Maple and Grapefruit Caramelized Carrots

Maple and Grapefruit Caramelized Carrots
Maple and Grapefruit Caramelized Carrots | veganblonde.com

It’s carrot time! At the farmers market, you’ll find many varieties, many colors, all sorts of shapes, but most importantly, the freshest taste! When in season and fresh, carrots don’t need much to be fabulous. And since we have plenty of grapefruits around here right now, I figured that grapefruit juice would be the perfect balance to my maple syrup in this decadent glaze. Beware, you’ll seriously lick the glaze off your plate.

  • 2 tablespoons butter (I love Miyoko’s!)
  • 1 bunch market-fresh carrots
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons maple syrup
  • Sea salt and pepper, to taste
  • Fresh thyme sprigs

In a large cast iron skillet, melt the butter over medium-high heat. Add the carrots, lower the heat to medium, season with sea salt and pepper, and let cook, tossing often, for approximately 6-7 minutes, depending on the size and shape of your carrots. The goal here is to soften the carrots.

Add the grapefruit juice and the maple syrup. Toss well so all the carrots are coated. Cook until the liquid turns into a glaze, about 15 minutes. Coat the carrots with the glaze using a spoon often while cooking. Remove to a serving platter, garnish with fresh thyme sprigs and a small pinch of sea salt, and serve immediately.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!

Potato Korma

Potato Korma
Potato Korma | veganblonde.com

Kormas have always been one of the first things I would put on my plate when eating with the family. I liked the richness and tanginess brought forth by the always-homemade yogurt. My mother-in-law couldn’t believe it when we cooked her potato korma recipe, but added my coconut yogurt at the end. The result was so remarkable, she declared the vegan one to be the creamiest. Epic success!

  • 1/3 cup grape seed oil
  • 7 whole cloves
  • 5 cardamom pods, cracked open
  • 1 cinnamon stick, broken in half
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, chopped
  • 1/2 teaspoon turmeric
  • 2 small tomatoes, chopped
  • 1 tablespoon sea salt
  • 1 tablespoon garlic-ginger paste
  • 3 large Russet potatoes, cooked through*, peeled, and cubed
  • 1 teaspoon chili powder
  • 1 cup coconut yogurt
  • 1 tablespoon garam masala
  • Garnish: fresh cilantro

Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita.

*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!

 

Fennel, Carrot, and Chickpea Fricassée

Fennel, Carrot, and Chickpea Fricassée | veganblonde.com

Fricassée is a French dish made by half sautéing, half stewing pieces of meat, and serving them in a thick white sauce. My grandpa used to make it often.  He would make his fricassée in its even simpler form, by sautéing ground beef in loads of butter along with lots of diced onion and celery. He would then deglaze the pan with hot black tea, add some heavy cream, whole peppercorns, fresh parsley, and there you had it! Sometimes he would add cut up potato cubes in there.

Well, as you can imagine, this recipe is much different. First, you HAVE to use the freshest vegetables you can find. Because the vegetables are the stars, there are very few other seasonings. I sauté the veggies until they are soft, but not browned. I then add some liquid, to continue the cooking, but just enough so that it doesn’t turn into a soup. I removed my grandpa’s beloved cream, obviously, but did not substitute. You can serve with a dollop of fresh coconut yogurt, if you’d like.

  • 2 tablespoons grapeseed oil
  • 3-4 shallots, sliced thin
  • 3 cloves garlic, minced
  • 3 fennel bulbs, cored and sliced thin
  • 2 carrots, cut into small cubes
  • 1 red, yellow, or orange bell pepper, cut into small cubes
  • 1 large celery stalk, cut into small cubes
  • 1 sprig fresh thyme
  • 1 can chickpeas, rinsed and drained
  • 2 large handful spinach, large leaves torn
  • 1/2 to 1 cup vegetable broth
  • Sea salt and pepper, to taste
  • Garnish: fresh fennel fronds, fresh parsley

In a large straight-edge sauté pan, heat the oil over medium heat. When hot, add the shallots, garlic, fennel, carrots, bell pepper, celery, thyme sprigs, and generous pinches of sea salt and pepper. Sauté over medium heat, stirring often, so the vegetables cook, but do not brown or burn, about 10 minutes. Add the chickpeas and mix well. Add some stock, a little bit at a time, so that the vegetables are wet, but the broth isn’t soupy. Add the spinach and toss until just wilted. Taste and adjust seasonings. Bon appétit!

Cauliflower Adobo with Red Kidney Beans

Cauliflower Adobo with Red Kidney Beans | veganblonde.com
Cauliflower Adobo with Red Kidney Beans | veganblonde.com

This recipe is a continuation to the Whole Roasted Cauliflower Adobo. I wanted to add something to that dish so that it would pretty much create a dinner in itself. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.

  • 1 large head cauliflower
  • 1/2 cup olive oil
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 can red kidney beans, rinsed and drained
  • 1/4 cup minced red onion
  • Garnishes/accompaniments: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach

Preheat oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 5-10 minutes. Remove from the oven and garnish with fresh cilantro. Bon appétit!

Indian Potato Cakes

Indian Potato Cakes | veganblonde.com
Indian Potato Cakes | veganblonde.com

These are decadent and so versatile! I ate them on top of rice, in a salad, and as a burger! The kids loved them, too! After watching one of Bosh!’s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Vegan Blonde way! So here it is!

  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds (optional)
  • 3 large shallots, sliced thin
  • 1/2 teaspoon turmeric
  • 3 cups spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons water
  • 1 tablespoon garlic-ginger paste (equal parts garlic and ginger, muddled into a paste)
  • 2 1/2 cups mashed potatoes (6-8 potatoes)
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • Flour for dusting the cakes

In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.

Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.

In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!

Whole Roasted Cauliflower Adobo

Whole Roasted Cauliflower Adobo | veganblondes.com
Whole Roasted Cauliflower Adobo | veganblondes.com

Whole roasted cauliflowers are on everybody’s lips… and table! I came up with this recipe because I had some leftover peppers in Adobo sauce from a can. I also had a nice big head of cauliflower wanting some attention. In order to get the cauliflower to cook throughout, you need to use a Dutch oven with a heavy and tight lid. The steam created inside will cook the vegetable nicely. You can get the crispy texture by removing the lid during the last few minutes of cooking. Time to get this baby started!

  • 1 large head cauliflower
  • 1/2 cup olive oil, plus more for drizzling
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Juice from 1 lime
  • Fresh cilantro, as a garnish

Preheat your oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Drizzle the perimeter of the cauliflower with a little bit of olive oil to prevent sticking. Place the lid, pop in the oven for 40-45 minutes, until cooked but still with a bite, making sure to remove the lid for the last 5 minutes of cooking. Remove from the oven, pour the lime juice over the cauliflower and garnish with fresh cilantro, and you’re set! Bon appétit!

 

Zoodles with Turkish Tomato and Avocado Sauce

Zoodles
Zoodles with Turkish Tomato and Avocado Sauce | veganblondes.com

When the temperature starts to rise, we try to avoid cooking as much as we can. This recipe is perfect for a hot summer day, not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make! It tastes and looks like summer, and Fruit Bliss® Turkish Tomato Halves add the perfect touch of sunshine!

  • 4 medium zucchini
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • ½ cup basil leaves
  • ½ cup kale leaves, torn
  • 4 tablespoons lemon juice
  • 2-3 garlic cloves
  • 1 avocado, pitted and quartered
  • ½ cup Fruit Bliss® Turkish Tomato Halves
  • Salt and pepper, to taste

Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zoodles on paper towels while you prepare the sauce.

In the bowl of a food processor, place all of the other ingredients, except the tomato halves. Process until a smooth consistency is obtained. Add the tomato halves and pulse a few more times. Taste and adjust seasonings. Bon appétit!

Karine