The Most Amazing Roasted Artichokes. This post may contain affiliate links. Please read my disclosure policy. No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave! Since moving to Barcelona, our veggie bowl has mysteriously been stocked with fresh artichokes pretty much 24/7. I’ll give you one guess who’s responsible for this. I’ve mentioned on here before that artichokes are by far and away Barclay’s favorite food. We are eating a million artichokes here! That said, after a long history of steaming our artichokes — first on the stovetop, and then in the Instant Pot — I began feeling the need for a little variety in our (ahem, frequent) artichoke game happening here in Spain.
Behold…Barclay’s famous roasted artichokes. Roasted Artichoke Ingredients: To make them, you only need a few simple ingredients: Artichokes: Any variety will do! How To Make Roasted Artichokes: Don’t let these little guys intimidate you! How To Eat Roasted Artichokes: Hormone Balancing Bowl and what you should know about cycle syncing. Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans | Floating Kitchen. We are just cruising right along through the first week of October. Seriously, how do the days go by so quickly? Ugh. So what are your thoughts about Halloween? Personally, I find the entire month of October rather terrifying. I’m a big scaredy-cat when it comes to all things associated with ghosts, zombies, clowns, etc.
In fact, I can’t even stand to watch the previews for Halloween movies, let alone sit through an entire 2 hour horror film. Probably the only thing I like about Halloween is all the candy. Anyways, let’s talk about something less scary. So, I was looking at the recipes that I’ve been making lately and a common theme emerged: everything seemed rather orange. Orange is actually one of my favorite colors. Stuffed mushrooms seem like they would generally be a healthy choice.
This salad of apples, pecan, baby kale and quinoa is pretty gosh darn good all on it’s own. I like to buy baby kale leaves, because they are really tender. Cheers, Liz Ingredients Instructions. Zucchini Noodles with Roasted Tomatoes - What's Gaby Cooking. My mom called a few days ago (again) and told me she had picked 7 GIANT zucchinis that day.
What? How does that happen? She has a serious green thumb and I’m here like, why did my rosemary and mint just shrivel up and die? And those are 2 herbs that are supposed to stay alive no matter what!?! I’m a plant killer. One day I’ll learn that plants actually need water and when I leave town for days on end, they aren’t going to water themselves. But today’s not that day, and I’m leaving the “green-thumbing” in our family up to my mom. Anyways…… zucchini. Ever have those nights that you just need to eat something light yet filling because you have to squeeze into a dress the next day or you just want to give you body a bit of a break. Zucchini Noodles with Roasted Tomatoes Ingredients Instructions Preheat the oven to 400 degrees F. CURRY CAULIFLOWER. CURRY CAULIFLOWER // Serves 4From The Minimalist Kitchen by Melissa ColemanHarissa is sold usually as more of a spice paste, but you can also purchase it dried.
It is sold online, Trader Joes, and most health food stores. 1 large head of cauliflower, cut into small florets2 Tbsp. extra virgin olive oil1/2 tsp. sea salt2 tsp. curry powder1/2 tsp. harissa1/8 tsp. cumin plain yogurt, cilantro, toasted cashews (our personal additions for serving) Preheat the oven to 450'. Line a baking sheet with parchment and set aside.
In a saucepan fitted with a steamer basket, add water to just below the bottom of the basket. SWEET POTATO CAKES — Sprouted Kitchen. Steam the potatoes until tender throughout. Set aside to cool. While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool. Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. Lastly, add the herbs and give it one or two more whirls just to blend in the herbs. Set aside. When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat.
Serve with some lightly dressed greens and a generous portion of the sauce. Big Comfy Sweet Potato. Comfort food is different for all of us. For some, it’s a big bowl of macaroni and cheese, for others, it’s ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. Well, this time I dressed up that white t-shirt with a cornucopia of yumminess: black beans, avocado, sprouts and my Red Blanket Sauce that will knock your woolen socks off. The toppings for the Big Comfy Sweet Potato are up to you. But if you really don’t have anything else on hand, the Red Blanket Sauce is killer. Comfy Digestion with the Sweetest of Potatoes Many people think that sweet potatoes are just regular potatoes that are orange, but they are in fact a completely different vegetable.
Big Comfy Sweet PotatoesServes 4Ingredients: 4 medium-large sweet potatoes (organic, if possible) 1 ½ cups black beans (equivalent to 1 can) 1 ripe avocado Directions: 1. BAKED SWEET POTATOES with avocado, purple cabbage, cherry tomatoes & cilantro. — Anett Velsberg. Roasted Mediterranean Vegetables with Fresh Tomato Basil Pesto. For me there’s nothing more delicious than a beautifully simple plate pilled high with the best, freshest ingredients, which is exactly what happens in this recipe.
The mix of herb roasted aubergine, courgette and pepper slices drizzled with homemade sun-dried tomato pesto and then served with fresh basil leaves and sliced avocado is just perfect. So light, clean and fresh. Each flavour stands out perfectly on its own, while simultaneously melting together under the pesto to create of Mediterranean deliciousness! Everything about this recipe is just so easy, it requires such little time and effort and absolutely everything can be brought at your local supermarket.
I’ve been enjoying this recently with sides of lemon infused quinoa and wild rice, rocket salads and sweet potato wedges, all of which complement the pesto and veggies perfectly! Serves 3 For the vegetable platter: – 3 courgettes – 1 large aubergeine – 1 red pepper – 1 yellow pepper – a handful of fresh basil leaves For the red pesto. Vegan Meatballs. Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!).
We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic). He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). Vegan PolpetteMakes 30 PS!