I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn't big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar texture to cooked wheat berries. Slightly chewy, far from mushy.
While I tend towards using roasted sweet potatoes in dishes like this, you could easily swap them for something similar. Roasted squash or rooted vegetables during the winter make a good 1:1. During the summer I like to use similar flavors with roasted sweet corn, tomatoes, and peppers.
Depending on the spice company, chipotle can get hot in fairly small quantities. However, this isnāt the easiest thing to tell. I like to take just a small taste of the powder and see how it reacts. If I find that my mouth is on fire, I might cut back a bit. If the opposite is true, Iāll usually bump the chipotle amount up to 1 teaspoon.
The other option is if you happen to have chipotle in adobo sauce, you can swap the powder for about Ā½ of a minced chipotle and a bit of the adobo sauce.
One of my favorite ways to have a bit of garlic flavor without being overpowering: garlic-infused oil. Itās as simple as smashing garlic, cooking it in a bit of oil, and letting it rest. Occasionally Iāll use nut-oils and infuse with garlic as well.
[tasty-recipe id="33130"]
The post Roasted Chipotle Sweet Potato and Sorghum Salad appeared first on Naturally..
Serves 4
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if youād like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like āItās fried rice for dinner/breakfast/elevensies!ā and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google ālollipop kale.ā OMG.
As we wait patiently (or not so patiently) for spring, Iām sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. Itās rich sauce is vegan, but I think that makes the creaminess even more amazing.
In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.
Of course, if youāre not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.
I realize that as Iām posting this recipe, youāre probably over sweet potatoes and ready for spring. Iām with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.
Finally, if pasta isnāt your jam, you could turn this into a delicious grain bowl. Iād plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.
[tasty-recipe id="37917"] continue reading
The post Sweet Potato Pasta with Vegan Walnut Cream Sauce appeared first on Naturally..
Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going forward, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.
Here’s a snippet of the interview I did with WXN (the rest is found on their website):
“SUCCESS all comes back to love. Do I feel love deep in my soul for what Iām doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that itās okay to take a break even if that means letting go of a professional goal for the time being.”
As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one Iāve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until itās done cooking! No stirring or watching…woot, woot. Iāll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. Itās a good feeling…a darn good feeling!
Donāt worry if you donāt have an Instant Pot because I also provide a stovetop version belowāyour oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.
This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.
Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:
“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The āOpening day of the giving season,ā itās a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”
This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too!
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My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients...and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesnāt get much cozier on a cool fall or winter morning! Iāve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it's so easy). For the Instant Pot method, please see the Tip section.
INSTANT POT METHOD:
You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk!
