Tuesday, December 15, 2009
Breakfast Television City TV
Wednesday, December 16 at 9:30am we are having a cooking off with Seb from D'Lish for the Planet Organic Meet the Locals Festival. Tune in for extra fun with your morning tea!
Planet Organic cooking demo
Allison's Organic Garden Carrot Spread
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
Wednesday, December 9, 2009
Squash Ragoût from CTV noon news
4 to 6 servings
1 medium spaghetti squash
1 large butternut or acorn squash
2 T of olive oil
1 litre of vegetable broth*
1 clove of garlic, minced
2 T nutritional yeast (Red Star is a good brand)
2 T Braggs
shooted beans
cold pressed flax oil
salt and pepper
Pre-heat your oven to 375 F. Put your squash whole in the oven on a baking sheet and cook for about 45 to an hour.
The spaghetti squash will take about 15 minutes longer than the butternut if it is much bigger, but you will be able to tell that they are cooked when you can pierce the squash with a fork and it is soft and easy to puncture.
In the meantime, put a stock pot on the stove at medium/low heat and add a little oil and garlic. Brown the garlic slowly so as not to burn it and then add the stock, nutritional yeast and Braggs. Bring to boil and then reduce heat and let simmer, top off, until it has reduced to ¾ it's volume.
After your squash has cooled a bit, scrape out the spaghetti squash with a fork into the broth. Then scoop out the butternut and add it too. Salt and pepper to taste. Bring it back up to a boil then reduce heat to simmer and serve when you are ready over a bed of pilaf with shooted beans and a drizzle of flax oil as a garnish.
I suggest serving it on pasta, rice pilaf, or with bread.
1 medium spaghetti squash
1 large butternut or acorn squash
2 T of olive oil
1 litre of vegetable broth*
1 clove of garlic, minced
2 T nutritional yeast (Red Star is a good brand)
2 T Braggs
shooted beans
cold pressed flax oil
salt and pepper
Pre-heat your oven to 375 F. Put your squash whole in the oven on a baking sheet and cook for about 45 to an hour.
The spaghetti squash will take about 15 minutes longer than the butternut if it is much bigger, but you will be able to tell that they are cooked when you can pierce the squash with a fork and it is soft and easy to puncture.
In the meantime, put a stock pot on the stove at medium/low heat and add a little oil and garlic. Brown the garlic slowly so as not to burn it and then add the stock, nutritional yeast and Braggs. Bring to boil and then reduce heat and let simmer, top off, until it has reduced to ¾ it's volume.
After your squash has cooled a bit, scrape out the spaghetti squash with a fork into the broth. Then scoop out the butternut and add it too. Salt and pepper to taste. Bring it back up to a boil then reduce heat to simmer and serve when you are ready over a bed of pilaf with shooted beans and a drizzle of flax oil as a garnish.
I suggest serving it on pasta, rice pilaf, or with bread.
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