Tag Archives: Weelicious

GUEST POST – Weelicious’ Carrot Ginger Sauce

I am super excited about today’s guest post by Catherine McCord of Weelicious…this marks her third guest post for Veggie Grettie (click HERE for her first and HERE for her second).  I can’t wait to make this recipe.  The carrots I have been buying at the Farmer’s Market right now are so sweet and flavorful, so I know this is going to be amazing.  Enjoy!!!

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When it comes to my kids, if they’re offered rice or pasta they pretty much could care less what its mixed with. But when I served this Carrot Ginger Sauce tossed with long strands of noodles they were dubious. What was this “orange pasta” sitting on their plates?

That initial skepticism changed almost immediately after their first bites. With sweetness from the carrots, salty flavor from the miso and nuttiness from the tahini, they were so hooked by the incredible taste, I think they’re going to start paying a lot more attention to what’s on their pasta and rice from now on!

Carrot Ginger Sauce (Makes 1 Cup)

1 Tbsp Canola Oil
2 Garlic Cloves, peeled and minced
1 Tbsp Ginger, peeled and minced
4 Medium Carrots, peeled and chopped
2 Tbsp Miso
1 Tbsp Tahini
2 Tbsp Water

Accompaniments: Soba Noodles, Brown Rice, Pasta (conventional wheat or GFree)

1. Heat oil in a sauté pan over medium heat.
2. Add garlic and sauté until soft, about 30 seconds.
3. Add ginger and carrots.
4. Cover and cook until carrots are soft, about 15 minutes.
5. Transfer to a food processor and add the miso, tahini and water.
6. Puree until smooth.
7. Serve tossed with pasta, soba, udon noodles or rice.

* Stays fresh in the refrigerator for 3-4 days.

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Filed under Guest Blog, Kid Friendly, Main Dish, Recipes, Sauce / Spread / Jam / Yogurt, Sides, Vegan, Vegetables, Vegetarian

STRAWBERRY FRUIT ROLL-UPS

When I go grocery shopping and walk past the snack aisle I am always shocked by how many different fruit roll-ups there are, not to mention the fruit snacks.  Trust me, I understand how good they taste…like candy, but that us essentially what they are.  Have you ever looked at how much sugar they add?  My guess is that the manufacturers feel they have to add so much sugar because they are probably using fruit that isn’t truly ripe as the basis of their product.

I am so thankful that I have an Excalibur dehydrator.  They are pricey, but I eased some of the hurt by buying a Factory Refurbished model ($199 vs. $299) which still has a 10 year warranty!  I use my dehydrator a lot and have been using it a ton lately because there are such wonderful organic strawberries at my local farmer’s market.

Making fruit roll-ups couldn’t be easier.  Simply wash the berries, remove the stems, place them in your Vitamix high speed blender (I squeezed in an orange for extra flavor, however doing so is not necessary), blend until smooth, sweeten if necessary (you can use dates, maple syrup, stevia, honey),  and blend again to incorporate the sweetener.

Pour the mixture in batches on to your dehydrator trays lined with non-stick drying sheets, spread with an offset spatula (This tool is such a help…I first learned about this trick from Kristen Suzanne’s blog) as thin as you’d like making sure that it is evenly spread and there are no holes, and dehydrate at 125 until firm to the touch.  I spread my roll-ups to about 1/8″ and they dehydrate within 3-4 hours.  If you would like to keep the roll-ups “raw,” dehydrate at 115 degrees (it will take longer).  You can also make the roll-ups thicker, it will just take longer to dehydrate.

Once you remove the roll-ups from the dehydrator, allow them to come to room temperature and carefully peel them from the non-stick sheet.  Line the back of the roll-ups with parchment paper, cut them to size, and roll them up!  I store my roll-ups in glass jars.

Recently I have used this method to make a ton of different flavors; mango, pineapple, apple cinnamon, and white peach.  I was so pleasantly surprised by the pineapple fruit roll-ups…they were AMAZING!!!  I can’t wait to make my next batch and have been dreaming-up all sorts of flavor combinations.

*TIP – try to keep the roll-up “batter” as thick as possible and do not add extra liquid if possible.  You will find that certain fruits are less watery than others i.e. mangoes produce a thicker batter than apples do (the result is much more watery).  Dehydrating time will change depending upon which fruit / fruit combo you use.

If you do not have a dehydrator, you can make the roll-ups in the oven by following Catherine McCord’s method on her blog, Weelicious (Click HERE).

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Please note that I am a Vitamix affiliate…and I wholeheartedly endorse the use of their wonderful product.


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Filed under Cooked Fruit, Dessert, Fruit, Gluten Free, Kid Friendly, Raw, Recipes, Snacks, Vegan, Vegetarian

CROCK POT VEGETARIAN CHILI – Guest Blog By Catherine of Weelicious

Today we have another guest post from Catherine McCord of Weelicious!  We all loved her first Guest Blog for Veggie Grettie where she made Crock Pot Black Bean Soup and I know you will also love her Crock Pot Vegetarian Chili.  I personally always need to have a good arsenal of quick and easy recipes…life gets busy!  Enjoy.

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In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili (Serves 16)

1 16 Oz Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.

**Allow to cool, place in appropriate container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

For a printable version of this recipe click here.

For more Weelicious recipes click here.

Photo courtesy of Weelicious.com

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Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Main Dish, Recipes, Soup, Vegan, Vegetarian

CROCK POT BLACK BEAN SOUP – Guest Blog by Catherine McCord of Weelicious

I am so excited to announce that we have a guest blog today from Catherine McCord of Weelicious!!!

Catherine McCord of Weelicious

Catherine McCord of Weelicious

I have been following Catherine’s blog for quite some time now and am always inspired by her recipe posts (many of which are plant based).  I too am a mom and am always looking for fast, healthy, and economical meals.  This following recipe is a definite winner!  Enjoy Catherine’s post…

CATHERINE MCCORD’S CROCKPOT BLACK BEAN SOUP

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

 

 
If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot — it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.

I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!

Crock Pot Black Bean Soup (Serves 6)

1 Tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, chopped
2 Cups Dried Black Beans, soaked overnight, rinsed and drained
1 32 oz Chicken Broth or Vegetable Stock, low sodium
1/4 Cup Cilantro, chopped
2 Bay Leaves
2 Tsp Kosher Salt
1 Cup Water

Accompaniments: Yogurt, Sour Cream, Crème Fraiche

1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. Serve.

For a printable version of this recipe click here.

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

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Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Recipes, Soup, Vegan, Vegetarian