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Campfire Sweet Potato and Peanut Stew

4/29/2021

Adapted from Fresh Off the Grid - If you’re looking for something hearty, comforting, AND healthy the next time you’re out camping, you need to try this vegan sweet potato peanut stew.

INGREDIENTS:

1 tablespoon oil
1 small onion, diced (to yield 1 1/2 cups )
2 cloves garlic, minced (about 1 tablespoon)
1 medium sweet potato, chopped into 1/4 inch cubes (to yield 2 cups)
2 cups broth
14 oz can diced tomatoes
1/4 cup peanut butter
2 teaspoons New Mexico chilli powder
1 teaspoon salt
14 oz can chickpeas, drained
2 cups tuscan kale, de-stemmed and chopped

INSTRUCTIONS:

Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Check out Fresh Off the Grid for more recipes

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Citrus Salad with Dates & Pistachios

4/23/2021

Adapted from Feasting at Home - Here’s a cheerful little Moroccan-inspired Citrus Salad with dates, pistachios, arugula, mint, and toasted coconut, dressed in a flavourful Citrus Shallot Vinaigrette. Full of immunity-boosting vitamin C, it is like sunshine on a plate. Vegan and delicious.

INGREDIENTS:

Orange Salad

1/4 cup coconut flakes, toasted
1/4 cup thinly sliced red onion
3–5 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
2–3 large handfuls of baby arugula (or baby spinach)
1/4 cup chopped or sliced Medjool dates
1/4 cup pistachios, pecan pieces or sliced almonds
fresh mint or Italian parsley
optional- crumbled goat cheese

Citrus Vinaigrette

4 tablespoons olive oil
2 tablespoons vinegar (champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar)
2 tablespoons orange juice
1 tablespoon lemon juice (or lime)
1 tablespoon shallot (finely chopped) or sub 1 garlic clove, finely minced
1/4 teaspoon salt (more to taste)
1/4 teaspoon pepper

INSTRUCTIONS:

Make the dressing – stir everything together in a small bowl.
Toast the coconut (in a dry skillet over low heat) and soak red onions in a bowl of salted water (this optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
Place the arugula ( or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
Drain and scatter the red onions. If using goat cheese, crumble it over top. Add some mint leaves and spoon the dressing over top. You will probably not need all the dressing.
Add more cracked pepper if you like.
Serve immediately.

Check out Feasting at Home for more recipes

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Grape, Lentil, & Curried Cauliflower Salad

4/14/2021

Adapted from The Minimalist Baker - This delicious kale salad is topped with red grapes, lentils, and curry roasted cauliflower. It is served with a tahini-green curry paste dressing! Just 30 minutes required for this flavourful side or entrée.

INGREDIENTS:

Cauliflower

1 head cauliflower (divided into florets)
1 1/2 Tbsp melted coconut oil (or water)
1 1/2 Tbsp curry powder
1/4 tsp sea salt

Green Curry Tahini Dressing

4 1/2 Tbsp green curry paste
2 Tbsp tahini
2 Tbsp lemon juice
1 Tbsp maple syrup
1 Pinch each salt and black pepper
Water to thin

Salad

5-6 cups mixed greens, kale, spinach (or other green of choice)
1 cup cooked lentils (rinsed and drained)
1 cup red or green grapes (halved)
Fresh cilantro (optional)

INSTRUCTIONS:

Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
Taste and adjust flavour as needed, adding more green curry paste for a stronger curry flavour, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

Check out The Minimalist Baker for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

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Creamy Vegan Broccoli Salad

4/9/2021

Adapted from Feasting at Home - This Creamy Vegan Broccoli Salad is so good, you won’t even realize it is vegan! Tossed in a creamy Hemp Dressing- it is easy, healthy and full of flavour! Vegan and Keto!

INGREDIENTS:

Broccoli Salad

8 ounces chopped broccoli
1 cup shredded purple cabbage
1/4 cup finely sliced or diced red onion
1/2 cup sliced and quartered radishes (watermelon radishes are pretty)
1 cup sliced (or matchstick) salad turnips ( or sub sliced Turkish cucumber)
Garnishes: sunflower seeds or hemp seeds, avocado, sprouts, fresh Italian parsley leaves

Herby Creamy Hemp Dressing

1 cup hemp seeds (or sub 1/2 cup cashews)
1/2 cup water
2 tablespoons olive oil
4 tablespoons lemon juice ( 2 lemons)
2 tablespoon Apple Cider vinegar (or other pale vinegar)
4 garlic cloves
1 teaspoon salt
2 tablespoons nutritional yeast (optional but tasty!)
1/2 cup fresh flat-leaf parsley ( or dill or basil, or a combo- and chives are nice too)

INSTRUCTIONS:

Make the dressing: Place dressing ingredients (except parsley) in a blender and blend until very smooth. If you need a tablespoon more of water to get the blender going- so be it. Add the Parsley. Blend until chopped. Place in the fridge -this is best chilled. You can make this ahead, will last 3-4 days refrigerated. See notes below for cashews.
Make the salad: Finely chop the broccoli and place in a large bowl -you should have about 4 cups. (Broccoli stems are ok, as long as they are finely chopped.) Add the cabbage, radishes, onion, turnips.
Add most of the dressing (you will not need all- BUT at the same time, you want this really creamy and coated very generously!) Season the salad with more salt and pepper to taste.
Before serving sprinkle with hemp or sunflower seeds, add sprouts, parsley leaves and avocado if you like.

Strawberry Quinoa Tabouli

4/1/2021

Adapted from Feasting at Home - A refreshing and healthy spring salad featuring seasonal spring strawberries, quinoa, parsley mint and cucumbers with optional slivered almonds or pistachios.

INGREDIENTS:

1 cup quinoa
1 ½ C water
1 lb strawberries
2 cups finely diced cucumber
¼ of a red onion, very finely diced
1 Cup fresh mint- chopped ( or sub cilantro)
1 Cup Italian parsley chopped
4 Tablespoon olive oil
1 Tablespoon red wine vinegar
2–3 T fresh lemon juice
1/2 tsp salt, plus more to taste
fresh cracked pepper to taste
optional additions: feta, goat cheese crumbles, toasted pistachios, toasted almonds.

INSTRUCTIONS:

Rinse quinoa well, then drain. In a medium pot add 1 ½ Cups water and quinoa. Bring to a boil. Cover, and turn heat down to low , and cook for 15 minutes. Turn heat off, leave covered 5 more minutes. Fluff and chill quinoa. ( You could do this a head and refrigerate overnight)
Add cooked, chilled quinoa to a large bowl. Finely dice strawberries and add to the bowl. Finely dice the cucumber and red onion and add to the bowl. Chop mint and parsley. Don’t skimp on the herbs ( here is where the flavour is), and add to bowl. You can always add more. Gently Toss.
Pour in olive oil, red wine vinegar, lemon juice, salt and pepper, and mix. Let salad stand for a few minutes to allow the salt and acid to absorb. Mix again. Taste and adjust salt and lemon, adding more if necessary. The quinoa will soak up some salt, so check again right before serving. Serve on a large platter, scattered with fresh herbs, or over greens.
For extra heartiness, add feta or goat cheese crumbles and toasted pistachios or slivered almonds. Enjoy!!

Recipes We Love

Campfire Sweet Potato and Peanut Stew

Citrus Salad with Dates & Pistachios

Grape, Lentil, & Curried Cauliflower Salad

Creamy Vegan Broccoli Salad

Strawberry Quinoa Tabouli

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