Jicama Salad with Creamy Tahini and Dill Sauce

Jicama Salad with Creamy Tahini and Dill Sauce
Jicama Salad with Creamy Tahini and Dill Sauce

Whoa! I never knew I’d love this Creamy Tahini and Dill Sauce so much. It is so very versatile. Last week I served it with roasted potatoes, and now it shines bright in this lettuce-free salad of jicama, corn and zucchini. This Jicama Salad with Creamy Tahini and Dill Sauce is also completely raw and oil-free. I also love it because it’s fast and fresh, and doesn’t require the use of a blender, unlike many other raw sauces.

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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Jicama Salad with Creamy Tahini and Dill Sauce

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 side servings or 1 large serving 1x
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Ingredients

  • 2 cups jicama, julienned
  • 2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
  • Kernels from one (1) ear of corn
  • 1/2 cup raw tahini
  • 1/4 cup water
  • 5 tablespoons fresh lemon juice
  • 12 clove(s) garlic
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appétit!


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Salade de jicama avec sauce crémeuse tahini et aneth

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions en accompagnement ou 1 portion complète 1x
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Ingredients

  • 2 tasses de jicama, en juliennes
  • 2 petits zucchinis, en rubans, salés, rincés, et égouttés (pour voir comment je fais, cliquer ici)
  • Grains de maïs d’un (1) épi
  • 1/2 tasse de tahini
  • 1/4 tasse d’eau
  • 5 c. à soupe de jus de citron frais
  • 1 à 2 gousse(s) d’ail
  • 1 1/2 c. à thé de vinaigre de cidre
  • 1/2 tasse d’aneth, haché
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poivre

Instructions

Dans un grand bol, déposer le jicama, les rubans de zucchini et le maïs. Dans un petit bol, mélanger le tahini, l’eau, le jus de citron, l’ail, le vinaigre de cidre, l’aneth, et le sel de mer et le poivre. Ajouter la sauce à la salade et bien mélanger. Bon appétit!

Easy and Healthy Gravy

Easy and Healthy Gravy
Easy and Healthy Gravy

Here’s an Easy and Healthy Gravy recipe, because Fall is right around the corner. But seriously, I get asked often for a gravy recipe. This one is thick and creamy, and is made with only a few simple ingredients. If you serve it with this Ultimate Lentil and Walnut Meatloaf, you’re in for a special treat.

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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Easy and Healthy Gravy

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 46 servings 1x
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Ingredients

  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 1/2 red onion, diced
  • 1 tomato, chopped
  • 1 1/2 cup cremini mushrooms
  • 2 sprigs fresh thyme
  • 1 can coconut milk
  • 1 cup vegetable broth
  • Sea salt and pepper, to taste

Instructions

In a skillet, heat the oil over medium-high heat. Add the carrot, onion, tomato, mushroom, thyme and generous pinches of sea salt and pepper. Sauté, stirring occasionally, until the vegetables start to really get some color, about 5-6 minutes. Add the broth and the coconut milk. Let cook and thicken for about 5 minutes more, or until the vegetables are tender. Discard the thyme sprigs and let cool a bit. Transfer to a blender and process until smooth. Bon appétit!


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Sauce brune tout usage

  • Author: Karine K
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Ingredients

  • 1 c. à soupe d’huile d’olive
  • 1 grosse carotte, coupée en dés
  • 1/2 oignon rouge, coupé en dés
  • 1 tomate, hachée
  • 1 1/2 tasse de champignons café ou cremini
  • 2 branches de thym frais
  • 1 boîte de lait de coconut
  • 1 tasse de bouillon de légumes
  • Sel de mer et poivre, au goût

Instructions

Chauffer l’huile d’olive dans une grande poêle, à feu moyen-élevé. Ajouter les carottes, l’oignon, la tomate, les champignons, le thym, et du sel et du poivre, au goût. Faire revenir, en remuant occasionnellement, jusqu’à ce que les légumes commencent à dorer, environ 5 à 6 minutes. Ajouter le bouillon et le lait de coco. Remuer. Laisser réduire pendant 5 minutes, ou jusqu’à ce que les légumes soient tendres. Retirer les branches de thym et laisser reposer quelques minutes. Transférer dans un mélangeur et pulser jusqu’à l’obtention d’une sauce lisse. Bon appétit!

Red Bell Pepper and Carrot Vinaigrette

Red Bell Pepper and Carrot Vinaigrette
Red Bell Pepper and Carrot Vinaigrette

If you want freshness, make this Red Bell Pepper and Carrot Vinaigrette and serve up with your favorite vegetables. I love serving it with a bowl including kale, marinated cucumbers, mango, broccolini, and fresh coconut meat. It’s a great way to add color and vitamins to your meals.

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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Red Bell Pepper and Carrot Vinaigrette

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

  • 1 large red bell pepper, seeded and chopped
  • 1 1/2 cup carrots, chopped
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh ginger, chopped
  • 1 clove of garlic
  • Sea salt and pepper, to taste

Instructions

Put all ingredients in a high speed blender and blend until smooth. Bon appétit!


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Vinaigrette au poivron rouge et carottes

À la recherche de fraîcheur? Cette vinaigrette au poivron rouge et carottes est tout-à-fait rafraîchissante et parfaite pour tous vos légumes préférés. J’adore la servir avec un bol de kale, chair de coconut fraîche, concombres marinés, broccolini, et mangue. Couleurs et vitamines assurées!

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

  • 1 gros poivron rouge, sans les graines, haché
  • 1 1/2 tasse de carottes, hachées
  • 1/2 tasse d’huile d’olive
  • 2 c. à soupe de jus de lime
  • 2 c. à soupe de vinaigre de cidre
  • 2 c. à soupe de sirop d’érable
  • 1 c. à soupe de gingembre frais, haché
  • 1 gousse d’ail
  • Sel de mer et poivre, au goût

Instructions

Placer tous les ingrédients dans un mélangeur. Mélanger jusqu’à l’obtention d’une consistence crémeuse. Bon appétit!

Avocado Cream

Avocado Cream
Avocado Cream

I use this Avocado Cream when I make Cauliflower and Walnut Tacos. The beauty about this recipe is that unlike guacamole, it stays green and vibrant overnight. The next day, make yourself a taco salad with the leftovers.

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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Avocado Cream

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 2 avocados
  • 1/2 cup mayo or coconut yogurt
  • Juice of 1 lime
  • 1/3 cup fresh cilantro, minced
  • 1 jalapeño pepper, seeded and minced
  • 1/2 teaspoon sea salt

Instructions

In a medium bowl, place the avocado, mayo, lime juice, cilantro, jalapeño, and salt. Purée with a hand-held mixer or until smooth. Bon appétit!


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Crème à l’avocat

J’aime bien cette recette parce que contrairement à une guacamole, la crème conserve sa vivacité et sa couleur jusqu’au lendemain.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 2 avocats, sans le noyau
  • 1/2 tasse de mayo ou de yogourt de coconut
  • Jus de 1 lime
  • 1/2 tasse de coriandre fraîche, émincée
  • 1 piment jalapeño, émincé
  • 1/2 c. à thé de sel de mer

Instructions

Dans un bol moyen, placer l’avocat, la mayo, le jus de lime, la coriandre, le jalapeño, et le sel de mer. Réduire en purée au robot ou à l’aide d’un mélangeur à main. Bon appétit!

Pickled Red Cabbage

Pickled Red Cabbage
Pickled Red Cabbage

I love this Pickled Red Cabbage. It is an epic addition to my Cauliflower and Walnut Tacos. But you will find yourself adding it to bowls, salads, and as a condiment for jackfruit sliders and plant-based burgers. This pickled cabbage recipe is easy and quick to put together, and it can add a pop of color and crunch to many meals.

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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Pickled Red Cabbage

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 1 cup boiling water
  • 1 cup white or apple cider vinegar
  • 1/3 cup brown sugar
  • 2 cups red cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1 clove garlic, left whole

Instructions

In a large mixing bowl, dissolve the sugar into the boiling water. Add the vinegar, the cabbage, the onion and the clove of garlic. Mix well and let macerate. Store in the fridge, covered. Bon appétit!


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Chou rouge mariné

Cette recette de chou rouge est excellente comme accompagnement pour les tacos au chou-fleur et noix. Elle est aussi parfaite comme addition à des burgers de jackfruit et comme garniture sur un bol composé santé.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 1 tasse d’eau bouillante
  • 1 tasse de vinaigre blanc ou de cidre
  • 1/3 tasse de sucre brun
  • 2 tasses de chou rouge, tranché mince
  • 1/2 oignon rouge, tranché mince
  • 1 gousse d’ail entière

Instructions

Dans un grand bol, dissoudre le sucre dans l’eau bouillante. Ajouter le vinaigre, le chou, l’oignon et la gousse d’ail. Laisser reposer. Conserver au réfrigérateur, couvert. Bon appétit!

Rustic White Bean and Sun-Dried Tomato Spread

Rustic White Bean and Sun-Dried Tomato Spread
Rustic White Bean and Sun-Dried Tomato Spread

This Rustic White Bean and Sun-Dried Tomato Spread is slightly reminiscent of the confits I used to eat as an omnivore. It has a “fatty” consistency and a robust taste. This spread is perfect as a snack or as an amuse-gueule at a dinner party. I also brought it for a potluck lunch, everybody loves it and it’s über simple to make. I used Fruit Bliss® Turkish Tomato Halves, because I think they are the best and juiciest out there, but any sun-dried tomato could do.

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

For other great spreads and dips, check out the following recipes: Sun Dried Tomato and Brazil Nut Dip, Indian Eggplant Dip, Legendary Baba Ganoush.

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Rustic White Bean and Sun-Dried Tomato Spread

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

  • 1 can cannellini beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon minced rosemary, packed
  • Olive oil, to taste
  • 1/3 cup sun-dried tomatoes, minced
  • Juice from ½ lemon, or to taste
  • Sea salt and pepper, to taste

Instructions

In a large mortar and pestle, purée the garlic with a little bit of salt. Add the beans and the rosemary and continue puréeing until you get the desired consistency. Add the rest of the ingredients. Give the mixture a nice stir and serve with toasted crusty bread and/or greens. Bon appétit!


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Tartinade rustique aux haricots blancs et tomates séchées

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

  • 1 boîte de haricots cannellini, rincés et égouttés
  • 2 gousses d’ail, émincées
  • 1 c. à soupe de romarin frais
  • Huile d’olive, au goût
  • 1/3 tasse de tomates séchées au soleil, émincées
  • Jus de 1/2 citron, ou au goût
  • Sel de mer et poivre noir, au goût

Instructions

Dans un mortier, piler l’ail avec un peu de sel. Ajouter les haricots et le romarin et continuer d’écraser jusqu’à la consistence voulue. Ajouter le reste des ingrédients, bien mélanger, et servir avec des biscottes ou de la baguette. Bon appétit!

Rustic Fig and Olive Tapenade

Rustic Fig and Olive Tapenade
Rustic Fig and Olive Tapenade

Tapenade is a Provençal dish made from finely chopped olives, capers, usually anchovies, and olive oil. For this version, I added some figs and some fresh herbs, for a delectable twist on a classic. This Rustic Fig and Olive Tapenade will be the perfect hors-d’oeuvres that can be enjoyed with a cocktail. It’s a very simple recipe, just get yourself a nice baguette, and you’re set!

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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Rustic Fig and Olive Tapenade

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

  • 1 cup dried figs, chopped very small
  • ½ cup Kalamata olives, pitted, rinsed, and drained
  • 1 small clove garlic, minced
  • 1 teaspoon capers, minced
  • ½ teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • Sea salt and pepper, to taste

Instructions

In order to get a rustic tapenade, the use of a mortar and pestle is recommended. Mash the olives with the garlic, capers, rosemary, and thyme. Add in the figs, balsamic vinegar, and olive oil, and mix well. Season to taste with sea salt and pepper. Bon appétit!


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Tapenade rustique aux figues et olives

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

  • 1 tasse de figues séchées, hachées finement
  • ½ tasse d’olives Kalamata, sans le noyeau, rincées et égouttées
  • 1 gousse d’ail, émincée
  • 1 c. à thé de câpres, émincés 
  • ½ c. à thé de romarin frais, émincé
  • 1 c. à thé de thym frais, émincé
  • 2 c. à thé de vinaigre balsamique
  • 3 c. à soupe d’huile d’olive
  • Sel de mer et poivre, au goût

Instructions

Pour une tapenade rustique, l’utilisation d’un mortier et pilon est recommandée. Écraser les olives avec l’ail, les câpres, le romarin, et le thym. Ajouter les figues, le vinaigre balsamique et l’huile d’olive, et bien mélanger. Assaisonner de sel de mer et de poivre, au goût. Bon appétit!

Sun-Dried Tomato Spread

Sun-Dried Tomato Spread
Sun-Dried Tomato Spread

I use this Sun-Dried Tomato Spread with this burger, but also on wraps, sandwiches, salads, and pasta. It takes 5 minutes to make and it is so delicious. Try it on a vegetable soup too, it’ll become one of your favorite condiment.

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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Sun-Dried Tomato Spread

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

  • 810 sun-dried tomatoes
  • 2 cloves of garlic
  • 23 leaves fresh basil
  • Olive oil (about 3 tbsp)
  • Salt, to taste

Instructions

Blend all the ingredients to the desired consistency with a small bender or mash with a mortar and pestle. I usually make a large batch and keep it in a jar in the fridge. Bon appétit!


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Confit de tomates séchées

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

  • 8 à 10 tomates séchées
  • 2 gousses d’ail
  • 2 à 3 feuilles de basilic
  • Huile d’olive, au goût (environ 3 c. à soupe)
  • Sel de mer, au goût

Instructions

Mélanger tous les ingrédients jusqu’à la consistance désirée à l’aide d’un petit mélangeur ou d’un mortier et pilon. Je confectionne habituellement une recette double ou triple, que je conserve au réfrigérateur. Bon appétit!

My Mother-In-Law’s Garam Masala

My Mother-In-Law's Garam Masala
My Mother-In-Law’s Garam Masala

I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I bought some at the grocery store. UGH. Once you try homemade, you really can’t go back to store-bought.

I am sharing the directions and ratios for My Mother-In-Law’s Garam Masala. Not only is it very easy to make, it also keeps nicely in the fridge. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.

Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices elevate the body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this traditional spice mixture, as well as its distinct, spicy flavor.

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

You will find this garam masala in many of the recipes on Livity Gardens, including this Brinjal Fry (Indian Sautéed Eggplant), this Mung Bean Curry, and these Curry Fried Potatoes with Heirloom Tomato Sauce.

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My Mother-In-Law’s Garam Masala

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 10 minutes
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Ingredients

  • 1/2 cup coriander seeds
  • 1 1/2 stick cinnamon
  • 3032 whole cloves
  • 1820 green cardamom pods

Instructions

Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge. Bon appétit!


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Garam masala traditionnel de ma belle-mère

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
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Ingredients

  • 1/2 tasse de graines de coriandre
  • 1 1/2 bâton de cannelle
  • 30 à 32 clous de girofle
  • 18 à 20 gousses de cardamome

Instructions

Placer les épices dans une petite poêle à feu moyen et rôtir environ 2 minutes, jusqu’à ce qu’elles soient aromatiques. Transférer dans un moulin à café ou à épices et réduire en poudre. Conserver dans un contenant hermétique au réfrigérateur. Bon appétit!

Ras El Hanout

Ras El-Hanout
Ras El-Hanout

The Moroccan Carrot Salad recipe from the other day requires an ingredient called ras el hanout. Some people might wonder what that is, and some people might not be able to find it already made. Ras el hanout is a spice mixture originating in North Africa. It could be considered as the North African version of the Indian garam masala. Ras el hanout is associated mainly with Morocco, but it is also used in the neighboring countries.

You can find it in a spice jar in many grocery stores and speciality markets, but if not, or if you’re crazy like me and love to do these things from scratch, here is the recipe I’ve been using for a while. I’m not sure where it’s from or who gave it to me, but it sure tastes great. You could even go as far as grinding each individual spice before mixing them.

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Ras El Hanout

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

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

Whisk everything together in a small bowl. You can keep this spice blend in an airtight container at room temperate, away from the light, for about a month. You can use it to flavor dressings, you can rub root vegetables before roasting them, you can stir into a couscous. There are so many possibilities for this complex and tasty spice mix. Bon appétit!


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Ras el hanout

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

  • 1 c. à thé de cumin moulu 
  • 1 c. à thé de gingembre moulu
  • 1 c. à thé de curcuma moulu
  • 3/4 c. à thé de cannelle moulue
  • 3/4 c. à thé de poivre noir, fraîchement moulu
  • 1/2 c. à thé de poivre blanc, fraîchement moulu
  • 1/2 c. à thé de graines de coriandre moulues
  • 1/2 c. à thé de cayenne
  • 1/2 c. à thé de piment de la Jamaïque moulu
  • 1/2 c. à thé de muscade moulue
  • 1/4 c. à thé de clou de girofle moulu

Instructions

Mélanger tous les ingrédients dans un petit bol. Conserve le mélange d’épices dans un contenant hermétique au réfrigérateur pendant un mois. Vous pouvez l’utiliser dans une vinaigrette, pour assaisonner des légumes racines avant la cuisson au four, ou même pour relever un couscous. Ce mélange à épices est vraiment versatile. Bon appétit!