Happy Sunday, everyone! On Tuesday March 8, I’ll be demonstrating 4 recipes at Lepp Farm Market in Abbotsford, BC. The event will run from 7-9ish, and will include a signed copy of Vegetarian Comfort Foods.
So sign up today HERE!
I’ve decided to post the recipes we’ll be making here instead of handing out recipe cards, because it’s more eco-friendly, and easier to find than a lost piece of paper.
It’s also noteworthy to mention that while 3 of the 4 recipes are from Vegetarian Comfort Foods, the smoothie is from my latest book, Baby Nosh.
So here are the 4 recipes we’ll be going through, and I hope you love them! Xo
Recipe #1: Green Goodness Smoothie (From Baby Nosh)
- 1 banana
- 1 cup green grapes
- 1 kale leaf
- 1 cup frozen pineapple
- 6 fresh mint leaves
- 1 cup water
- 1 tsp. hemp hearts (optional)
- 1 tsp. chia seeds (optional)
- Combine first 6 ingredients into a blender, and blend until smooth.
- Sprinkle with hemp hearts and chia seeds for extra awesomeness.
Recipe #2: Mediterranean Sprouted Endive Boats (from Vegetarian Comfort Foods)
- 2 mushrooms
- 1 red bell pepper
- ½ zucchini
- 1 carrot, julienned
- 1 cup sprouted beans
- ¼ cup water
- 2 tbsp. Greek salad dressing (Rendezvous is perfect!)
- 2 endive spears
- Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor.
- Process until piece are small, but not quite minced. Set aside.
- Peel the carrot and set aside.
- Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
- Place ¼ cup of water in skillet and heat to medium.
- Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
- Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities.
- Garnish with 2-3 strips of carrot, and serve.
Recipe #3: Squashed Puttanesca (From Vegetarian Comfort Foods)
- 1 spaghetti squash
- 4 tbsp. olive oil
- 1 small white onion
- 2 garlic cloves
- 1 small fennel bulb
- 3 cooked artichoke hearts
- 1 16 oz can of crushed tomatoes
- 1 tbsp. capers
- ½ cup sliced black olives
- ½ cup fresh, chopped parsley
- Pre-heat oven to 350 degrees Fahrenheit.
- Cut squash lengthwise into two halves.
- Grease cookie sheet with half the oil, and place squash flat-side down on sheet. Bake for 40 minutes.
- Meanwhile, dice the onion, mince the garlic, slice fennel into “v” shapes, and quarter your artichokes.
- Place pot on stove, and heat on medium. Once hot, add remaining oil, and throw in onion and garlic.
- Let them brown while pushing around with spatula for about 2 minutes.
- Turn heat down to medium and add tomatoes and fennel. Cover, and simmer for about 15 minutes.
- Remove cover and add artichokes, capers, and olives, and simmer for another 5 minutes.
- Remove squash from oven, and flip over. Set two plates close to stove.
- Remove the middle stringy, seedy part of the squash using a large spoon.
- Using a fork, scrape the cavity of the squash so that it comes out in strips, like spaghetti.
- Once squash is plated, it should resemble spaghetti noodles. Top with sauce and then garnish with chopped parsley.
Recipe #4: Coconut Bliss Balls (From Vegetarian Comfort Foods)
(Makes approximately 36 balls)
- 2 cups pitted dates
- ½ cup warm water
- ¾ cup gluten-free rolled oats
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup salted pumpkin seeds
- ¼ cup chopped almonds
- ¼ cup cranberries
- ½ cup unsweetened shredded coconut
- Mix all ingredients except for coconut together in food processor, until well combined.
- Form into balls, roll in coconut, and place on parchment paper or in mini-muffin cups as you go.
- Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.