Warm Asparagus Salad

meatless monday Apr 18, 2019

Charred Asparagus gets all hot and bothered by the briny embrace of feta. Lemons’ astringent bite completes this ménage a trois.  
 

Warm Asparagus Salad

 
Large bunch asparagus
2 tablespoon Olive Oil
2 lemons (halved)
½ teaspoon fresh ground pepper
½ teaspoon Himalayan sea salt
½ cup feta cheese
Pita
 
In a large bowl lovingly toss asparagus with oil, salt, pepper and lemon halves. Grill on the barbecue until asparagus is tender, crisp, and lemons are charred. Divide evenly onto plates. Top with feta and squeeze scorched lemons all over.
 
Extra yummy with roasted potatoes!
 
Roast Potatoes
 
3 cups little baby potatoes 
¼ cup Olive Oil
Pink Himalayan sea salt to taste
Fresh cracked pepper to taste
½ cup sour cream
3 spring onions (finely sliced)
Charred lemon
 
Heat oven to 425 degrees. In a shallow baking dish, topple in the scrubbed baby potatoes. Smother with olive oil, salt and pepper. Roast until...

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Mexican Wrap

meatless monday Mar 11, 2019

Beat Box Lunch Rap- I like big wraps with some beans refried, avocado lovers can’t deny, when the corn walks in with that chunky funky taste and leaves salsa on your face you say, yum!!
 

Mexican Wrap

 
1 cup assorted bell peppers (sliced thin)
½ cup red onion (sliced thin)
2 tablespoons Olive Oil
4 whole-wheat tortillas
1 cup refried beans
½ cup pepper jack cheese (shredded)
1 avocado (sliced thin)-{squeeze lemon overtop to stay fresh}
½ cup corn kernels
Cilantro
1 cup salsa
 
Sauté onion and peppers in olive oil until tender. Spread ¼ cup bean dip on each tortilla. Sprinkle sparingly with cheese. Lovingly strew the avocado and corn over and top with the onion and pepper mix. Boldly blanket the chopped cilantro if you love it- or leave it off if you don’t! Roll tightly and serve with salsa.
 
XOXO Vicky


Recipe by Vicky Gosse
Photo by Georgia Gosse

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Veggie Fried Rice

meatless monday Feb 26, 2019

Terribly hearty rice made vibrant with veggies and the ubiquitous egg. Fiery chili romances bok choy on the side.
 

Veggie Fried Rice 

 
3 tablespoons Olive Oil
½ cup onion
½ cup mushrooms (finely diced)
2 inch chunk ginger (micro planed)
¼ cup broccoli (bite sized)
¼ cup carrot (finely diced)
¼ cup celery (finely diced)
¼ cup bell pepper (finely diced)
1 splash of soy sauce 
1 splash of rice wine vinegar
1 tablespoon butter
6 whole eggs
Salt and pepper to taste
4 cups cooked brown rice
½ cup cilantro (chopped)-optional
 
Sauté onion in 1 tablespoon of olive oil until softened. Cook off ginger, soy sauce and vinegar. Add rest of vegetables and cook until tender. Set all aside on a plate. Using the same skillet, melt butter and scramble eggs until barely set. Season and add to plate of veggies. Heat 2 tablespoons of olive oil to medium-high and spread rice over bottom of pan. Cook until crust forms. Flip rice over and...

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Green with Envy

meatless monday Feb 11, 2019

Green with Envy

 

Green is the colour of life, renewal, nature and energy, associated with growth, harmony, freshness and environment. Aaahhhh....

 

Salad

1/2 head of Romaine, washed, leaves separated

6 stalks Celery with leaves, sliced into 1/4 inch pieces

4 inch chunk English Cucumber, halved, sliced thin

6 spears Asparagus, trimmed, sliced 1 inch pieces

Handful Green Beans, lightly steamed, cut into 1 inch pieces

1/4 cup Basil, roughly torn

1/2 cup Brussel Sprouts, sliced thin

1/4 cup Pumpkin Seeds

 

Dressing

1/4 Green Pepper, chopped

1 Green Onion, chopped

2 tbsp Parsley, chopped

3 tbsp EVOO

1 tbsp Lemon Juice

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

 

In a pretty bowl, or platter, arrange salad ingredients. Whiz together all the dressing ingredients in a blender, food processor, or with immersion blender. Taste for seasoning and adjust accordingly. Dribble generously over salad. 

 

*EVOO is Extra Virgin Olive Oil


Recipe...

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Radical Roasted Roots

meatless monday Jan 21, 2019

Radical Roasted Roots

Rich, roasted veggies are naturally sweet and flavourful with a silky, sumptuous vegan sauce.

 

Roasted Vegetables

1 medium Rutabaga, peeled, diced into 1 1/2 inch pieces

3 large Potatoes, scrubbed and cubed 1 1/2 inch pieces

2 medium Onions, peeled and quartered

1 bunch of Parsnips, peeled or scrubbed, topped and tailed

1 bunch of Carrots, peeled or scrubbed, topped and tailed

1 handful of Green Beans, topped and tailed

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

1 Garlic clove, minced

1/4 tsp cayenne

3 tbsp EVOO or Coconut Oil, melted

 

Sauce

1 Brown Gravy Mix package

1/2 cup Red Wine if desired (of course it's desired)

 

In a large bowl mix together oil and spices - gently massage mixture onto root vegetables (Rutabaga, Potatoes, Onions, Parsnips, Carrots). Divide vegetables onto two large baking sheets. Roast @425 degrees F until tender and golden, approximately 45 mins. In a frying pan steam green beans in a quarter...

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Pistou Portabello

meatless monday Nov 11, 2018

Plump and perfect, paired with piquant tomato!!

Pistou Portabello

Ingredients:
4 portobello mushrooms – cleaned with stumps and gills removed
8 tablespoons pistou
4 thick slices of tomato

Clean portobello mushrooms and remove the stumps and gills. I use a teaspoon to scrape the gills out. Spoon 2 tablespoons of pistou into each mushroom, top with one thick slice of tomato. Salt and pepper to taste. Grill on the barbecue or roast in the oven. Mushrooms will fill with a delicious liquor so careful not to spill!  

Pistou
1/2 cup extra virgin olive oil
1/2 cup basil (packed)
2 cloves garlic
Himalayan pink sea salt to taste

Whaz everything together in a blender until puréed. Can also be made with parsley or cilantro!  

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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Fennel Salad Recipe

meatless monday Oct 15, 2018

Fennel meets apple and it’s love at first sight.  This is a simple to make tasty recipe based on the herb called fennel which has health benefits including reduction of free radicals and inflammation.

Fennel Salad Recipe

1 Granny Smith Apple shaved thin on mandolin
1 Fennel Bulb shaved thin on mandolin
2 Celery Stalks shaved thin on mandolin
3 tbsp Olive Oil
3 tbsp Fresh Squeezed Lemon Juice
1 tbsp Honey

Himalayan Pink Sea Salt to taste
Fennel fronds to garnish
Combine apple, fennel and celery in large bowl. Dress with olive oil, lemon juice and honey. Sprinkle salt and fronds overtop and enjoy! (Optional: Add chopped walnuts for a nutty flavour and an extra crunch)

*Salad may be made in advance, but do not add salt until just before serving.

Why Fennel?
Fennel is an herb with a mild but distinctive licorice flavor and fragrance.   It is full of vitamin C plus minerals including potassium, an electrolyte that fights high blood pressure, and folate, which helps convert...

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Roast the Chakras

meatless monday Oct 01, 2018

Eat the chakra rainbow for a flavour showstopper!

Roast the Chakra

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss with yogurt and dill.
Scrub potatoes, cut into 1 inch pieces, and roast 45 minutes until crispy.
Thinly...

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Iceberg Wedge Salad

meatless monday Sep 17, 2018

Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami.

Iceberg Wedge Salad

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss...

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Zucchini Noodles with Chutney and Chik’n

meatless monday Aug 26, 2018

Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.

Zucchini Noodles with Chutney and Chik’n

Ingredients:
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
Chik’n shredded
Chutney recipe
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne

Directions:
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.

Mound zucchini in centre of plate and add chik’n.  Top with warm chutney and enjoy!!

XOXO Vicky

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