(Gluten Free, Dairy Free, Meat Free| Whole30 & Paleo-Friendly) I’ve been getting a lot of swede (or, rutabaga) in my veg box lately. Although I love all vegetables and try not to play favourites (except when it comes to kale!), I really wasn’t sure what to do with all this swede/rutabaga. Luckily, I found this awesome recipe to spruce up my swede! Now I can eat comforting FRIES that are high in vitamin C to boost my immune system for the winter months. How good of a deal is that?!
- 1 small swede (rutabaga), skin removed
- ¼ – ½ tsp salt
- ¼ – ½ tsp cayenne powder (add more if you like things spicy)
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 1-2 Tbsp olive oil
- Slice the swede (rutabaga) in half, and then cut into “fries.” (You can place your “fries” into cold water and allow them to sit in the fridge overnight. This is what is recommended for crispy fries. You can skip if you like –I did).
- Preheat oven to 230C (450F). Line a baking sheet with parchment paper.
- Drain rutabaga fries if you chilled them overnight. Pat dry. Add 1 tbsp. olive oil and toss until evenly coated (add more if necessary.) Add the spices and toss again. Transfer to baking sheet and spread out so no fries overlap.
- Place into oven and bake for 15 minutes. Remove from oven and flip. Continue baking for another 10-15 minutes, or until desired consistency is reached.
- Remove from oven and serve immediately.
Source | The Cookie Writer
Tip: I needed to do something with my swede (rutabaga) before I was out of town for the weekend so I cut it up into fries, seasoned those and then froze them. Once I was back, I just baked the fries from frozen; it worked great! From articles I’ve seen, it’s better to blanch the fries before you freeze them, but I didn’t know this before I froze my fries so I just went with it; it all worked out.
(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!
- 1 small head savoy cabbage or green cabbage, chopped into chunky pieces
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- ¾ tsp coarse salt
- ½ tsp ground white (or black) pepper
- 1 sprig fresh thyme (or, I just used a tbsp of dried thyme)
- Preheat your oven to 200°F (400°C).
- Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
- Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
- Season with coarse salt, ground pepper and fresh (or dried) thyme.
- Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:
Tip: Try this side with my Vegetarian Shepherd’s Pie.
Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101
(Gluten Free, Meat Free) It’s the weekend, and I have a real hankering for some nachos. Even though I try not to eat too much dairy, I sometimes just have to treat myself! So, here’s the recipe I made up, which sneaks vegetables into a notorious ‘junk food.’ Spoiler alert – kale is one of the sneaky vegetables that found it’s way into this treat! No surprise there I’m sure -what with the recipe’s name and all 😉 Enjoy!
- 1-2 tbsp coconut oil or butter
- 1 onion, chopped (I used red onion)
- 1 garlic clove, minced
- 1 green pepper, chopped (or whatever pepper you might have)
- 100 g (1 cup) roasted vegetables (I had roasted onion, broccoli and potatoes in my fridge leftover but use whatever you have around)
- 1 can of black beans
- 1 pack of taco seasoning (Yes, I cheated and used a pre-made pack of taco seasoning, but if you want to be less of a cheat, I’ve added a recipe for taco seasoning below)
- 3 handfuls of tortilla chips (or, I treated myself and used M&S Montery Jack Refried Bean Chips– YUM)
- Grated hard cheese (use however much is best for you. I used about 50g of mature cheddar)
- 2 handfuls of kale rubbed with a little bit of olive oil and salt
- Salsa (to top with -optional)
- Preheat oven to 170C (350F).
- Saute onion, garlic and pepper for 3-5 minutes.
- Throw in roasted vegetables (if you have some) and black beans until hot.
- Add in taco seasoning (homemade recipe below) with a few tablespoons of water. Cook for another 5 minutes until sauce is thickened and vegetables are cooked. FYI- You’ll only use about half of this vegetable mixture so throw the rest on some greens with salsa for lunch the next day!
- Put one layer of chips on baking tray and layer with 1/4 of vegetable mixture and cheese. Add another layer of chips, 1/4 vegetable mixture and cheese. Top with olive oil-rubbed kale.
- Bake for 5 minutes, or until cheese is melted and kale is a little crispy.
- Top nachos with some salsa, pop on a flick and bask in the glory of the nachos and the weekend!
Just look these beauties…nom nom nom.
What’s that? You want a close up of these sexy nachos? Okay fine! You’re welcome.
Mix the following ingredients together:
- 1 Tbsp. Chili Powder
- ¼ tsp. Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Crushed Red Pepper Flakes
- ¼ tsp Dried Oregano
- ½ tsp Paprika
- 1 ½ tsp Ground Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper (optional)