Archive | Roots RSS feed for this section

Cauliflower ‘Cous cous’ with Roasted Veggies & Tahini Sauce

Published on in Condiment, Grains, Main course, Nightshade-free, Nuts, Roots, Salad, Sauce, Seeds By |
0 Comments

Cauliflower Cous cous with Roasted Carrots

Finding out that cous cous is just pasta in a different shape was a big disappointment for me. This was before quinoa was a household name, and before I really cooked many whole grains (let alone knew about soaking them first), and I thought I was doing a good thing for my body by choosing cous cous over pasta.

Cauliflower Cous cous with Roasted Carrots

Once I learned more about whole grains and what on earth to do with them, I subbed in all kinds of grains for cous cous in related recipes, it’s actually a really easy thing to do, somewhat seamlessly.

(more…)

Celery Root Rémoulade with Green Apple & Walnuts

Published on in Fruit, Nightshade-free, Nuts, Raw, Roots, Salad, Salad dressing, Snack By |
0 Comments

Did you know that you can eat celery root raw? If you have ever cozied up to French cuisine you probably did (the land of cooked cucumber and raw egg yolks, so bizarre and brilliant). It does however, seem as though celery root is more famous these days in its roasted, caramelized state, or as a creamy soup (both great). It has a nice bite when left raw though, it’s not weird at all, and it holds up well to a heavier dressing. It tastes like celery but with less of a watery crisp and more of a dull crunch.

Celery root is actually the root of a celery plant, but not the same sweet celery that we have come to know and love (more bitter and hard to find unless you grow it yourself). Aesthetically, celery root belongs in the movie Pan’s Labyrinth (minus the scary). It has roots for days (and so much dirt trapped in those roots) that you literally just cut away and discard while you peel the rest, exposing the smooth, pale interior.

(more…)

Greek Lemon-Roasted Rutabaga with Chickpeas

Published on in Legumes, Nightshade-free, Roots By |
0 Comments

Greek Lemon-Roasted Rutabaga with Chickpeas

I used to make the classic, potato version of this all the time. It was an easy, fresh side dish, and as I have mentioned before, potatoes are my spirit animal (inspiring, I know). The thing about potatoes is, despite their high levels of potassium (a good thing) they have a high glycemic index (less good) that makes eating them all of the time (sadly) not the greatest idea, especially when cancer is involved.

(more…)

Veggie Shepherd’s Pie (aka Gardener’s Pie)

Published on in Freeze-able, Greens, Legumes, Main course, Nuts, Roots By |
2 Comments

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It currently feels like spring where I live. There is no snow on the mountains, the cherry blossoms are out, making the world beautiful (and attacking my husband’s sinuses), and I haven’t worn a winter coat in at least two weeks. I may even have gotten a suntan today, I’m not complaining, it is a little weird though; it’s February! It’s also noticeably lopsided considering on the other side of the country there are people creating tunnel slides in the 7 feet of snow in their backyard.

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It is still winter though, and I’m sure our West Coast winter coats will get a little more action before spring officially arrives. For this reason, and for the sake of the rest of the shivering country, I want to talk about foods that keep us nourished and warm through the colder months. (more…)