28th August 2016
I love the My New Roots cookbook! I received it for Sinterklaas from my sister-in-law and love making all of the delicious nutritious plant-based recipes.
Every week I receive a bag of fresh vegetables from local farms, and this week included zucchini and green onions – so what better than a grilled salad with this hot weather? And I do mean hot! It’s been around 90 degrees all week!
I made this salad for a fresh lunch for Koen and me – so delicioso!
Grilled Zucchini and Spring Onions with Baby Spinach and Almonds, serves 2
- 1-2 zucchini, depending on how hungry you are
- Butter, coconut oil, or ghee
- Sea salt and freshly ground black pepper
- 3 medium spring onions
- 1/2 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1/2 garlic clove, minced
- 1/2 fresh chile ( I didn’t have any on hand, so I used a few drops of hot sauce)
- 1/2 teaspoon maple syrup
- Grated zest of 1 1/2 lemons
- Few handfuls baby spinach
- 1/4 cup hazelnuts, toasted (I used almonds because it’s all I had on hand)
- Heat a grill pan
- Slice the zucchini lengthwise into thin ribbons. Lightly rub melted oil on the slices and season lightly with salt and pepper. Slice the green onions in the same manner.
- When the grill pan is hot, lay the zucchini and green onions on the pan and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetabels from the grill pan and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the nuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the nuts and the remaining lemon zest, and serve.
15th March 2016
I love sweet potatoes and am always trying to find new ways to eat them. This recipe is inspired by Sarah Britton’s My New Roots cookbook. In her book she has a recipe for sweet potato and mushroom tacos with a red cabbage slaw. For my tacos I substituted the mushrooms for avocados and baked my sweet potatoes rather than broiling them on the stovetop.
These tacos are perfect for either lunch and dinner!
Sweet Potato Tacos
- 500g sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- Tablespoon of smoked parika
- Teaspoon of cumin
- Teaspoon of thyme
- Dried chili pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 8 small wraps
- 1 avocado, cubed
- Red cabbage slaw (see recipe below)
- Preheat oven to 200 C/400 F.
- In a lasagne dish, combine the sweet potatoes, garlic, shallots, spices and olive oil. Mix well, ensuring everything is covered in olive oil. Bake in the oven for 30 – 35 minutes, so that the sweet potatoes can easily be pierced with a fork.
- Build your tacos! I like to first toast my wraps, then add the sweet potatoes, avocado, and red cabbage slaw and enjoy!
Red Cabbage Slaw
- 1/2 head of red cabbage, thinly sliced
- Handful of cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.
30th June 2015
It’s rhubarb season again! Can’t get enough of the tangy taste? My New Root’s Chia Rhubarb Muffins are a great way to enjoy them!
These muffins are delicious and filling for breakfast and sweet enough to enjoy after dinner. The Chia Rubarb Muffins are guilt-free. No added sugar, and the chia seeds add a ton of energizing nutrients!
I love the added “crumble” on top. The mixture of pumpkin seeds and oats adds a nice crunch.
Chia Rhubarb Muffins, makes 20 mini muffins
- 1 1/2 cups spelt flour
- 1/2 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons chia seeds and 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1/2 cup fresh orange juice
- 1 vanilla bean, scraped
- 1 1/4 cup finely chopped rhubarb
- 1/3 cup chopped dried apricots
- Toppings – oats and pumpkins seeds
- Combine chia seeds and water in a glass and set aside for at least 15 minutes.
- Preheat the oven to 350 F/ 175 C. Line a muffin pan with liners if needed
- In a large mixing bowl, stir together the flours, baking powder, baking soda and salt until combined.
- In another bowl, add the chia seed gel, olive oil, maple syrup, orange juice and vanilla. Whisk until smooth by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb and apricots.
- Spoon the batter into the muffin cups, filling each cup about 2/3 full. Sprinkle the topping onto each muffin and bake until springy to the touch, about 15 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
21st June 2015
I can’t eat sandwiches every day for lunch. I need a little variety. My lunches range anywhere from salads to quiches to soup to every once and a while muffins. Quinoa muffins are a favorite of mine – BLT style, cheesy, and like the ones featured today – with corn flour, cilantro, and chili peppers.
These little muffins from My New Roots paired with an avocado make for the perfect summer lunch. They’re light and a little spicy, plus really colorful (which I love)!
Quinoa Corn Muffins, makes 20 mini quoina cups
- 1 1/4 cup corn flour
- 1 cup cooked quinoa
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup almond milk (or milk of preference)
- 3 tablespoons chia seeds + 9 tablespoons water
- 1/4 cup oil of choice (I used olive oil)
- 1 tablespoon honey
- 1/2 cup chopped cilantro leaves
- 1 chili pepper minced (more or less to taste)
- Preheat oven to 400F (200C). Put muffin liners in your cupcake pan if needed.
- Mix chia seeds and water in a small bowl and set aside.
- In a large bowl, sift dry ingredients together. Add the cooked quinoa.
- Check the chia gel to make sure it is thick and gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.
- Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili.
- Spoon batter into muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 15 minutes for mini-muffins and 25 minutes for large muffins). Enjoy served with slices of avocado sprinkled with sea salt and pepper!
5th April 2015
I love Sunday brunch. Sunday is the only day of the week that my husband and I are both off from work. So every Sunday we plan a special breakfast/lunch meal to enjoy after sleeping in.
My New Roots’ Veggie and Egg Tower of Power is one of my favorites. It combines so many delicious flavors – oven roasted tomatoes and sweet potatoes, caramelized onions, sauteed spinach, and poached eggs! Who wouldn’t want to start their day with this colorful dish?
Veggie and Egg Tower of Power, serves 2 very hungry people
- 750g of sweet potatoes
- 200g cherry tomatoes
- 4 big handfuls of spinach
- 2 medium red onions
- Olive oil
- 4 eggs
- 1 tablespoon vinegar
- Salt, pepper, and chili flakes
- Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
- Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
- Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
- Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
- While the spinach is wilting, poach the egg:
1. Bring a pan of water to a rolling boil, add one tablespoon of vinegar, and reduce to a gentle simmer.
2. Crack one egg at a time into a teacup and carefully tip it into the water bath. With a spoon, gently encourage the white to encase the yolk, if desired.
3. Set the timer for 4 minutes.
4. When the time is up, remove egg with a slotted spoon and place on a paper towel to remove any excess water. If you are cooking more than one egg at a time, keep the cooked ones in a little bit of poaching water to keep warm.
While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.
15th February 2015
This is a such a delicious brunch! It’s making my mouth water just to look at the photos. The caramelized fennel paired with goat cheese and arugula tossed with lemon juice all served on top of fresh homemade spelt flatbread – yum!
For this dish you need time. Make sure you plan ahead of time with the dough, because it needs 1 to 2 hours to rise. The flatbread is so delicioso that you may want to make it again but maybe served with pesto, or egg salad, or hummus, or any other topping you can think of!
This Caramelized Fennel and Goat Cheese Flatbread recipe comes from a favorite food blog of mine, My New Roots. My New Roots will always hold a special place in my heart because it opened my eyes to healthy, vegetarian cooking. All of the recipes are outstanding and creative!
Caramelized Fennel and Goat Cheese Flatbread, serves 2
- 1 batch spelt flatbread dough
- 1 batch caramelized fennel
- 50g soft goats cheese
- 1 large bunch arugula
- 1 tablespoon grapefruit-infused olive oil
- Juice of 1/2 a lemon
- 1 3/4 cup spelt flour
- 1/2 cup lukewarm water
- 3/4 tablespoon dry active yeast
- 1 1/2 tablespoon olive oil
- A few pinches flaky sea salt
- Sift the flour into a large mixing bowl.
- Dissolve the yeast in 1/2 cup of lukewarm water, add to flour and stir in with the oil.
- Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes.
- Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double.
- Divide dough for 2 small flatbreads, 1 “party size”. Cover with a damp cloth until use.
- 1 large fennel bulb
- Coconut oil
- Sea salt
- 2 tablespoon fennel seeds
- 2 tablespoon maple syrup
- Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base).
- Heat oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan.
- Repeat until all the fennel is cooked. Season to taste.
- Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature.
- Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove cookie sheet or baking stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned.
- While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with olive oil and lemon juice. Toss to coat. Season to taste.
- Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Enjoy!
10th February 2015
Mmm…I love the smell of baked goods. The whole house if filled with a delicious, sweet warm aroma.
My favorite banana bread recipe comes from My New Roots. This recipe is vegan and easily adaptable if you want to add other fruit, nuts, seeds, or spices. For instance, in the loaf I made I added flax and chia seeds, shredded coconut and cinnamon.
The result is a delicious, moist banana bread that you can enjoy for breakfast or as a dessert after dinner!
- 1/4 cup plant-based milk (I used almond milk)
- 6 tablespoons oil (I used olive oil)
- 6 tablespoons maple syrup
- 1 teaspoon pure vanilla extract or 1 vanilla bean scraped (I used a vanilla bean)
- 5 medium ripe bananas
- 2 cups flour (I used spelt)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts and seeds or any extras you’d like to add! (I used walnuts, chia and flax seeds, and coconut, plus extra cinnamon)
- Preheat oven to 350F.
- Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
- Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
- In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts.
- Pour into pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Enjoy!
25th January 2015
I have to admit I first made Spaghetti alla Puttanesca when I found out that it translates into “Whore/Slut/Prostitute’s Spaghetti”. The name is so funny and the sauce is so delicioso!
Spaghetti alla Puttanesca first came to be in the mid-20th century. While Italian housewives woke up early to go the market for fresh ingredients, the ladies of the night had to make do with jarred and canned ingredients. AKA this dish is inexpensive and easy to make.
Spaghetti alla Puttanesca is deliciously salty, tangy, spicy, and garlicky. I have experimented with different versions of Puttanesca suga (sauce) and my favorite is from My New Roots.
Spaghetti alla Puttanesca, serves 4
- 500g spaghetti
- 1/4 cup olive oil
- 2 small red onions, diced
- 5 cloves of garlic, minced
- 2 teaspoons chili flakes
- 2 14oz cans diced tomatoes
- 3 tablespoons capers
- 1 cup kalamata olives with pits
- 1 teaspoon balsamic vinegar
- A couple of pinches of salt
- Caper berries for garnish
- Fresh parsely for garnish
- Cook spaghetti according to instructions on package.
- In a medium saucepan, heat the olive oil on low heat. Add the crushed chili flakes and let steep as the oil warms up. When the oil is hot add the garlic and let fry gently for 1-2 minutes, then add the onion and cook until translucent, 5 minutes or so.
- While the onions are cooking, pit the olives by lining several up on a cutting board and smashing them with the flat side of a knife blade. The pits are now easily removed. Roughly chop once or twice.
- Add the remaining ingredients to the oil, stir well, and cover to simmer for as long as you have (minimum 10 minutes). If the sauce becomes too thick, add a little water until the desired consistency is reached.
- Place desired servings of pasta in each bowl. Serve with the sauce on top, and garnish with a few caper berries. Drizzle with olive oil and chopped parsley. Enjoy!
1st January 2015
One of my favorite sources of inspiration for cooking is My New Roots. If you haven’t visited the site, it’s definitely worth a look!
My New Roots’ “The Life-Changing Loaf of Bread” is one of the many delicious recipes I’ve tried. I love this bread so much. It’s perfect with jam, cheese, and other spreads. It’s also super easy to make. You just have to be patient. The dough first needs to set for at least 2 hours and you can’t slice it once it’s finished cooking until it has completely cooled. But it’s worth it! This bread is high in protein and fiber, plus gluten-free and vegan.
Nut and Seed Bread
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup almonds or hazelnuts (I used almonds)
- 1 1/2 cup rolled oats (I used spelt)
- 2 tablespoons chia seeds
- 3 tablespoons psyllium husk powder
- 1 teaspoon ground sea salt
- 1 tablespoon maple syrup
- 3 tablespoons oil (I used melted coconut oil)
- 1 1/2 cups water
- Combine all of the dry ingredients. Whisk the maple syrup, oil, and water in a different bowl. Mix the two very well until the dough becomes very thick.
- Add the dough into a baking pan. My New Root’s recommends a silicone pan, but I just lined a glass pan with baking paper. Add the dough and smooth with the back of a spoon. Let it set for at least 2 hours. You know it’s ready when the dough holds it shape.
- Preheat the oven to 350 F / 175C.
- Place the loaf in the middle rack and bake for 20 minutes. Remove the bread from the pan and flip upside down. Bake for another 30 to 40 minutes.
- Let it cool completely before slicing.
- The bread keeps for 5 days when stored in a sealed container. Or you can slice the bread and freeze the slices, toasting them when needed.
I love ice cream, but can’t help feeling guilty after eating a bowl. So much fat and sugar…yet so delicious and comforting! You see the dilemma.
Luckily I’ve found an alternative – ice cream made from only bananas and almond milk! Not only guilt-free but healthy – plus inexpensive and easy! The texture is just as creamy and the taste is heavenly, especially paired with the walnut topping.
This recipe is a hybrid between My New Root’s Just Bananas and Gwyneth Paltrow’s Banana Ice Cream from her cookbook It’s All Good.
Banana “Ice Cream”
- 2 ripe bananas
- 2 tablespoons of almond milk
- Peel and slice the 2 bananas. Place the pieces in a plastic bag and freeze.
- Take frozen banana slices out of the freezer and let them thaw for about 15 minutes. Add the slices to your food processor or blender with the 2 tablespoons of almond milk.
- Top with walnuts and enjoy!
- Handful of walnuts
- 1 tablespoon of maple syrup
- Chop up the walnuts.
- Pour the tablespoon of maple syrup over the nuts and mix well.