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Carrots

Rutabaga, Apple and Maple Syrup Soup

Rutabaga Soup

Ingredients:

2 rutabagas

2 apples

3 potatoes

3 carrots

1/4 cup maple syrup

Salt, pepper and cayenne to taste

Preparation:

Peel and dice all the vegetables.

Add them to a large sauce pan. Cover with water or vegetable stock. Bring to a boil, reduce the heat and  simmer until tender, around 25 minutes.

Blend it until smooth. Strain. Add maple syrup, salt, pepper and cayenne pepper.

Yield: 4 servings.

Stuffed Acorn Squash

Organivores Stuffed Acorn Squash Recipe

Ingredients:

2 acorn squash

1 cup rice, cooked

1 shallot

1/2 cup carrots, peeled and diced

1/2 cup cauliflower florets

1/2 cup mushrooms, sliced

1 cup kale, chopped

1 garlic clove, finely chopped

1/2 cup grated cheddar cheese, optional

1 tsp thyme

1 tsp nutmeg

1 tsp cinnamon

Olive oil

Salt, pepper and cayenne to taste

 

Preparation:

Preheat oven to 375 degrees F. Wash the squash and slice off the top and bottom so that it can sit on a dish. Slice in half and scoop out the inside. Drizzle with olive oil and bake for 45 minutes or until soften.

Warm up a tbsp of olive oil in a large pan over medium heat. Add the veggies and the spices and let cook for a few minutes. The vegetables should be slightly tender. Add the rice and stir until combined. 

Fill up the squash with the mixture. If you want you can add the cheese on top and put back in the oven for a few minutes, otherwise it’s ready!

Yield: 2-4 servings.

Veggie Curry

Organivores Veggie Curry

Ingredients:

4 turnips, cut into wedges

1 zucchini, cut into thick strips

4 carrots, sliced

1 shallot, chopped

3 tbsp coconut oil

3 tbsp cilantro, chopped

1 tsp cinnamon

2 garlic cloves, finely chopped

1 tbsp ginger, grated

1 tomato, chopped

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala

1⁄2 tsp cayenne pepper

400mL coconut milk

Salt and pepper to taste

Preparation:

In a large a large skillet, warm up coconut oil over medium-high heat. Add the turnips, carrots and zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Remove and set aside. 

Add the shallots to the skillet and cook until soft and translucent, about 5 minutes, stirring often. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add all the spices (you can replace them with curry powder) and cook for a minute. Add the tomatoes and cook until soften, about 3 minutes. Add the coconut milk and the veggies and bring to a boil. Reduce heat and allow to simmer for 30 minutes.

Turn off the heat and add the cilantro.

Yield: 4 servings.

Warm Beets and Carrots Salad

Organivores Carrots and Beets Salad Recipe

Ingredients:

1 bunch of carrots, peeled and cut lengthwise

3 beets, peeled and cut into quarters

3 tbsp of vegetables broth

3 tbsp of olive oil

2 garlic cloves, chopped

2 sprig of thyme

2 tbsp of anise seeds

Salt and pepper to taste

Sesame Sauce:

2 tbsp of tahini

1/2 cup of greek yogurt

2 tbsp of lemon juice

1/2 tsp of lemon zest

Salt and pepper to taste

Preparation:

Preheat the oven at 350 degree Fahrenheit.

Put the carrots and the beets into a deep baking dish. Add garlic, salt, pepper, thyme and anise seeds. Mix the broth and the olive oil and add it to the vegetables. Cover with aluminum foil and put in the oven for 35 minutes.

In the mean time, prepare the sauce: mix tahini, greek yogurt, lemon juice, lemon zest, salt and pepper.

Add the juice from the veggies to the sauce and mix. 

Spread the sauce onto a presentation dish and arrange the warm beets and carrots on top. Sprinkle with thyme and anise seed.

Yield: 4 servings.

Carrot, ginger and cashew soup

Organivores Carrot Soup Recipe

Ingredients:

1 kg carrots, chopped

1 onion, chopped

1 tbsp coconut oil

2 tbsp ginger, chopped

2 cups cashew milk

Salt and pepper to taste

Preparation:

In a saucepan,melt the coconut oil then add the chopped onion and ginger. Let it cook until soft. Add the carrots and the cashew milk. Let it simmer for 20 minutes or until soften. Season to taste. 

Blend it until completely blended then strain.

Yield: 4 servings.

 

Find more veggies recipes here!

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