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!

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Fennel, Carrot and Chickpea Fricassée

Fennel, Carrot and Chickpea Fricassée
Fennel, Carrot and Chickpea Fricassée

This Fennel, Carrot and Chickpea Fricassée is quick and tasty. Fricassée is a French dish made by half sautéing, half stewing pieces of meat, and serving them in a thick white sauce. My grandpa used to make it often.  He would make his fricassée in its even simpler form, by sautéing ground beef in loads of butter along with lots of diced onion and celery. He would then deglaze the pan with hot black tea, add some heavy cream, whole peppercorns, fresh parsley, and there you had it! Sometimes he would add cut up potato cubes in there.

Well, as you can imagine, this fricassée recipe is much different. First, you HAVE to use the freshest vegetables you can find. Because the vegetables are the stars, there are very few other seasonings. I sauté the veggies until they are soft, but not browned. I then add some liquid, to continue the cooking, but just enough so that it doesn’t turn into a soup. I removed my grandpa’s beloved cream, obviously, but did not substitute. You can serve with a dollop of fresh coconut yogurt, if you’d like.

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

If you like chickpeas, check out these other great recipes: Chickpea Chole, Quick Fennel and Garbanzo Beans Soup and Chickpea Curry with Figs and Apricot.

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Fennel, Carrot and Chickpea Fricassée

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 2 tablespoons grapeseed oil
  • 34 shallots, sliced thin
  • 3 cloves garlic, minced
  • 3 fennel bulbs, cored and sliced thin
  • 2 carrots, cut into small cubes
  • 1 red, yellow, or orange bell pepper, cut into small cubes
  • 1 large celery stalk, cut into small cubes
  • 1 sprig fresh thyme
  • 1 can chickpeas, rinsed and drained
  • 2 large handful spinach, large leaves torn
  • 1/2 to 1 cup vegetable broth
  • Sea salt and pepper, to taste
  • Garnish: fresh fennel fronds, fresh parsley

Instructions

In a large straight-edge sauté pan, heat the oil over medium heat. When hot, add the shallots, garlic, fennel, carrots, bell pepper, celery, thyme sprigs, and generous pinches of sea salt and pepper. Sauté over medium heat, stirring often, so the vegetables cook, but do not brown or burn, about 10 minutes. Add the chickpeas and mix well. Add some stock, a little bit at a time, so that the vegetables are wet, but the broth isn’t soupy. Add the spinach and toss until just wilted. Taste and adjust seasonings. Bon appétit!

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Fricassée de fenouil, carottes et pois chiches

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 2 c. à soupe d’huile de pépin de raisin
  • 3 à 4 échalotes françaises, en tranches minces
  • 3 gousses d’ail, émincées
  • 3 bulbes de fenouil, sans le coeur et en tranches minces
  • 2 carottes, coupées en petits cubes
  • 1 poivron rouge, jaune ou orange, coupé en cubes
  • 1 branche de céleri, coupée en cubes
  • 1 branche de thym frais
  • 1 boîte de pois chiches, rincée et égouttée
  • 2 grosses poignées d’épinards
  • 1/2 à 1 tasse de bouillon de légumes
  • Sel de mer et poivre, au goût
  • Garnish: fresh fennel fronds, fresh parsley

Instructions

Chauffer l’huile à feu moyen dans une grande poêle à rebords hauts. Ajouter les échalotes, l’ail, le fenouil, les carottes, le poivron, le céleri, la branche de thym, et de généreuses pincées de sel de mer et de poivre. Faire revenir à feu moyen, en brassant souvent, pendant environ 10 minutes. Ajouter les pois chiches et bien brasser. Ajouter du bouillon de légumes, un peu à la fois, afin qu’il s’évapore lentement. Ajouter les épinards et mélanger jusqu’à ce qu’ils soient légèrement cuits. Goûter et ajuster les saveurs. Bon appétit!

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Carrot and Mushroom Bourguignon

Carrot and Mushroom Bourguignon
Carrot and Mushroom Bourguignon

When I was eating meat, beef bourguignon was one of my favorite things. To make and to eat. People would ask me to make it if they were coming over, and they would always ask for the recipe; a true classic! The taste of the cooking broth, which is basically a whole bottle of red wine, was fantastic with crusty bread and mashed potatoes. I haven’t cooked anything close to that French comfort food since becoming plant-based, as those French recipes are sometimes hard to “veganize”. However, after experimenting so much with mushrooms (and I love them so much!), I figured I could totally recreate the taste without the beef chuck. And I did! This Carrot and Mushroom Bourguignon, served over garlic mashed potatoes, is sublime, and totally French!

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

For another amazing French classic, check out this Chickpea Bouillabaisse.

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Carrot and Mushroom Bourguignon

  • Author: Karine K
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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 cup shallots, chopped
  • 6 very large carrots, cut into big chunks
  • 4 cloves garlic, minced
  • 56 large portobello mushrooms, stems removed and cut into big chunks
  • 1/2 cup flour
  • 1/3 cup Cognac
  • 1 bottle Pinot Noir
  • 1 cup vegetable broth
  • 4 bay leaves
  • 45 sprigs fresh thyme
  • 20 cipollini or pearl onions
  • 1 1/2 cup cremini mushrooms, halved
  • Sea salt and pepper, to taste
  • Garnishes: fresh minced parsley

Instructions

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until golden and fried, about 4-5 minutes. Add the carrots and cook, stirring often, until carrots start getting tender, about 8 minutes. Season with salt and pepper, add garlic and cook one more minute. Remove the carrot mixture to a bowl and keep aside.

Place the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

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Carottes et champignons à la bourguignonne

  • Author: Karine K
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Ingredients

  • 4 c. à soupe d’huile d’olive, divisé
  • 1 tasse d’échalotes françaises, hachées
  • 6 grosses carottes, coupées en gros tronçons
  • 4 gousses d’ail, émincées
  • 5 à 6 gros champignons portobello, sans les queues et coupés en gros morceaux
  • 1/2 tasse de farine
  • 1/3 tasse de Cognac
  • 1 bouteille de Pinot noir ou de vin de Bourgogne
  • 1 tasse de bouillon de légumes
  • 4 feuilles de laurier
  • 4 à 5 branches de thym frais
  • 20 oignons perlés ou cipollini
  • 1 1/2 tasse de champignons cremini, coupés en deux
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais, haché

Instructions

Dans une grande cocotte, chauffer 2 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les échalotes françaises et cuire jusqu’à ce qu’elles soient dorées et croustillantes, environ 4 à 5 minutes. Ajouter les carottes et cuire, en brassant souvent, jusqu’à ce que les carottes commencent à ramollir, environ 8 minutes. Assaisonner au goût de sel de mer et de poivre, ajouter l’ail et cuire, une minute de plus. Transférer le mélange de carottes dans un bol et réserver.

Déposer la farine dans un bol peu profond et assaisonner de sel et de poivre. Ajouter 2 c. à soupe d’huile à la cocotte et chauffer à feu moyen-élevé. Placer les cubes de champignons dans la farine afin de bien les recouvrir. Transférer dans la cocotte. Laisser brunir (il est possible que vous deviez effectuer le tout en quelques étapes). Une fois les champignons bien dorés, déposer tous les champignons dans la cocotte et déglacer avec le Cognac. Gratter le fond de la cocotte afin de déloger les sucs de cuisson, et laisser le Cognac évaporer. Ajouter le vin, le bouillon de légumes, les feuilles de laurier the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

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Moroccan Spiced Carrot Salad

Moroccan Spiced Carrot Salad
Moroccan Spiced Carrot Salad

Go ahead, finish the whole bowl! This Moroccan Spiced Carrot Salad is so good, even the kids asked for more. The sweetness brought in by the maple syrup mixes perfectly with the lingering cumin aroma.

It all started with some Fruit Bliss Agen plums. Fruit Bliss‘s fruits are simply delectable, it’s sometimes hard to use them for anything else than eat as is. But I was set on something no-cook for dinner. I had carrots on hand. I always have chickpeas and herbs, so it was decided. A Moroccan-inspired carrot salad with chickpeas, mint, and the delicious plums.

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Moroccan Spiced Carrot Salad

  • Author: Karine K
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Ingredients

  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ras el hanout (homemade or store-bought)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 4 cups shredded carrots (on a box grater or food processor)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 bag (5-ounce) dried plums, quartered (I used Fruit Bliss, they’re the best)
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/3 cup almond slices, toasted

Instructions

For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.

In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.

In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appétit!

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Salade de carottes aux épices marocaines

  • Author: Karine K
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Ingredients

  • 1 c. à soupe de graines de cumin
  • 1/2 c. à thé de ras el hanout (fait maison ou acheté)
  • 1/3 tasse d’huile d’olive
  • 3 c. à soupe de jus de citron frais
  • 1 c. à soupe de sirop d’érable
  • 1/8 c. à thé de flocons de chili
  • Sel de mer, au goût
  • 4 tasses de carottes râpées
  • 1 boîte de pois chiches (15 onces), rincés et égouttés
  • 5 onces de prunes séchées, coupées en quatre
  • 1/4 tasse de menthe fraîche, émincée
  • 1/3 tasses d’amandes ciselées, rôties

Instructions

Pour la vinaigrette, faire rôtir les graines de cumin dans une petite poêle jusqu’à ce qu’elles soient aromatiques, environ 1 à 2 minutes. Transférer dans un mortier et moudre à l’aide du pilon.

Dans un petit bol, mélanger le cumin moulu, le ras el hanout, l’huile d’olive, le jus de citron, le sirop d’érable, le sel de mer, et les flocons de chili.

Dans un grand bol, combiner les carottes râpées, les pois chiches, les prunes séchées, et la menthe. Ajouter la vinaigrette et mélanger délicatement. Vous pouvez manger immédiatement ou placer au réfrigérateur jusqu’au moment de servir. Bon appétit!

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Chayote, Apple and Carrot Slaw

Chayote, Apple and Carrot Slaw
Chayote, Apple and Carrot Slaw

Here’s a twist on the regular coleslaw; the Chayote, Apple and Carrot Slaw. It has more kick because of the Scotch Bonnet pepper, but it also has more crunch, because instead of grating the ingredients, I julienned them. Chayote (also called cho-cho in Jamaica) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. It is a good source of Vitamin C. The vinaigrette calls for apple cider vinegar and maple syrup, instead of the traditional white vinegar and sugar combo. Feel free to add some pine nuts, almonds, or even some dried fruits.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

For other fabulous and non-traditional slaw recipes, check out this Quick Brussels Sprouts Slaw and this Extra Creamy Celery Root and Pear Slaw.

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Chayote, Apple and Carrot Slaw

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

For the Slaw:

  • 1 chayote squash, peeled and julienned
  • 3 carrots, peeled and julienned
  • 1 apple, julienned
  • 1/2 Scotch Bonnet pepper (or habanero), seeded and minced
  • 1/2 cup chopped cilantro

For the Vinaigrette:

  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1/2 cup apple cider vinegar
  • Juice of 1/2 lemon
  • 1 tablespoon chopped cilantro
  • Sea salt and pepper, to taste

      Instructions

      Mix all ingredients for the slaw in a large bowl. In a small bowl, combine all the vinaigrette ingredients and whisk. Add enough vinaigrette to the slaw to moisten well, but do not use too much of it. Serve shortly after. Bon appétit!

      Keywords: slaw, chayote, carrot, apple

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      Salade de chayotte, de pomme et de carotte

      • Author: Karine K
      • Prep Time: 10 minutes
      • Total Time: 10 minutes
      • Yield: 4 portions 1x
      • Method: Sans cuisson
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      Ingredients

      Pour la salade:

      • 1 chayotte, pelée et coupée en juliennes
      • 3 carottes, pelées et coupées en juliennes
      • 1 pomme, coupée en juliennes
      • 1/2 piment Scotch Bonnet (ou habanero), sans les graines et émincé
      • 1/2 tasse de coriandre fraîche, hachée

      Pour la vinaigrette:

      • 1/2 tasse d’huile d’olive
      • 1/2 tasse de sirop d’érable
      • 1/2 tasse de vinaigre de cidre
      • Jus d’un 1/2 citron
      • 1 c. à soupe de coriandre fraîche, hachée
      • Sel de mer et poivre, au goût

      Instructions

      Mélanger tous les ingrédients pour la salade dans un grand bol. Dans un petit bol, mélanger tous les ingrédients de la vinaigrette. Ajouter juste assez de vinaigrette sur la salade, mais pas trop. Bon appétit!

      Keywords: chayote, pomme, carotte

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      Chayote
      Chayote