Tag Archives: Beet

Quinoa And Swiss Chard Salad With Yummy Cashew Cheese

quinoa and cashew salad with textHello y’all!

I made my first order of nuts at Prana almost two weeks ago and now, I got so many of them I cannot stop making new nuts recipes. Can you believe I just tried cashew cheese for the first time last week!? I had already tried faux-cheese cakes in some restaurants, but I had never tried the salty version. I was so happy with the way it turned out! And it was really easy to make : you don’t even need to soak the nuts a really long time! This simple cashew cheese really gave a kick to the salad I made. This healthy option add a whole lot of flavour to a salad! I guess it would be very nice in many kind of different salads. You could also use it as a dip or in a sandwich with some grilled vegetables. I think it would also work with some tomatoes and fresh basil… Hmmm… I must try that!

I took the cashew cheese recipe on One Green Planet and I didn’t change it a bit. I love One Green Planet website. They really have some amazing recipes with really good pictures. It always gets me so hungry! The only thing I don’t get with that website is that each time I open a new window, it asks me if I want to subscribe to the newsletter… and I mean, I subscribed months ago! And even if I put a check in the “don’t ask me again” little box, it still asks me each and every time! Okay, I guess it wouldn’t be a thing for most people, but for a food porn bulimic like me, it kinda gets on my nerve… Please, One Green Planet, make this pop up stop! :p

The salad recipe I give you here is really simple. I simply put what I had on hand. I first got inspired by the wonderful colour of the swiss chard stems, and decided to add some red quinoa and beets to go with it. The result was yummy, filling and beautiful. Feel free to adjust it with what you have in your fridge.

Ingredients (4 to 5 portions) :

For the cashew cheese : 

  • 1 cup of cashews (soaked for at least an hour in 3 cups of water)
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1/2 tsp salt
  • Some freshly ground pepper

For the salad : 

  • 3 cups of cooked and cooled red quinoa (meaning 1 1/2 cup in it’s dry state)
  • 1 really big beet (or two normal ones), shredded
  • 3 of 4 leaves of Swiss Chard, cut in strips
  • 1 1/2 cup spouted lentils
  • 1 avocado, diced
  • A drizzle of oil (I used hemp oil)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Directions :

Drain and rince the soaked cashews and put them in a high speed blender (or food processor) with all the other cheese ingredients. Mix it until it is smooth. If you like a little bit of chunkiness, feel free to stop the blender whenever you feel like it. Scrape the side of your machine once in a while to help it get through the mixture. Set aside.

Mix all the salad ingredients together in a big bowl. Put the salad in some plates and use a spoon to drop a little bit of cheese here and there. If you want to enjoy your salad with a lot of cheese, feel free to double the recipe. Adjust the taste with salt and pepper, or even some more lemon juice.

Enjoy!

quinoa and cashew salad with vitamix

 

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Vegan Beet Carpacio

beet carpacio with almonds 1I first tried this “salad” on last saturday, when I had some friends for dinner. While I was slicing beets, I had some kind of doubts, and was like “Oh my god, this recipe certainly LOOKS awesome, but is it going to taste good!? Why didn’t I wonder before? Why didn’t I try it before I had some friends over?”

I worried a lot, yeah, but the second I had the first bite of this beet carpacio, I knew it was going to be a hit! This meal is so simple yet so good! The mix between the beet, avocado and mustard vinaigrette is simply amazing! Totally made me feel like THIS.

I took this recipe on May I have that recipe website. I don’t know how I managed to do this, but on saturday, I simply didn’t see the part where it’s written to cook the beets! Maybe my subconscious played some kind of trick on me and I just didn’t want to see it, as I was going for a quick, fresh recipe. The fact is that this recipe was amazing in it’s raw form! So when I did the recipe again two days later — for the sake of the blog and the joy of our tastebuds — I decided to keep it raw. It’s so much simple!

So, here is my version on the recipe :

Ingredients (for two plates) :

  • 1 large beet (or two small ones)
  • 1 green onion
  • 3 tbsp chopped almonds, pecans or walnuts (optional)
  • 1 avocado

For the dressing :

  • 1 tbsp extra virgin olive oil
  • 1 tsp grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1/2 tsp agave nectar
  • a pinch of salt
  • 2 tsp chia seeds

Directions :

Mix all the dressing ingredients and let it sit, so the chia seeds will get it thicker.

Slice the beet really thin with a mandoline slicer (you can go even thinner than what you see on the pictures).

Place the sliced beets on two serving plates. Dice the avocado and add it in the center of the plates. Drizzle some dressing on the beets, add green onions and nuts. Serve immediately so the avocado won’t turn brown.

ingredients for beet carpaciobeet carpacio 2You can also do the recipe nut free and it is still going to be really good! I know it for sure, cause I forgot them on saturday! (Where my head was at, I wonder for sure…) Here the beets are cut thinner and the dressing sat longer, so I had a better result :

beet carpacio

 

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Red Velvet Veggie Smoothie

red velvet veggie smoothie

Beets taste good, beets are healthy, but most of all, beets looks f*cking fabulous. Doesn’t this smoothie looks absolutely amazing?!

Beets are so inexpensive at this time of the year it would be a shame not to use them in every possible way. Tonight, I’ll be trying to cook vegetarian borsch for the first time ever. Wish me luck! I hope it turns out great, but I don’t have a lot of experience in western european cooking (nor eating, as a matter of fact… so I guess I just won’t know at all if my borsch is okay or if it’s not…).

Anyway, for the past two weeks I’ve been (successfully) making this delicious smoothie, that was inspired to me by a juice I saw on Vegan Sparkles. I thought the juice looked so good and the ingredients were so promising that I gave it a try in a smoothie form, adding ginger and flax for extra flavour and health benefice.

I really am more a smoothie person than a juice person (hum, “juice person”, that sounds kinda wrong). I feel that both methods have their pros and cons. Juicing allows you to benefits from the nutrients of more fruits and vegetables, as you discards the fibre (and most filling) part of it by the process of juicing. But unless you systematically use all the pulp left in your cooking, I feel that it is an outrageous waste to throw away all the fibres of the fruits and vegetables! I’m more in “the most fibre, the better” way of thinking, which is the reason why I don’t have a juicer and systematically prefer making smoothies to homemade or store bought juice drinking.

Your body needs fibres, a lot of them. Fibres aren’t assimilated by your body but they help everything (including toxins) circulating through (and out of) your body. This is, to me, the main reason why it is so important to eat whole grains and whole fruits and vegetables. Having a fibre dense diet provides you intestinal health ; in fact, it is known to prevent colon cancer and other diseases.

With that being said, let’s get to what made you click on this page, the magnificent Red Velvet Veggie Smoothie! Here are the ingredients you’ll need :

Ingredients :

  • 1 beet (small to medium)
  • 1 apple (small to medium)
  • 1 carrot (small)
  • 1 tsp fresh ginger
  • 1tsp flax seeds
  • ice cubes

How to :

Cut the beet and apple in quarters and the carrot in large trunk. Put all the ingredients in a high-powered blender like Vitamix. Add water until it covers all the ingredients. Also add some ice cubes (I’d say 2 or 3). Blend everything until smooth. You can add some extra ice for serving (or to keep it cold while travelling).

This is going to make around 750ml of smoothie. You can decide to share it or drink it all of your own just like I do! You can also save some for later or for the next day. You’ll just have to shake it well before you drink it.

photo-25

Have you noticed my cup lid? I love it so much ; it’s perfect to bring smoothies to school! It is a plastic lid to put on regular storing jars. I bought it on Cuppow recently and I’m in love with it! I took the bigger size cause I love to bring big smoothies with be, but it also comes in smaller sizes.

**Note that, if you are from Canada just like me, the shipping fees are quite hight… but well, I was so excited about this lid that I bought it anyway. And I don’t regret it!

**Did you know that Marilyn Monroe used to drink champaign in mason jars?!

photo-19Now this is a big smoothie! 😀 I almost have to hold it with two hands! Love it!

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