Tiger JBV-A10U-W 5.5-Cup (Uncooked) Micom Rice Cooker with Food Steamer & Slow Cooker, White Review

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Dunkin’ Donuts Original Blend Coffee, 2.8 Pound Review

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Oster 006706-BG3-000 Simple Blend 100 10 Speed Blender with Blend and Go Cup, Black Review

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Curried Cauliflower Wrap

Of all the dinner/lunch pairings I’m sharing this month, this cauliflower wrap is my favorite. I’ve mentioned before how I love the combination of curry and cauliflower and this pizza is the best (in my book). I roast extra cauliflower for the pizza and save it to make a wrap/stuffed pita for lunch the next day. Add a little hummus (or even chickpeas) for protein and you’ve got yourself a meal. Read more and see the recipe.

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Cuisinart ICE-70 Electronic Ice Cream Maker, Brushed Chrome Review

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Roasted Beet Pasta with Dill and Lemon

If you are not a beet lover, this beet pasta is not for you (but check below for a good swap). The beets are roasted whole, peeled, then pureed with a bit of cream, lemon, and dill to make a puree. The dill/lemon combination might seem a bit counter to most beet pairings but together, this pasta feels like a winter dish looking forward to spring. As for lunch, I prefer this pasta for dinner and to make extra roasted beets for this avocado salad. Also, if you were hoping for homemade pasta made with beets, check out this recipe. Read more and see the recipe.

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Caron & Doucet – Cast Iron Oil & Cast Iron Conditioner – 100% Plant Based From Refined Coconut Oil, Will Not Go Rancid or Sticky – Helps Maintain Seasoning on All Cast Iron Cookware. Review

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Vegetable flatbreads + video

These colorful flatbreads are quick to make, have only 3 ingredients (well kind of, if you are not counting salt or pepper) with the main one being a vegetable (which is why they have such awesome colors). Sounds interesting?

We created this recipe for our youtube channel so make sure to watch the video to see what a simple, savoury snack this is. Our plan was to make a really instructional video but Elsa came crashing our shoot with all her crazy monkey faces and dances and we just couldn’t leave those parts out when editing. Hopefully you will still find some helpful cooking instructions in there. Press play!

We really enjoy shooting these videos and will try making them more frequently. We are thinking about adding some Q&A videos as well, so subscribe to our youtube channel for the latest updates and to ask us questions.

Our flatbreads are simply made with mixed vegetables, ground almonds and eggs. The recipe is based on the quite popular cauliflower pizza crust recipe from our first cookbook The Green Kitchen. We found these to be a fun variation and quite useful to have at home. We have broccoli in the green ones, and mix cauliflower with carrots or beetroot for the orange and purple/red flatbreads. You can also add spinach or kale to the broccoli or cauliflower mix. A handy and a bit unusual way to eat your veggies. The almond flour add a sweet roundness to the flavor but if you are allergic to nuts you could try using chickpea flour and a splash of olive oil instead. We should perhaps add that raw mixed broccoli smells a lot like fart, so you should perhaps not make these right before you are having a romantic date (the smell disappears when they are baked though).

With a stack of these in the fridge, you’ve got a number of quick meal options. Most commonly, we eat them as sandwiches filled with mashed avocado, vegetables, hummus or cheese (you can of course add whatever you prefer). Or we make super quick mini pizzas by spreading a single layer pesto or tomato puree on each, then add topping of choice and bake for 7-8 minutes on high heat. You can also make larger pieces and roll them into thick wraps. Thank you Angela for leaving a comment suggesting these would be great canapés, stamped out with cookie cutters, excellent idea!

Broccoli Flatbread
Makes about 12 slices

1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
4 eggs
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.

Beet flatbread

1 small head of raw cauliflower, including the stem
2 medium raw beetroots, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Carrot flatbread

1 small head of raw cauliflower
1 large raw carrot, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Note for vegans: We have tried a vegan version of this recipe but weren’t entirely satisfied with it. We used 3 chia ‘eggs’ (3 tbsp chia + 9 tbsp water, set a side for 15 minutes) instead of eggs, but it didn’t hold together well enough once baked. Next time we will try replacing the almond flour with a more starchy flour (rice flour or chickpea flour) or replacing chia seeds with psyllium seeds for the bread to hold together better.

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Danby DMW7700BLDB 0.7 cu. ft. Microwave Oven – Black Review

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Before I get to this insanely delicious recipe, I want to let you know what I’ve been up to this month! Some of you have seen on Snapchat that I’ve been behind the lens each day for a very special photography project—which includes shooting more than 60 brand-new recipe photos! It’s been pretty crazy around here and I haven’t had a day off in ages, but it’s really coming together beautifully. Eric even helped me create a dedicated photography space in our empty dining room and it’s been nice to have a set area to shoot (why did it take me so long to do this?). We’re gearing up to share this new project with you late winter, and I appreciate your patience as things will continue to be a bit slower around here as I complete the photography project this month. If you want to see all the behind-the-scenes action, follow along on Snapchat (username: angelaliddon).

I’m also happy to announce that we’re gearing up to kick off a brand-new newsletter! It’s going to be packed with all kinds of beautiful photos, recipes, life updates, tips/tricks, and sneak peeks/insider info (such as on the aforementioned project!). Since it has been so long since I sent out a newsletter (probably 1.5 to 2 years), we’re starting fresh and asking you to sign up again. This is because we want to make sure our subscribers truly want to receive our newsletter; the goal is to connect with you in a meaningful way — not to spam unsuspecting inboxes! I’m all about quality over quantity. Once you’ve signed up you will get an email asking you to confirm your subscription, and you’ll need to click the link to activate the fun. The first newsletter is expected to go out this month with a special Valentine’s Day theme (va va voom!), so keep your eyes peeled! Sign up here:

For those of you who have been asking if my next cookbook has a release date, I’m thrilled to tell you that it will release on September 6, 2016. Not too long to go now! You can now pre-order the book in Canada via Amazon.ca and Chapters/Indigo (many more retailers to come). We don’t have a cover yet, but of course I will share the preview with you as soon as I can!

As you can see there are a lot of fun things coming up in 2016. More on all of this very soon…

This recipe is honestly one of my favourite entrees in a very long time and I’m so excited to share it with you. This is the recipe to make when you want to blow your friends and family away. Trust me on this one. It’s a spin-off of my favourite vegan enchilada recipe from way back in 2011. Why the heck has it taken me so long to make another? Well, to be honest, I didn’t think I could improve upon that recipe, but I was wrong…very wrong. This version is even more flavourful, satisfying, and robust thanks to the addition of smoky roasted red peppers, umami-rich sun-dried tomatoes, and my favourite homemade enchilada sauce. I top it all off with a decadent cashew cream that’s flavored with cilantro, garlic, and lime. Yowza. This is winter comfort food at its best!

Next Level Vegan Enchiladas

Vegan, refined sugar-free, soy-free

These mild to moderate heat enchiladas will change your life! A delicious homemade enchilada sauce smothers a sweet potato, roasted red pepper, sun-dried tomato, and black bean filling wrapped in soft tortillas. After baking, I top it all off with a decadent cilanto-lime-garlic cashew cream, green onion, cilantro, red pepper flakes, and chopped avocado. This dish will blow your taste buds away, I can promise you that! Please note that the prep time includes making the enchilada sauce and cashew cream in addition to the enchiladas. Yes, it's a labour intensive recipe for sure, but you can save time the day of by prepping the cashew cream and enchilada sauce the day before.

Yield
5 to 6 enchiladas

Prep Time
1 Hour

Cook time
45 Minutes

Total Time
1 Hour, 45 Minutes

Ingredients:

For the enchiladas:

• 2 cups peeled and chopped (1/2-inch dice) sweet potato (260g)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 medium red onion, diced (2 to 2 1/2 cups)
• 3 large garlic cloves, minced
• 1 cup jarred roasted red pepper, drained and chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 cups baby spinach, roughly chopped
• 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
• 2 1/2 cups Homemade Enchilada Sauce (1 batch)
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, or to taste
• 5 to 6 medium/large soft tortilla wraps

For the toppings:

• Cilantro-Lime-Garlic Cashew Cream
• Chopped green onion, red pepper flakes, avocado, and cilantro

Directions:

1. Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
2. Lightly grease a large rectangular baking dish (at least 8x12-inches). Set aside.
3. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
4. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
5. Preheat the oven to 350F.
6. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
7. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
8. Add 3/4 cup of Enchilada sauce onto the bottom of your casserole dish and spread it out evenly.
9. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
10. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
11. While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
12. When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.

Tips:

• Make it kid-friendly: Omit the cayenne and red pepper flakes.

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Folgers Classic Roast Coffee, 30.5 Ounce Review

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Swedish Pancake Cake

I started counting how many pancake recipes we have posted since we started the blog and it’s surprisingly few. At least if you divide that number with the number of times we have made pancakes since we started the blog, which is embarrassingly many. We like pancakes in our family and I think we need to blog more about it. We have pancakes for breakfast, lunch or dinner at least once a week.

So with a few hours left on Shrove Tuesday aka Pancake Tuesday, we wanted to throw in a little collection with some of our favourite pancake recipes from the past years – both sweet and savoury. We are also sharing the ultimate way to eat pancakes, in the form of a cake! If not for tonight, it’s an unbeatable breakfast (or dessert) for your loved ones on Valentine’s Day. The recipe is from our first book, The Green Kitchen, which btw is coming out on Portuguese this Spring (the 11th language it is being translated to, crazy!).

We love American style pancakes that are stacked up high and topped with a drizzle of syrup and fruit. These Flour-free Banana, Blueberry & Coconut Pancakes are made simply with egg, banana, blueberries and desiccated coconut and they are much lighter than common American pancakes. The recipe is from The Green Kitchen but can also be found on Cooked.com. All our book recipes are actually available on the Cooked website, it’s a subscription based site but they have a 30-day free trial.

Spinach Crepes with Chickpea, Apple & Tahini Filling. We have been making green pancakes for years and it’s simply achieved by mixing pancake batter in a blender with the addition of spinach (or beetroot). We serve these with a savoury filling for dinner but they also taste great on their own. Click here for the full recipe. And here is a video with us making them.

Masala Dosa filled with Sweet Potato & Peas, Mango & Raisin Chutney and Raita. We loved eating dosa for breakfast in India and all the different fillings add so much flavour with both sweet and savoury tones. The dosa batter is made without eggs so these are perfect for vegans. This recipe is from Green Kitchen Travels and is available on Cooked.com.

Coconut & Quinoa Pancakes with Clementine Marmalade. These vegan pancakes are from Amy Chaplin’s brilliant book that we blogged about last year. Here is the recipe.

Buckwheat crêpes with passion and mango syrup. Our version of French dessert crêpes are topped with an addictive Mango & Passionfruit Syrup and a dollop of mascarpone. The recipe is from Green Kitchen Travels and can also be found on Cooked.com.

Summer Berry Pancake Cake

I have made different versions of this cake since I was a child, and I never get tired of it. I think it is so beautiful with all those stacks of pancakes, and the berries and cream squishing out from the sides. Traditionally you put jam between the layers, but we stick to fresh fruit, nut butter and date syrup. The pancakes should be very thin, so we always use a non-stick frying pan when we make these. You can prepare the pancakes one day in advance and assemble the cake just before serving. If fresh berries aren’t in season, you can use frozen instead./David

Pancake Batter
200 g buckwheat flour
3 large eggs (or 4 medium)
500 ml / 2 cups soy milk or milk of your choice
1 tbsp butter, plus extra for frying
pinch sea salt

Layers
3 ripe bananas, sliced thin
225 g / 1 1/2 cup raspberries, mashed with a fork
225 g / 1 1/2 cup blackberries, mashed with a fork
125 g nut butter
120 ml raw date syrup (soft dates mixed with a splash of water in a blender)
500 ml / 2 cups thick cream, chilled

Topping
150 g / 1 cup raspberries
125 g / 1 cup blackberries
2 tbsp pistachio nuts, chopped

To make the batter, add all the ingredients, plus 250 ml / 1 cup  water to a large mixing bowl and whisk vigorously until you have a smooth batter. Make sure that there are no lumps of flour left. Refrigerate for 20 minutes. Give it a good whisk after you have removed it from the fridge, as the flour tends to sink to the bottom.
Heat a 20 cm / 8, preferably non-stick, frying pan on medium-high heat. When the pan is hot, add a few drops of oil and about 75 ml of the batter. Tilt the pan until the batter is evenly distributed. Fry for 45–60 seconds on each side, until the pancakes are golden and can be flipped easily with a spatula. Fry all of the pancakes – the batter should make about 15 – and place on baking paper to cool off. You can layer with baking paper between the pancakes to stop them sticking together.
To assemble, pour the cold cream into a large chilled bowl. Use an electric hand mixer or a whisk to whip it until soft peaks form. Set aside. Put the cold first pancake on a cake stand. Spread a layer of thin slices of banana evenly over the top. Add another pancake and top it with about a third of the mashed raspberries. Then continue with next pancake and a third of the mashed blackberries. Continue with another pancake and carefully spread a thin layer of nut butter and date syrup on it. Add another pancake and spread with a layer of whipped cream.
Then start all over with the banana layer. Continue until all the pancakes are covered. Top with whipped cream, fresh fruit and finely chopped pistachios.

All photos from our first book by Johanna Frenkel.

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Black & Decker TO1675B 6-Slice Toaster Oven, Black Review

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Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, White Review

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Chickpea & Sweet Potato Noodle Soup

It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours.

The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates.

You’ll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love “raw noodles” like spiralized zucchini and beet and carrot, let’s face it: beyond their appearance, they aren’t fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit – they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times).

You don’t have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you won’t be blending them up (into hummus, for instance) I promise it’s worth the effort for not-totally-mushy results. If you’ve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! You’ll never go back, I promise. 

Spicy Chickpea & Sweet Potato Noodle Soup
Serves 4-6

1 Tbsp. coconut oil or ghee
2 tsp. ground turmeric
2 tsp. ground ginger
1 tsp. caraway seeds
1 tsp. hot smoked paprika
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water
3 medium onions
1 tsp. fine grain sea salt
14 oz / 400ml canned whole tomatoes
6oz / 170g tomato paste (1 small can)
1 ½ cup dried chickpeas OR 3 cups / 500g cooked chickpeas (about 2 cans)
1 cup dried lentils, soaked overnight if possible
1 medium sweet potato
3 slices lemon
5 cups water
½ cup / 20g cilantro, leaves and tender stems only, plus more for garnish
½ cup / 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish
sea salt and freshly ground pepper, to taste
cold-pressed olive oil and lemon wedges for serving

Directions:
1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice. The next morning, drain and rinse. Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes. About 30 minutes into cooking, add about a tablespoon of salt. Drain and rinse.

2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water. Let steep for 10-15 minutes.

3. Peel and dice onions. Heat coconut oil in a large stockpot over medium-high heat. Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg. Stir to blend, and cook for 1-2 minutes until fragrant. Lower the heat to medium, add onions and salt, stir to coat. Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry). Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water. Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them.

4. While the soup is cooking, make the sweet potato noodles. Scrub the sweet potato well under running water if it is organic, and peel it if it is not. Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips. Wash the herbs well, spin dry and roughly chop, removing any tough stems.

5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes. Season to taste.

6. Ladle out desired amount of hot soup into bowls. Drizzle each serving generously with olive oil and top with more herbs. Serve with a wedge of lemon, and enjoy.

 

In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here.

And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay?

Stay cozy out there!
xo, Sarah B

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Cuisinart CCJ-500 Pulp Control Citrus Juicer, Brushed Stainless Review

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Curried Chickpea Salad Lettuce Wraps

One of the best things to do when cooking is plan. Planning can help solve the “what’s for dinner” question and also prepare you for the next day. When I worked in an office, I found lunch to be the hardest part to plan. I’d think about it in the evenings and tell myself I’d get it in the morning. That never happened and inevitably I’d be grabbing something kind of junky out of desperation.

February is dedicated to sharing recipes that can easily be made while making dinner. Each recipe I share will have a corresponding dinner recipe that shares ingredients (making it easier to throw together.) For this particular curried chickpea salad, I usually make it while I’m making this chickpea curry with cauliflower. The homemade curry powder takes everything up a notch and the only extra prep is chopping the chickpeas/scallions!

This is the fourth (maybe fifth) chickpea salad I’ve shared on the site and with good reason. It’s fast to make, can be adapted to any taste, and may be the perfect vegetarian lunch. This curried chickpea version is my new favorite (then again, I love anything with curry.) Make up a big batch and eat it for a few days throughout the week. Pack this salad on a road trip or tuck it away in your carry on for a snack mid-flight-it’s great for so many meals/snacks. Read more and see the recipe.

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