Black Bean Stuffed Sweet Potatoes with Spiked Tahini

This recipe came about as I was clearing the kitchen before heading to the grocery store. That last meal before a grocery store run is often times uninspiring and disconnected. But sometimes, they surprise you and you end up recreating them, on purpose, many times after. This Black Bean Stuffed Sweet Potato with Spiked Tahini recipe is one of those. The recipe is absolutely hands off and cooking is done solely in the oven. It is a complete meal, filled with nutrients and good belly vibes. And I am pleased to add that the kids loved it very much, which is very important.

Did you know that the sweet potato is not closely related botanically to the common potato? It is cool to note, however, that they have a shared etymology. The first Europeans to taste sweet potatoes were members of the Columbus clan in 1492. Obviously, over the gruesome years of colonization, many cultivars with an array of local names became known to the colonizers. The name which stayed, however, is the indigenous Taino name batata. The Spanish combined this with their word for potato, papa, to create the word patata for the common potato.

But even if Europeans named the potato, what’s even more important is that in Central America, domesticated sweet potatoes were present at least 5,000 years ago. They seemed to have originated between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. It is believed that they had spread to the Caribbean and South America by local people by 2500 BCE. As of 2019, the global sweet potato production had reached 92 million tonnes, led by China with 56% of the world total. Secondary producers were Malawi and Nigeria, with 5.9% and 4.1%, respectively. Sweet potatoes are fun, nutritious and fiber dense. According to a study done by the UN Food and Agriculture Organization, sweet potatoes are the most efficient staple food to grow in terms of farmland.

For other great recipes using sweet potatoes, check out this Lentil and Sweet Potato Stew and this Sweet Potato and Farro Bowl.

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Black Bean Stuffed Sweet Potatoes with Spiked Tahini

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large sweet potatoes (regular ones are awesome too), scrubbed
  • 2 cups purple cabbage, shredded thin
  • 1 can black beans, rinsed and drained
  • 1/3 cup water
  • 3 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 green onions, sliced thin
  • Sea salt

Instructions

Preheat oven to 350˚F (175˚C). Slice the sweet potatoes in half lengthwise and place on a parchment-lined baking sheet, cut-side down. Bake for 45-60 minutes, depending on the size, until they are gently bubbling and are fully tender.

While the potatoes are cooking, prepare your topping and make the spiked tahini. Sprinkle some sea salt on your minced garlic and mash with a fork until you get a paste. Place the garlic paste in a small mixing bowl and add the water, the tahini, the apple cider vinegar, the maple syrup, and the ginger. Whisk until well-combined. It is is too thick, add more water or apple cider vinegar.

When the sweet potatoes are cooked, remove from the oven, let cool slightly. When cool enough to handle, mash the center of each of them to make a little room for the toppings. Top the potatoes with the black beans, the cabbage and the green onions. Drizzle generous amounts of spiked tahini and devour. Bon appétit!

Keywords: sweet potatoes, tahini, black beans, potatoes

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Patates douces farcies aux haricots noirs et tahini au gingembre

  • Author: Karine K

Ingredients

Scale
  • 2 grosses patates douces (ou régulières c’est très bon aussi), lavées
  • 2 tasses de chou rouge, tranché mince
  • 1 boîtes de haricots noirs, rincés et égouttés
  • 1/3 tasse d’eau
  • 3 c. à soupe de tahini
  • 2 c. à soupe de vinaigre de cidre de pommes
  • 1 c. à thé de sirop d’érable
  • 1 gousse d’ail, émincée
  • 1 c. à thé de gingembre frais, émincé
  • 3 oignons verts, tranchés mince
  • Sel de mer

Instructions

Préchauffer le four à 350˚F (175˚C). Couper les patates en deux sur la longueur et déposer sur une tôle de cuisson préalablement recouverte de papier parchemin, la partie coupée vers le bas. Cuire au four pendant 45 à 60 minutes, selon la grosseur, jusqu’à ce qu’elles soient tendres.

Pendant la cuisson des patates, préparer les accompagnements et faire la sauce tahini. Saupoudrer une petite quantité de sel sur la gousse d’ail émincée et piler avec une fourchette jusqu’à l’obtention d’une pâte. Placer la pâte d’ail dans un petit bol à mélanger et ajouter l’eau, le tahini, le vinaigre de cidre de pommes, le sirop d’érable et le gingembre. Fouetter jusqu’à l’obtention d’un mélange souple et homogène. Si le mélange est trop épais, ajouter de l’eau ou du vinaigre de cidre.

Lorsque les patates sont cuites, retirer du four et laisser refroidir quelque peu. Piler une petite quantité de patate au milieu de chacune d’elle afin de faire de l’espace pour les accompagnements. Ajouter les haricots noirs, le chou et les oignons verts. Napper du tahini au gingembre et dévorer. Bon appétit!

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Barley Soup with Mushroom and Kale

An instant classic, revisited! A Barley Soup with Mushroom and Kale is so comforting in the fall. There’s something about the earthiness of mushrooms that seems to keep me grounded, especially during the change of seasons. Their combination with barley and kale is a satisfying one. This soup, served with baguette, makes for a stunning weekday meal, with some leftovers as a bonus.

You could make this soup with hulled barley, which is more nutritious, as only its indigestible outer husk has been removed. Pearl barley, on the other end, has had its outer husk and bran layer removed, and has been polished. All this processing removes some of the grain’s nutrients. To make this soup with hulled barley, you may simply follow the recipe, but adjust the cooking time. Hulled barley will take closer to 45-60 minutes, maybe more. Just make sure you keep checking it for doneness and for liquid level. If you have time, it is totally worth it. Hulled barley is chewy, nutty and a great substitute for white rice.

Barley is a member of the grass family. The grain grows nicely in temperate climates around the world. It is said to be one of the first domesticated grains in the Fertile Crescent, appearing around the same time as einkorn and emmer wheat. Wild barley, its ancestor, ranges from North Africa and Crête in the west, to Tibet in the east. The earliest evidence of wild barley from an archaeological perspective dates back from 8500 BCE. Barley is today one of the world’s most important crops. In 2017, it was ranked fourth in the list of grains most produced, behind maize, rice and wheat. The world produces 149 million tonnes of barley, with Russia as the leading producer with 14% of the shares.

If you have not tried barley, I invite you to do so. This Barley Soup with Mushroom and Kale is actually a great way to try barley for the first time. The grain is a good source of essential nutrients, including fiber, vitamin B, niacin and dietary minerals like iron and manganese. It is important to note that like wheat, rye and their derivatives, barley contains gluten and may not be suitable for someone with gluten intolerance. It has been reported, however, that some people with wheat allergies can tolerate barley.

For other soup recipes using whole grains, check out this Spiced Green Cabbage and Kamut Soup and this Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup.

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Barley Soup with Mushroom and Kale

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 3 teaspoons olive oil, divided
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 6 cloves garlic, minced, divided
  • 1 cup tomatoes, chopped
  • 8 cups mushroom stock or vegetable broth
  • 1 bouquet garni (tarragon, thyme, parsley all tied in a small bouquet with kitchen twine)
  • 1 cup pearl barley, rinsed
  • 8 ounces white or button mushrooms, sliced thin
  • 1 bunch kale, sliced thin
  • 1 tablespoon rice vinegar
  • 2 tablespoons tamari, divided
  • 2 tablespoons fresh parsley, minced

Instructions

In a large soup pot, heat 2 teaspoons of olive oil over medium heat. Add the onion, celery and 4 cloves of garlic. Sauté, stirring often, until onion is translucent and starts to brown, 6-7 minutes.

Add the tomatoes and sauté until saucy, about 5-6 minutes. Add the mushroom stock , the bouquet garni, and the barley. Bring to a boil, turn the heat down, cover and let cook for 35 minutes or more, until the barley is tender with a chewy center.

While the barley is cooking, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the mushrooms and sauté until browned, 6-7 minutes. Add the leftover 2 cloves minced garlic and sauté for one more minute. Deglaze with the rice vinegar, add 1 tablespoon tamari and scrape up any brown bits at the bottom of the skillet. Remove from the heat.

When the barley is done, add the mushrooms, the kale, the parsley and 1 tablespoon tamari. Heat through until the kale is wilted. Remove the bouquet garni, taste and adjust seasonings. Bon appétit!

Keywords: barley, mushroom, kale, soup

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Soupe orge, kale et champignons

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 à 6 portions 1x

Ingredients

Scale
  • 3 c. à thé huile d’olive, séparées
  • 1 oignon, haché
  • 2 branches de céleri, hachées
  • 6 gousses d’ail, émincées, séparées
  • 1 tasses de tomates, hachées
  • 8 tasses de bouillon de champignons ou de légumes
  • 1 bouquet garni (branches d’estragon, de thym et de persil, par exemple, liées par une ficelle de cuisine)
  • 1 tasse d’orge perlée, rinsée
  • 8 onces de champignons blancs ou café, tranchés mince
  • 1 botte de chou kale, tranché mince
  • 1 c. à soupe de vinaigre de riz
  • 2 c. à soupe de tamari, séparées
  • 2 c. à soupe de persil frais, haché

Instructions

Dans un grand chaudron à soupe, chauffer 2 c. à thé d’huile d’olive à feu moyen. Ajouter les oignons, le céleri, et 4 gousses d’ail émincées. Faire revenir, en brassant souvent, jusqu’à ce que l’oignon soit translucide et commence à dorer, environ 6 à 7 minutes.

Ajouter les tomates et faire revenir jusqu’à ce que le mélange soit en sauce, de 5 à 6 minutes. Ajouter le bouillon de champignons ou de légumes, le bouquet garni et l’orge. Bien mélanger et porter à ébullition. Réduire le feu, couvrir et cuire pendant 35 minutes ou plus, jusqu’à ce que l’orge soit tendre.

Pendant la cuisson de l’orge, chauffer 1 c. à thé d’huile d’olive dans une poêle à feu moyen-élevé. Ajouter les champignons et faire revenir jusqu’à ce qu’ils soient dorés, de 6 à 7 minutes. Déglacer avec le vinaigre de riz. Ajouter 1 c. à soupe de sauce tamari et gratter le fond de la poêle pour en déloger les sucs de cuisson. Retirer du feu.

Quand l’orge est cuite, ajouter les champignons cuits, le chou kale, le persil et 1 c. à soupe de sauce tamari. Retirer le bouquet garni, goûter et ajuster les assaisonnements. Bon appétit!

Keywords: orge, champignon, kale, soupe

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Creamy Sun-Dried Tomato Pasta

When you want a 15-minute meal, try this Creamy Sun-Dried Tomato Pasta. Using very few ingredients put together at record speed, this recipe will truly get you to pasta heaven. This has become a staple in our home, the kids love it, and the use of coconut milk makes it healthy and luscious.

Have you ever wondered about sun-dried tomatoes? Are they really dried in the sun? Well, I wanted to know as well and here’s what I found out. It seems unclear where sun-dried tomatoes originated, however, it is a fact that Italians dried their tomatoes on their rooftops during the summer. That allowed them to enjoy the valuable nutrition of tomatoes in the winter, when tomatoes were nearly impossible to cultivate. It typically takes 4 to 10 days in the sun for tomatoes to complete the sun-drying process. The tomatoes are usually salted before being placed in the sun to improve the color. The great thing with sun-dried tomatoes is that they keep most of their nutrients, even after they have been dried. They are high in lycopene, antioxidants and vitamin C. Interestingly, according to the USDA, few store-bought sun-dried tomatoes today are actually sun-dried. Manufacturers now favor the use of dehydrators and ovens. The laws and regulations, however, are written in a way that allows manufacturers to still use the term “sun-dried”.

Sun-dried tomatoes became all the rage in North America in the 80s and 90s, where they would be used in recipes, on antipasti platters, as a topping on salads. So much that it became, well, too much. They then lost popularity by the end of the 90s from overuse. In this recipe, I go against all odds and use a whole jar of them. I personally prefer sun-dried tomatoes packed in oil and spices, rather than the very dried ones in a plastic bag. Simply make sure to blot the tomatoes with paper towels to remove excess oil before chopping.

For other quick pasta recipes, check out this Rainbow Pasta and this Pasta with Greens in Creamy Wine Sauce.

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Creamy Sun-Dried Tomato Pasta

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb pasta of choice
  • 2 tablespoons olive oil
  • 1 cup sun-dried tomatoes, finely chopped
  • 7 cloves garlic, minced
  • 1 onion, finely chopped
  • 5 tablespoons flour
  • 3 cups plant milk of choice
  • Sea salt and pepper, to taste
  • Fresh basil, to serve

Instructions

Cook the pasta according to package directions. Drain, reserving about 1/2 cup cooking liquid, if desired, and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes, garlic and onion and sauté, stirring often, until the onion is translucent, about 5 minutes. Slowly add the flour, while stirring. Let cook for 1 minute. Slowly whisk in the milk, ensuring there are no clumps. Add the milk, while whisking, and let simmer for 5 minutes, until thick and creamy. At this point, you may want to add more milk or the pasta cooking liquid, to achieve the desired consistency. Add sea salt and pepper, to taste. Combine the pasta with the sauce and serve, garnished with fresh basil. Bon appétit!

Keywords: pasta, sun-dried tomatoes, creamy

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Pâtes crémeuses aux tomates séchées

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 livre de pâtes, au choix
  • 2 c. à soupe d’huile d’olive
  • 1 tasse de tomates séchées, hachées finement
  • 7 gousses d’ail, émincées
  • 1 oignon, haché finement
  • 5 c. à soupe de farine
  • 3 tasses de lait de coco (ou d’amande ou d’avoine)
  • Sel de mer et poivre, au goût
  • Basilic frais, haché, pour servir

Instructions

Cook the pasta according to package directions. Drain, reserving about 1/2 cup cooking liquid, if desired, and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes, garlic and onion and sauté, stirring often, until the onion is translucent, about 5 minutes. Slowly add the flour, while stirring. Let cook for 1 minute. Slowly whisk in the milk, ensuring there are no clumps. Add the milk, while whisking, and let simmer for 5 minutes, until thick and creamy. At this point, you may want to add more milk or the pasta cooking liquid, to achieve the desired consistency. Add sea salt and pepper, to taste. Combine the pasta with the sauce and serve, garnished with fresh basil. Bon appétit!

Keywords: pâtes, tomates séchées, sauce

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Lentil, Quinoa and Raspberry Salad

When it comes down to nutrition, lentils and quinoa are without a doubt nutrient-dense food items. A simple bowl of this Lentils, Quinoa and Raspberry Salad will keep you satisfied and will honestly make your taste buds dance. I wanted to develop a sturdy salad that would make use of some wonderful raspberry vinegar I received from my friend Jamila. Her aunt and uncle own La Belle Excuse, an olive producer with olive groves in Greece. They also offer many other pantry items, like delicious vinegars, sea salt, and confitures. So here we are, experimenting with the freshness of the raspberries against the sturdiness of the lentils and quinoa. It’s a gorgeous mix!

For other recipes of salads including fruits, check out the Livity Mango Salad and this fabulous Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Lentil, Quinoa and Raspberry Salad

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 23 servings 1x

Ingredients

Scale
  • 1/2 cup lentils, cooked according to package directions
  • 1/2 cup quinoa, cooked according to package directions
  • 1 container fresh raspberries, washed
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shallots, minced
  • Mixed sprouts or microgreens
  • 34 tablespoons raspberry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Sea salt and pepper, to taste

Instructions

In a large mixing bowl, place the lentils, quinoa, raspberries, almonds, shallots and sprouts. In a small bowl, mix the raspberry vinegar, olive oil, maple syrup, and sea salt and pepper. Mix well. Add to the salad and mix delicately. Adjust seasonings and serve. Bon appétit!

Keywords: quinoa, lentils, raspberry

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Salade de lentilles, quinoa et framboises

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 23 portions 1x

Ingredients

Scale
  • 1/2 tasse lentilles, cuites selon les directives sur l’emballage
  • 1/2 tasse quinoa, cuit selon les directives sur l’emballage
  • 1 contenant de framboises fraîches, lavées
  • 1/4 tasse d’amandes tranchées, grillées
  • 1/4 tasse d’échalote française, émincée
  • Micro-pousses
  • 3 à 4 c. à soupe de vinaigre de framboise
  • 3 c. à soupe d’huile d’olive
  • 2 c. à thé de sirop d’érable
  • Sel de mer et poivre, au goût

Instructions

Dans un grand bol, mélanger les lentilles, le quinoa, les framboises, les amandes, les échalotes françaises et les micro-pousses. Dans un petit bol, mélanger le vinaigre de framboises, l’huile d’olive, le sirop d’érable, et le sel de mer et poivre. Bien mélanger et verser sur la salade. Mélanger et ajuster les assaisonnements. Bon appétit!

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Apple-Maple Upside-Down Cake

My mama used to make all sorts of upside down cakes, pineapple being her favorite. Her and desserts… she just makes the best! This Apple-Maple Upside-Down Cake is no exception. It is very easy to make, but it is also gorgeous. You can easily serve it at your next dinner party with some maple yogurt or caramel ice cream on the side. You can make it ahead of time, and it stays nice at room temperature. I like to put the leftovers in the fridge and eat them cold the day after. A winner!

Try this Apple-Maple Upside-Down Cake for the Holidays and let me know what you think! And for other amazing dessert recipes straight from my childhood, check out this Poor Man’s Pudding and this Date and Coconut Cake.

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Apple-Maple Upside-Down Cake

  • Author: Karine K
  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 810 servings 1x

Ingredients

Scale
  • 5 large apples, peeled
  • 1/2 cup maple syrup
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 6 tablespoons aquafaba
  • 3/4 cup apple juice (I like to use two more apples*, blend and press them to make fresh juice)

Instructions

Preheat the oven to 350˚F (180˚C). Grease a soufflé mold of approximately 2 quarts (8 cups or 2 liters).

Cut the flesh of 1 apple into cubes. These will be used for the dough. Using a mandoline, cut the rest of the apples into thin slices. Using the best looking ones first, arrange the apple slices in the bottom of the soufflé bowl in concentric circles, pressing down to ensure the cake batter won’t crawl into any crannies. Add the maple syrup and set aside.

In a bowl, mix the flour, baking powder, cinnamon and sea salt. In a second mixing bowl, beat the butter into a cream. Add the brown sugar and keep beating until fluffy. Add the aquafaba and beat until the mixture is soft and homogenous. Add the dry ingredients, alternating with some apple juice, until no more. Mix well. Add the apple cubes and fold in using a spatula. Spread the cake batter on top of the apple sliced in the soufflé bowl.

Place in the oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Let cool 15 minutes. Run the thin blade of a knife between the cake and the soufflé pan. Invert the cake onto a serving platter or a cake stand. Serve warm or room temperature. Serve with maple yogurt, some ice cream on the side, or simply as is. It makes for a great mid-morning snack, too! Bon appétit!

Notes

* If you plan on making your own juice, ensure you have a total of 7 apples.

Keywords: upside down cake, apple, maple

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Gâteau renversé pommes et érable

  • Author: Karine K
  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 à 10 portions 1x

Ingredients

Scale
  • 5 grosses pommes, pelées
  • 1/2 tasse de sirop d’érable
  • 2 tasses de farine
  • 2 c. à thé de poudre à pâte
  • 1 c. à thé de cannelle
  • 1/2 c. à thé de sel de mer
  • 3/4 tasse de beurre
  • 1 1/2 tasse de cassonade
  • 6 c. à soupe d’aquafaba (le liquide dans une boîte de pois chiches)
  • 3/4 tasse de jus de pomme (j’aime bien prendre deux pommes de plus* et les passer au mélangeur pour en faire un jus frais)

Instructions

Préchauffer le four à 350˚F (180˚C). Graisser un moule à soufflé d’une contenance d’environ 2 litres (8 tasses).

Couper la chair d’une pomme en cubes, pour la pâte à gâteau. Réserver. À l’aide d’une mandoline, trancher le reste des pommes en tranches fines. En commençant par les plus belles (avec le milieu en étoile), placer les tranches en rosace dans le fond du moule à soufflé. Disposer et presser sur les tranches afin de s’assurer que la pâte à gâteau ne d’infiltre entre les pommes. Ajouter le sirop d’érable et réserver.

Dans un bol moyen, mélanger la farine, la poudre à pâte, la cannelle et le sel de mer. Dans un grand bol à mélanger, battre le beurre en crème. Ajouter la cassonade et battre pendant 2 minutes. Ajouter l’aquafaba et continuer de battre jusqu’à l’obtention d’un mélange onctueux et homogène. Ajouter les ingrédients secs en alternant avec le jus de pomme et bien incorporer avant chaque nouvelle addition. À l’aide d’une spatule, incorporer délicatement les cubes de pomme. Répartir la pâte sur les tranches de pomme dans la moule.

Cuire au four pendant environ 1 heure 30 minutes ou jusqu’à ce qu’un cure-dents inséré dans le milieu du gâteau en ressorte propre. Laisser reposer pendant 15 minutes. Passer la fine lame d’un couteau entre le moule et le gâteau. Renverser sur une assiette ou un plateau à gâteau. Servir tiède ou à température ambiante. Servir simplement ou avec du yogourt à l’érable ou de la crème glacée au caramel. On peut en faire un dessert ou un snack en matinée. Bon appétit!

Notes

* Si vous prévoyez faire votre jus, assurez-vous d’avoir un total de 7 pommes.

Keywords: gâteau renversé, pommes, érable

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Wild Rice with Artichokes and Chickpeas

What to do with a can of artichoke hearts? I like to eat them just as they are, however, when you want to make a full meal with them, this Wild Rice with Artichokes and Chickpeas is absolutely stellar and uses ingredients that you might already have at home.

Wild rice is one of my absolute favorite ingredients. In Ojibwe, a North American indigenous language from the Algonquin family, wild rice is called manoomin, loosely translated to “harvesting berry”. Unlike what many people think, manoomin is not related to domesticated rice. It is in fact a species of grass, from the genus Zizania. The wild rice grains have a chewy outer coat and a tender inner core. The plants is grown in shallow water of small lakes or quiet streams, where sometimes only the head of the plant rises above the water. It is a great source of food for aquatic wildlife. It is important to note that many Native American tribes consider wild rice to be a sacred component of their culture.

Wild rice is also quite high in protein, the amino acid acidlysine and fiber. The grain actually comes a close second, after oats, for their protein content per calorie. Just like common rice, wild rice doesn’t contain gluten, which makes it a great alternative for people with intolerance. It is also important to note that the grain provides significant amounts of thiamin, riboflavin, iron and potassium. A cup of wild rice also provides 15% of the recommended daily value in zinc and over 20% in manganese.

Try this Wild Rice with Artichokes and Chickpeas today and let me know how you like it! And for more recipes using wild rice, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and this Wild Rice with Sautéed Mushrooms.

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Wild Rice with Artichokes and Chickpeas

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup wild rice, rinsed and drained
  • 4 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 can artichoke hearts, rinsed, drained, and quartered
  • 1 1/2 cup cherry tomatoes, halved
  • 2 tablespoons sunflower seeds, toasted
  • Juice of 1 lemon
  • Sea salt, to taste

Instructions

In a medium saucepan, bring the vegetable broth (or water) and wild rice to a boil, over medium-high heat. Reduce the heat to low, cover and simmer until the rice is cooked, about 40-45 minutes.

While the rice cooks, heat the olive oil in a large cast iron skillet. Add the chickpeas and sauté, over medium-high heat, for 10 minutes. Remove to a mixing bowl. In the same skillet, add a tad more oil and add the artichoke hearts, cut-side down. Sprinkle with some sea salt and cook a few minutes over medium-high heat, turning halfway, until edges start to brown, about 5-6 minutes total. Remove to the same mixing bowl as the chickpeas. In the same skillet, add the tomatoes, cut-side down. Let them sear nicely until they develop a nice char, then turn them. Sauté 2 minutes more then remove to the mixing bowl.

When the rice is cooked, drain, if necessary. Add to the mixing bowl. Add the sunflower seeds, the lemon juice, and some more sea salt, to taste. Bon appétit!

Keywords: wild rice, artichokes, tomatoes, chickpeas

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Riz sauvage aux pois chiches et artichauts

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 tasse riz sauvage, rincé et égoutté
  • 4 tasses bouillon de légumes ou eau
  • 1 c. à soupe huile d’olive
  • 1 boîte de pois chiches, rincés et égouttés
  • 1 boîte de coeurs d’artichaut, rincés, égouttés et coupés en quartiers
  • 1 1/2 tasse de tomates cerises, coupées en deux
  • 2 c. à soupe de graines de tournesol, grillées
  • Jus de 1 citron
  • Sel de mer, au goût

Instructions

Dans une casserole moyenne, porter le bouillon de légumes et le riz sauvage à ébullition à feu moyen-élevé. Réduire le feu, couvrir et cuire jusqu’à ce que le riz soit tendre, environ 40 à 45 minutes.

Pendant ce temps, chauffer l’huile d’olive dans une poêle de fonte. Ajouter les pois chiches et faire revenir à feu moyen-élevé pendant 10 minutes, en remuant souvent. Transférer les pois chiches dans un grand bol à mélanger. Dans la même poêle, ajouter un trait d’huile d’olive. Ajouter les coeurs d’artichaut et faire revenir jusqu’à ce qu’ils commencent à dorer, environ 5 à 6 minutes, en les retournant à mi-chemin. Transférer dans le grand bol à mélanger avec les pois chiches. Dans la même poêle, ajouter les tomates, côté coupé vers le bas, et laisser cuire, sans déranger, pendant quelques minutes, jusqu’à ce qu’elles deviennent bien rôties. Retourner et cuire 2 minutes de plus. Transférer dans le bol à mélanger.

Lorsque le riz est cuit, égoutter si nécessaire. Ajouter au bol à mélanger. Ajouter les graines de tournesol, le jus de citron et du sel de mer, au goût. Bon appétit!

Keywords: riz sauvage, artichaut, pois chiches, tomates

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Brazil Nut Topping

I have been using this Brazil Nut Topping on pasta, pizza, and salads. It is reminiscent of parmesan, but tastes more earthy. Furthermore, Brazil nuts are one of the richest sources of selenium, an essential mineral with antioxidant properties. They also contain plenty protein and healthful fats. The addition of fresh garlic to this mixture makes this topping fragrant and versatile, perfect to perk up a pasta dish or add crunch to a salad. Try it and let me know what you think!

I love putting this Brazil Nut Topping on this Lasagna alla Karina and this Easy Homemade Pizza.

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Brazil Nut Topping

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 cup Brazil nuts
  • 2 cloves garlic, chopped
  • 2 tablespoons hemp seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instructions

Place all the ingredients in a small food processor and pulse 6-7 times until homogenous. Use on what you want. Bon appétit!

Keywords: Brazil nuts, topping, garlic

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Garniture aux noix du Brésil

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 tasse de noix du Brésil
  • 2 gousses d’ail, hachées
  • 2 c. à soupe de graines de chanvre
  • 1 c. à soupe de levure alimentaire
  • 1 c. à thé d’huile d’olive
  • 1/4 c. à thé de poudre d’ail
  • 1/2 c. à thé de sel de mer

Instructions

Placer tous les ingrédients dans le bol d’un petit robot culinaire. Pulser 6 à 7 fois jusqu’à l’obtention d’une texture homogène. Bon appétit!

Keywords: noix du Brésil, ail, garniture

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Kamut and Orange Salad

This Kamut and Orange Salad is built with a variety of textures, a deep vinaigrette and the chewy yumminess of the grain. Kamut is actually the commercial name for khorasan wheat, a grain that is nutty in taste and twice the size of common wheat grains. I like that it lends itself so nicely to warm and saucy salads like this one. Khorasan wheat contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. Please note that it is not gluten-free, as some people seem to think. I hope you enjoy this hearty salad as much as I did!

For another fabulous ‘salad-without-lettuce’ recipe, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Kamut and Orange Salad

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup sliced almonds (or pumpkin seeds)
  • 1 teaspoon fennel seeds
  • 2 large fennel bulbs, quartered
  • 1 red onion, quartered
  • 1/4 cup olive oil, plus 2 teaspoons
  • 4 cloves garlic, peeled
  • 1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
  • 2 tablespoons balsamic vinegar
  • Juice and segments from 4 oranges (about 4 tablespoons juice)
  • 2 tablespoons fresh basil, chopped
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

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Salade Kamut et Orange

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’amandes tranchées (ou graines de citrouille)
  • 1 c. à thé de graines de fenouil
  • 2 gros bulbes de fenouil, en quartiers
  • 1 oignon rouge, en quartiers
  • 1/4 tasse d’huile d’olive, plus 2 c. à thé
  • 4 gousses d’ail, pelées
  • 1 1/2 tasse de Kamut cuit (cuire 1/2 tasse selon les directives sur la boîte)
  • 2 c. à soupe de vinaigre balsamique
  • Le jus et les suprêmes de 4 oranges (environ 4 c. à soupe de jus)
  • 2 c. à soupe de basilic frais, haché
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 320˚F (160˚C). Placer le fenouil, l’oignon rouge et les gousses d’ail sur une tôle de cuisson, préalablement recouverte de papier parchemin. Badigeonner des 2 c. à thé d’huile d’olive et assaisonner généreusement de sel de mer et de poivre. Mettre au four et cuire jusqu’à ce que le fenouil soit tendre et caramélisé, environ 50 à 60 minutes. Retirer du four et laisser refroidir quelque peu, avant de couper tous les légumes en minces tranches.

Pendant la cuisson des légumes, faire revenir les amandes et les graines de fenouil dans une petite poêle, à feu moyen-bas, pendant 2 à 3 minutes. Retirer du feu et laisser de côté.

Pour assembler la salade, placer le Kamut, les légumes rôtis, les amandes et graines de fenouil dans un grand bol. Mélanger. Ajouter les suprêmes d’orange et le jus d’orange. Ajouter 1/4 tasse d’huile d’olive, le vinaigre balsamique et le basilica frais. Assaisonner au goût de sel de mer et de poivre. Mélanger délicatement. Bon appétit!

Keywords: kamut, fenouil, orange, salade

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Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

This Roasted Spaghetti Squash with Spinach and Cherry Tomatoes recipe is one of those dishes you can make anytime, anywhere, and for anybody. It is sure to please, even the kids, and it requires only fresh, everyday ingredients. If you’ve never cooked a spaghetti squash before, please check here for step-by-step instructions. This whole dish can be made in the oven, all at once. How’s that for healthy AND easy?

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Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Method: Oven

Ingredients

Scale
  • 1 small to medium spaghetti squash
  • 2 lbs cherry tomatoes
  • 6 cloves of garlic
  • 2 big handfuls fresh spinach
  • Olive oil
  • Sea salt and pepper
  • Fresh basil (optional)

Instructions

Preheat oven to 400˚F. Place the tomatoes and two whole cloves of garlic, peeled, in a roasting pan. Drizzle generously with olive oil and sprinkle with some sea salt and pepper. Transfer to the oven and roast for 40-45 minutes.

Cut the squash lengthwise and scoop out the seeds and webbing using a spoon. Place the squash halves, cut side up, on a parchment-lined baking sheet Drizzle a generous amount of olive oil into the cavity and season with sea salt and pepper. Using your hands, rub the olive oil on all surfaces of the squash halves. Turn them cut side down, place two garlic cloves in the cavity under each half and poke the skin of the squash with a small knife, maybe 2-3 times. Transfer to the oven and roast 30-40 minutes, depending on the size, until tender but not mushy. Remove from oven and let cool slightly.

When ready to eat, using a fork, fluff and scrape the flesh of the squash, making strands as you go. Keep in the half skins or transfer to a platter. Using a fork, mash the tomatoes and the garlic cloves to make the sauce, mixing well as you go. Feel free to add the peeled cloves that cooked under the squash. To serve, place some spinach on top of the squash and top with the sauce. Garnish with fresh basil, if desired. Bon appétit!

Keywords: spaghetti squash, tomato, spinach

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Courge spaghetti au four avec épinards et tomates cerises

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 portions 1x
  • Method: Au four

Ingredients

Scale
  • 1 petite à moyenne courge spaghetti
  • 2 livres de tomates cerises
  • 6 gousses d’ail
  • 2 grosses poignées d’épinards frais
  • Huile d’olive
  • Sel de mer et poivre
  • Basilic frais (en option)

Instructions

Préchauffer le four à 400˚F (200˚C). Déposer les tomates et deux gousses d’ail pelées sur une tôle de cuisson et arroser généreusement d’huile d’olive. Assaisonner de sel de mer et de poivre et bien remuer. Mettre au four et rôtir pendant 40 à 45 minutes.

Couper la courge en deux sur la longueur et retirer les graines. Placer les moitiés, face coupée vers le haut, sur une tôle préalablement recouverte de papier parchemin. Arroser d’un généreux trait d’huile d’olive et frotter avec les mains. Assaisonner ensuite de sel de mer et de poivre. Retourner les moitiés la face coupée vers le bas et déposer deux gousses d’ail sous chacune de celles-ci. À l’aide d’un petit couteau, faire 2-3 incisions dans chacune des moitiés. Placer au four et rôtir pendant 30 à 40 minutes. Retirer du four et laisser reposer quelques minutes.

Au moment de servir, gratter la chair de la courge à l’aide d’une fourchette. Servir dans les pelures ou transférer sur une assiette de service. À l’aide d’une fourchette, écraser les tomates et les gousses d’ail et bien mélanger la sauce. Pour servir, garnir la courge d’épinards frais, napper de la sauce et garnir de basilic frais, si désiré. Bon appétit!

Keywords: courge spaghetti, tomate, épinards

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Super Simple Watermelon Poke Bowl

Super Simple Watermelon Poke Bowl
Super Simple Watermelon Poke Bowl

This is a super simple watermelon poke bowl. Because who has two hours to fuss in the kitchen? You make the marinade, you let the watermelon soak in it overnight, and the next day, you have poke. The marinade is tangy and has the perfect bite. You can leave the watermelon in the marinade even after it’s ready, and simply take out what you need with a slotted spoon until no more.

In its traditional form, poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. And if you like fruits in savory dishes, check out this Millet Salad that features strawberries and this Chickpea Curry with Figs and Apricot.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Super Simple Watermelon Poke Bowl

Super Simple Watermelon Poke Bowl
  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Watermelon Poke

  • 1 small seedless watermelon (about 3 lbs), peel removed and cut into 1/2″ squares
  • Zest of 1 lemon
  • 1” piece of fresh ginger, chopped
  • 1 tablespoon maple syrup
  • 1 teaspoon red chili flakes
  • 3/4 teaspoon sea salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup rice vinegar
  • 1/3 cup tamari or soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil

Marinated Zucchini

  • 1 zucchini, sliced thin with a vegetable peeler
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • Sea salt and pepper, to taste

Garnishes

  • 1 avocado, pitted and cut into cubes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, sliced thin

Instructions

In a food processor or blender, combine the lemon zest, ginger, maple syrup, red chili flakes, and sea salt. Process or blend until smooth. Add the rice vinegar, lemon juice, tamari or soy sauce, olive oil, and sesame oil. Process until well combined.

Transfer to a large bowl and add the watermelon. Cover and place in the refrigerator overnight.

When ready to eat, slice the zucchini very thin with a veggie peeler. Place the slices in a colander, sprinkle with sea salt and let stand in the sink for 15 minutes. Rinse the zucchini and place in a shallow bowl. Sprinkle with olive oil, lemon juice, sea salt and pepper. Let marinate while you peel and slice the avocado and toast the sesame seeds.

Assemble the watermelon cubes, the zucchini and avocado slices in bowls and top with toasted sesame seeds and green onion.

Notes

Recipe adapted from 101 Cookbooks.

Keywords: poke, poke bowl, watermelon, raw

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Bol poké de melon d’eau en toute simplicité

Super Simple Watermelon Poke Bowl
  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Poke de melon d’eau

  • 1 petit melon d’eau sans pépins (environ 3 livres), sans l’écorce et coupé en cubes de 1/2 pouce
  • Zeste de 1 citron
  • 1 bout de gingembre frais de 1 pouce, haché
  • 1 c. à soupe de sirop d’érable
  • 1 c. à thé de piments broyés
  • 3/4 c. à thé de sel de mer
  • 1 c. à soupe de jus de citron frais
  • 1/4 tasse de vinaigre de riz
  • 1/3 tasse de sauce tamari ou soya
  • 2 c. à soupe d’huile d’olive
  • 2 c. à soupe d’huile de sésame grillé

Zucchini mariné

  • 1 zucchini (ou concombre)
  • 1 c. à thé d’huile d’olive
  • 1 c. à soupe de jus de citron
  • Sel de mer et poivre, au goût

Garnitures

  • 1 avocat, pelé, sans le noyau, coupé en cubes
  • 1 c. à soupe de graines de sésame grillées
  • 2 oignons verts, tranchés mince

Instructions

Dans un robot ou un mélangeur, placer le zeste de citron, le gingembre, le sirop d’érable, les flocons de piments broyés, et le sel de mer. Mélanger jusqu’à l’obtention d’un mélange uniforme. Ajouter le vinaigre de riz, le jus de citron, la sauce tamari ou soya, l’huile d’olive et l’huile de sésame grillé. Bien mélanger.

Transférer le mélange dans un grand bol. Ajouter les cubes de melon d’eau. Couvrir et réfrigérer toute la nuit.

Avant de servir, trancher le zucchini (ou concombre) sur la longueur à l’aide d’un épluche-légumes. Placer les tranches de zucchini dans un tamis, saupoudrer de sel de mer et laisser égoutter pendant 15 minutes. Rincer les tranches à l’eau fraîche et placer dans une assiette creuse. Ajouter l’huile d’olive, le jus de citron, ainsi que du sel et du poivre au goût. Laisser mariner pendant la préparation de l’avocat et des graines de sésame grillées.

Disposer les cubes de melon d’eau marinés, les tranches de zucchini et les cubes d’avocat dans un bol et garnir de graines de sésame grillées et de l’oignon vert.

Notes

Recette adaptée de 101 Cookbooks.

Keywords: poke, melon d’eau, cuisine vivante

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Israeli Couscous and Roasted Cauliflower with Tahini Sauce

Flavor level: 100!

This Israeli Couscous and Roasted Cauliflower with Tahini Sauce is exploding in textures. The tang of the tahini sauce with the chewy texture of the couscous makes this dish one to remember.

Israeli couscous, from its actual name ptitim, and sometimes referred to as pearl couscous, is said to have been created in the 1950s, during the austerity period in Israel, when rice supplies were scarce. Israel’s prime minister at the time requested that a wheat-based product be developed to be used as a substitute. Ptitim originally was made in the shape of rice, but inspired by couscous, the company started producing the small ball-shaped variety. Ptitim is made by extruding dough through a mold, cutting and toasting it, giving its distinct nutty flavor. It is versatile and can be used to replace pasta or rice in many instances. It is often prepared with fried onions or garlic, and vegetables or meat can be added.

In this recipe, we envelop the Israeli couscous and the deeply roasted cauliflower with tahini sauce. We then add some sautéed garlic and pine nuts, for an extra decadent warm dish that’ll blow your socks off. Yes, there are many little things to put together, but they can all be done while your cauliflower roasts. Try it and let me know what you think!

For another recipe using cauliflower and tahini, check this out: Cumin Roasted Cauliflower with Tahini Sauce.

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Israeli Couscous and Roasted Cauliflower with Tahini Sauce

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x

Ingredients

Scale

For the Roasted Cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 6 garlic cloves, peeled and left whole
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • Pinch of red pepper flakes (optional)
  • Sea salt and pepper

For the Israeli Couscous

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous
  • 3 cups water
  • 1 teaspoon sea salt

For the Tahini Sauce

  • 1/3 cup tahini
  • 1/3 cup water
  • Juice of 1 juicy lemon
  • Sea salt and pepper, to taste
  • Extra lemon slices, to serve

For the Pine Nuts and Parsley

  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 1/4 cup fresh parsley, chopped

Instructions

For the Roasted Cauliflower

Preheat oven to 425˚F (225˚C). On a parchment-lined baking sheet, toss together the cauliflower, garlic, red bell pepper slices, olive oil, red pepper flakes, if using, and sea salt and pepper, to taste. Place in the oven and roast for 30-35 minutes, tossing halfway through, until vegetables are charred in spots.

For the Israeli Couscous

In a skillet, heat the olive oil over medium heat. Add the couscous and toast, stirring often, for 3 to 5 minutes.* In a medium saucepan, bring the water to a boil. Add the couscous and the salt. Return to a boil, reduce the heat, cover and cook until tender, about 15 minutes. Drain off any remaining water.

For the Tahini Sauce

Place all ingredients in a small bowl and whisk until smooth.

For the Pine Nuts and Parsley

Heat the olive oil in a small skillet over medium heat. Add the garlic and the pine nuts and sauté, stirring often, until the garlic looses its bite and the pine nuts take on some color, about 3 to 5 minutes.

To assemble, toss together the roasted vegetables, the couscous and the pine nuts and parsley garnish. Add the tahini sauce and mix again. Serve with some lemon slices on the side. Bon appétit!

 

Notes

*This step is optional. It does, however, bring out the yummy nutty taste of the couscous.

Keywords: Israeli couscous, cauliflower, pine nuts, tahini

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Couscous israélien avec chou-fleur au four et sauce tahini

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 à 5 portions 1x

Ingredients

Scale

Pour le chou-fleur au four

  • 1 grosse tête de chou-fleur, coupée en petits fleurons
  • 6 gousses d’ail, pelées et entières
  • 1 poivron rouge, épépiné et coupé en lanières
  • 3 c. à soupe d’huile d’olive
  • Pincée de flocons de piments chili broyés (en option)
  • Sel de mer et poivre, au goût

Pour le couscous israélien

  • 2 c. à soupe d’huile d’olive
  • 2 tasse de couscous israélien
  • 3 tasses d’eau
  • 1 c. à thé de sel de mer

Pour la sauce tahini

  • 1/3 tasse de tahini
  • 1/3 tasse d’eau
  • Jus d’un demi citron bien juteux
  • Sel de mer et poivre, au goût
  • Tranches de citron, pour servir

Pour les noix de pins et le persil

  • 2 c. à soupe d’huile d’olive
  • 3 gousses d’ail, hachées
  • 1/4 tasse noix de pin
  • 1/4 tasse persil frais, haché

Instructions

Pour le chou-fleur au four

Préchauffer le four à 425˚F (225˚C). Sur une plaque de cuisson préalablement recouverte de papier parchemin, mélanger les fleurons de chou-fleur, les gousses d’ail, le poivron rouge, l’huile d’olive, les flocons de piments chili broyés, si désiré, et du sel de mer et poivre, au goût. Mettre au four et rôtir pendant 30 à 35 minutes, jusqu’à ce que les légumes soient bien dorés. Retourner les légumes autour de la mi-cuisson.

Pour le couscous israélien

Dans une poêle, chauffer l’huile d’olive à feu moyen. Ajouter le couscous israélien et faire sauter en brassant, de 3 à 5 minutes.* Dans un chaudron moyen, porter l’eau à ébullition. Ajouter le couscous israélien et le sel de mer. Porter de nouveau à ébullition, réduire le feu, couvrir et cuire jusqu’à ce que le couscous soit tendre, environ 15 minutes. Retirer du feu et égoutter, si nécessaire.

Pour la sauce tahini

Mettre tous les ingrédients dans un petit bol et fouetter jusqu’à l’obtention d’une consistence onctueuse.

Pour les noix de pin et le persil

Chauffer l’huile d’olive dans une petite poêle à feu moyen. Ajouter l’ail et les noix de pin. Faire revenir, en brassant souvent, environ 3 à 5 minutes.

Pour assembler, mélanger le chou-fleur, le couscous israélien, la garniture de noix de pin et persil. Arroser de la sauce tahini et mélanger à nouveau. Servir avec des tranches de citron frais. Bon appétit!

Notes

*Cette étape n’est pas essentielle, mais rehausse grandement le goût du couscous.

Keywords: couscous israélien, chou-fleur, noix de pin, tahini

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Teff Crêpes with Roasted Winter Squash and Herbs

These Teff Crêpes with Roasted Winter Squash and Herbs look so good, they’re perfect for company. But they’re also quick enough to make on a weeknight. Plus, they’re amazing as leftovers for lunch the next day.

Eragrostis tef, also known as teff, is a species of lovegrass native to the Horn of Africa, more specifically to modern-day Ethiopia. Some say it’s the smallest known grain. The plant is cultivated for its edible seeds, which are milled to make flour, mostly. Teff is used extensively in the cuisine of the Ethiopia and Eritrea. It comes in several varieties and colors, and it is the base for injera, the fermented sourdough flatbread that is eaten with most Ethiopian meals.

Although teff is gaining in popularity worldwide, like so many other ancestral food that are rooted in a nation’s culture and identity, it comes at a price. And in most cases, the nation where the food took root is the one paying for it. In the case of teff flour, in 2003 the Dutch company HPFI teamed up with the Ethiopian Institute of Biodiversity Conservation to introduce teff to markets across Europe. It was agreed that both parties would split profits. But the then CEO of HPFI, who had taken out two patents on teff, was now arguing that his way of milling and storing the flour was unique. The company declared bankruptcy in 2009, leaving the CEO the right to use the patents as well as all marketing rights. But there’s more. He also became free from the original agreement with Ethiopia.

Later on, the patent was declared void by the Dutch patent office, on the basis that the ways to bake and mix flours were ‘general professional knowledge’. Today, Ethiopia is looking to regain ownership over global markets of one of its most important food source.

I am grateful for the chance I have to use teff. I’m starting to play with it more and more. I love that it’s completely free of gluten and so versatile. These crêpes are nothing compared to the mighty injera, but they’re quick, satisfying, gluten-free, and healthy. Let me know what you think!

You can find other great winter squash recipes here: Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

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Teff Crêpes with Roasted Winter Squash and Herbs

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Crêpes

  • 1 cup teff flour (you may ground whole teff to a flour using a blender or food processor)
  • 2 tablespoons flax meal
  • 1/4 teaspoon sea salt
  • 1 1/2 cup water
  • 1 teaspoon oil, to oil the cooking pan

Filling

  • 2 lbs winter squash, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/2 cup walnuts, minced
  • 2 cloves garlic, finely chopped
  • 2 heaping teaspoons fresh sage, chopped
  • 2 heaping teaspoons fresh rosemary, finely chopped
  • 2 heaping tablespoons fresh parsley, chopped
  • Optional: Tahini sauce made by mixing 1/4 cup tahini, 1/4 cup water and the juice of half a juicy lemon, sea salt and pepper
  • Optional: toasted pumpkin seeds

Instructions

Preheat the oven to 375˚F. Place the squash cubes in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon sea salt and some pepper. Mix well and arrange in a single layer on a parchment-lined baking sheet. Roast until the squash is tender and browned in parts, about 35-40 minutes, giving them a shake every 10 minutes or so.

While the squash roasts, prepare the crêpe batter. In a high speed blender, place 1 cup teff flour, the flax meal, salt and 1 1/2 cup water. Blend on high until a thick and smooth batter forms. Set aside.

Going back to the filling, in a small skillet, add 2 tablespoons olive oil and heat over medium heat. Add the walnuts, garlic, sage, and rosemary and cook just enough for the garlic to loose its bite, about a minute. Remove from the heat and add the parsley. When the squash is done, mix in the walnuts and herbs mixture.

To cook the crêpes, warm a small non-stick skillet over medium heat. Using a paper towel and small amount of oil, grease the bottom of the skillet. Once the skillet is hot, pour in 1/4 cup of the batter, gently rotating it so that it distributes it evenly. Cook without touching about 3 minutes or until the edges become crisp and start to peel away from the skillet. If you flip too soon, it will stick. You may need to play with the level of heat to find the sweet spot. Flip the crêpe and cook the other side for 1 to 2 minutes. Transfer to a platter and keep warm with a clean kitchen towel. Repeat with the remaining batter.

To serve, top each crêpe with some squash mixture. Top with some tahini sauce and toasted pumpkins seeds, if desired. Bon appétit!

Keywords: teff, crêpes, squash

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Crêpes de teff avec courge d’hiver rôtie aux herbes

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Crêpes

  • 1 tasse de farine de teff (vous pouvez faire la farine vous-mêmes en pulsant le grain dans un mélangeur)
  • 2 c. à soupe de graine de lin moulue
  • 1/4 c. à thé de sel
  • 1 1/2 tasse d’eau
  • 1 c. à thé d’huile, pour graisser la poêle

Garniture

  • 2 livres (1 kg) de courge d’hiver au choix, pelée et coupée en cubes de 1 po (2,5cm)
  • 3 c. à soupe d’huile d’olive
  • 1/2 tasse de noix, hachées finement
  • 2 gousses d’ail, émincées
  • 2 généreuses c. à thé de sauge fraîche, hachée
  • 2 généreuses c. à thé de romarin frais, haché finement
  • 2 c. à soupe de persil frais, haché
  • En option: sauce tahini simple (1/4 tasse tahini, 1/4 tasse d’eau et le jus d’un demi citron bien juteux, sel de mer et poivre)
  • En option: graines de citrouille grillées

Instructions

Préchauffer le four à 375˚F (190˚C). Dans un grand bol, mélanger les cubes de courge, 1 c. à soupe d’huile d’olive, 1/2 c. à thé de sel de mer et du poivre. Placer sur une tôle préalablement recouverte de papier parchemin et mettre au four. Cuire pendant 35 à 40 minutes, jusqu’à ce que les cubes soient tendres et bien rôtis par endroits, en les retournant toutes les 10 minutes.

Pendant que la courge cuit, préparer le mélange à crêpes. Dans un mélangeur, placer 1 tasse de farine de teff, la graine de lin moulue, le sel et 1 1/2 tasse d’eau. Mélanger jusqu’à l’obtention d’un mélange épais et onctueux. Réserver.

Dans une petite poêle, faire chauffer 2 c. à soupe d’huile d’olive à feu moyen. Ajouter les noix hachées, l’ail, la sauge et le romarin. Cuire, en brassant, pendant 2 minutes. Retirer du feu, ajouter le persil et mélanger avec les cubes de courge rôtis.

Pour faire les crêpes, chauffer une poêle anti-adhésive à feu moyen. À l’aide d’un papier absorbant et d’une petite quantité d’huile, graisser le fond de la poêle. Une fois que la poêle est chaude, verser 1/4 tasse de mélange à crêpe. Tourner et retourner la poêle afin d’y distribuer le mélange uniformément. Cuire sans déranger pendant 3 minutes, jusqu’à ce que les rebords de la crêpe deviennent croustillants et qu’ils se détachent légèrement de la poêle. Résister l’envie de tourner la crêpe trop tôt pour éviter qu’elle ne colle. Ajuster le degré de chaleur, si nécessaire. Retourner la crêpe et cuire pour 1 à 2 minutes de plus. Retirer la crêpe et déposer sur une assiette recouverte d’un linge propre, pour garder au chaud. Répéter avec le reste du mélange.

Pour servir, garnir chaque crêpe du mélange de courge. Garnir de sauce tahini et de graines de citrouille, si désiré. Bon appétit!

Keywords: teff, crêpes, courge

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