I haven’t had the inclination to explore much with this rich red colored vegetable apart from just having them party boiled or by making cutlets which of course is wonderfully flavored but most definitely not the most healthy thing to binge on a regular basis.
So finally as the guilt cord struck me, I thought of making a large salad bowl with the Beets as the protagonist and the rest of the veggies that my fridge has in stock for me most of the time and thus arrived the Roasted Beetroot Salad 🙂
2-3 cloves of garlic
Nuts of your choice. I had cashews and walnuts in stock. 🙂
Lightly Steamed Broccoli Florets
grated vegan cheese (optional)
and some croutons 🙂
Home Made Salad Dressing:
1 Tbsp Olive oil
1 Tbsp Apple Cider
1/2 Tbsp maple syrup
And a drizzle of Vegan Mayo which is completely optional
Preheat the oven to 180 C or 350 F.
Cut the beetroots into big pieces along with its skin on. Sprinkle some salt and warp them in foil paper. Once they are roasted and cooled, the skin will peel off easily.
In another piece of foil paper, wrap a couple of cloves of garlic drizzled with some olive oil.
Place the foil wrapped beet and garlic in the oven and bake them for at least 20-25 mins.
Meanwhile you can have the rest of the salad ingredients chopped, the cheese grated & the dressing prepared and kept aside.
Once the tray is out of the oven, allow it to cool down, unwrap the foils. The beet are now tender and can be peeled off so easily.
Crush the roasted garlic and mix in with the rest of the lettuce, kale, tomatoes and other ingredients.
chop the beets as per your desired size and mix it along with the rest.
Finally, its time for seasoning and the salad dressing to go in and a colorful salad is just so easily ready.
The cold strong breeze has struck and the chill has set in. Admist all of this, what strikes me most is wanting to spend fewer hours in the kitchen and prepare a meal that is warm, delicious and of course a healthy one.
This creamy homemade tomato soup is my Mother’s recipe. I fondly remember her making this during the winter holidays along with some croutons that I used to call as bread crumbs and a spoonful of butter floating valiantly in the off-white ceramic soup bowls. We all were such a huge fan of her winter break tomato soup that no other could satisfy us more.
With some warm nostalgia and for the love of her recipe here is the ingredient list:
3-4 cloves of garlic minced
1 small cinnamon stick broken down into pieces.
2 tsp of cornstarch
salt, pepper and sugar to taste
1 tbsp full of coconut cream(optional)
some croutons and vegan butter/ grated cheese for garnish
Poke the tomatoes with a fork and put them to boil with some salt for 20-25 mins on medium heat.
Once soft and mushy, drain the excess water and allow them to cool. Carefully remove the peel and mash them roughly with a fork and keep aside.
In a vessel, heat some oil and add the cinnamon stick pieces and the garlic cloves and fry them not turning the garlic brown.
To this add the freshly prepared tomato puree, some salt, sugar and freshly ground pepper and cover the lid. Let the aroma of the garlic and the cinnamon infuse with the tomato puree.
Keep stirring the mixture intermittently until all the pieces of the tomatoes have blended well.
Now add the cornstarch and water mixture and some more water and mix well. Boil until the soup has reached its desired consistency.
Check the seasoning and add some sugar to beat the sourness. Sprinkle with some freshly ground pepper.
Add a tbsp of coconut cream to enrich the taste.
Your soup is now ready to serve topped with some croutons and vegan butter/ grated vegan cheese.
I hope you enjoy my all time favorite mother’s recipe too. 🙂 ♥