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

Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
Instructions
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.