Curried carrot (and other roots!) slaw

I’ve been eating this curried carrot slaw all summer and autumn and sharing it with friends too. It’s hugely popular – mix of creamy, sweet, crunchy, spicy, and tangy and it’s good for you. It’ll last for days in the fridge (though it’ll be gobbled up before then) and as the weather turns colder, I’m experimenting with adding in other root veggies – white turnips, kohlrabi, rutabaga etc. Give this one a try. It’s quick and easy and a brilliant side with everything!

In this photo, I’ve used a mix of different coloured carrots – yellow, orange and purple.CurriedCarrotSlaw1st.jpg

Ingredients

2 ½ cups grated carrots (or mix it up with up to one cup of other grated root veggies)

4 Tbsp vegan mayonnaise

2 Tbsp lemon juice (about 1/3 of a lemon)

1 Tbsp maple syrup

1 Tbsp curry powder

1 shallot minced

1-2 Tbsp raisins

1 – 2 Tbsp shelled pistachios (optional)

CurriedCarrotSlaw2.jpg

Directions

In a medium-sized bowl mix the mayonnaise, lemon juice, maple syrup, curry powder and minced shallot. Add the raisins and carrot and toss to combine. Serve topped with a few pistachios.

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The reincarnation of the Waldorf Salad

WaldorfSalads

When a good Waldorf Salad dies, it comes back in its next life as this salad. Gone are the eggy mayonnaise and whipping cream. Instead you get all the Waldorf deliciousness and crunch with a halo of compassionate goodness.

Ingredients

½ bunch of kale (about 4 cups) cleaned and torn into bite-size pieces. If you don’t like or have kale, raw spinach is an excellent replacement.

1 red apple cored and diced. A red delicious apple is ideal.

1 cup of grape halves

1 stalk of celery diced

Sunflower seeds or chopped walnuts for garnish (optional)

Dressing

¼ cup Vegenaise or other vegan mayo-style dressing

¼ cup unsweetened, plain vegan yogurt (Yoso is my chosen brand)

1 Tbsp maple syrup

1 Tbsp cider vinegar

Pinch of salt

Few grinds of pepper

1 tsp Dijon mustard

Directions

Place the kale, apple, celery and grapes in a salad bowl. Mix the dressing ingredients in a small bowl or mug and pour over the salad. Toss to combine and serve. Garnish with sunflower seeds or walnuts, if you like. Enjoy!

Acorn squash stuffed with quinoa pilaf

QuinoaPilaf

I love this dish. It’s simultaneously elegant enough for company dinners but comforting and easy. Funny thing, I’m not a huge fan of squash, but by this time of the year, I’m craving it. There must be something in it that does a body good.

This makes 4 servings (1/2 squash per person).

Ingredients

2 acorn squash

1 cup uncooked quinoa

½ cup chopped pecans

½ cup chopped dried apricots

½ cup chestnuts (already cooked and peeled) – optional

1 cup kale washed and torn into bite-sized pieces

1 onion – diced

4 Tbsp olive oil

1 Tbsp coconut oil

A pinch of chili seeds

¼ tsp nutmeg

1 tsp Dijon mustard

1 – 2 Tbsp maple syrup

Salt and pepper to taste

Directions

Set the oven to 350. Wash the acorn squash and cut in half around the equator (i.e. not lengthwise). Scoop out the seeds and place the squash cut side up on a cookie sheet. You may want to cut off a bit of the bottom of each squash half so they sit upright. Drizzle each half with 1 Tbsp olive oil and salt and pepper to taste. Roast in the oven for 30-40 minutes. When they’re done, the squash will be soft when pierced with a fork.

Rinse the quinoa and put it in a pot with 2 cups water and bring to a boil. Once it’s boiling, reduce to a simmer and let simmer for about 15 minutes, until all the liquid is absorbed. If you want to be super fancy, you could boil the quinoa in vegetable broth or half broth and half water.

When the quinoa is cooked and still hot, place in a large bowl with the kale, chestnuts (if using) and apricots. The hot quinoa is enough to “cook” the kale.

In a medium-sized, non-stick skillet sauté the onion in the remaining olive oil and the coconut oil, until the onion is soft and translucent. Add the chopped pecans, the chili seeds, nutmeg, mustard and maple syrup. Stir together and heat through and then add to the bowl with the quinoa and fruit and kale. Stir together.

Spoon ¼ of the quinoa into each of the squash halves and enjoy!!

If you want to make something much simpler and more casserole-like, cube the cooked squash and toss it with the quinoa mix.

TIP: This dish is also excellent with dried cherries and walnuts instead of apricots and pecans. Replace the nutmeg, mustard and chili seeds with ¼ tsp cumin and 1 tsp dried crumbled sage. Omit the maple syrup.