Tag Archives | sweet potato

Veggie Sushi Bowl

Veggie Donburi

This is the donburi I wish I could order in a Japanese restaurant. Sushi, at least in Vancouver, no longer means you have to order all you can eat farmed salmon and mercury-heavy tuna rolls (thank goodness). There are plenty of veg options (that contain actual vegetables) but the surprise tempura batter and probable GMO soy sauce still forces (inspires?) the re-creation of wistful dream orders at home (eg -our recipe for sugar-free Kale Gomae).

Veggie Donburi

Unlike when you eat sushi, this style of bowl encourages you to fill up on the veggies before you fill up on the rice. So in true crushing cancer form, the veggies become the priority and we treat the rest like the ‘garnish’.

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Quinoa Salad with Sweet Potato Salad, Dandelion Greens and Dill Dressing

Quinoa Salad with Dandelion Greens and Dill

This salad was the all time favourite of a client who I cooked for for many years. She was very low maintenance thanks to the fact that she really loved all food and also because she wanted this same salad at least once a week. I haven’t been able to look at it for years (I got pretty sick of it) but I was thinking about it the other day and thought I’d give it another try.

Quinoa Salad with Dandelion Greens and Dill

It brought back lots of memories (as food can really do) and I remembered why it got so much love in the first place. Its flavours are well balanced (bitter greens with sweet potatoes and fresh, grassy dill), it is hearty (protein-rich quinoa, beefy broccoli and fatty almonds) and it’s easy to take with you as a snack or lunch on your way out the door, or wrap up in a collard with some avocado (how I judge the merits of all grain-based salads).

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Gado Gado Salad with Sunflower Seed Sauce & Quinoa

I spend a lot of time thinking about how to encourage people (trick people into?) eating more vegetables. It is just too easy to become bored with ‘salad’ or to eat the same convenient veggies all of the time until we can’t bring ourselves to eat them anymore. If we keep them fresh and interesting, eating more vegetables and an a greater variety of them will not feel like a chore.

Gado-Gado Salad with Sunflower Seed Sauce and Quinoa

Gado-gado literally translates to mix-mix but it may as well translate to ‘this peanut sauce is going to trick you into eating aaaaaalll these veggies’, because that is what happens every time. In my experience, pour on a warm, delicious sauce, bonus if it is Indonesian, and whatever it is mix-mixed with will get eaten.

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Creamy Swiss Chard & Sweet Potato Gratin

You know that ceramic dish that you have in your cupboard that is the perfect shape to make gratin potatoes in? We are going to fill it with two entire heads of rainbow chard and a giant sweet potato. Not only that, but it is going to taste so good you are going to want to make it again as part of your holiday dinner. Promise.

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This is holiday comfort food at its finest, and it’s coming from a girl who from the age of six, would circle the buffet eating as many scalloped/mashed/fried potatoes as I could, off of the mound I had scooped onto my plate before I sat down, so as to minimize the potato teasing. I know my comfort food, I now how to eat, and luckily, I also know how to make it comfortable for your insides too. Christmas on the outside and on the inside.

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Years ago, I made a version of this for a usually very health-conscious client who was pregnant and wanted only mac and cheese-style food for her last trimester. Understandable. I made it with full fat cream and gruyere cheese, which, let’s be honest, can make anything taste good. But guess what? This doesn’t taste too far off of that dairy-filled version despite its virginal, dairy-free status. If I had been smarter back then, she would have gotten this version.

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