Food

From Jessica in the Kitchen

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Thursday, March 08, 2018

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Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten-free and loaded with delicious healthy ingredients.

 

Ingredients:

Roughly 1 pound (465g) carrots, washed, dried and cut into 1/2-inch coins

1 tbsp (13.05g) coconut oil

1/2 tbsp garam masala

5 cloves garlic, skins smashed but left on

1/2 inch (7g) knob fresh ginger, peeled and minced or 1/2 tsp ground ginger

1/2 large white onion (100g to 150g), cut into quarters and separated (to prevent burning)

3 cups great quality vegetable broth, boiling hot*

1 13.5 oz can (400g) coconut milk

Juice of one medium-sized lime

3/4 tsp sea salt

 

Optional

1 tsp turmeric for health benefits

More ginger, if desired

Pinch of cayenne or a Scotch bonnet/habanero pepper added in for heat

 

Method:

Preheat oven to 425 degrees F/218 degrees C.

On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork-tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.

Taste and add salt and pepper to taste, if necessary.

Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.

Serve into bowls and enjoy!

 

Recipe Notes

This recipe is vegan and gluten-free.

The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you'd like. I had just made very fresh boiling hot broth and used that.

 

 

No-Bake Carrot Cake Energy Bites

These No-Bake Carrot Cake Energy Bites are made with only 7 ingredients, vegan and gluten-free, and are a perfect quick healthy breakfast or snack!

 

Ingredients:

1 cup pecans

1 cup dates (Medjool or regular), chopped

2 cups shredded carrots

1 cup shredded coconut flakes

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

 

OPTIONAL: raisins

 

Method:

Grind all the ingredients except 1/2 cup coconut flakes in your food processor until incorporated and the mixture begins to turn into a dough, about 1 minute. Scrape down the sides if necessary.

Roll the mixture into round balls with the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished.

Roll the balls in the last 1/2 cup shredded coconut flakes.

Place in the fridge for at least an hour, then enjoy!

 

Recipe Notes

This recipe is raw, gluten-free and vegan.

 

HOW TO STORE: You can store these brownie bites in the fridge in a zipped bag or air-tight Tupperware container for at least three weeks if the dates are fresh.

 

 

Lemon Poppyseed Muffins (Vegan + Gluten-Free)

These Lemon Poppyseed Muffins are perfect for Spring & Mother's Day! They are so fluffy, filled with lemon flavour and are vegan and gluten-free!

 

Ingredients:

 

Muffins

1/4 cup (56g) vegan butter, room temperature

1 cup coconut or organic cane sugar

1/4 cup vegan yogurt

2 tsp lemon zest

1 tbsp Bob's Red Mill Egg Replacer + 2 tablespoons water mixed together in a small bowl (or an egg)

1 tsp vanilla extract, liquid or gel

1/2 cup unsweetened almond or coconut milk

2 cups (254g) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (or regular flour)

2 tsp baking powder

3/4 tsp sea salt

6 tbsp lemon juice

2 tbsp poppy seeds

 

Lemon Glaze

1/2 cup organic powdered sugar

1 1/2 tablespoons lemon juice

 

Method:

 

Muffins:

In a small bowl, mix 1 tablespoon of lemon juice with the almond milk to create a buttermilk. Set aside.

Preheat oven to 425 degrees Fahrenheit. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess.

In a mixer, cream the butter, sugar and vegan yogurt together with the lemon zest for about 3 minutes.

While mixing, whisk the Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, baking powder and sea salt together in another container. Set aside.

In the butter sugar mixture, add the Bob's Red Mill Egg Replacer mix and the vanilla to combine for another 30 seconds, scraping down the bowl. Add the rest of the lemon juice and mix to combine for another 30 seconds. The batter will be watery.

Add the flour mixture to the bowl, alternating in sets of three with the buttermilk, ending with the flour.

Add the poppy seeds and mix one last time to distribute them throughout the batter.

Using a 1/4 cup measuring cup, pour the batter into each muffin hole; they should be filled about 1/3 way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins.

Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for 18 minutes until a toothpick inserted into a muffin comes out clean.

Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick that comes with it) and place on a wire rack to cool completely.

 

Lemon Glaze:

Mix the powdered sugar and lemon juice together — note the glaze is very lemony and if you'd prefer a sweet glaze you can replace the lemon juice with milk.

Pour glaze over the cooled muffins — about a teaspoon per cupcake.

Allow to set (about 5 minutes) and enjoy!

 

Recipe Notes

This recipe is vegan and gluten-free.

If you can't find organic powdered sugar, you can grind organic sugar in a food processor until as fine as powdered sugar, which takes just a few short minutes to do.

 

 

Creamy Cashew Pea Pesto

This Creamy Cashew Pea Pesto is loaded with spring veggies and so delicious that you'll want to put it on everything!

 

Ingredients:

1/2 cup fresh peas (if frozen, thawed)

1/2 cup soft kale/parsley

1/4 cup cashews

3-4 tbsp vegan Parmesan cheese

Juice of 1 small lime, scant 1 tablespoon lime juice

Sea salt to taste

2-3 tbsp olive oil

 

Method:

Pulse the peas and kale in a food processor until combined. Add the cashews, Parmesan cheese, lime juice and salt. Blend all together for a few pulses. With the food processor still running, slowly pour in 2 tablespoons of olive oil, a tablespoon at a time. Blend together until completely combined and creamy — there shouldn't be any whole pieces of any of the ingredients. Taste and add another tablespoon of olive oil if desired, and add more sea salt to taste if necessary. Enjoy!

 

Recipe Notes

This recipe is naturally vegan and gluten-free.

 

How To Store: You can store this in an air-tight Tupperware container in the fridge for up to two weeks (although you'll probably eat it all before that). I wouldn't recommend freezing this since it would ruin the consistency.

 

 

Mango Mojitos - In Your Blender!

These Mango Mojitos are so easy to make—in your blender! Only 6 ingredients, they're perfect for parties, get-togethers and barbecues!

 

Ingredients:

20 mint leaves

2 cups cubed mangos

1 1/2 cups seltzer water/club soda/sparkling water*

1/4 cup (56.6g/2 oz.) fresh lime juice

1 cup (250ml/8 oz.) white rum

3/4 cup to 1 cup simple syrup*

 

Method:

Add your mango cubes and mint to a food processor or high-speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender until a smooth puree forms. Add in the club soda and lime juice and mix again, for up to 10 seconds, to combine.

Pour the mango mixture into a large pitcher and add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.

Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.

Pour into an ice-filled glass and enjoy!

 

Recipe Notes

This recipe is vegan and gluten-free.

 

I've used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine!

The best kind of mangoes to use are the ones without stringiness. Julie mangoes would be your best bet. If you're not sure which is a Julie mango, ask your local grocer/vendor and they'll guide you in the right direction.

You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.

 

*seltzer water/club soda/sparkling water — you can use any of these but sparkling water is the most natural (and expensive) of them all, then seltzer water, then club soda which has a few additives.

 

How To Store: You can store this Mojito recipe in the pitcher in the fridge for several days.

Feel free to add more or less rum!

 

 

Easy Mango Basil Salsa - 10 Minutes, Vegan

This Easy Mango Basil Salsa takes only 10 minutes with 5 ingredients! It's a sweet and spicy salsa that is a total crowd pleaser and great for parties!

 

Ingredients:

2 cups or 2 mangoes, peeled and cubed

1/4 large red onion, diced

1 jalapeño, seeded and diced

Juice of a large lime

3 tbsp fresh basil, julienned

 

Method:

Mix all the ingredients together in a large bowl and toss lightly to combine.

Let sit for a few minutes for all the flavours to meld.

Serve with chips and enjoy!

 

Recipe Notes

This recipe is vegan and gluten-free. You can easily double or triple the recipe depending on your party size.

Your mango may produce different amounts of cups. You can easily adjust the other measurements based on the mangoes, though.

 

How To Store:

This salsa is best made and served fresh. While you can store leftovers in the fridge, the mango will begin to get mushy after being in the fridge for a day or so. I recommend making and serving it fresh.

I don't recommend freezing this salsa.

 

 

Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

 

Ingredients:

 

Carrot Greens Chimichurri

3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)

1/2 cup olive oil

1/4 teaspoon red pepper flakes

1/3 cup red onions, finely chopped

3 cloves garlic, minced

Freshly ground sea salt and black pepper to taste

2 tbsp white wine vinegar

1 1/2 tbsp freshly squeezed lime juice

 

Maple Garlic Roasted Carrots

3 cloves garlic, sliced

1 tbsp coconut oil

1 tbsp maple syrup

3 sprigs thyme, chopped

Freshly ground sea salt and black pepper to taste

1 pound carrots, washed, dried and cut in half

 

Method:

Carrot Greens Chimichurri

Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

 

Maple Garlic Roasted Carrots

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.

In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.

Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.

Roast for 15-18 minutes in the oven, watching to ensure they don't burn.

Remove and allow to cool slightly. Season with salt if necessary.

Top with the chimichurri. Enjoy!

 

Recipe Notes

This recipe is naturally gluten-free and vegan.

 

How To Store Roasted Carrots: Store the carrots in an air-tight container in the fridge after they have cooled completely. They can be re-heated in the oven or the microwave.

 

How To Store Chimichurri: The chimichurri can be stored in an air-tight container in the fridge. The olive oil may harden once it becomes cold. Remove from the fridge and allow to sit at room temperature for a few minutes until it softens again and then mix together.

 

How To Freeze: I would recommend freezing the carrots prior to roasting in a freezer-friendly zipped plastic bag. You can pour the chimichurri into an ice cube tray and freeze in blocks. To thaw, remove from freezer and allow to come to room temperature. Alternatively, you can use it as a herb substitute in soups and stews by dropping an ice cube in the mix.

Maple Garlic-Roasted Carrots with Carrot

Greens Chimichurri

These Maple Garlic-Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

 

Ingredients:

 

Carrot Greens Chimichurri

3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)

1/2 cup olive oil

1/4 teaspoon red pepper flakes

1/3 cup red onions, finely chopped

3 cloves garlic, minced

Freshly ground sea salt and black pepper to taste

2 tbsp white wine vinegar

1 1/2 tbsp freshly squeezed lime juice

 

Maple Garlic Roasted Carrots

3 cloves garlic, sliced

1 tbsp coconut oil

1 tbsp maple syrup

3 sprigs thyme, chopped

Freshly ground sea salt and black pepper to taste

1 pound carrots, washed, dried and cut in half

 

Method:

Carrot Greens Chimichurri

Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

 

Maple Garlic Roasted Carrots

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.

In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.

Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.

Roast for 15-18 minutes in the oven, watching to ensure they don't burn.

Remove and allow to cool slightly. Season with salt if necessary.

Top with the chimichurri. Enjoy!

 

Recipe Notes

This recipe is naturally gluten-free and vegan.

 

How To Store Roasted Carrots: Store the carrots in an air-tight container in the fridge after they have cooled completely. They can be re-heated in the oven or the microwave.

 

How To Store Chimichurri: The chimichurri can be stored in an air-tight container in the fridge. The olive oil may harden once it becomes cold. Remove from the fridge and allow to sit at room temperature for a few minutes until it softens again and then mix together.

 

How To Freeze: I would recommend freezing the carrots prior to roasting in a freezer-friendly zipped plastic bag. You can pour the chimichurri into an ice cube tray and freeze in blocks. To thaw, remove from freezer and allow to come to room temperature. Alternatively, you can use it as a herb substitute in soups and stews by dropping an ice cube in the mix.

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