Carrot Cake with Cream Cheese Frosting

~ Karine K ~ Leave a comment
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting

My mom really makes the best carrot cake. Even as a child, when carrot cake wasn’t the most enticing dessert option, her carrot cake would gather crowds at family reunions. And that’s how I developed such a liking to the dessert that apparently comes straight from medieval times. This rendition is dense and moist, and you’ll only need a small slice to take you to carrot cake heaven.

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Carrot Cake with Cream Cheese Frosting

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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Cake:

  • 3 cups of flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup grapeseed oil
  • 2 cups sugar
  • 3/4 cup aquafaba or 1 cup applesauce
  • 1 cup crushed pineapple, drained
  • 2 cups grated carrots
  • 1 cup walnuts, chopped and lightly floured
  • 1/2 cup raisins, lightly floured

For the Frosting:

  • 250g cream cheese
  • 2 cups confectioner’s sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla

To Assemble (optional):

  • Chopped toasted walnuts
  • Dehydrated diced pineapples
  • Dehydrated carrot ribbons
  • Toasted coconut

Instructions

For the Cake:

Preheat oven to 350หšF (175หšC) and line a round cake pan with parchment paper. In a mixing bowl, place the flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside. In another large mixing bowl, mix the oil, the sugar and the aquafaba or applesauce. Add the pineapple, carrots, walnuts and raisins, and mix well. Add the flour mixture slowly, incorporating well as you go. Place the mixture in the round cake pan, transfer to the oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven, let rest in the pan, until cooled. Remove from the pan, let cool completely. The cake is then ready to frost.

For the Frosting:

Beat the cream cheese and butter together into a cream. Add the confectioner’s sugar, 1/2 cup at a time, and integrate as you go. Add the vanilla, blend until you obtain a smooth consistency. Frost the cake, decorate to your taste and enjoy. Bon appรฉtit!

Keywords: cake, carrots, cream cheese

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Gรขteau aux carottes avec glaรงage au fromage ร  la crรจme

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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 portions 1x

Ingredients

Scale

Pour le gรขteau:

  • 3 tasses de farine
  • 3 c. ร  thรฉ de poudre ร  pรขte
  • 3/4 c. ร  thรฉ de bicarbonate de soude
  • 1/4 c. ร  thรฉ de sel de mer
  • 1 c. ร  thรฉ de cannelle
  • 1 1/2 tasse d’huile de coconut ou vรฉgรฉtale
  • 2 tasses de sucre
  • 3/4 tasse d’aquafaba
  • 1 tasse d’ananas broyรฉs, รฉgouttรฉs
  • 2 tasses de carottes rรขpรฉes
  • 1 tasse de noix, hachรฉes et enfarinรฉes lรฉgรจrement
  • 1/2 tasse de raisins sec, enfarinรฉs lรฉgรจrement

Pour le glaรงage:

  • 250g de fromage ร  la crรจme vรฉgรฉ
  • 2 tasses de sucre ร  glacer
  • 2 c. ร  soupe de beurre
  • 1 c. ร  thรฉ de vanille

Pour l’assemblage (en option):

  • Noix hachรฉes
  • Ananas dรฉshydratรฉs
  • Rubans de carottes dรฉshydratรฉs
  • Coconut rรดti

Instructions

Pour le gรขteau:

Prรฉchauffer le four ร  350หšF (175หšC) et recouvrir un moule rond de papier parchemin. Dans un bol ร  mรฉlanger, placer la farine, la poudre ร  pรขte, le bicarbonate de soude, le sel et la cannelle. Bien mรฉlanger et rรฉserver. Dans un autre grand bol, mรฉlanger l’huile, le sucre et l’aquafaba ou la compote de pomme. Ajouter les ananas, les carottes, les noix, et les raisins. Mรฉlanger. Ajouter le mรฉlange sec un peu ร  la fois, en incorporant aprรจs chaque addition. Verser le mรฉlange dans le moule ร  gรขteau, placer au four et cuire pendant une heure 10 minutes, ou jusqu’ร  ce qu’un cure-dents insรฉrรฉ au centre du gรขteau en ressorte propre. Retirer du four et laisser refroidir dans le moule. Retirer du moule et laisser refroidir complรจtement. Lorsque le gรขteau est complรจtement refroidi, il est temps de le glacer.

Pour le glaรงage:

Battre le fromage ร  la crรจme et le beurre en crรจme. Ajouter le sucre ร  glacer une demie tasse ร  la fois, et bien incorporer. Ajouter la vanille et battre jusqu’ร  l’obtention d’un glaรงage crรฉmeux. Glacer le gรขteau et dรฉvorer. Bon appรฉtit!

Keywords: gรขteau, carottes, fromage ร  la crรจme

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Creamy Cabbage Soup

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Creamy Cabbage Soup
Creamy Cabbage Soup

My mom used to make a cabbage soup when I was little. She did not make it creamy like this Creamy Cabbage Soup, but she gave me the inspiration to recreate something very similar. I remember truly loving the simple seasonings and the comfort this soup offered me. Do you remember a version of cabbage soup from your childhood?

For another great soup using cabbage, check out this Spiced Green Cabbage and Kamut Soup.

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Creamy Cabbage Soup

Creamy Cabbage Soup TN
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Method: Stovetop

Ingredients

Scale
  • 1 tablespoon grapeseed oil
  • 2 medium carrots, grated
  • 1 onion, sliced thin
  • 5 cups cabbage, sliced thin or grated
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth
  • 1 can coconut milk

Instructions

In a soup pot, heat the grapeseed oil over medium-high heat. Add the carrots, onion, cabbage, sea salt and pepper. Sautรฉ for 2 minutes while stirring. Reduce the heat to low, cover and let cook for 25 minutes, stirring occasionally. Add the vegetable broth and let simmer over medium heat for 15 minutes. Add the coconut milk and heat through. Taste and adjust the seasonings, if necessary. Serve. Bon appรฉtit!

Keywords: cabbage, coconut milk

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Soupe au chou crรฉmeuse

Creamy Cabbage Soup TN
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Vous souvenez-vous de la soupe au chou? Ma mรจre faisait une soupe au chou que j’adorait quand j’รฉtais petite. Elle n’รฉtait pas crรฉmeuse comme celle-ci, mais c’est sa fameuse soupe qui a inspirรฉ cette recette. Je me rappelle les assaisonnements simples et le confort de cette fabuleuse soupe.ย 

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 c. ร  soupe d’huile de pรฉpin de raisin
  • 2 carottes moyennes, rรขpรฉes
  • 1 oignon, tranchรฉ mince
  • 5 tasses de chou vert, tranchรฉ mince ou rรขpรฉ
  • 1 c. ร  thรฉ de sel de mer
  • 1/2 c. ร  thรฉ de poivre
  • 4 tasses de bouillon de lรฉgumes
  • 1 boรฎte de lait de coconut

Instructions

Dans un grand chaudron ร  soupe, chauffer l’huile ร  feu moyen-รฉlevรฉ. Ajouter les carottes, les oignons, le chou, le sel et le poivre. Faire revenir pendant 2 minutes en brassant. Rรฉgler ร  feu bas, couvrir et cuire pendant 25 minutes, en brassant ร  l’occasion. Ajouter le bouillon de lรฉgumes et laisser mijoter pendant 15 minutes. Ajouter le lait de coconut et rรฉchauffer. Ajuster les assaisonnements, au besoin, et servir. Bon appรฉtit!

Keywords: soupe, chou, lait de coco

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Cauliflower Lettuce Wraps

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Cauliflower Lettuce Wraps
Cauliflower Lettuce Wraps

These Cauliflower Lettuce Wraps are seriously addictive. My mom loves lettuce wraps, and she asked that we make some during her last visit. We decided that we would use the same base as the Cauliflower and Walnut Tacos and simply change the seasonings. This made for a dish that is not only flavorful, but also ultra quick and versatile. I served the leftovers as a salad the next day, with the dipping sauce as a vinaigrette, and I can’t tell you how much we enjoyed. Do yourself a favor and make these today!

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Cauliflower Lettuce Wraps

Cauliflower Lettuce Wraps
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Quick
  • Method: Stovetop

Ingredients

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For the Wraps:

  • 1/4 cup tamari (or soy sauce)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sambal oelek
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon sesame seeds, toasted, plus more for garnish
  • 2 teaspoons sesame oil
  • 1 large head cauliflower, separated into tiny florets
  • 1/2 red onion, chopped
  • 2 teaspoons garlic, minced
  • 1 1/2 cup walnuts, chopped finely
  • 1 head butter or Boston lettuce, leaves separated and washed
  • 2 green onions, sliced thin

For the Dipping Sauce:

  • 2 teaspoons sesame oil
  • 1/4 cup tamari (or soy sauce)
  • 1/4 cup rice vinegar
  • 2 tablespoons sambal oelek
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh ginger, minced

Instructions

In a small bowl, mix the tamari, maple syrup, sambal oelek, ginger, and 1 teaspoon toasted sesame seeds. Set aside.

In a large skillet, heat the sesame oil over medium-high heat. Add the cauliflower and the onion and sautรฉ, stirring often, until the cauliflower browns in spots, about 15 minutes. Add the reserved sauce, the garlic and the walnuts, and mix well. Cook for another 2 minutes while stirring. Taste and season with sea salt, if needed and set aside while you make the dipping sauce.

To make the dipping sauce, mix all the ingredients together in a small bowl. Stuff the filling in lettuce leaves, garnish with green onions and sesame seeds and serve alongside the dipping sauce. Bon appรฉtit!

Keywords: cauliflower, lettuce, wraps

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Rouleaux de laitue au chou-fleur

Cauliflower Lettuce Wraps
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Quand on commence ร  manger ces rouleaux de laitue au chou-fleur, c’est assez difficile de s’arrรชter. Ma maman adore ces rouleaux si lรฉgers et faciles prรฉparer. Lors de sa derniรจre visite, nous avons dรฉcidรฉ d’en faire en utilisant ma recette de tacos chou-fleur et noix et de simplement changer les assaisonnements. Du coup, ce plat rapide et savoureux est nรฉ. On sert les restants en salade le lendemain, en utilisant une deuxiรจme portion de sauce comme vinaigrette. Un rรฉgal!

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x
  • Category: Rapide
  • Method: Sur la cuisiniรจre

Ingredients

Scale

Pour les rouleaux:

  • 1/4 tasse de tamari (ou de sauce soya)
  • 2 c. ร  soupe de sirop d’รฉrable
  • 1/2 c. ร  thรฉ de sambal oelek
  • 1 c. ร  thรฉ de gingembre frais, รฉmincรฉ
  • 1 c. ร  thรฉ de graines de sรฉsame, rรดties, et un peu plus pour servir
  • 2 c. ร  thรฉ d’huile de sรฉsame
  • 1 grosse tรชte de chou-fleur, sรฉparรฉe en tout-petits fleurons
  • 1/2 oignon rouge, hachรฉ
  • 2 c. ร  thรฉ d’ail, รฉmincรฉ
  • 1 1/2 tasse de noix, hachรฉes finement
  • 1 tรชte de laitue Boston, les feuilles sรฉparรฉes et lavรฉes
  • 2 oignons verts, en tranches minces

Pour la sauce:

  • 2 c. ร  thรฉ d’huile de sรฉsame
  • 1/4 tasse de tamari (ou sauce soya)
  • 1/4 tasse de vinaigre de riz
  • 2 c. ร  soupe de sambal oelek
  • 2 c. ร  thรฉ d’ail, รฉmincรฉ
  • 2 c. ร  thรฉ de gingembre frais, รฉmincรฉ

Instructions

Dans un petit bol, mรฉlanger la sauce tamari, le sirop d’รฉrable, le sambal oelek, le gingembre, et 1 c. ร  thรฉ de graines de sรฉsame grillรฉes. Rรฉserver.

Dans une grande poรชle, chauffer lโ€™huile de sรฉsame ร  feu moyen-รฉlevรฉ. Ajouter le chou-fleur et lโ€™oignon, et cuire en brassant souvent, pendant 15 minutes. Ajouter la sauce, lโ€™ail et les noix. Bien mรฉlanger et continuer de cuire pendant 2 minutes de plus. Goรปter et assaisonner, au goรปt, de sel de mer. Rรฉserver.

Pour faire la sauce, mรฉlanger tous les ingrรฉdients ensemble dans un petit bol. Farcir les feuilles de laitue du mรฉlange de chou-fleur, garnir d’oignons verts et de graines de sรฉsame. Servir avec la sauce en accompagnement. Bon appรฉtit!

Keywords: rouleaux, laitue, chou-fleur

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Everyday Fruit Smoothie

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Everyday Fruit Smoothie
Everyday Fruit Smoothie

Every single day, or almost, I make myself this smoothie. I simply switch out the fruit, for variety’s sake, but the base is always the same. This recipe is for two 16-oz smoothies, but I personally drink this Everyday Fruit Smoothie all by myself for a breakfast that’s nourishing, filling and healthy. Incorporate one smoothie a day into your routine, and reap the benefits!

And if you like smoothies as much as I do, check out this Energizing Chocolate Smoothie.

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Everyday Fruit Smoothie

Everyday Fruit Smoothie
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1–2 servings 1x
  • Category: Quick
  • Method: No-cook
  • Cuisine: Raw

Ingredients

Scale
  • 2 cups coconut water
  • 3 cups frozen fruits of choice
  • 1 banana
  • 1 pouch coconut meat
  • 3–4 dates
  • 1 heaping tablespoon hemp seeds
  • 1 heaping tablespoon chia seeds
  • 1 heaping tablespoon flax seeds
  • 1 heaping tablespoon sea moss (optional)

Instructions

Place all ingredients in a blender and blend until smooth. Bon appรฉtit!

Keywords: fruit, smoothie

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Smoothie aux fruits de tous les jours

Everyday Fruit Smoothie
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Je me fais un smoothie aux fruits tous les jours, ou presque. Je change le fruit vedette, question de chasser la routine, mais la base reste la mรชme. Cette recette vous donnera deux smoothies de 16 onces, mais si vous รชtes comme moi, vous le boirez tout seul dans un pot mason de 32 onces. C’est un petit-dรฉjeuner rapide, complet et sans tracas. Incorporez un smoothie par jour ร  votre routine, et remerciez-moi plus tard!ย 

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 ร  2 portions 1x
  • Category: Rapide
  • Method: Sans cuisson
  • Cuisine: Vivante

Ingredients

Scale
  • 2 tasses d’eau de coconut
  • 3 tasses de fruits surgelรฉs, au choix
  • 1 banane
  • 1 enveloppe de chair de coconut (dans les fruits surgelรฉs)
  • 3 ร  4 dates, dรฉnoyautรฉesย 
  • 1 grosse c. ร  soupe de graines de chanvre
  • 1 grosse c. ร  soupe de graines de chia
  • 1 grosse c. ร  soupe de graines de lin
  • 1 grosse c. ร  soupe de mousse de mer (en option)

Instructions

Placer tous les ingrรฉdients dans un mรฉlangeur. Mรฉlanger jusqu’ร  l’obtention d’une consistance onctueuse. Bon appรฉtit!

Keywords: smoothie, fruits

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Raw Wild Rice Salad with Apple and Pomegranate

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Raw Wild Rice Salad with Apple and Pomegranate
Raw Wild Rice Salad with Apple and Pomegranate

Do you know Aris Latham? He is the driving force behind SunFired Ra Cuisine. He is a great soul that truly inspires me, someone I consider a master when it comes to clean eating. In his ebook, SunFired – Festive Raw Food Recipes, Baba Aris instructs us to soak wild rice instead of cooking it. We let it bloom, which means we soak it for 24 hours, changing the water after 12 hours. The reason wild rice doesn’t need to be boiled is because it is actually a grass. Keeping it raw will therefore keep its nutrients. SunFired Food is the bountiful cuisine prepared by the best chef of all, the SUN. He adds: โ€œThe growing period is the cooking processโ€ฆ we do not cook the sun out of the food.โ€ So yes, let’s explore!

For another wonderful recipe with wild rice, please check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Raw Wild Rice Salad with Apple and Pomegranate

Raw Wild Rice Salad with Apple and Pomegranate
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  • Author: Karine K
  • Method: No-cook
  • Cuisine: Raw

Ingredients

Scale
  • 1 cup wild rice, soaked 24 hours total, changing the water after 12 hours
  • 1 cup pomegranate seeds
  • 1 apple, julienned
  • 1 tablespoon shallots, minced
  • 1/3 cup fresh orange juice
  • 1/8 teaspoon allspice
  • 1/4 cup almonds, chopped
  • Sea salt, to taste

Instructions

Rinse and drain the wild rice and place in a mixing bowl. Add the rest of the ingredients and mix well. Garnish with sea salt, to taste. Bon appรฉtit!

Keywords: wild rice, apple, pomegranate

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Salade crudivore de riz sauvage avec pomme et pomme grenade

Raw Wild Rice Salad with Apple and Pomegranate
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  • Author: Karine K
  • Method: Sans cuisson
  • Cuisine: Vivante

Ingredients

Scale
  • 1 tasse de riz sauvage, trempรฉ pendant 24 heures (il est important de rincer et de changer l’eau aprรจs 12 heures)
  • 1 tasse de graines de pomme grenade
  • 1 pomme, en juliennes
  • 1 c. ร  soupe d’รฉchalote franรงaise, รฉmincรฉe
  • 1/3 tasse de jus d’orange frais
  • 1/8 c. ร  thรฉ de piment de la Jamaรฏque
  • 1/4 tasse d’amandes, hachรฉes
  • Sel de mer, au goรปt

Instructions

Rincer et รฉgoutter le riz sauvage et placer dans un bol ร  mรฉlanger. Ajouter le reste des ingrรฉdients et assaisonner de sel de mer, au goรปt. Bon appรฉtit!

Notes

Pour une salade complรจtement crudivore, il est important de faire tremper le riz sauvage pendant 24 heures, en changeant l’eau aprรจs 12 heures.ย 

Keywords: riz sauvage, pomme, pomme grenade

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Pea and Pine Nut Pesto

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Pea and Pine Nut Pesto
Pea and Pine Nut Pesto

Isn’t pesto one of those great things to always have on hand in the fridge? I just love a good pesto, and although there are many great versions out there, subtly inserting green peas in one has to be winning, right? This Pea and Pine Nut Pesto tastes fresh and clean, it’s easy to make and it’s so versatile. Try it and let me know what you think.

For another great recipe that’s as versatile and that I love to have available in the fridge at all times, check out this Traditional Chimichurri.

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Pea and Pine Nut Pesto

Pea and Pine Nut Pesto
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4–6 servings 1x
  • Category: Quick

Ingredients

Scale
  • 1/2 cup toasted pine nuts
  • 1 1/2 cup frozen green peas, thawed
  • 1 cup fresh basil, chopped
  • 1/2 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 teaspoon sea salt
  • Zest and juice of 1 lime

Instructions

Place all the ingredients in a food processor and pulse until you get a homogenous but coarse texture. Serve with pasta, stuff an avocado, or garnish some baguette. Bon appรฉtit!

Keywords: pesto, pine nuts, green peas

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Pesto aux noix de pin et petits pois

Pea and Pine Nut Pesto
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 ร  6 portions 1x

Ingredients

Scale
  • 1/2 tasse de noix de pin rรดties
  • 1 1/2 tasse de petits pois congelรฉs, dรฉcongelรฉs
  • 1 tasse de basilic frais, hachรฉ
  • 1/2 tasse de menthe fraรฎche, hachรฉe
  • 1/4 tasse d’huile d’olive
  • 1 gousse d’ail
  • 1 c. ร  thรฉ de sel de mer
  • Zeste et jus de 1 lime fraรฎche

Instructions

Placer tous les ingrรฉdients dans le bol d’un robot culinaire. Pulser jusqu’ร  l’obtention d’une consistance uniforme, mais grossiรจre. Servir sur des pรขtes, farcir un avocat, ou dรฉguster sur une baguette rรดtie. Bon appรฉtit!

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Tarragon-Spiced Lentil Soup with Fennel and Shiitake

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Tarragon-Spiced Lentil Soup with Fennel and Shiitake
Tarragon-Spiced Lentil Soup with Fennel and Shiitake

In my attempts to be creative with lentils, this lentil soup was born. Many lentil soups are curried, which I absolutely love, but I wanted something different. This Tarragon-Spiced Lentil Soup with Fennel and Tarragon is also perfect for winter. It’s warming, but not too rich, and the addition of fresh tarragon at the end brings it home perfectly. Tarragon is excellent for digestion and contains many beneficial nutrients. I will spare you the long list of benefits you get from eating lentils. If I were you, I’d try this soup as soon as possible.

For other recipes that use lentils, check out this Coconut Red Lentil Soup and this Lentil and Sweet Potato Stew.

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Tarragon-Spiced Lentil Soup with Fennel and Shiitake

Tarragon-Spiced Lentil Soup with Fennel and Shiitake
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop

Ingredients

Scale
  • 1 tablespoon grapeseed oil
  • 1 onion, diced
  • 2 fennel bulbs, sliced thin
  • 2–3 carrots (depending on size), diced
  • 3 cloves garlic, minced
  • 6 oz shiitake mushrooms, diced
  • 2–3 sprigs fresh thyme
  • 1/2 cup green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon fresh tarragon, coarsely chopped
  • Sea salt and pepper, to taste

Instructions

In a soup pot, heat the grapeseed oil to medium-high heat. Add the onions, fennel, carrots, garlic, mushrooms and thyme. Sautรฉ until softened, about 5-7 minutes. Add the lentils, the vegetable broth, the tamari or soy sauce, and the apple cider vinegar. Bring to a boil, lower the heat and let simmer about 20 minutes, or until the lentils are cooked and tender. Remove from the heat, remove the thyme sprigs and garnish with the tarragon. Taste, adjust sea salt and pepper, if desired, and serve. Bon appรฉtit!

Keywords: lentils, tarragon, fennel, shiitake

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Soupe aux lentilles parfumรฉe ร  l’estragon avec fenouil et shiitake

Tarragon-Spiced Lentil Soup with Fennel and Shiitake
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 portions 1x
  • Category: Soupe
  • Method: Cuisiniรจre

Ingredients

Scale
  • 1 c. ร  soupe d’huile de pรฉpin de raisin
  • 1 oignon, en dรฉs
  • 2 bulbes de fenouil, tranchรฉs mince
  • 2 ร  3 carottes (selon la taille), en dรฉs
  • 3 gousses d’ail, รฉmincรฉes
  • 6 onces de champignons shiitake, en dรฉs
  • 2 ร  3 branches de thym frais
  • 1/2 tasse de lentilles vertes ou brunes, rincรฉes et รฉgouttรฉes
  • 6 tasses de bouillon de lรฉgumes
  • 2 c. ร  soupe de sauce tamari ou soya
  • 1 c. ร  thรฉ de vinaigre de cidre
  • 1 c. ร  soupe d’estragon frais, hachรฉ grossiรจrement
  • Sel de mer et poivre, au goรปt

Instructions

Dans un chaudron ร  soupe, chauffer l’huile de pรฉpin ร  feu moyen-รฉlevรฉ. Ajouter l’oignon, le fenouil, les carottes, l’ail, les champignons et les branches de thym. Faire revenir en brassant pendant environ 5 ร  7 minutes, jusqu’ร  ce que les lรฉgumes ramollissent. Ajouter les lentilles, le bouillon de lรฉgumes, la sauce tamari ou soya, et le vinaigre de cidre. Porter ร  รฉbullition, rรฉduire le feu et laisser mijoter pendant environ 20 minutes, ou jusqu’ร  ce que les lentilles soient tendres. Retirer du feu, retirer les branches de thym et garnir de l’estragon. Assaisonner lรฉgรจrement de sel de mer et poivre, au goรปt, et servir. Bon appรฉtit!

Keywords: lentilles, estragon, fenouil, shiitake

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Spiced Brussels Sprouts with Pomegranate

~ Karine K ~ Leave a comment
Spiced Brussels Sprouts with Pomegranate
Spiced Brussels Sprouts with Pomegranate

I’ve always found it hard to create recipes with pomegranates, because I love them so much that I eat them all before I can even put them in anything. But, this time, I really wanted to make a dish using Brussels sprouts. I decided to use a full-bodied combination of spices, for a superb winter warm up. I discovered this cooking technique for the Brussels sprouts in Deborah Madison’s literary masterpiece Vegetable Literacy. It’s a very easy technique that you can use with many different aromates, and it’s always on point. Because the sprouts are thinly sliced, some of them will crisp up and tossing them with pomegranates after cooking brings a whole other dimension to every bite. Try them, I know you’ll love them!

For other Brussels sprouts recipes, check out this Quick Brussels Sprouts Slaw and these Maple-Jalapeรฑo Glazed Brussels Sprouts.

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Spiced Brussels Sprouts with Pomegranate

Spiced Brussels Sprouts with Pomegranate TN
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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 lb Brussels sprouts, sliced thin
  • 2 large shallots, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1 cup pomegranate seeds
  • 1 lemon

Instructions

Preheat oven to 400หšF (200หšC). In a large mixing bowl, mix the olive oil, smoked paprika, cumin, coriander, cayenne, and sea salt. Add the sliced Brussels sprouts and shallots, and mix well. Place in aย  earthenware or gratin baking dish of approximately 8″x11″. No need to place in a single layer, as we will be tossing them during cooking.

Place in the oven and roast for 10 minutes. Remove from the oven and toss. Return to the oven and roast for an additional 10 minutes. Remove from the oven once more, toss and return to the oven for another 10 minutes, for a total of 30 minutes.ย 

Remove from the oven, add the pomegranate seeds, the zest of the lemon and a generous squeeze of lemon juice, and toss well. Bon appรฉtit!

Keywords: Brussels sprouts, pomegranate, spices

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Choux de Bruxelles รฉpices et pomme grenade

Spiced Brussels Sprouts with Pomegranate TN
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J’ai toujours de la difficultรฉ ร  faire des recettes qui utilisent les pommes grenade, parce que je les aime tant que je les mange toujours avant de pouvoir les utiliser dans une recette. Mais cette fois-ci, je voulais vraiment utiliser les graines avec des choux de Bruxelles. La recette contient aussi un mรฉlange d’รฉpices saisonniรจres qui rรฉchauffe. J’utilise une technique de cuisson que j’ai dรฉcouverte dans le fabuleux livre de Deborah Madison, Vegetable Literacy. Il s’agit d’une technique simple qui peut รชtre utilisรฉe avec plusieurs diffรฉrentes saveurs. Et comme les choux de Bruxelles sont tranchรฉs mince, ils rรดtissent joyeusement au four et offrent un contraste parfait pour la pomme grenade fraรฎche ajoutรฉe aprรจs la cuisson. Ils sont divins!

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

Ingredients

Scale
  • 1 livre (0,5kg) de choux de Bruxelles, tranchรฉs mince
  • 2 grosses รฉchalotes franรงaises, tranchรฉes mince
  • 3 c. ร  soupe d’huile d’olive
  • 1 c. ร  thรฉ de sel de mer
  • 1 c. ร  thรฉ de paprika fumรฉ
  • 1 c. ร  thรฉ de cumin moulu
  • 1/2 c. ร  thรฉ de coriandre moulue
  • 1/4 c. ร  thรฉ de cayenne
  • 1 tasse de graines de pomme grenade
  • 1 citron

Instructions

Prรฉchauffer le four ร  400หšF (200หšC). Dans un grand bol, mรฉlanger l’huile d’olive, le paprika fumรฉ, le cumin, la coriandre, le cayenne et le sel de mer. Ajouter les choux de Bruxelles et les รฉchalotes et mรฉlanger avec les mains jusqu’ร  ce que les lรฉgumes soient bien recouverts. Dรฉposer dans un plat ร  gratiner ou un plat allant au four d’environ 8 po par 11 po (20 cm par 27 cm). Aucun besoin de placer les choux en une seule couche, comme on les brasse pendant la cuisson.

Placer au four et rรดtir pendant 10 minutes. Retirer du four, brasser et remettre au four pendant 10 minutes. Retirer du four et brasser ร  nouveau et retourner au four pour 10 minutes de plus, pour un total de 30 minutes.

Retirer du feu, ajouter les graines de pomme grenade, le zeste de citron et un gรฉnรฉreux trait de jus de citron. Bien mรฉlanger et servir. Bon appรฉtit!

Keywords: choux de Bruxelles, pomme grenade

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Dijon-Rosemary Crusted Whole Roasted Cauliflower

~ Karine K ~ 1 Comment
Dijon-Rosemary Crusted Whole Roasted Cauliflower
Dijon-Rosemary Crusted Whole Roasted Cauliflower

I really love using a whole head of cauliflower as the main event in a meal. They always turn out so pretty and impressive. This Dijon-Rosemary Crusted Whole Roasted Cauliflower is no exception. It reminds me of a pork roast my mom used to make with the potatoes cooking in the same pot. Those simple patates jaunes were so delicious, I wanted to create something similar with the vegetables in this recipe. Get ready for this delicious show-stopper!

For other Whole Roasted Cauliflower recipes, check out this Cauliflower Adobo with Red Kidney Beans and this Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas.

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Dijon-Rosemary Crusted Whole Roasted Cauliflower

Dijon-Rosemary Crusted Whole Roasted Cauliflower
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Method: Oven

Ingredients

Scale
  • 1 head cauliflower, trimmed, core trimmed so that it sits flat in your pot
  • 6 cloves garlic, chopped
  • 1/3 cup Dijon mustard
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 4 tablespoons olive oil, divided
  • 2 leeks, cleaned and sliced about 1-inch thick
  • 1 small rutabaga, chopped in large chunks
  • 2 potatoes, chopped in large chunks
  • 2 carrots, sliced in 2-3-inch chunks
  • 4 cups vegetable broth
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 400หšF (200หšC). Place the cauliflower in a Dutch oven.

In the bowl of a small food processor, place the garlic, the Dijon mustard, the thyme, the rosemary, 3 tablespoons olive oil, 1 teaspoon of sea salt and 1/2 teaspoon pepper. Pulse until smooth and well-combined. Using your hands, rub the cauliflower with the mixture, making sure to do the bottom, and all the nooks and crannies. Place the cauliflower back in the Dutch oven and, using a small sharp knife, make 4-5 incisions in the top of the cauliflower to give room for the rub to get in. In a large bowl, mix the leeks, rutabaga, potatoes, carrots, 1 tablespoon olive oil and a sprinkle of sea salt and pepper. Arrange the vegetables around the cauliflower. Pour the vegetable broth, avoiding pouring on top of the cauliflower. Cover tightly with foil, cover, and place in the oven. Roast for about an hour, or until the cauliflower and the vegetables are tender. Uncover and broil for 2-5 minutes. Remove from the oven, take a picture and serve! Bon appรฉtit!

Keywords: cauliflower, Dijon, rosemary

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Chou-fleur entier au four au Dijon et romarin

Dijon-Rosemary Crusted Whole Roasted Cauliflower
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J’adore l’allure des tรชtes de chou-fleur entiรจres cuites au four. Elles sont si impressionnantes. Cette recette de chou-fleur entier Dijon et romarin ne fait pas exception. Elle me rappelle le rรดti de porc aux patates jaunes que ma mรจre faisait quand j’รฉtais jeune. Les patates รฉtaient si bonnes. J’ai donc voulu recrรฉer quelque chose de similaire avec cette recette. Essayez-lร !

  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 tรชte de chou-fleur, entiรจre
  • 1/3 tasse de moutarde de Dijon
  • 2 c. ร  soupe de thym frais, hachรฉ
  • 2 c. ร  soupe de romarin frais, hachรฉ
  • 4 c. ร  soupe d’huile d’olive, divisรฉes
  • 2 poireaux, lavรฉs et coupรฉs en tranches de 2,5cm (1 pouce)
  • 1 petit rutabaga, hachรฉ en gros cubes
  • 2 pommes de terre, hachรฉes en gros cubes
  • 2 carottes, coupรฉes en tronรงons de 5 ร  7 cm (2 ร  3 pouces)
  • 4 tasses bouillon de lรฉgumes
  • Sel de mer et poivre, au goรปt

Instructions

Prรฉchauffer le four ร  200หšC (400หš). Retirer les feuilles du chou-fleur et couper la base du chou-fleur afin de la stabiliser. Placer le chou-fleur dans une grande cocotte.

Dans le bol d’un petit robot culinaire, placer l’ail, la moutarde de Dijon, le thym, le romarin, 3 c. ร  soupe d’huile d’olive, 1 c. ร  thรฉ de sel de mer et 1/2 c. ร  thรฉ de poivre. Mรฉlanger jusqu’ร  l’obtention d’une consistance homogรจne. Avec les mains, distribuer le mรฉlange sur toutes les surfaces du chou-fleur, en s’assurant de bien insรฉrer dans les recoins et le dessous. Remettre le chou-fleur dans la cocotte et ร  l’aide d’un petit couteau pointu, faire 4 ร  5 incisions peu profondes. Dans un grand bol, placer les poireaux, le rutabaga, les pommes de terre, les carottes, 1 c. ร  soupe d’huile d’olive et une pincรฉe de sel de mer et de poivre. Disposer les lรฉgumes autour du chou-fleur. Verser le bouillon de lรฉgumes sans arroser le chou-fleur. Couvrir fermement avec du papier aluminium, couvrir et placer au four. Rรดtir pendant environ 1 heure ou jusqu’ร  ce que les lรฉgumes et le chou-fleur soient tendres. Retirer le couvercle et le papier d’aluminium et cuire ร  broil, 2 ร  5 minutes de plus. Retirer du feu, prendre une photo et servir! Bon appรฉtit!

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Non-Dairy Raita

~ Karine K ~ 1 Comment
Non-Dairy Raita
Non-Dairy Raita

I have to admit, quitting my mother-in-law’s raita was hard. Raita is so essential to a complete Indian food experience. Her raita was also the best I’ve ever had. She makes her own yogurt, for a start, and makes her raita extra thick and creamy. I didn’t even dare try to make non-dairy raita all these years. Until a few months ago, after discovering the Forager cashew yogurt. If you want to see my husband Rama making a batch, head over to LivityGardens IG page and look for Raita in the Highlights.

If you make this recipe, Iโ€™d love to see it! Please tag @LivityGardens on social.

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Non-Dairy Raita

Non-Dairy Raita
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
  • Method: No-cook
  • Cuisine: Indian

Ingredients

Scale
  • 1 24-oz container of Forager Cashew Yogurt (or any other yogurt you like)
  • 1 large onion, sliced thin
  • 1 cucumber, peeled and chopped small
  • 4 limes
  • Sea salt
  • Handful cilantro, chopped

Instructions

Place the onion and the cucumber in two separate bowls. Liberally sprinkle with sea salt and lime juice. This will require about 1 lime per bowl, depending on the juiciness of your limes. Let stand for at least 30 minutes.

In a large bowl, place the yogurt. Using your hands, squeeze the water out of the onion and the cucumber, and transfer to the bowl. Add the cilantro and season to taste with fresh lime juice and sea salt. You may also use the leftover liquid from the bowls to thin or season your raita. Mix well and serve alongside your favorite Indian dishes. Bon appรฉtit!

Keywords: raita, Indian food

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Raita sans produits laitiers

Non-Dairy Raita
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Je dois avouer que j’ai trouvรฉ trรจs difficile d’abandonner la raita de ma belle-mรจre quand j’ai coupรฉ les produits laitiers. Elle fait non seulement son yogourt elle-mรชme, mais elle concocte une raita รฉpaisse et crรฉmeuse. C’est la meilleure raita au monde. C’est pourquoi je n’avais jamais mรชme tentรฉ de faire une raita sans produits laitiers. Jusqu’ร  tout rรฉcemment, en fait, depuis ma dรฉcouverte du yogourt vรฉgรฉtal de marque Forager. C’est toute une diffรฉrence de finalement pouvoir manger mes plats indiens prรฉfรฉrรฉs avec de la raita riche et crรฉmeuse, sans produits laitiers.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 ร  8 portions 1x
  • Method: Sans cuisson

Ingredients

Scale
  • 1 contenant de yogourt vรฉgรฉtal de 24 onces (j’aime la marque Forager)
  • 1 gros oignon, tranchรฉ mince
  • 1 concombre, pelรฉ et coupรฉ en petits cubes ou rรขpรฉ
  • 4 limes
  • Sel de mer
  • 1 grosse poignรฉe de coriandre fraรฎche, hachรฉe

Instructions

Dรฉposer l’oignon et le concombre dans deux bols moyens diffรฉrents. Arroser libรฉralement de jus de lime (1 lime par bol) et saupoudrer gรฉnรฉreusement de sel de mer. Laisser reposer pendant 30 minutes.

Dans un grand bol, verser le yogourt. En utilisant les mains, presser les oignons et les concombres afin d’en retirer le plus d’eau et les transfรฉrer ร  mesure dans le bol de yogourt. Ajouter la coriandre et assaisonner au goรปt de sel de mer et de jus de lime. Vous pouvez aussi utiliser les restes de liquide dans les bols de trempage. Servir avec vos plats indiens prรฉfรฉrรฉs. Bon appรฉtit!

Keywords: raita, cuisine indienne

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