The mixture of carrots and coconut produces a delightful texture and taste that is enhanced by the flavour and nutrition of cashews.
5 large carrots, chopped
3 cups (750 mL) water
1 Tbsp (15 mL) sesame oil
1 clove garlic, minced
2 in (5 cm) piece of fresh ginger, grated
1 medium onion, diced
1 cup (250 mL) raw cashews
1/2 tsp (2 mL) turmeric
Dash of paprika
Salt and pepper to taste
1/2 cup (125 mL) coconut milk
1 tsp (5 mL) honey
Juice of 1 lime, freshly squeezed
1/2 cup (125 ml) fresh cilantro, roughly chopped
Put carrots in large stockpot with water; bring to a boil. Lower heat to medium-low and simmer carrots, covered, for about 15 minutes.
Heat sesame oil in medium-sized frying pan. Add garlic, ginger, onion, cashews, spices, salt, and pepper. Saute for 5 minutes.
Transfer mixture to pot of carrots. Add coconut milk, honey, and lime juice. Stir, then simmer covered, for 5 minutes.
Blend mixture in food processor in batches, then transfer back to pot. Use a hand blender to achieve a chunkier consistency.
Stir in cilantro before serving. Serve with a simple green salad.
Each 1 cup (250 mL) serving contains: 268 calories; 7 g protein; 20 g total fat (6 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 62 mg sodium
Source: "Soul Warming Winter Soups", alive #339, January 2011
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
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This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.