Roasted rutabaga and beets

This was a component to my lamb dish that I made the other day. Really simple to make and takes only minutes to put together!

You will notice that I've only listed the list of ingredients and not the quantity. That is because the amount of each and every one of your ingredients will depend on how much you want to put in this dish! Go on. Don't be afraid. It will turn out perfectly delicious! I know it!!! Again, feel free to add or change the vegetables. Just keep in mind that you need to substitute it with another vegetable that will require about the same amount of cooking time as the other(s).

Ingredients:

• beets
• rutabaga
• red onions
• garlic
• parsley
• herb the Provence
• virgin olive oil
• salt & pepper

Cut the rutabaga and beets into similar size. Slice the onion. Mix with all the other ingredients. Put on a baking sheet. Cover and bake at 350 degrees F until almost fork tender. Uncover and bake another 15 minutes.

 Note: I did not put the baking time for the first part of the cooking process. That is because it will only depend on two things: 1) the size of your vegetable pieces; 2) the texture that you like in your vegetables. Some people like it really tender. Chuck and I like it when it is still crunchy! :)

Sweet lotus roots

 

This is one of Chuck's favorite condiment. I often like to have a Mason jar full of it in the fridge. Simple, quick and very easy!

You will need:

• 4 cups (or so) thinly sliced lotus roots. I sliced it with my mandolin
• 1 cup brown sugar
• 1/2 cup sake
• 1 cup soy sauce
• 4 cups water

Cooking sake. Don't buy the expensive one. This is about 10$

Lotus roots

 Put everything into one pot and let it simmer on low heat for about 30 minutes. Or until the liquid starts to have a syrup-like texture.

One pot wonder! LOL

That's it!!!

Raw, vegan, dairy-free ranch dip

Did I forget to mention that Chuck and I eat raw 80% of the time? We, have been doing so for the past two years now, and feel so much better! To tell you the truth. I thought the food would be tasteless and lame. But surprisingly enough, raw food recipes are full of flavors. Not only they taste good and delicious. But it is packed with good stuff for the body and soul!

So for this recipe you will need:

• 1 cup raw cahews
• 1-2 garlic cloves
• 1 tsp onion powder
• 1 tbsp nutritional yeast
• salt and pepper to taste
• 1/4 cup cold-pressed olive oil
• 1/4-1/2 cup filtered water
• 1 tsp dried dill
• 1/4 tsp turmeric (optional)
• juice of 1 lemon

Start by soaking the cashews with filtered water for 2 hours. Then put everything, except the dill, in a blender. Start by putting only 1/4 cup water. If you like to have the dip thinner, just add the rest of the water.

Once everything reaches a smooth consistency, add the dill and mix until blended. The reason why I add the dill in the end, is because it tends to make the dip green if added at the same time as the other ingredients.

This is the consistency that I like for my dip. You can even add more water to this recipe, and make a dressing out of it. You will make meat-eating people love their vegetables!

Raw, vegan and dairy-free ranch dip

Beet salad

So I obviously had some beets leftover from the other recipe. I also cooked too much quinoa. I need to make something else! With almost all the same ingredients, let me sjow you how you can transform this into a totally new dish.

• 1 lb beets
• 1 small onion, finely sliced
• 2 garlic cloves, finely minced
• 1/4 cup parsley, chopped
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• salt and pepper to taste
• 2 tsp dried herbs, whatever you like (optional)

Cook the beets by steaming them. Never peel the beets. And never boil them. We like it when the beets are still a bit crunchy. You can even bake them in the oven. They come out even sweeter. Once cooked, you can peel the skin off. Personally, I leave it on. It's only better for you! And PLEASE! Don't do like many out there and wear gloves while cooking or using beets. It's only food and won't kill you. Like my mom would say: "Stop being a princess!" LOL


In a bowl, mix the onion with the garlic, parsley, balsamic vinegar, olive oil, herbs, salt and pepper. Let it sit for about 15 minutes.

Then add in the beets and mix well. Now you can either eat it as is. Or do like me and add the leftover quinoa. Try it! It's so, so good!!!

Quinoa and beet pâté

Lately, all I've been wanting to do is cook some healthy and quick meals for Chuck and I. I've been so busy at work, with my classes, and my catering! So my evenings are really short. Besides, I don't want to stay in my kitchen for more than half an hour! ;)

This morning before going to work, my body was telling me that it was craving beets. Red, sweet, sexy beet! I can already see and hear my best friend's disapproval and disappointment. She HATES beets. And you know what's so funny about it all? She's German!!! "Don't you guys eat borscht?" I asked her. She says "Yup. But not me. I hate beets!" Well girl, this is not for you then. Or will you give it a try? :) 

You're going to be needing:

• 1 lb beets
• 2 cups cooked quinoa
• 1 cup cashews, or any other nut that you like
• 1 tbsp salt
• pepper to taste
• 1/4 cup olive oil
• 1 tsp cinnamon
• 1/4 cup chopped parsley

Cooked quinoa

Ready for the hard part?


Put everything in a blender. Blend until smooth. Then put the mixture onto a baking pan. Bake in a preheated oven at 325 degree F. for about 30-40 minutes. Let the whole thing cool. It will be easier for you to cut into desired portions.

Serve it with a salad or better yet, make a vegetarian sandwich with it! With a bit of creamy dairy-free ranch dressing!