Oyster Mushroom Shawarma

September 24, 2018September 24, 2020 ~ Karine K ~ 2 Comments

This Oyster Mushroom Shawarma brings me back… Back in the days, in Montréal, after a night out, we would go stuff our face with shish taouk and chicken shawarma sandwiches. That was the best 4 a.m. indulgence. I would always ask for extra toum, that silky Lebanese garlic sauce that makes your breath stink for days! Alas, morning would always remind you of that fact. Seriously though, these mushrooms taste, feel, and look so much like the meat version, you could easily fool people! Try to find the best possible oyster mushrooms for extremely decadent results!

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

Oyster Mushroom Shawarma

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Author: Karine K

Ingredients

Scale

2 lbs oyster (or lion’s mane mushrooms), wiped clean with a moist paper towel
2 tablespoons + 1 teaspoon allspice
1 tablespoon black pepper
1 teaspoon cinnamon
1 1/2 teaspoon cumin
1 1/2 teaspoon coriander
2 teaspoons sea salt
1/4 cup olive oil

Instructions

Preheat the oven to 375˚. Prepare the mushrooms by pulling them apart into strings. Keep some chunkier parts for a meatier texture. Place the strings in a clean kitchen towel and squeeze the water out of the mushrooms. You will need to do this in 3-4 batches. Transfer the strings to a large mixing bowl.

In a small mixing bowl, mix the rest of the ingredients. Add to the mushroom strings and mix well with your hands to make sure all the strings are well coated. Transfer the strings to a large parchment-lined baking sheet. Transfer to the oven and bake for 20-25 minutes, stirring twice. Broil for 2-5 minutes.

Serve in a pita, garnished with tahini or toum, lettuce, tomatoes, tabbouleh… Or in a salad… Or do like me and eat half the sheet after it’s out of the oven!

Pleurotes shawarma

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Les nuits à Montréal se terminaient souvent par une visite chez Sara ou Amir, pour se bourrer la face de shish taouk et shawarma! Quoi de mieux, à quatre heures du matin, qu’un sandwich extra sauce à l’ail? Bien tassé avec l’alcool de la veille, on s’assurait un réveil tout en beauté… Mais sérieusement, cette recette de pleurotes shawarma est tellement fidèle à l’originale, c’est à si méprendre! Il est important de trouver des pleurotes frais pour un résultat hyper décadent!

Author: Karine K

Ingredients

Scale

2 lb de pleurotes, essuyés délicatement avec un linge humide
2 c. à soupe + 1 c. à thé de piment de la Jamaïque broyé
1 c. à soupe de poivre noir
1 c. à thé de cannelle
1 1/2 c. à thé de cumin
1 1/2 c. à thé de coriandre moulue
2 c. à thé de sel de mer
1/4 tasse d’huile d’olive

Instructions

Préchauffer le four à 375˚. Préparer les pleurotes en les séparant en lanières avec les mains. Séparer certaines lanières plus grosses que d’autres pour assurer une texture qui se rapproche de la viande. Placer les lanières dans un linge à vaisselle propre et tordre afin d’en extraire l’eau. Vous devrez procéder en 3 ou 4 fois. Placer les lanières dans un bol à mélanger.

Dans un petit bol, mélanger le reste des ingrédients. Ajouter aux pleurotes et mélanger bien en utilisant les mains. Placer les lanières sur une grande plaque de cuisson, préalablement recouverte de papier parchemin. Mettre au four et cuire pendant 20 à 25 minutes, en retournant les lanières deux fois pendant la cuisson. Terminer la cuisson à broil pendant 2 à 5 minutes.

Servir dans un pita et garnir de tahini ou toum, laitue, tomatoes, tabbouleh… Ou en salade… Ou faites comme moi et mangez la moitié de la recette directement à la sortie du four!

Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

May 11, 2018September 24, 2020 ~ Karine K ~ 1 Comment

This Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette is a great dish to bring to a potluck. The salad can be made ahead of time, without the vinaigrette, and kept refrigerated until serving time. Just toss with the vinaigrette right before serving.

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

If you love quinoa, be sure to check out the following recipes: Cashew Quinoa Crunch and Quinoa Pasta Salad.

Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 cups cooked quinoa, from 1 dry cup (keep the leftovers for another dish)
3 large kale leaves, cut in a chiffonade
2 tablespoons lime juice, separated
1 ear fresh corn, shucked
1 apple, cored and diced
1 pear, cored and diced
1 mango, peeled and diced
1/3 cup red onion, diced small
1/3 cup pecans, toasted
1/3 cup olive oil
2 tablespoons ponzu
1 teaspoon ume plum vinegar (or red wine vinegar)
Sea salt and fresh pepper

Instructions

In a large salad bowl, place the kale, and add 1 tablespoon lime juice. Massage the kale with your hands about 1 minute. Add the quinoa, corn, apple, pear, mango, red onion, and toasted pecans. Mix well.

In a small bowl, whisk the olive oil, ponzu, 1 tablespoon fresh lime juice, and vinegar. Season well with sea salt and pepper. If you are serving right away, pour the vinaigrette over the salad and mix well. If you are wanting to bring your dish somewhere or eat later, store the salad and the vinaigrette in the fridge separately, and toss right before serving.

Salade de quinoa aux fruits frais et vinaigrette au ponzu

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 portions 1x

Ingredients

Scale

2 tasses de quinoa cuit (cuire 1 tasse de quinoa sec et conserver les restes pour un autre usage)
3 grande feuilles de kale, coupées en chiffonnade
2 c. à soupe de jus de lime frais
Les grains de 1 épi de maïs
1 pomme, épépinée et coupée en dés
1 poire, épépinée et coupée en dés
1 mangue, pelée et coupée en dés
1/3 tasse d’oignon rouge, coupé en dés
1/3 tasse de noix de pécan, grillées
1/3 tasse d’huile d’olive
2 c. à soupe de sauce Ponzu
1 c. à thé de vinaigre de vin rouge
Sel de mer et poivre noir

Instructions

Dans un grand bol à salade, déposer le kale et ajouter 1 c. à soupe de jus de lime. Masser le kale avec les mains pendant une minute. Ajouter le quinoa, le maïs, la pomme, la poire, la mangue, l’oignon rouge, et les noix de pécan. Bien mélanger.

Dans un petit bol, fouetter l’huile d’olive, la sauce Ponzu, 1 c.à soupe de jus de lime, et le vinaigre de vin rouge. Assaisonner de sel de mer et de poivre. Au moment de servir, verser la vinaigrette sur la salade et bien mélanger.

Black and Green Beans Zucchini Noodles

March 20, 2018September 24, 2020 ~ Karine K ~ 1 Comment

This Black and Green Beans Zucchini Noodles recipe is fresh, healthy, and takes less than 15 minutes to put together. Dinner panic? Never again with this easy, quick, and modifiable recipe, for your ultimate cooking pleasure. I couldn’t be more serious.

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

If you like zucchini noodles as much as I do, check out this Zoodles with Turkish Tomato and Avocado Sauce recipe.

Black and Green Beans Zucchini Noodles

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

Ingredients

Scale

1 tablespoon coconut oil
1 small red onion, diced
1/2 red bell pepper, diced
1 cup green beans, cut in 1/2″ pieces
2 cloves garlic, peeled and smashed
1” piece fresh ginger, smashed (optional)
1” piece fresh turmeric, smashed (optional)
1 can black beans, rinsed and drained
1 full cup of kale, in a chiffonade
4 zucchini, spiralized
Sea salt and pepper
Fresh herbs, olive oil, lemon juice (for my go-to vinaigrette, click here)

Instructions

In a large skillet, heat the oil over medium-high heat. Add the onions, bell pepper, green beans, garlic, ginger, turmeric, and generous pinches of sea salt and pepper. Sauté until the vegetables are starting to soften, 3-4 minutes. Add the beans and kale, and heat through. Take off the heat. Place zoodles at the bottom of a shallow bowl and top with the beans mixture. Top with fresh herbs, olive oil, and lemon juice, or your favorite vinaigrette. Bon appétit!

Nouilles de zucchini aux haricots noirs et fèves vertes

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

Ingredients

Scale

1 c. à soupe d’huile de coconut
1 petit oignon rouge, en dés
1/2 poivron rouge, en dés
1 tasse de fèves vertes, coupées en morceaux de 1/2 pouce
2 gousses d’ail, pelées et écrasées
1 bout de gingembre frais de 1 pouce, écrasé (optionnel)
1 bout de curcuma frais, écrasé (optionnel)
1 boîte de haricots noirs, rincés et égouttés
1 tasse de kale, coupé en chiffonnade
4 zucchinis, en juliennes
Sel de mer et poivre noir, au goût
Herbes fraîches, huile d’olive, jus de citron frais (ou cette vinaigrette tout usage)

Instructions

Dans une grande poêle, faire chauffer l’huile à feu moyen-élevé. Ajouter les oignons, le poivron, les fèves vertes, l’ail, le gingembre, le curcuma, et de généreuses pincées de sel de mer et poivre. Faire revenir pendant 3 à 4 minutes, jusqu’à ce que les légumes deviennent tendres. Ajouter les haricots noirs et le kale, réchauffer. Retirer du feu. Placer les zucchinis en juliennes sur un plat de service. Couvrir du mélange de légumes. Garnir d’herbes fraîches, d’un trait d’huile d’olive, et de jus de citron frais. Bon appétit!

Simple Herb Vinaigrette

March 20, 2018August 13, 2020 ~ Karine K ~ 2 Comments

Use this Simple Herb Vinaigrette whenever you make a bowl, a salad, or some roasted potatoes. You can add your choice of fresh garden herbs, capers, or even some hot pepper flakes or sriracha for an extra kick!

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

You can use this Simple Herb Vinaigrette for this Black and Green Beans Zucchini Noodles or this Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale.

Simple Herb Vinaigrette

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings 1x

Ingredients

Scale

4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 heaping tablespoon fresh herbs, minced
Sea salt and pepper, to taste

Instructions

Whisk all ingredients in a small bowl. Bon appétit!

Vinaigrette aux herbes

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 portions 1x

Ingredients

Scale

4 c. à soupe d’huile d’olive
1 c. à soupe de jus de citron
1 c. à thé de moutarde de Dijon
1 gousse d’ail, émincée
1 c. à soupe d’herbes fraîches, bien tassées
Sel de mer et poivre, au goût

Instructions

Dans un petit bol, incorporer tous les ingrédients. Fouetter. Bon appétit!

Five-Spice Baked Tofu

January 29, 2018September 24, 2020 ~ Karine K ~ Leave a comment

This Five-Spice Baked Tofu recipe is everything. The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal. I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make?

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

Make sure you also try The Best Baked BBQ Tofu You’ll Ever Have.

Five-Spice Baked Tofu

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
3 tablespoons toasted sesame oil
2 tablespoons creamy, natural peanut butter
1 1/2 teaspoon five-spice powder
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon lime juice
2 teaspoons maple syrup
1 teaspoon sea salt

Instructions

Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.

Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 15 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!

Tofu cinq-épices au four

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 bloc de tofu extra-ferme, pressé et coupé en cubes ou en tranches
3 c. à soupe d’huile de sésame grillé
2 c. à soupe de beurre d’arachides naturel
1 1/2 c. à thé de poudre cinq-épices
2 gousses d’ail, émincées
2 c. à thé de gingembre émincé
1 c. à soupe de jus de lime
2 c. à thé de sirop d’érable
1 c. à thé de sel de mer

Instructions

Préchauffer le four à 350°. Pour la sauce, fouetter ensemble l’huile de sésame, le beurre d’arachides, la poudre cinq-épices, l’ail, le gingembre, le jus de lime, le sirop d’érable et le sel de mer.

Placer le tofu dans un plat peu profond et verser la sauce. Brasser afin de bien couvrir tous les cubes. Laisser mariner pendant 15 minutes.

Retirer le tofu de la sauce et conserver la sauce. Disposer les cubes de tofu sur une tôle préalablement recouverte de papier parchemin. Badigeonner généreusement de sauce. Mettre au four et cuire pendant 15 minutes. Tourner les cubes de tofu, badigeonner du reste de la sauce, et remettre au four pendant 15 minutes de plus. Le temps de cuisson peut varier selon le four et la taille des cubes de tofu. Bon appétit!

Millet Salad with Strawberry and Black Bean

September 19, 2017September 24, 2020 ~ Karine K ~ 2 Comments

Enjoy strawberry season to the fullest with this Millet Salad with Strawberries and Black Beans. And when strawberry season is over, replace the fruit by any other seasonal fruit. This protein-rich millet salad can be eaten as a side dish, but it also makes a fabulous lunch. It is easy and quick to put together, and is chic enough for company.

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

For other recipes with strawberries, check out this Mango-Strawberry Salsa and this Guilt-Free Strawberry Crumble.

Millet Salad with Strawberry and Black Bean

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Author: Karine K

Ingredients

Scale

2 cups strawberries, hulled and diced
1/2 cup red onion, diced
1 can black beans, rinsed and drained
1 cup cooked millet
1/3 cup pumpkin seeds, toasted
4 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons maple syrup
1 teaspoon sea salt
4 tablespoons olive oil
2 tablespoons cilantro leaves, minced

Instructions

In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.

In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!

Salade de millet aux fraises et haricots noirs

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Method: No-cook

Ingredients

Scale

2 tasses de fraises fraîches, en dés
1/2 tasse d’oignon rouge, en dés
1 boîte de haricots noirs, rincés et égouttés
1 tasse de millet cuit (selon les directives sur l’emballage, garder les restes pour un autre usage)
1/3 tasse de graines de citrouille, rôties
4 c. à soupe de jus de lime
2 gousses d’ail, émincées
2 c. à thé de sirop d’érable
1 c. à thé de sel de mer
4 c. à soupe d’huile d’olive
2 c. à soupe de coriandre fraîche, émincés

Instructions

Dans un grand bol à salade, mélanger les fraises, l’oignon rouge, les haricots noirs, le millet cuit, et les graines de citrouille. Réserver.

Dans un petit bol, battre le jus de lime, l’ail, le sirop d’érable, le sel de mer, l’huile d’olive, et la coriandre. Ajouter au bol à salade et bien mélanger. Bon appétit!

Cashew Quinoa Crunch

August 29, 2017September 24, 2020 ~ Karine K ~ 5 Comments

This is a seriously simple quinoa recipe that is not only plant-based, but also gluten free. This Cashew Quinoa Crunch is perfect when you don’t have much time, or if you have leftover quinoa. You can add aromatics, sauté some veggies, and done! The great thing here is that you can play with the ingredients. You can use whatever color quinoa you want, if you don’t have red onion, yellow is just fine. If you don’t have spinach, but your fridge is overloaded with kale, do that. Enjoy the simplicity!

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

For more recipe ideas using quinoa, check out this Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette.

Cashew Quinoa Crunch

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 cup quinoa (whichever color is fine)
1 3/4 cup water
1/2 teaspoon sea salt
3 tablespoons coconut or olive oil
1/2 cup raw cashews
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup red onion, diced
1 cup mushrooms, quartered
1 large branch of celery, sliced 1/2″ thick
3 tablespoons tamari (or soy sauce)
2 large handful of spinach
1/4 cup fresh cilantro, minced
Sea salt and pepper, to taste

Instructions

Rinse the quinoa under cold running water, rubbing it with your hands, for a good minute. Drain. Drizzle a small amount of coconut oil in the bottom of a medium saucepan and heat over medium-high heat. Add the quinoa and toss until the water is absorbed and the quinoa starts to toast, about 1 minute. Add the water and the salt, and bring to a boil. Lower the heat, cover, and let cook over very low heat until all the water is absorbed, about 15 minutes. Take off the heat and keep covered for another 10 minutes.

While the quinoa rests, heat 3 tablespoons of coconut oil in a large skillet over medium-high heat. Add the cashews and sauté until golden 2-3 minutes. Add the garlic, ginger, red onion, mushrooms, and celery, and sauté until the onion is translucent and the mushrooms are cooked, about 5 minutes. Reduce the heat to low and add one tablespoon of the tamari. Mix well. Add the spinach and the cooked quinoa. Mix and cook slowly until the spinach starts to wilt, about 2 minutes. Add the last two tablespoons of tamari and the cilantro. Mix well. Serve garnished with more cilantro. Additional garnishes could be scallions, fresh lime, and coconut cream. Bon appétit!

Bol rapide de quinoa à la noix de cajou

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 tasse de quinoa (peu importe la couleur)
1 3/4 tasse d’eau
1/2 c. à thé de sel de mer
3 c. à soupe d’huile de coconut (ou d’olive)
1/2 tasse de noix de cajou
3 gousses d’ail, émincées
1 c. à soupe de gingembre frais, émincé
1 tasse d’oignon rouge, en dés
1 tasse de champignons, en quartiers
1 grosse branche de céleri, coupée en tranches de 1/2 pouce
3 c. à soupe de sauce tamari (ou soya)
2 grosses poignées d’épinards
1/4 tasse de coriandre fraîche, émincée
Sel de mer et poivre, au goût

Instructions

Rincer le quinoa à grande eau pendant 1 minute. Égoutter. Verser un filet d’huile dans une casserole moyenne et chauffer à feu moyen-vif. Ajouter le quinoa et faire revenir pendant 1 minute. Ajouter l’eau et le sel, et porter à ébullition. Baisser le feu, couvrir et laisser mijoter à feu doux pendant 15 minutes. Retirer du feu et laisser reposer, couvert, pendant 10 minutes.

Pendant ce temps, chauffer 3 c. à soupe d’huile dans une grande poêle à feu moyen-vif. Ajouter les noix de cajou et faire revenir pendant 2 à 3 minutes, jusqu’à ce qu’elles soient dorées. Ajouter l’ail, le gingembre, l’oignon rouge, les champignons et le céleri, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 5 minutes. Réduire le feu et ajouter 1 c. à soupe de sauce tamari. Ajouter l’épinard et le quinoa. Brasser et cuire doucement pendant 2 minutes. Ajouter le reste de la sauce tamari, de la coriandre fraîche et assaisonner au goût. Servir garni de plus de coriandre, d’oignon vert, de quartiers de limette, ou de crème de coconut. Bon appétit!

Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce

April 21, 2017September 24, 2020 ~ Karine K ~ 1 Comment

This Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce is perfect when the temperature starts to rise. Not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make.

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

Zucchini Noodles with Sun-Dried Tomatoes and Avocado Sauce

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Method: No-cook

Ingredients

Scale

4 medium zucchini
1/3 cup pine nuts
1/3 cup olive oil
½ cup basil leaves
½ cup kale leaves, torn
4 tablespoons lemon juice
2–3 garlic cloves
1 avocado, pitted and quartered
½ cup sun-dried tomatoes
Salt and pepper, to taste

Instructions

Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zucchini noodled on paper towels while you prepare the sauce.

In the bowl of a food processor, place all of the other ingredients, except the sun-dried tomatoes. Process until a smooth consistency is obtained. Add the sun-dried tomatoes and pulse a few more times. Taste and adjust seasonings. Bon appétit!

Nouilles de zucchini avec sauce aux tomates séchées et avocat

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 portions 1x

Ingredients

Scale

4 zucchini moyen
1/3 tasse de noix de pin
1/3 tasse d’huile d’olive
½ tasse de basilic frais
½ tasse de feuilles de kale, déchirées
4 c. à soupe de jus de citron
2 à 3 gousses d’ail
1 avocat, sans le noyau et en quartiers
½ tasse de tomates séchées, hachées
Sel de mer et poivre, au goût

Instructions

À l’aide d’un coupe-spirales ou d’une mandoline, faire des nouilles ou des juliennes avec les zucchinis. Placer les nouilles de zucchini sur des papiers essuie-tout pendant la préparation de la sauce.

Placer tous le reste des ingrédients, sauf les tomates séchées, dans le bol d’un robot culinaire. Mélanger jusqu’à l’obtention d’une consistence crémeuse. Ajouter les tomates séchées et pulser quelques fois de plus. Goûter et ajuster les assaisonnements, si nécessaire. Bon appétit!

Mango-Strawberry Salsa

April 17, 2017September 24, 2020 ~ Karine K ~ 6 Comments

This Mango-Strawberry Salsa is refreshing, zesty, and so easy to put together. Use the best ingredients you can find. This becomes important in raw and simple recipes. This is great served on coconut rice, for a simple lunch, with tortilla chips, or as a side for grilled vegetables. The possibilities are endless.

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

Here’s another great idea. A Refreshing Twist on the Regular Tomato Salsa: The Cucumber and Avocado Salsa

Mango-Strawberry Salsa

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x

Ingredients

Scale

3 ripe mangoes, in small cubes
8 large strawberries, in small cubes
1/2 cup red onion, minced
1/3 cup red bell pepper, in small cubes
1/3 cup packed cilantro, minced
3–4 tablespoons fresh lime juice
Sea salt and pepper, to taste

Instructions

Mix all the ingredients delicately in a medium bowl. Place in the fridge until ready to use. Bon appétit!

Salsa mangue et fraise

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Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 portions 1x

Ingredients

Scale

3 mangues mûres, en dés
8 grosses fraises, en dés
1/2 tasse d’oignon rouge, émincé
1/3 tasse de poivron rouge, en dés
1/3 tasse de coriandre fraîche, émincée
3 à 4 c. à soupe de jus de lime frais
Sel de mer et poivre, au goût

Instructions

Mélanger tous les ingrédients délicatement dans un bol moyen. Placer au réfrigérateur jusqu’au moment de servir. Bon appétit!

Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

November 23, 2016September 24, 2020 ~ Karine K ~ 2 Comments

This Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette is a meal in itself. You have all the nutrients needed here, and more. It is satisfying and hearty with the big pieces of toasted cashews, and the kohlrabi gives it a wonderful bite that goes beyond a simple salad. The vinaigrette is also great to use on any other salad you like.

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

Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 cup farro, rinsed
1 bunch kale
1 large bulb kohlrabi
2 large cloves garlic
1 1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
1/3 cup olive oil
1 1/2 teaspoon maple syrup
1/2 cup raw cashews, toasted
Sea salt and pepper, to taste

Instructions

In a medium pot, put the farro and 3 cups of water. Bring to a boil, reduce the heat to medium-low, and simmer until tender, about 30 minutes. Drain excess water and place farro in a large salad bowl to cool.

While the farro cools, prepare the kale and kohlrabi. Remove the stem from the kale leaves and slice the kale thinly. Peel the kohlrabi and cut into matchsticks. Put the kale and the kohlrabi in the salad bowl, with the farro. Add the toasted cashews.

Now, make the vinaigrette. Mince the garlic. Add a generous sprinkle of salt and mash with a fork, until a paste forms. Place in a small bowl and add the Dijon, lemon juice, olive oil, and maple syrup. Season with sea salt and pepper, to taste. Whisk vigorously.

When ready to serve, season the salad with the vinaigrette and serve as a main course, in shallow bowls. Bon appétit!

Salade de farro avec kale, chou-rave et vinaigrette Dijon et ail

Print Recipe

Author: Karine K
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 tasse de farro, rincé
1 botte de chou kale
1 bulbe de chou-rave
2 gousses d’ail, émincées
1 1/2 c. à thé de moutarde Dijon
2 c. à soupe de jus citron
1/3 tasse d’huile d’olive
1 1/2 c. à thé de sirop d’érable
1/2 tasse de noix de cajou brutes, rôties
Sel de mer et poivre, au goût

Instructions

Dans une casserole moyenne, combiner le farro et 3 tasses d’eau. Porter à ébullition, réduire le feu à moyen-bas, et laisser mijoter jusqu’à ce que le farro soit tendre, environ 30 minutes. Égoutter, placer dans un grand bol à salade et laisser refroidir.

Pendant ce temps, préparer le chou kale et le chou-rave. Retirer les queues du chou kale et couper les feuilles en fines lanières. Peler le chou-rave et couper en minces juliennes. Ajouter au bol à salade. Ajouter les noix de cajou et bien mélanger.

Pour faire la vinaigrette, placer l’ail sur une planche à découper et ajouter une pincée de sel. Piler avec une fourchette jusqu’à l’obtention d’une pâte. Placer dans un petit bol et ajouter la moutarde de Dijon, le jus de citron, l’huile d’olive et le sirop d’érable. Fouetter. Assaisonner au goût de sel de mer et de poivre. Au moment de servir, ajouter la vinaigrette au bol à salade et bien mélanger. Bon appétit!

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