Because there's nothing better than potato.
Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition. Leftovers can be tucked in to bowls, salads, egg dishes and wraps.
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
Side dishes are often overlooked, but this one is about to become the lead actor - the main star! It's garlicky green beans.
Succotash is abundant with fresh summer veggies & simple, clean flavors. A delicious healthy side dish to pair with your choice of protein for a healthy delicious meal. Vegan and Gluten-free.
Roasted vegetables are colorful, tasty, tender, and aromatic, perfect as an all-year side dish.Follow our roasted veggie mix recommendations or make this recipe yours by picking your favorite seasonal vegetables; we'll show you how.
With just a few tricks and secrets at your disposal, you can transform your roasted vegetables from an ordinary side to the star of the dinner table.
Roasted vegetables are colorful, tasty, tender, and aromatic, perfect as an all-year side dish.Follow our roasted veggie mix recommendations or make this recipe yours by picking your favorite seasonal vegetables; we'll show you how.
Brussels sprouts deserve so much more love. Check out our pairings and learn what goes well with Brussels sprouts. So many options!
Looking for a fun, easy and healthy way to show off your culinary skills? Try out one of these veggie charcuterie boards!
Try this tasty sweet potato kale salad recipe for a delicious and healthy meal. Roasted sweet potatoes and fresh kale are paired with a tangy dressing for a perfect balance of flavours. A kale salad is great option for a satisfying lunch or dinner.
A refreshing summer salad with zucchini ribbons, butterbeans, and a protein-rich Romesco inspired sauce.
I have been getting a lot of letters asking if you can ferment vegetables with water kefir or kombucha. You can ferment vegetables with these two different cultures, but the vegetables tend to get mushy and don’t last very long. […]
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
Fragt man mich nach dem Sinn des Lebens, ist Liebe meine erste Antwort, Essen kommt gleich danach ;-)
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
Let broccoli be the star of your next meal! Here are 15+ recipes made with fresh or frozen broccoli to enjoy more of this nourishing veggie!
Best vegetables & herbs to regrow from kitchen scraps in water or soil. Start a windowsill garden indoors, or grow foods using grocery lettuce, beets, etc!
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are perfect for meal prep or weeknight dinner. Vegan, gluten free, and equal parts nutritious and delicious.
Summer Vegetable Platter
Use this guide to learn how to prep and roast any vegetable, including potatoes, carrots, broccoli and Brussels sprouts.
Juicy-crisp and savory, these country-style green beans make an awesome addition to any holiday table, weeknight dinner, or weekend feast. This version of the side dish is so quick to put together …
The familiar comfort of grilled cheese, with a big dose of veggies.
Braised Celery is a simple side dish of sautéed celery in butter and spices, that's then simmered in chicken stock until it's tender.
Jessi Bloom is a model of self-sufficiency, following her own path to permaculture success. And her lectures transcend gardening, taking on a contemporary ecologic ethos.
First, thanks to all of you who have left comments and emails with words of encouragement and confirmation about my new blog. I'm super stoked to open the doors to new things on my blog. I'm also going to transfer over some of the savory recipes from Sweetly Raw and Universal Eater. Now it's time for a savory recipe! I'm wrap obsessed these days - actually I have been for a while. I've been eating wraps for lunch or dinner almost every day for the past 2 months. You might say it sounds rather monotonous but there are heaps of filling options - whatever strikes your fancy. Since I'm a creature of habit, I don't mind the same fillings on a regular basis. When I get on a new food kick I end up eating the same thing for a while, lol (well, except for desserts ;). You may remember me getting wrap-happy in September with these raw veggie burger wraps with caesar dipping. The wrap meal I eat daily consists of a dehydrated veggie wrap filled with lettuce, tomato, red pepper, cucumber, and meat. I spread on some kind of creamy dressing and if I have cooked broccoli, I add that too. I even added roasted brussell sprouts lately. Or a combo of all the above. I also like spiralized zucchini in it - sometimes I make a container of it to add to salads and these wraps. The wraps are lightly adapted from Cheri Soria's pepper ama wraps. I started make these many years ago, but somehow forgot about them for too long. Glad they've resurfaced in my kitchen again! I promise these wraps are super easy and I recommend making a double batch. Fill up the dehydrator! Veggie Wraps 6 cups chopped red bell pepper 2 cups chopped zucchini 1 cup chopped tomato 1 cup sundried tomatoes, soaked for a few hours and drained 1 avocado 1 1/2 tablespoons psyllium 1/4 teaspoon sea salt Blend all ingredients together in a high speed blender until smooth. Use the tamper to help it blend. The mixture should be smooth and will be thick. Evenly spread layers of mixture onto teflex sheets. Don't spread too thin or the wrap will be brittle or so thin once it's dehydrated that it breaks once you fill and roll it. Dehydrate at 115F for at least 6 hours or until you can peel the wrap off the sheet. If still a little wet on the underside, place on the mesh screen a dry a little longer. Keep checking. The wrap should be pliable but not too wet. The dip/creamy dressing brings it all to life for me - I usually spread a little of it in the wrap itself and then have a side to dip the wrap in. Reason being, if you add too much inside the wrap it can seep through the fillings and cause the wrap to break apart. No good, right?? I have two slightly different raw ranch dressings/dips for you today along with my caesar dressing. You can always find a jar of my caesar on hand in my fridge for salads and dip. Creamy Ranch Dressing #1 This is a more herby ranch that I love. Use greater amounts of fresh herbs if you prefer, to taste. The flavors will develop more as it sits. 3/4 cup cashews 1/3-1/2 cup water (depending on how thick you like it - if you want a thicker dip, use 1/4 cup) 4 teaspoons lemon juice 2 teaspoons apple cider vingegar 1 small clove garlic 1 tablespoon olive oil 1/2 teaspoon onion powder 1/2 teaspoon sea salt 2 drops stevia 3/4 teaspoon dried dill 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 tablespoon finely chopped green onion Blend all but the dried herbs and green onion until smooth and creamy in a high speed blender. Transfer to a bowl. Stir in the herbs/onion. Perfect for dipping veggies! Creamy Ranch #2 You know that I love irish moss and put it in lots of my desserts. This time I decided to add some moss gel to the ranch, but you could probably get away with adding 1-2 tablespoons olive oil instead. Of course I recommend making a batch of irish moss for this recipe, and the rest for some of my desserts at Sweetly Raw ;) Another difference in this recipe is that I've used all fresh herbs and omitted the basil and oregano. 3/4 cup cashews 3 tablespoons irish moss gel 1/4 - 1/2 cup water 4 teaspoons apple cider vinegar 4 teaspoons lemon juice 1/2 teaspoon onion powder 1/2 teaspoon salt 1 small clove garlic 2 drops stevia 2 tablespoons finely chopped fresh dill 2-3 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped green onion Blend all but the herbs until smooth and creamy. Transfer to a bowl and fold in the herbs. Let sit in the fridge for a few hours to maximize flavor. Creamy Caesar Dressing You've seen this on Sweetly Raw many times because it's my absolute favorite. Sometimes I add fresh dill to it, or a bunch of spinach (pulsed in at the end). I personally like lots of pepper in it. Makes it very "caesar-y". 2 medium avocados 1/2-1 cup water 1/4 cup cashews, optional (makes it more rich and creamy - I usually leave them out) 1/4 cup lemon juice, or more 1/4 cup olive oil 3 tablespoons apple cider vinegar 2 tablespoons nutritional yeast 1-2 teaspoons himalayan salt 1-2 teaspoon freshly ground black pepper 2-3 cloves garlic 1 date, pitted Blend all ingredients until smooth, starting with lesser amounts of salt and pepper. Add enough water to achieve desired thickness. So who's up for wraps?! Shared at Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy Vegan Friday
How to Fillet a Fish • How to Grill Steaks for a Crowd so Each is Made to Order and Done at the Exact Same Time • How to Brine a Turkey • Healthier Baking Substitutions if You're Watching What You Eat • How to Marinate All Kinds of Foods • More ...
Throw these flavorful Caribbean Jerk Vegetables on the grill for the perfect healthy side dish.
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
I have been getting a lot of letters asking if you can ferment vegetables with water kefir or kombucha. You can ferment vegetables with these two different cultures, but the vegetables tend to get mushy and don’t last very long. […]
These oil free rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make. It's one of my favorite side dish recipes!
Easy teriyaki vegetable stir fry with pineapple recipe! A simple, pineapple teriyaki stir fry recipe with homemade teriyaki sauce. So good!
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
