Comfort Garden Delight.

Where did I come up with the name of this recipe you ask? Why, make it and you'll see. The savory flavor of the stew and the sweetness of the sweet potato... straight up comfort food.  Its vegan friendly and you'll even get your vegetables in for the day.

Ingredients:
(Serves 2)
2 medium sized sweet potatoes
1 can garbanzo beans
1 cup diced tomatoes
2 tbsp coconut oil
1 minced shallot
1/2 cup water
1 cup coconut cream
1/2 lemon
1 12oz bag spinach
1/2 tsp cinnamon
1 tsp ground ginger
1 tbsp lemon zest to garnish
1 pinch sea salt

Steps:
1. Preheat oven to 350F
2. Place potatoes in oven for 45 minutes to an hour, depending on size.
3. In a large sized pan add coconut oil and towel dried garbanzo beans on medium high heat
3. Move constantly until beans are turning golden brown then add shallots, tomatoes and spinach
4. Squeeze the lemon over the stew and turn on low heat.
5. Add the coconut cream, water, cinnamon, ginger, salt.
6. Stir on low heat for 10-15 minutes.
7. Take sweet potatoes out of oven and cut half way down.
8. Place on plate and serve the stew on top.
9. Add lemon zest and enjoy!

Roast Potatoes with Rosemary and Garlic

Over this past weekend, I went down to my Aunt Kathy's. Every time I go down there, I make something called the 'Marisa Potatoes'. It consists of some of my favorite things that were originally just thrown together, and now perfected. Sweet potatoes. Yukon Potatoes. Garrrrlicccc. Rosemary. MMmm.. If you need a visual, just look below. I guarantee you'll love these.

Ingredients:
( Serves 4)

2 Medium sweet potatoes
2-medium Yukon gold potatoes
3-4 Tbsp olive oil
6 cloves garlic
1/2 red onion
2 Tbsp dried rosemary

Steps:
1. Preheat oven to 375F
2. Cut potatoes into bite sized pieces
3. Dice onion. ( I like to meet garlic whole but you may cut the garlic as well)
4. Place the potatoes onion and garlic into a deep pan, preferably a 13x9.
5. sprinkle rosemary and drizzle the olive oil. Just enough to coat everything.
6. Place in oven for 25-35 minutes or until golden brown and crispy :)
7. Sprinkle with sea salt and enjoy!


Note: Perfect dish for thanksgiving!!


xo

Marisa

Farro with Pesto and Eggplant Puree

Triple Decker. And no its probably not what you are thinking. The name 'Triple Decker' may already be taken by a sandwich, but this is my take on it. Grains. Vegetables. Pesto. 'Bam!'..  ( Wait that may have been taken too..)  Serves two for a hot date night in.

Ingredients:

Spinach Pesto:

1/2 cup olive oil

3/4 cup spinach

1/2 Parmesan cheese

1/4 cup walnuts ( raw)

1/4 tsp salt

Farro:

1 cup farro

3 cups water

1/2 tsp salt

Eggplant Puree:

Half a medium sized eggplant (diced)

3 Tbsp olive oil

2 tbsp water

1/4 tsp turmeric or/and paprika

3 cloves garlic

Steps:

1. Start with boiling the Farro. Bring to boil at high heat then place lid on top and turn to low heat.             Simmer for 30 minutes or until tender and chewy.

2.  While Farro is cooking,  heat medium sauce pan with 3 tbsp olive oil and place diced eggplant and garlic on medium heat.  Cook for about 15 minutes or until all eggplant is translucent. Add spices.

3. For the pesto, blend all ingredients together until smooth. Set aside.

4.  Clean the blender or as I use, the magic bullet, which is seriously magical and throw in the eggplant mixture. Blend until it is smoother, but still a good about of texture

5. Place farro on plate. then about 2-3 tbsp of the eggplant mixture. Then to top it off the pesto!

6. Sprinkle Parmesan cheese on top. Enjoy.

Note: What's great about this recipe is that you can combine them all for a nice feast of a dinner or use them separately as nice side dishes for yourself, or to bring to a party. The spinach pesto is a hit :)

My Go-To Carrot Salad

Everyone always needs something quick to grab in the fridge. Whether its a snack or a lunch I know that I am always on the go. Before I was given this amazing recipe, I would always grab things I wish I hadn't. Now, with this carrot salad, it is always in my fridge for a quick fix. And funny thing is, I actually dislike carrots very much. But the lemon in the recipe cuts the sweetness of the carrots and surprisingly enough, I love it!

Ingredients:

1- 1/2 pound carrots
1- handful fresh chopped parsley
1- 1/2 lemon squeezed
1- 1/4 cup raw pine nuts or  raw sunflower seeds
3- tablespoons olive oil
1- pinch salt to taste


Steps:

1. Shred carrots (Either with a food processor or a cheese grater)
2. Place in bowl
3. Toast Pine nuts or sunflower seeds in pan. Move around until golden brown.
4. Put nuts/seeds in bowl with carrots.
5. Add all other ingredients.
6. Mix and Enjoy.

Curried Cauliflower Popcorn

Curried Cauliflower popcorn got its name when I was out of popcorn kernels ( remarkable since I stock up on them) and had a big ole' piece of cauliflower left over from the farmers market.  I usually put some sort of seasoning with my popcorn, Such as curry/ turmeric/ sea salt and pop with coconut oil. Alas, I had none for my craving of easy to eat movie food. So, I chopped up the cauliflower into nice bite size pieces, drizzled some olive oil and sea salt on them and 20 minutes later, BAM nice and crispy cauliflower 'popcorn'.  Sprinkled Curry on afterwards to preserve the herbs and spices.

Ingredients:

1- Head of Cauliflower

1- 1/4 cup olive oil

1- Tbsp of Seasoning

2- Pinches salt & pepper to taste

Steps:

1. Preheat oven to 450F
2. Rinse, dry and cut cauliflower into small bite size pieces
3.  place on cookie sheet.
4. Drizzle olive oil on top and spread evenly.
5. Sprinkle salt/ pepper.
6. Bake for 20 minutes, or until golden. ( Check every 5-8 minutes or so)
7.  Take out of oven, While hot sprinkle seasoning, such as curry powder, turmeric and paprika or keep to the basics of the salt and pepper!
8. Enjoy, thoroughly.



Note:  Should be crispy/golden brown. Trick is to make sure the cauliflower is dried before going into the oven!   Ps.You can use Broccoli as well, just bake for 15 minutes instead! :)


And hey, you're eating a vegetable, so enjoy irresponsibly!

xo

Marisa