Posts in category: Wellbeing

Roasted Fennel And Carrot Salad

Your taste buds will flip over this colorful, flavor-packed salad. Carrot and fennel are coated in a sweet-and-sour sauce before roasting. Once the veggies are dripping with juicy roasted goodness, serve them over lettuce with pine nuts, fresh parsley, and blood orange supremes. (A supreme is an orange segment minus the membrane; the recipe explains how to do it.)

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They’ll soak up the dressing flavor as they chill.

INGREDIENTS

• 16 medium carrots, scrubbed with stems trimmed
• ½ cup balsamic vinegar
• ¼ cup maple syrup
• 1½ teaspoons Dijon-style mustard
• 2 small fennel bulbs, cored
• 4 blood oranges, supremed
• ½ small red onion, thinly sliced
• 6 cups romaine lettuce, cut into 1-inch dice (6 ounces)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pine nuts

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Steam the carrots in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 15 minutes. Remove from heat; transfer to a bowl to cool.
3. In a separate small bowl, whisk together the vinegar, maple syrup, and mustard.
4. Add the fennel to the carrots and drizzle with dressing. Mix well to coat. Spread them on the prepared baking sheet. Keep the bowl with any traces of dressing.
5. Bake the vegetables in the oven for 20 to 30 minutes or until all the vegetables have light browning on their tops and edges. Remove from oven and let cool.
6. To supreme oranges: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You’ll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
7. Slice the carrots and fennel into diagonal pieces and transfer back to the bowl with the dressing. Add the onions and oranges. Mix well.
8. When ready to serve place the lettuce in a salad bowl. Top with the mixed vegetables and garnish with parsley and pine nuts.

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5 Easy To Cook Vegan Recipes With Canned Artichokes

When it comes to vegan recipes, artichokes make a delicious and healthy addition to any meal. So you’d be wise to add them to your diet regularly to reap the many health benefits.

What are the health benefits of eating artichokes?

Artichokes are a delicious and healthy food option. They are packed with nutrients that can help boost your health in many ways. Artichokes are a good source of fiber, vitamins C and K, folate, and magnesium. They also contain antioxidants that can help protect your cells from damage. There are many health benefits associated with eating artichokes, including improved digestion, lower cholesterol levels, and reduced inflammation. Artichokes are also a low-calorie food, making them a great option for those who are trying to lose weight or maintain a healthy weight. So if you’re looking for a nutritious and delicious food to add to your diet, consider artichokes!

5 healthy vegan recipes with artichokes

Here are five of our favourite canned artichoke vegan recipes that are sure to please everyone at the table.

1. Vegan Artichoke Pizza: This recipe is a delicious and easy way to enjoy pizza night without any cheese or meat. The dough is made with just a few simple ingredients, and the toppings can be customized to your liking. We love adding sautéed mushrooms, onions, and peppers to ours.

2. Vegan Artichoke Pasta: This dish is so flavourful and filling, you won’t even miss the meat or cheese. The pasta is tossed with a creamy artichoke sauce, and then topped with sun-dried tomatoes and fresh parsley.

3. Vegan Artichoke Dip: This dip is the perfect appetizer for any party or get-together. It’s packed with flavor, and can be served with crackers, chips, or veggies.

4. Vegan Artichoke Soup: This soup is creamy and comforting, and makes a great starter or main course. The recipe calls for canned artichokes, but you could also use fresh ones if they’re in season.

5. Vegan Artichoke Hearts: These hearts are marinated in a delicious blend of herbs and spices, and make a great addition to any salad or main dish. They’re also perfect for snacking on their own.

Whilst these are just a few of our favourite canned artichoke vegan recipes, we hope you enjoy these delicious and healthy canned artichoke vegan recipes! Do you have a favourite recipe that uses this ingredient?

If so, let us know in the comments below!

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10 Canned Jackfruit Vegan Recipes To Get You Hooked On Mexican Food

Jackfruit is one of those ingredients that always seems to be in season. No matter when you head to the store, there always seem to be ripe jackfruits waiting to be eaten. And, since they’re so large, one jackfruit can often yield multiple meals.

If you’re looking for some new and interesting ways to cook with jackfruit, then check out these five vegan recipes. From jackfruit tacos to a hearty jackfruit chili, these recipes will definitely satisfy your craving for something delicious.

How to cook jackfruit for best Mexican flavour

The recipe

Ingredients

1 tablespoon olive oil

1 white onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cans jackfruit, drained and rinsed

1 cup vegetable broth

2 tablespoons tomato paste

6-8 soft taco shells

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for 1 minute longer. Stir in the jackfruit, vegetable broth and tomato paste. Bring to a simmer and cook until the jackfruit is very tender and falling apart, about 30 minutes.

Alternative seasoning ideas

You can use your own species to season the jackfruit, use the recipe above or the recipe outlined below. Whichever way you choose to cook it, seasoning is the key.

Add the jackfruit to one of the ideas below and serve with salad, salsa, guacamole, and vegan sour cream for a very tasty meal.

1. Jackfruit Tacos

These tacos are the perfect blend of sweet and savory. The jackfruit is cooked in a smoker until it’s nice and tender, and then it’s topped with a homemade salsa verde.

2. Jackfruit Chili

This chili is hearty and filling, and it’s packed with tons of flavor. The jackfruit simmers in the chili until it’s nice and tender, and then it’s topped with some fresh cilantro.

3. Jackfruit Enchiladas

These enchiladas are a fun twist on traditional enchiladas. The jackfruit is cooked in a spicy tomato sauce, and then it’s rolled up in a soft tortilla.

4. Jackfruit Curry

This curry is a wonderfully fragrant and flavorful dish. The jackfruit is simmered in a coconut milk curry sauce until it’s nice and tender.

5. Jackfruit Upside Down Cake

This cake is a fun and unique way to use jackfruit. The jackfruit is cooked in a brown sugar and cinnamon syrup, and then it’s baked into a moist and flavorful cake.

6. Jackfruit Burritos

These burritos are filled with a flavorful jackfruit filling. The jackfruit is cooked in a spices and then it’s rolled up in a soft tortilla.

7. Jackfruit Nachos

These nachos are a fun and easy way to use jackfruit. The jackfruit is cooked in a spices and then it’s piled high on a bed of chips.

8. Jackfruit Quesadillas

These quesadillas are filled with a delicious jackfruit filling. The jackfruit is cooked in a spices and then it’s melted between two tortillas.

9. Jackfruit Sliders

These sliders are the perfect bite-sized treat. The jackfruit is cooked in a smoker and then it’s topped with a flavorful sauce.

10. Jackfruit Rice Bowl

This rice bowl is a filling and satisfying meal. The jackfruit is simmered in a curry sauce and then it’s served over a bed of rice.

We can’t get better tasting food than this, so I highly recommend you try some of the ideas above and tailor them to your own needs. Just remember to keep it whole foods plant based vegan and make everything yourself from scratch.

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Grits And Greens

Whether you’re new to grits or you’re a longtime fan, this simple tomato, kale, and pinto bean topping served over creamy grits has everything you need for a superb family meal. Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon.

INGREDIENTS

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1½ cups dry instant grits
• 1 medium onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 15-oz. can no-salt-added red or pinto beans, rinsed and drained
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper (optional)
• 1 16-oz. package frozen cut leaf kale
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• Hot sauce (optional)
• Lemon wedges (optional)

INSTRUCTIONS

1. In a large saucepan bring vegetable broth and 1 clove garlic to boiling. Stir in grits; reduce heat. Cover and cook about 5 minutes or until grits are thickened and creamy, stirring occasionally. (Mixture will splatter. Use a long-handle spoon to avoid burns.) If needed, add up to ½ cup water to thin to desired consistency.
2. Meanwhile, in an extra-large skillet cook the remaining 3 cloves garlic, the onion, and bell pepper over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add tomatoes, beans, paprika, and crushed red pepper (if using); bring to boiling. Gradually add kale, cooking until all kale has wilted. Stir in vinegar. Season with salt and black pepper.
3. Spoon greens over grits. If desired, serve with hot sauce and lemon wedges.

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Full-On Taco Bar

Celebrate Taco Tuesday by building your own taco bar with this quick and easy recipe. The filling—a combination of lentils, refried beans, and seasonings—takes only about 20 minutes to make, and while it’s simmering, you can set the table with all your favorite taco fixings. Leftovers make a great next-day lunch rolled into tortillas or piled onto a big tossed salad. Prep tip: Wear gloves and be careful not to rub your face when working with fresh hot chiles, which contain a spicy, burning compound that can stick to your skin.

With a texture similar to that of ground meat, lentils work perfectly in vegan tacos. Serve with shredded lettuce, tomato, onion, avocado, and salsa, and you’ve got your own taco bar.

INGREDIENTS

• 2 large sweet onions, chopped (2 cups)
• 1 red bell pepper, chopped (1 cup)
• ½ fresh jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 3 cups cooked brown lentils or two (15-ounce) cans lentils, drained and rinsed
• 1 (15-ounce) can fat-free vegetarian refried beans
• 1 cup vegetable stock or water, plus more as needed
• ¼ cup reduced-sodium taco seasoning mix
• 12 6-inch corn tortillas, warmed
• Toppings such as shredded lettuce, chopped tomatoes, red onion, avocado, fresh cilantro, and salsa or taco sauce

INSTRUCTIONS

1. Combine the onions, bell pepper, jalapeño, and garlic in a large skillet. Cook over high heat until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Stir in the lentils, refried beans, stock, and taco seasoning mix. Bring to a boil; reduce heat to medium-low. Cover and simmer for 5 to 7 minutes or until slightly thick, adding up to 1 cup more stock to reach the desired consistency.
3. Serve the lentil mixture in tortillas with toppings.

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24-Carrot Gold Dressing

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!

If you haven’t tried this golden dressing by Dreena Burton, prepare to have your dressing world shaken! Fresh ginger adds a pop of heat to a base of raw carrot, while chickpea miso and red wine vinegar boost the flavor, and tahini lends a little richness. Shares a fan: “Out of all the vegan salad dressings that I make, this is one of the very best. Light but lots of flavor!”

INGREDIENTS

• ½ cup carrot, cut into discs or small chunks
• ⅓ cup water
• 1½ tbsp red wine vinegar
• 1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
• 1 tbsp pure maple syrup
• ½ tbsp chickpea miso
• ½ tsp fresh ginger, roughly chopped
• ¼ tsp (rounded) sea salt

INSTRUCTIONS

1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

   Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.

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Red Lentil Chili

We bet this chili dish could quickly become a family favorite. Red lentils cook very quickly and are not only pretty but creamy and delicious. This is my family’s all time favorite chili! We love to serve this over a baked Yukon Gold potato.

INGREDIENTS

• 2 ounces dates (approximately 9 Deglet Noor)
• 1 pound red lentils
• 7 cups water, divided
• 2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
• 1 6-ounce can salt-free tomato paste
• 10 ounces chopped onion (approximately one large)
• 1 pound red bell pepper, (approximately 2 large), finely chopped*
• 8 cloves garlic, finely minced
• 4 tablespoons apple cider vinegar
• 1½ tablespoons dried parsley
• 1½ tablespoons dried oregano
• 1½ tablespoons salt-free chili powder
• 2 teaspoons smoked paprika (different than regular paprika)
• ½ teaspoon chipotle powder (or more to taste)
• ¼ teaspoon crushed red pepper flakes (or more to taste)
• scallions (for topping at the end)
• Faux Parmesan (for topping at the end)

INSTRUCTIONS

1. Blend the dates in one cup of the water until smooth. (I like to use the food processor so it’s almost a puree.)
2. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker (with 6 cups water) and cook on low for 8 hours.
3. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.

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Orange Black Bean Taquitos

These zesty orange and black bean taquitos are a family favorite. Serve with cooked brown rice or quinoa and a green salad. The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad. These taquitos are also great for hearty snacking.

INGREDIENTS

• 1 large yellow onion, diced small
• 4 cloves garlic, minced
• 2 teaspoons cumin seeds, toasted and ground
• 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
• Zest and juice of 2 oranges
• 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
• Sea salt
• 18 corn tortillas
• 1½ cups Spiked Sour Cream
• 1 jar salsa

INSTRUCTIONS

1. Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.
2. Season with salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.
3. Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Stack the warmed tortillas and wrap them in a piece of foil.
4. Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.
5. Serve with the Spiked Sour Cream and salsa.

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Creamy Carrot Soup

Looking for a comforting soup to warm up a cooler evening? Or a show-stopping soup to serve to guests? This knock-out carrot soup does it all! Sweet and light, this herb-infused carrot soup is topped with cashew cream and a garnish of parsley and pomegranate seeds. Pro tip: As one reader discovered, you can also blend the cashew cream into the soup for tasty results!

This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress it up with a drizzle of rich cashew cream, pomegranate seeds, and chopped fresh parsley for a festive fall presentation.

INGREDIENTS

• ¼ cup cashews
• 1 medium onion, cut into ½-inch dice (2 cups)
• 1½ pounds carrots, cut into ½-inch dice (3½ cups)
• 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 large fresh sage leaf
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper or cayenne pepper, to taste
• ½ cup fresh pomegranate seeds
• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

1. In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
2. In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
3. Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
4. Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
5. To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.

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Vegan Pozole

Pozole is a festive Mexican stew that features hominy—dried corn that has been alkalized in a mineral lime bath to create plump, bean-like nuggets. No pork required for this vegan version; instead, oodles of carrots, potato, and onion combine with tender hominy for a true melt-in-your-mouth experience.

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. Traditional pozole also features pork, but this vegan pozole recipe replaces the meat with hearty ingredients like onions, carrots, potatoes, and plenty of chili peppers.

INGREDIENTS

STEW

• 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
• 2 medium potatoes, cut into ½-inch dice (4 cups)
• 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
• ¾ medium onion, cut into ¼-inch dice, divided
• 2 tablespoons minced fresh garlic
• 2 teaspoons ground Mexican oregano
• ½ teaspoon cumin powder
• 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
• 2 teaspoons guajillo chile powder
• 2 tablespoons ancho chile powder
• Sea salt

GARNISHES

• 3 corn tortillas, cut into ¼-inch strips
• 1 cup shredded red cabbage
• ½ bunch radishes, cut into matchsticks (½ cup)
• ¼ cup finely chopped fresh cilantro
• 3 limes, cut into wedges

INSTRUCTIONS

1. In a large soup pot, combine the hominy, potatoes, carrots, 1 cup onions, garlic, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
2. Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. Add salt to taste.
3. Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the tortilla strips on the baking sheet and bake until crispy and golden-brown, 20 to 25 minutes, shaking the pan occasionally for even browning. Set aside.
4. To serve, ladle the stew into individual bowls and garnish with tortilla strips, cabbage, radishes, remaining onions, and cilantro. Serve a wedge of lime on the side.

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