Spicy Moroccan Carrots
Course: Appetizer, Salad, Side Dish
Cuisine: Moroccan
Servings: 4
Ingredients
  • 1 lb Medium carrots (peeled and sliced thinly)
  • 2 cloves Garlic (chopped)
  • 1 TBSP Cilantro (chopped)
  • 1 TBSP Olive Oil
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Kosher salt
  • 1 pinch Cayenne pepper
  • 1/2 tsp Pickled lemon (optional)
Instructions
  1. Boil carrots for about 10 minutes. Once cooked, drain and set aside to cool down.

  2. In a cooking pan, drizzle olive oil. Add carrots, garlic, cilantro and all spices.

  3. Cook on low heat for about 10 minutes, stirring constantly.

  4. You can either serve it cold as a salad or warm as a side dish.

 

 

 

The French word “Jardinière” doesn’t translate to English. Best I could come up with was mixed veggies, and truly, that’s exactly what it is. There are many ways to cook and spice vegetables but I chose my Grandmother’s way, the healthy way…Well kind of…I replaced the olive oil with butter (yes, vegan!) to have less of a “grown-up” taste and more of a “baby taste”. Because we all need some comfort food that is vegan and healthy, don’t we now?

Jardinière de Légumes
Course: Side Dish
Cuisine: French
Servings: 4
Ingredients
  • 2 TBSP Vegan Butter
  • 1 medium Yellow Onion (chopped)
  • 4 medium Carrots (sliced)
  • 3 medium Gold Potatoes (cubed)
  • 2 Cups Broccoli Florets
  • 3 Cups Cauliflower Florets
  • 8 Oz Water
  • Salt (to taste)
Instructions
  1. In a non stick cooking pot, melt the butter and sauté the onion until golden

  2. Add carrots and potatoes then add the water. Cover and cook over medium heat for about 10 minutes

  3. Add the cauliflower and broccoli and cook for another 10 minutes, until tender

  4. Add salt to taste then serve

When you are hungry and bored…many magical things could happen! After a long day of work at home, an empty stomach and not much in the fridge, I decided to improvise. I used what I had on hand and the result came out so yummy! I hope you enjoy this Indian inspired recipe. Bon appétit! (You don’t pronounce the “t” at the end :-))

Curried Brown Rice
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Corinne
Ingredients
  • 1 1/2 Cup Short Grain Brown Rice
  • 1 large Yellow Onion (sliced thin)
  • 1 small Carrot (cut in small cubes)
  • 1/4 Cup Green Peas
  • 2 cloves Garlic (sliced thin)
  • 1/8 Cup Cilantro (chopped)
  • 1/2 tsp Curry
  • 1/4 tsp Ginger
  • 1 1/2 TBSP Grapeseed Oil
  • 1/2 TBSP Olive Oil
  • 2 1/4 Cup Water
  • Salt (to taste)
Instructions
  1. Cook onions, garlic and carrots with all spices in oil in a non-stick pot on low heat until onions are golden.

  2. Add rice and water. Set the heat to maximum, and bring the rice/water to a boil uncovered. Add green peas then put the lid on the pot, reduce the heat to low and let it simmer for 20 minutes (cooking time will vary based on the brand).

  3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. 

  4. Top with cilantro and serve.