Fabulous Vegan Find-Hickory Ridge Organics

  

St Augustine is one of the best places on earth to visit-tons of history, night life, beaches, restaurants and scenery. If you haven’t been there you must put it on your bucket list! Each time I go, I discover something new and fabulous.

Two trips ago I found the Hickory Ridge Organic shop tucked away in a back corner. Actually, we smelled it before we saw it…..deliciously natural and everything in the store is vegan and organic. A bit too much was spent that night-splurging on hand made soaps and body butter in a solid form that melt with your body heat.

If you have been following my blog you know that my daughter has lots of food allergies that manifest in eczema that is mostly controlled by diet, but we do lotion her up really well. It has been so hard to find moisturizer that she isn’t sensitive to-even the supposedly most gentle. The sales lady suggested a body butter called “Ultra Pure”. It smells so good I want to eat it and her skin looks nice and clear (no allergic reaction finally!).

The second time I went back I got the chocolate exfoliator/body butter (YUM)-another one that smelled so good I wanted to eat-unfortunately my dogs got to it first. Good thing I bought the almond too but this time I put it up higher. We will most certainly be visiting every time we go back to restock. If you can’t make it to St Augustine you can visit their website.

http://www.hickoryridgeorganics.net/ 

Southwest Tortilla Bake

With a severe case of writers block I resorted to asking my three year old what I should write about this Southwest Tortilla Bake and she said,

“Tinkerbell.”

So there you have it folks.  This dish is as good as Tinkerbell so it must be pretty damn good because Tinkerbell rocks.  I had to cut her some slack since she hasn’t learned adjectives at school yet.  Ask her about air transportation though and you’ll get the entire gamut-plane, helicopter, hot air balloon, even blimp.  And for your information, hot air balloons do not have wheels.  Good thing I have her there to tell me.

I asked hubby what he thought.

“It was really good.”  A man of many words, he is.

(He did have a second helping.)

As for me, layered Tortilla Bake was one of my favorite dishes way back when I used to do Weight Watchers-it was comforting but light at the same time. 

To change it to fit my plant based lifestyle I used my favorite Sunshine Burgers as an even more delicious stand in for the beef.  They are made with only grains, veggies and beans, are packed with fiber, protein and most importantly-taste! Another plus….this shortcut is a great time saver as the burgers are pre-cooked. 

This dish freezes well and makes great leftovers too!

Southwest Layered Tortilla Bake

Inspired from an old WW favorite at DWLZ-Veganized (it's way better this way, trust me)

Makes 4-6 Servings
Vegan, Gluten Free, Corn Free, Dairy Free
Printable Recipe

Ingredients


2 Southwest Sunshine Burgers (Locals-buy these at Native Sun!)
1 onion, diced
3 cloves garlic, minced
1 mild pepper of choice, seeded and chopped
7oz (411 grams) cooked dark red kidney beans, (or ½ can) drained & rinsed
14oz (822 grams) diced tomatoes with chilies, I used Muir Glen fire roasted with Chipotle
2 brown rice tortillas, I used Food for Life, cut into strips

Seasoning mix
½ Tbsp chili powder
½ Tbsp garlic powder
½ tsp onion powder
½ tsp cumin
1/8 tsp chipotle powder
1/8 tsp sea salt

1/4 c vegan cheese, I used Daiya (optional)

Directions

1. Preheat oven to 350 degrees. Mix the seasoning mix in a small bowl.

2. Spray skillet with cooking spray and heat over medium high heat. Add onions and pepper and sauté until translucent, about 5 to 7 minutes; add garlic and cook an additional minute; add sunshine burgers, break up with wooden spoon and mix thoroughly.

3. Mix in beans, tomatoes with chilies and seasoning mix. Reduce heat; simmer 5 min. Spray 8x8" baking dish with nonstick cooking spray. Place half tortillas in bottom of baking dish, overlapping; spoon half of burger mixture evenly over tortillas. Cover with remaining tortillas and then remaining burger mixture. Top with cheese. Cover; bake 25 min.

Nutrition Facts (Nutrition facts include canned beans and Daiya, I used my own cooked beans so the sodium content is lower)

4 Servings
Amount Per Serving


Calories 379.1
Total Fat 4.2 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 1,122.9 mg (lower this by cooking your own beans or buying salt free and using fresh tomato)
Potassium 477.9 mg
Total Carbohydrate 60.4 g
Dietary Fiber 15.8 g
Sugars 8.0 g
Protein 12.5 g


Vitamin A 80.3 %
Vitamin C 158.4 %
Calcium 9.0 %
Folate 17.2 %
Iron 18.0 %
Manganese 20.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Nutrition Facts

6 Servings
Amount Per Serving


Calories 252.7
Total Fat 2.8 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 748.6 mg
Potassium 318.6 mg
Total Carbohydrate 40.3 g
Dietary Fiber 10.5 g
Sugars 5.3 g
Protein 8.3 g Pin It

Coconut Tahini Cabbage Salad

What do you think of my new look?  I had such a fun time playing around with photo shop to build my new logo and I’m even thinking of changing up the name of my blog to incorporate farming.  Baby steps though.  

Also, I updated my tabs with the exception of the About Me tab-still need to work on that one.  What is new? The events and workshops tab!  On this tab I’m going to put all the fun I have coordinated for KYV farm.  Next up is a canning workshop and we need to schedule another Know Your Vegetables as the first was so popular.  I thank Cara of Cara’s Cravings for the inspiration to update my blog since her new look came out so well.  She also got me to take a second look at my camera. In fact I shot this photo in complete manual mode!  I still have a few adjustments to do but I think it came out ok for now.

As for the recipe-you might notice this is my second in a row from Janet at Taste Space.  I love all her use of veggies and flavor combos.  Way back when I was doing a Detox I went to her site and started printing out recipes that might work….and ended up printing off her entire site.  When I got some cabbage with my CSA from KYV farm I asked her what her favorite cabbage recipes are and she said this braised cabbage and this cabbage salad-which this post is based off of.   

Coconut and fresh clementines bring a twist, cayenne for a kick and I added some grilled shrimp to top.  The nutrition info is for the salad and dressing only, so you can change up the toppings as you desire.  Next time I’m going to try some marinated and grilled tofu or tempeh. I loved the crunchy cabbage, the sweet agave and spicy cayenne. 

Coconut Tahini Cabbage Salad

Inspired by Janet at Taste Space

Serves 6

Printable Recipe

Gluten free, Dairy Free

Ingredients

Salad
20 oz green cabbage, thinly sliced (6 cups)
2 green onions, thinly sliced
2 mild red peppers of choice, seeded and sliced
1/2 cup chopped cilantro

Dressing
1 tbsp toasted sesame oil
1.5 tbsp lemon juice (half a lemon)
2 Tbsp agave (or maple syrup)
1.5 tbsp tahini
1/4 cup light coconut milk
1/2 Tbsp tamari (wheat free)
1/4 tsp cayenne pepper (optional)
zest of a clementine or small orange

2 clementines, peeled and sectioned
1/8 cup sesame seeds, toasted
Grilled protein of choice (optional)

Directions

1. Place cabbage, onions, peppers and cilantro in a large bowl.

2. Blend sesame oil through clementine zest in magic bullet or blender and pour over cabbage mixture.  Toss well.

3. Top salad mixture with sectioned clementines, sesame seeds and grilled protein of choice.

Nutrition Facts

6 Servings
Amount Per Serving


Calories 151.4
Total Fat 7.2 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 143.6 mg
Potassium 836.4 mg
Total Carbohydrate 21.0 g
Dietary Fiber 7.9 g
Sugars 0.9 g
Protein 5.6 g


Vitamin A 36.3 %
Vitamin B-12 0.0 %
Vitamin B-6 18.7 %
Vitamin C 242.3 %
Vitamin D 0.0 %
Vitamin E 3.4 %
Calcium 16.2 %
Copper 8.8 %
Folate 35.3 %
Iron 14.3 %
Magnesium 14.2 %
Manganese 32.6 %
Niacin 6.8 %
Pantothenic Acid 5.0 %
Phosphorus 11.5 %
Riboflavin 8.8 %
Selenium 4.1 %
Thiamin 14.6 %
Zinc 5.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Know Your Vegetables Workshop

This weekend was the KYV Farm Know Your Vegetables workshop-what a great success!  With almost 30 people in attendance we all snuggled up, and since space was limited we unfortunately had to turn a few back-but don't despair!  We will plan another soon.

Click here if you attended the workshop and need a copy of the workshop materials.

We shared how to wash and store some of the lesser known vegetables, tips and tricks, four great dishes, ways to get your kids to eat veggies, and lots of laughs. Thanks so much to everyone who participated!

Throughout the workshop the chickens kept peeking their heads in to see what the ruckus was.

Vivian graciously extended her kitchen to members and future-members-treating us all like family.

 My friend Jaclyn helpped with prep and serving.  Thanks so much Jaclyn!

 Vivian's daughter, Veronica, helped set up this gorgeous spread with our handout, some great recipe books and fresh veggies from the farm.

The kids enjoyed the gorgeous day during the workshop.

Some of our fabulous attendees-You guys rocked!

Folks were still filing in and in the end we had people out the front door. 

I started working on the veggies to roast and the big pot o' soup-veggies, beans, lentils and barley with home made veggie broth.  Come to the next workshop for that great tip! 

Here I am doing a quick taste test.

The hostesses

 Vivian discussing steaming.

Here I am probably yapping about the roasted veggies.

Jaclyn serving up the samples-first up was the soup.

It got very quiet in there for a while....

Giving the kale a nice massage. Even kale needs a spa day.

 My mom-the photographer-snapped this great photo of her plate...soup veggies, roasted veggies, sautéed collards and kale salad.

Take Action Against Monsanto!

On January 31, family farmers will take part in the first phase of a court case filed to protect farmers from genetic trespass by Monsanto’s GMO seed, which contaminates organic and non-GMO farmer’s crops and opens them up to abusive lawsuits. In the past two decades, Monsanto’s seed monopoly has grown so powerful that they control the genetics of nearly 90% of five major commodity crops including corn, soybeans, cotton, canola and sugar beets.

 
In many cases farmers are forced to stop growing certain organic and conventional crops to avoid genetic contamination and potential lawsuits. Between 1997 and 2010, Monsanto admits to filing 144 lawsuits against America’s family farmers, while settling another 700 out of court for undisclosed amounts. Due to these aggressive lawsuits, Monsanto has created an atmosphere of fear in rural America and driven dozens of farmers into bankruptcy.

Farmers need your voice today. Please spread the word.

http://action.fooddemocracynow.org/sign/farmersvs_monsanto/?referring_akid=.3299.wScZ8K&source=mailto

Kale with Walnut Pesto, Raisins, Pepitas and Pine Nuts

Browsing through my favorite Forks Over Knives companion book, I came across an awesome kale recipe for kale with a walnut sauce.  Super simple and I had everything on hand.  I added some raisins, pine nuts and raw pepitas to add a sweet side to the salty tamari.  Oooo baby…this is yum!

If you haven’t bought your FOK companion recipe…you’ve gotta go get it.  So far every recipe I’ve tried has been amazing.  You won’t miss the meat or dairy.  I promise!

p.s. Check out the vitamins A and C on this recipe.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 133.0
Total Fat 8.1 g
Saturated Fat 0.7 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 366.0 mg
Potassium 408.4 mg
Total Carbohydrate 14.0 g
Dietary Fiber 3.5 g
Sugars 5.5 g
Protein 5.0 g


Vitamin A 354.2 %
Vitamin B-12 0.0 %
Vitamin B-6 12.7 %
Vitamin C 89.4 %
Vitamin D 0.0 %
Vitamin E 7.4 %
Calcium 10.6 %
Copper 20.0 %
Folate 6.8 %
Iron 10.2 %
Magnesium 12.0 %
Manganese 56.3 %
Niacin 6.1 %
Pantothenic Acid 1.5 %
Phosphorus 9.5 %
Riboflavin 7.3 %
Selenium 2.4 %
Thiamin 8.0 %
Zinc 5.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Kale with Walnut Pesto, Raisins, Pepitas and Pine Nuts

Serves about 6 1-cup servings

Printable Recipe

Vegan, Gluten Free, Dairy Free

Ingredients

1 bunch curly kale, washed, de-stemmed and cut into bite size pieces

½ cup water

½ cup walnuts

2 Tbsp Tamari or Liquid Aminos

2 Tbsp raisins

2 Tbsp raw pepitas (pumpkin seeds)

2 Tbsp pine nuts

Directions

1. Blend water, walnuts and Tamari or Liquid Aminos in a blender or Magic Bullet until well blended.  Pour over kale and top with raisins, pepitas and pine nuts.  Mix well.

Super Sexy Sweet Potato, Butternut and Cabbage Soup

Can I just ask whose idea was it to take a perfectly good foot and decide that the heel of it needed to be four inches taller?  In fact, the toes are too wide. Let’s stuff them into a pointy shape like a gnome hat and call it fashion.

Furthermore, why is it that we continue to subject ourselves to such torture day in and day out at the office and out on the town in the name of fashion?  Well I say no more for me! 

Bring on the slouchy opaque stockings and orthopedic shoes.  I’m now all about comfort. 

Does anyone know of any hot orthopedic shoes?  Cause I like to wear them from day to night.

 And then there is the skinny jean, surely invented by some sadistic Victoria's Secret model as derision at all us 5'3 gals.  Nevertheless, we buy them in our current size and bring them home only to find the seamstress misread the size.  She must have mislabeled these pants that should have been a size smaller.

 Screw it we say, these darn things will be worn because the label says they are the right size, ignoring Stacy and Clinton's admonishment that the fact it is made in our size, doesn't mean we should wear it.  What the heck do they know anyway?

No, no, no my friends.  We prefer to cut off all circulation to our feet by stuffing ourselves into shape-wear that will enable us to actually be our correct size.  Luckily loosing feeling in our feet has a dual role.  We can’t feel the pain from the gnome-hat shoes.

Why do we put ourselves through this?!  Again I say no more! 

Enter the cabbage soup diet.  You've heard of the cabbage soup diet right?  Where you boil a bunch of cabbage and choke it down?  Well the suffering ends here.  Try my very sexy cabbage soup.

Oh yes, cabbage soup can be veeery sexy.

Sweet little bits of sweet potato, luscious butternut squash, steamy broth...I will make fitting into those skinny jeans comfortable and delicious.  Especially for 40ish calories, almost no fat and a good dose of vitamins A and C.

As for the sexy orthopedic shoes...I haven't figured a recipe out for that yet, but I'll let you know when I do.

Sweet Potato, Butternut and Cabbage Soup

14 1-cup servings

Inspired by Taste Space's Braised Cabbage with Chorizo Setian Sausage

Vegan, Gluten Free, Dairy Free

Printable Recipe

Ingredients

1 large onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 sweet potato, chopped
1/2 head cabbage, I used Nappa cabbage
1 quart vegetable broth
6 cups water
2 tsps dried thyme
1/8 to 1/4 tsp crushed red pepper flakes
1/2 tsp cumin
1/4 tsp Cajun seasoning (optional, taste for saltiness prior to adding)

Directions

1. Spray a Dutch oven with cooking spray and heat over medium high heat. Add onion and sauté until translucent, about 7 minutes. Add garlic and cook 1 minute. Add butternut squash, sweet potato and cabbage; stir well.

2. Add remaining ingredients; bring to a boil, reduce heat and cover. Simmer for 20 minutes or until potatoes are soft

Nutrition Facts
14 Servings
Amount Per Serving


Calories 47.3
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 289.8 mg
Potassium 289.2 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.2 g
Sugars 0.8 g
Protein 1.5 g

Vitamin A 24.8 %
Vitamin B-12 0.0 %
Vitamin B-6 7.5 %
Vitamin C 32.7 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 3.9 %
Copper 2.8 %
Folate 7.6 %
Iron 5.9 %
Magnesium 4.8 %
Manganese 9.4 %
Niacin 3.1 %
Pantothenic Acid 2.1 %
Phosphorus 3.5 %
Riboflavin 2.0 %
Selenium 1.0 %
Thiamin 3.6 %
Zinc 1.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Florida Winter Potato Salad

Growing up in the Northeast was tough.  Especially since my dad kept the heat just high enough to keep the pipes from freezing.

At night I slept with five blankets-when I first got in bed it was like diving into an 30 degree mountain stream. Finally by morning the bed was warm from body heat, but I couldn't feel my feet due to lack of circulation from the heavy blankets.

 

When the alarm went off the next morning, I would open one eye and stare at the clothes hanging on my door.

They had icicles on them.

I bolted out of bed, grabbed the clothes and ran to the shower.  I turned it on full blast and threw my clothes outside the curtain to warm from the steam, then ran back to the warmth of my bed.  Ten minutes later, when the shower finally had some heat and my clothes were lukewarm, I would run back to the shower to break the Olympic record for speed-showering before the hot water heater spilled all it's contents.

When that happened I was in big trouble.

Mid lather, I suddenly found myself with the ability to cut glass (if you get my drift).

At this point I was usually running late, so I headed out to the bus stop with wet hair-at which point my hair would freeze straight.

And you wonder why I decided to go to FSU.  I vowed never to leave Florida.

I'm so thankful to live here.  Every day.  Very thankful.  In fact, just this past Friday I rode home with the windows down, the 74 degree breeze blowing in. 

Another plus?  My CSA runs over the winter.  Last Thursday I even got potatoes!

Gorgeous, tender and sweet, new potatoes.

After yoga on Saturday we hit Native Sun to do some food shopping.  At the deli case I sampled several of the pre-made salads, including a lovely potato salad with peppers and green onions.  Great idea! 

I went home and made some up.  I added a citrusy splash with lemon-Meyer lemons are in season and they add the perfect brightness to this satisfying side dish. Enjoy!

Florida Winter Potato Salad

About 10 1/2 cup servings

Inspired by Native Sun's pre-made potato salad I tasted yesterday

Vegan, Gluten Free, Dairy Free

Printable Recipe

Ingredients

2 lbs of new potatoes (or any potato you have on hand), cut into bite size pieces
Water for boiling, enough to cover
1 tsp salt

1 bell pepper, seeded and chopped
2 green onions, chopped
1 clove garlic, pressed
1/4 c reduced fat Vegenaise (or mayo for non-vegan)
1/8 tsp fresh ground pepper
1/4 tsp sea salt
1 Tbsp fresh lemon juice

Directions

1. Boil water and 1 tsp salt; add potatoes and boil 15 minutes or until tender but not mushy. Drain and rinse with cool water. Let cool.

2. Mix remaining ingredients together.

Nutrition Facts

10 Servings
Amount Per Serving

Calories 104.1
Total Fat 2.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 100.8 mg
Potassium 472.3 mg
Total Carbohydrate 20.0 g
Dietary Fiber 2.6 g
Sugars 0.9 g
Protein 2.3 g

Vitamin A 12.8 %
Vitamin B-12 0.0 %
Vitamin B-6 17.3 %
Vitamin C 72.3 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 1.5 %
Copper 6.2 %
Folate 5.0 %
Iron 4.9 %
Magnesium 6.5 %
Manganese 9.1 %
Niacin 5.9 %
Pantothenic Acid 3.3 %
Phosphorus 6.3 %
Riboflavin 2.2 %
Selenium 0.6 %
Thiamin 6.3 %
Zinc 2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Where to Eat in Savannah - Off the Beaten Path!

Lovely historical Savannah, home of the Lady and Sons restaurant-that butter, cream, meat and fried food laden buffet owned by Paula Deen.  I’m sure you’ve all heard about her unfortunate but not surprising announcement that she has type II diabetes that can lead to heart disease, glaucoma, foot, skin, mental health problems…all kinds of nastiness. 

Paula, if you read this, now is the time to say no to that deal with the drug company devil that wants you to be the face of their new diabetes medication and show your fans how powerful diet can be.  Cut out cholesterol, processed foods, too much saturated fat; and add lots of plants, legumes and grains.  Take your fans along with you in the journey back to health through diet and exercise and NOT drugs! 

Her contribution to the SAD (standard American diet) is epic.  Who else would bring a macaroni and cheese dish that is wrapped in bacon, breaded and deep fried?  I love her sparkling personality but her cooking is so detrimental to our society that at my visit to Savannah last weekend I did not stand in line for the Lady and Sons buffet; instead I sought out unique, local restaurants that have health, local farming and sustainability in mind. 

This was no easy task.  Googling top 10 restaurants in Savannah will actually bring up Paula’s restaurant as her brand is so well known. It took a little digging around to find some restaurants with substance.  I visited the newly created Savannah Slow Food site and found Green Truck Pub.   It’s a burger joint that features grass fed beef, organic free range chicken, vegetarian and vegan options.  Any of their burger creations can be subbed for a bean burger which is wonderful.   The atmosphere is lively, being close to the art school, complete with a juke box and old time-y décor.  If you go be sure to get there early as there will surely be a long wait.

Hmm...these specials look interesting.

I'll take a cold one bartender!

I tried the “Rustico” bean burger with basil, balsamic caramelized onions and a bit of goat cheese. Their bean burger was firm, moist and flavorful-completely home made-as are all their dressings.  I had the side salad with balsamic.  All the veggies on the salad were super fresh.   My dad commented on how good the onions were, of all things. 

Their little garden out back.

In a stand next to the door I found a booklet of other local restaurants, including Taco Abajo-Fighting the Tyranny of Bland Mexican Food.  We decided to head over there the following day.

We found the place in a trendy area, also near the art school.  The storefront is very inconspicuous, but when you walk down the stairs, the restaurant opens up in an expansive, brick floored room with a festive mix of contemporary music and Tex-Mex furnishings.

The salsa is home made and super fresh…we asked for a second bowl.  I got a grilled veggie taco and splurged on an authentic style fish taco with cabbage slaw, probably the best I’ve had. My daughter got a grilled fish taco on a corn tortilla with rice and black beans.  This was the first time she had ever actually picked up and eaten a fish taco (and loved it).

Proof of a 3-year old eating a fish taco!

Veggie taco, fish taco and black beans.

We will definitely visit both places again at our next visit.

Know Your Vegetables Workshop, Saturday, January 28, 2012

Know Your Vegetables

What can you make with all your CSA vegetables?

Are you storing them properly to prolong their freshness?

How can you get your kids to eat them?

To all existing, new, and future CSA members:

Come join us at 1670 Borrow Pit Road, Switzerland, FL on Saturday, January 28th, from 11 a.m. – 12:30 p.m. ET for our first-ever Know Your Vegetables workshop. During the workshop you’ll enjoy free samples as you hear firsthand from Vivian and Francisco as well as me, Dawn Hutchins, on the best ways to clean, store, prep and cook your organic vegetables. This is the perfect opportunity to meet new members and swap your own favorite recipes and tips as well.

Specifically, you will learn how to:

•           Wash, prepare and store your greens, root vegetables, and citrus

•           Roast, bake, steam, grill and sneak them into your kids’ dinner

$15 for members (per family) and $20 for non-members. All proceeds go directly to supporting KYV Farm.

Vegetables will be for sale until 1:00 p.m.

Questions? Contact:

Vivian Arroyo 787-232-2234

info@kyvfarm.com

Dawn Hutchins 904-534-4252

chefdawn@hotmail.com

Jaclyn Schweitzer 678-362-8056

jacnmike@gmail.com

Indian Spiced Beet and Carrot "Fries"

There is something about the Indian spice blend, garam masala that is so warm and inviting.  Cloves, nutmeg, star anise and cumin are a few of the sweet aromatics that make up this medley. 

When I thought of what I wanted to do with the golden beets I got from my farm, roasting came to mind.  Pairing the earthy sweetness of the beets with garam masala sounded like a match made in heaven.

These make a perfect side dish for some curried tofu or any simple protein of choice.  I chose to top the fries with some fresh cilantro as a compliment to the spicy sweetness but it can be left off if you prefer.

Keep an eye on them towards the last twenty minutes as they may cook faster, depending on how thinly the beets are sliced.

Indian Spiced Beet and Carrot "Fries"

Serves 4 to 6

Printable Recipe

Vegan, Gluten Free, Dairy Free

Ingredients

2 large golden beets, peeled and sliced into a fry shape
1 cup carrots, sliced into a similar shape
1 tsp garam masala (Indian spice blend)**
1 1/2 Tbsp melted coconut oil
1/4 tsp salt
1 Tbsp agave (or honey for non-vegan option)
Pinch of Cayenne pepper
Fresh cilantro to garnish, optional


Directions

1. Preheat oven to 400F.

2. Mix garam masala, coconut oil, salt, honey and cayenne.  Pour over sliced beets and carrots.  Bake 60 minutes; stirring every 20 minutes.  Top with chopped fresh cilantro if desired.

**If you don't have Garam Masala on hand, curry powder will work just as well.

Nutrition Facts

4 Servings
Amount Per Serving


Calories 131.8
Total Fat 5.4 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 273.7 mg
Potassium 548.7 mg
Total Carbohydrate 20.4 g
Dietary Fiber 4.7 g
Sugars 15.0 g
Protein 2.5 g


Vitamin A 78.5 %
Vitamin B-12 0.0 %
Vitamin B-6 6.9 %
Vitamin C 14.4 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 3.3 %
Copper 5.9 %
Folate 38.6 %
Iron 6.8 %
Magnesium 8.8 %
Manganese 25.0 %
Niacin 3.9 %
Pantothenic Acid 3.0 %
Phosphorus 6.6 %
Riboflavin 4.4 %
Selenium 1.5 %
Thiamin 4.2 %
Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.