Tag: side dish

Cauliflower Adobo with Red Kidney Beans

~ Karine K ~ 3 Comments
Cauliflower Adobo with Red Kidney Beans
Cauliflower Adobo with Red Kidney Beans

This Cauliflower Adobo with Red Kidney Beans is a continuation to the Whole Roasted Cauliflower Adobo. Adding kidney beans to that dish creates a complete and nutritious dinner. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.

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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Cauliflower Adobo with Red Kidney Beans

Cauliflower Adobo with Red Kidney Beans
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  • Author: Karine K

Ingredients

Scale
  • 1 large head cauliflower
  • 1/2 cup olive oil
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 can red kidney beans, rinsed and drained
  • 1/4 cup minced red onion
  • Garnishes: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach

Instructions

Preheat oven to 400ยฐ. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 7 minutes. Remove from the oven and let rest for 10 minutes. Garnish with fresh cilantro and lime quarters. Bon appรฉtit!

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Chou-fleur adobo aux haricots rouges

Cauliflower Adobo with Red Kidney Beans
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ร€ l’heure des repas, peu de choses sont aussi pratiques qu’un plat cuisinรฉ au four qui ne requiert qu’une seule casserole! Cette recette, c’est รงa, et encore plus! Vous pouvez servir le chou-fleur et les haricots sur du riz ou du millet, ajouter de la kale ou des รฉpinards et des graines de citrouille grillรฉes, pour un repas complet, facile, et peu coรปteux.

  • Author: Karine K

Ingredients

Scale
  • 1 tรชte de chou-fleur entiรจre
  • 1/2 tasse d’huile d’olive
  • 2 c. ร  soupe de sauce adobo d’une boรฎte de chipotles dans une sauce adobo*
  • 1 c. ร  thรฉ de poudre d’ail
  • 1 c. ร  thรฉ de poudre d’oignon
  • 1 c. ร  thรฉ d’origan sรฉchรฉ
  • 1/2 c. ร  thรฉ de cumin
  • 1 c. ร  thรฉ de sel de mer
  • 1/2 c. thรฉ de poivre noir
  • 2 tasses de bouillon de lรฉgumes
  • 1 boรฎte de haricots rouges, rincรฉs et รฉgouttรฉs
  • 1/4 tasse d’oignon รฉmincรฉ
  • Garnitures: coriandre fraรฎche, quartiers de lime, graines de citrouille grillรฉes, millet, riz, kale, รฉpinards

Instructions

Prรฉchauffer le four ร  400ยฐ. Retirer les feuilles de la tรชte de chou-fleur et couper ensuite la base de la tรชte, si nรฉcessaire, afin qu’elle puisse รชtre disposรฉe dans une cocotte avec le couvercle bien fermรฉ. Mettre la tรชte de chou-fleur dans la cocotte.

Dans un petit bol, mรฉlanger l’huile d’olive, la sauce adobo, la poudre d’ail, la poudre d’oignon, l’origan, le cumin, le sel de mer et le poivre. Verser la sauce sur la tรชte de chou-fleur et badigeonner avec les mains afin de bien la distribuer. Ne pas oublier le dessous de la tรชte de chou-fleur. Verser le bouillon de lรฉgumes au fond de la cocotte, en รฉvitant de verser sur le chou-fleur. Placer le couvercle et mettre au four pendant 45 minutes. Retirer du four et disposer les haricots rouges et l’oignon รฉmincรฉ autour du chou-fleur. Remettre au four et cuire, ร  dรฉcouvert, pendant 7 minutes de plus. Retirer du four, laisser reposer pendant 10 minutes. Garnir de coriandre fraรฎche et de quartiers de lime.

Notes

* Vous pouvez trouver les fameux chipotles (photo ci-dessous) dans la section Internationale de la plupart des supermarchรฉs.

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Cashew Quinoa Crunch

~ Karine K ~ 5 Comments
Cashew Quinoa Crunch
Cashew Quinoa Crunch

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, sautรฉ 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.

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Cashew Quinoa Crunch

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 sautรฉ until golden 2-3 minutes. Add the garlic, ginger, red onion, mushrooms, and celery, and sautรฉ 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 appรฉtit!

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Bol rapide de quinoa ร  la noix de cajou

Cashew Quinoa Crunch
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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. ร  thรฉ de sel de mer
  • 3 c. ร  soupe d’huile de coconut (ou d’olive)
  • 1/2 tasse de noix de cajou
  • 3 gousses d’ail, รฉmincรฉes
  • 1 c. ร  soupe de gingembre frais, รฉmincรฉ
  • 1 tasse d’oignon rouge, en dรฉs
  • 1 tasse de champignons, en quartiers
  • 1 grosse branche de cรฉleri, coupรฉe en tranches de 1/2 pouce
  • 3 c. ร  soupe de sauce tamari (ou soya)
  • 2 grosses poignรฉes d’รฉpinards
  • 1/4 tasse de coriandre fraรฎche, รฉmincรฉe
  • Sel de mer et poivre, au goรปt

Instructions

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

Pendant ce temps, chauffer 3 c. ร  soupe d’huile dans une grande poรชle ร  feu moyen-vif. Ajouter les noix de cajou et faire revenir pendant 2 ร  3 minutes, jusqu’ร  ce qu’elles soient dorรฉes. Ajouter l’ail, le gingembre, l’oignon rouge, les champignons et le cรฉleri, et faire revenir jusqu’ร  ce que l’oignon soit translucide, environ 5 minutes. Rรฉduire le feu et ajouter 1 c. ร  soupe de sauce tamari. Ajouter l’รฉpinard et le quinoa. Brasser et cuire doucement pendant 2 minutes. Ajouter le reste de la sauce tamari, de la coriandre fraรฎche et assaisonner au goรปt. Servir garni de plus de coriandre, d’oignon vert, de quartiers de limette, ou de crรจme de coconut. Bon appรฉtit!

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Super-Quick Broccoli Gratin

~ Karine K ~ 1 Comment
Super-Quick Broccoli Gratin
Super-Quick Broccoli Gratin

Are you in a rush? Do you always wonder what to cook as a side dish? Are you on the market for a new broccoli recipe? I’ve got the perfect thing for you. Not only is this Super-Quick Broccoli Gratin fast and easy to put together, it’s packed with flavor and you’ll need  only five ingredients, including salt and pepper. You could also add some vegan cheese on top, but it’s completely addictive even without. My kids love this as a side this to The Best Baked BBQ Tofu Youโ€™ll Ever Have and some mashed potatoes. The leftover broccoli florets are also wonderful on top of a big bowl of kale and farro.

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

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Super-Quick Broccoli Gratin

Super-Quick Broccoli Gratin
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large head of broccoli (about 2–2 1/2 lbs), trimmed and cut into florets*
  • 3 tablespoons olive oil
  • 3/4 cup vegan mayo
  • 1 tablespoon yellow mustard
  • Sea salt and pepper

Instructions

Preheat oven to 375หšF and line a large baking sheet with parchment paper. In a large bowl, toss the broccoli fleurets, the olive oil, and the sea salt and pepper (to taste). Spread the florets in one layer on the prepared baking sheet. Set aside.

In a small bowl, mix the mayo with the mustard. Drop dollops of sauce over the broccoli florets, so that they all benefit from the sauce. Pop in the oven and roast for 15-20 minutes, until the broccoli is tender, but still crisp, and a nice golden char starts to appear on the sauce. Bon appรฉtit!

Notes

*You may also use cauliflower for outstanding results.

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Gratin de brocoli super rapide

Super-Quick Broccoli Gratin
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 grosse tรชte de brocoli (environ 2 ร  2 1/2 livres), parรฉe et coupรฉe en fleurettes*
  • 3 c. ร  soupe d’huile d’olive
  • 3/4 tasse de mayonnaise
  • 1 c. ร  soupe de moutarde jaune
  • Sel de mer et poivre, au goรปt

Instructions

Prรฉchauffer le four ร  375หšF. Dans un grand bol, mรฉlanger les fleurettes de brocoli, l’huile d’olive et le sel de mer et le poivre. Disperser les fleurettes sur une tรดle de cuisson prรฉalablement recouverte de papier parchemin.

Dans un petit bol, mรฉlanger la mayonnaise et la moutarde. Rรฉpartir รฉgalement la sauce sur les fleurettes de brocoli. Mettre au four et rรดtir pendant 15 ร  20 minutes, jusqu’ร  ce que le brocoli soit tendre et que le dessus soit caramรฉlisรฉ. Bon appรฉtit!

Notes

*Vous pouvez aussi utiliser du chou-fleur pour des rรฉsultats aussi fabuleux.

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Red Cabbage Slaw

~ Karine K ~ 8 Comments
Red Cabbage Slaw
Red Cabbage Slaw

This Red Cabbage Slaw, used on everything, from this burger to this jackfruit slider, is also perfect for spring rolls or as a yummy side to any main course. It’s bright, tasty, and colorful.

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Red Cabbage Slaw

Red Cabbage Slaw
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Method: No-cook

Ingredients

Scale
  • 1/2 small red cabbage, thinly sliced
  • 2 green onions, sliced thin
  • Handful fresh parsley, minced
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sriracha
  • Sea salt and pepper, to taste

Instructions

Place cabbage, green onions and parsley in a mixing bowl. In a measuring cup, whisk together the Dijon mustard, garlic clove, the olive oil, apple cider vinegar, lemon juice, maple syrup and sriracha. Season to taste with salt and pepper. Add dressing to cabbage and toss well. Taste and adjust seasonings. Bon appรฉtit!

Keywords: cabbage, slaw

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Salade de chou rouge

Red Cabbage Slaw
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Method: Sans cuisson

Ingredients

Scale
  • 1/2 petit chou rouge, tranchรฉ mince
  • 2 oignons verts, tranchรฉs mince
  • Poignรฉe de persil frais, hachรฉ
  • 2 c. ร  thรฉ de moutarde de Dijon
  • 1 gousse d’ail, รฉmincรฉe
  • 4 c. ร  soupe d’huile d’olive
  • 2 c. ร  soupe de vinaigre de cidre de pomme
  • 1 c. ร  soupe de jus de citron frais
  • 2 c. ร  thรฉ de sirop d’รฉrable
  • 1 c. ร  thรฉ de sriracha
  • Sel de mer et poivre, au goรปt

Notes

Placer le chou rouge, les oignons verts et le persil dans un bol ร  mรฉlanger. Dans un petit bol, mรฉlanger la moutarde de Dijon, l’ail, l’huile d’olive, le vinaigre de cidre, le jus de citron, le sirop d’รฉrable et la sauce sriracha. Assaisonner au goรปt de sel de mer et de poivre. Ajouter la vinaigrette ร  la salade de chou et bien mรฉlanger avec les mains. Assaisonner au goรปt de sel de mer et de poivre, si nรฉcessaire. Bon appรฉtit!

Keywords: chou, salade

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Baked Eggplant Marinara

~ Karine K ~ Leave a comment
Baked Eggplant Marinara
Baked Eggplant Marinara

Baked Eggplant Marinara. So you have some marinara sauce leftover, and you’re off the carbs for the rest of the week. You think about what to do with the sauceโ€ฆ Then, eggplants come to mind, because they’re in season, and voilร ! Let’s have some Baked Eggplant Marinara for dinner. I took my inspiration from the Love & Lemons cookbook, with Jeanine’s Crispy Baked Eggplant. I streamlined the breading part, to make it simpler, and I subbed my marinara where Jeanine asks for a can of diced tomatoes. Feel free to just use the can of tomatoes instead if you don’t have some marinara. It therefore makes for a quick and easy dish that even omnivores will love!

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Baked Eggplant Marinara

Baked Eggplant Marinara
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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 large eggplant (or 3–4 smaller ones), cut into 1/4″ rounds
  • 1/2 cup non-dairyย milk
  • 2 teaspoons cornstarch
  • Olive oil, for drizzling
  • 2 cups marinara sauce, divided
  • 1/3 cup fresh basil, leaves torn

For the Breading:

  • 3/4 cup panko bread crumbs
  • 1/2 cup hemp seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh oregano, minced
  • 1/2 teaspoon red pepper flakes
  • Sea salt and pepper, to taste

Instructions

Preheat your oven to 400ยฐ. Sprinkle the eggplant slices with a little bit of salt and let rest, on a paper towel while you prep your other things. Pat dry regularly.

To make the breading, mix all ingredients together in a shallow bowl. In another shallow bowl, mix the milk and the cornstarch.

Oil a 9×13″ roasting pan with olive oil. Add 1 1/2 cup marinara sauce to the bottom of the pan. Spread evenly. Dip each eggplant slice in the milk and cornstarch mixture. After shaking off excess liquid, dip the slices in the breading. Place in the roasting pan, overlapping the slices slightly. Drizzle with olive oil. Cover and bake for 15 minutes. Uncover and bake for another 18 minutes, until the eggplant is crispy and the breading is golden. Once ready, top with the fresh basil and serve with the half cup marinara on the side. Bon appรฉtit!

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Aubergines marinara au four

Baked Eggplant Marinara
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  • Author: Karine K

Ingredients

Scale
  • 1 grosse aubergine (ou 3 ร  4 petites), coupรฉe en rondelle de 1/4 pouce
  • 1/2 tasse de lait d’avoine
  • 2 c. ร  thรฉ de fรฉcule de maรฏs
  • Filet d’huile d’olive
  • 2 tasses de sauce marinara
  • 1/3 tasse de basilic frais, hachรฉ

Pour la panure:

  • 3/4 tasse de chapelure panko
  • 1/2 tasse de graines de chanvre
  • 2 c. ร  soupe de levure alimentaire
  • 1 c. ร  thรฉ d’origan frais, รฉmincรฉ
  • 1/2 c. ร  thรฉ de flocons de chili
  • Sel de mer et poivre, au goรปt

Instructions

Prรฉchauffer le four ร  400ยฐ. Saupoudrer les tranches d’aubergine avec un peu de sel de mer et laisser reposer, sur du papier essuie-tout, pendant que vous prรฉparez le reste des ingrรฉdients. ร‰ponger rรฉguliรจrement.

Pour faire la panure, mรฉlanger tous les ingrรฉdients dans un bol peu profond. Dans un autre bol peu profond, mรฉlanger le lait d’avoine et la fรฉcule de maรฏs.

Graisser un moule allant au four de 9×13 avec de l’huile d’olive. Ajouter 1 1/2 tasse de sauce marinara dans le fond du moule. ร‰tendre. Tremper les tranches d’aubergine dans le lait, suivi de la panure. Placer dans le moule, en superposant lรฉgรจrement les tranches. Arroser d’un filet d’huile d’olive. Couvrir de papier aluminium et cuire au four pendant 15 minutes. Retirer le papier aluminium et cuire pour 18 ร  20 minutes de plus, jusqu’ร  ce que les aubergines soient croustillantes et que la panure soit dorรฉe. Retirer du four, garnir de basilic frais et de sauce marinara. Bon appรฉtit!

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