some other things I would buy first, but I mean some extra extra cash.)

The one thing I do know is that any sort of event (Super Bowl included) means I can create themed recipes. And any excuse for creating new recipes is fine by me. Especially when it includes chips and dip, like these chili-lime corn chips with edamame guacamole.

Slow Cooker Creamy Scalloped Potatoes and Parsnips [gluten-free, vegan]

Simple? Check.

Delicious? Check.

Vegan? Check.

Gluten, dairy, egg, soy-free? Check.

Dinner from the garden: stuffed zucchini [vegan, gluten-free]

Though I can’t grow much on my balcony, I’m thankful that I have family willing to share the fruits (vegetables?) of their labour. I hiked the .3km to my sister’s this afternoon and snagged some zucchini as big as my thigh. Though some people don’t love the huge zucchinis, they are my favourite and I hate that I can’t find them in stores! So when my sister and my grandmother offer some up, I’m more than happy to take them.

Dinner was simple tonight, but so delicious I wanted to share.

Two summer salad ideas [gluten-free, vegan]

I love when we start gravitating outdoors to enjoy our meals while taking advantage of the warmer weather. Barbecues with neighbours and luncheons with friends take precedence and the daylight extends to the evenings as we enjoy the warmth till dusk.

I’m all about combining some of your favourite foods with a few new ones… with twists on old stand-by recipes.

Beer-Battered Asparagus (and Father’s Day ideas!) [gluten-free, vegan]

My most recent article in the Standard featured Father’s Day at the Farmer’s Market, loaded with ideas for dad on his day. If you’re looking for some local-inspired, completely vegan, and simple ways to prepare dad a delicious meal, look no further.

Happy National (gluten-free vegan) Cheeseball Day!

I just found out that today is National Cheeseball Day. I am sure that, in this case, “National” means the USA, but that doesn’t mean we can’t all celebrate equally.

Lucky for you, one of my favourite recipes is my gluten-free vegan cheeseball–admittedly a little addictive–so I’d like to guide you there if that’s what you’re in the mood for tonight. You know, to celebrate the holiday.

The recipe is in a past post: Gluten-Free Vegan Cheeseball.

Roasted Cabbage with Cider Simmered Leeks

A yummy cold weather dish from a past article, I promise you’ll love this!

Stay tuned for an update on my last days Disney planning – I leave Friday!

Roasted Cabbage with Cider Simmered Leeks

Roasting the cabbage brings out its inherent sweetness, rounded out by a hint of smokiness coming from the crusty edges. The leek mixture is simmered in apple cider; a perfect complement that you’ll want to use it in your repertoire again and again for its delicious flavor.

Serves 4 to 6

1 medium head cabbage
4 tablespoons extra-virgin olive oil, divided
Sea salt
Fresh ground black pepper
3 leeks, thinly sliced (just the whites and about half of the greens), and well-washed
2 carrots, peeled and thinly sliced
1 cup apple cider
1 1/2 teaspoons dried thyme

Preheat the oven to 450F. Line a baking sheet with aluminum foil. Remove the tough outer leaves of the cabbage. Cut into wedges about 1 to 1 1/4 inches thick, cutting out the core when necessary. Arrange on the baking sheet. Drizzle with 2 tablespoons  of the oil and sprinkle with salt and pepper. Bake for about 30 minutes until brown and crispy, then flip and bake an additional 20 to 30 minutes until cabbage is tender and crispy on the edges.

Meanwhile, heat the remaining 2 tablespoon of the olive oil in a medium saucepan. Add the leeks and carrots. Cook until softened, about 8 minutes. Add the apple cider and thyme. Bring to a boil, then reduce and let simmer for about 20 minutes. Remove the lid and continue to cook until the cider has thickened and nearly absorbed, about 10 minutes longer.

When the cabbage is finished roasting, transfer it to a serving dish. Top with the leeks and carrots. Let stand about 20 minutes before serving for the leek mixture to meld into the cabbage. Serve warm.