Sweet Potato & Blueberry Forest Bowl

I can hear my father-in-law laughing right now. Fanciful titles aren't his thing. Dishes should have one word really (spaghetti), two if need be (jelly sandwiches), and only in extreme cases do they ever need three (chicken noodle soup). But definitely not five.

However, I like descriptive recipe titles. 

Whimsical descriptives inject wonder into dishes. I could have titled this dish, Sweet Potato, Blueberry & Kale Bowl...erm...not as fun (and still long). There's greens, nuts, seeds, berries...sounds like a forest forage to me! And so it is. The playful titles stay.

Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
“A man’s mind stretched by a new idea can never go back to its original dimensions.”
— Oliver Wendell Holmes
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.

This is such a refreshing and wholesome meal. I had whipped up a blueberry vinaigrette in a frenzy several days ago for a surprise dinner and I knew I needed to make something to use it up. Our fridge is practically empty, no greens to speak of except for a few stalks of kale so a green salad was out to the question. That's when my idea for this forest bowl popped into my mind! Perfect!

Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
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Sweet Potato & Blueberry Forest Bowl
by August-29-2014
An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette. NOTES: Feel free to use your favorite greens, nuts, and berries for this. If you don't feel like making the dressing, any fruity vinaigrette will do.
Ingredients
  • 1 cup quinoa, dry
  • 2 cups water
  • 2 large sweet potatoes, diced
  • 4 large kale leaves, de-stemmed and torn
  • ¼ cup dried blueberries
  • 2 Tbsp. hazelnuts, chopped
  • 2 Tbsp. pumpkin seeds
  • drizzle of homemade (recipe below) or store-bought blueberry vinaigrette
  • dash of kosher salt
  • dash of ground black pepper
Instructions
In a medium saucepan, bring the quinoa and water to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes. Drain any excess water with the lid and continue to heat over low until all the water has been absorbed. Meanwhile, steam the diced sweet potatoes for about 15 minutes, until fork tender.In a microwave safe bowl, microwave the torn kale for about 1-3 minutes. It should be wilted, but develop a bright green color and still have a bit of chew to it. To serve, divide the warm ingredients evenly into four bowls. Start with a serving of quinoa into a shallow bowl and add a side of a sweet potatoes and kale. Sprinkle with 1 Tbsp. dried blueberries, and 1/2 Tbsp. hazelnuts and pumpkin seeds. Drizzle with the vinaigrette and sprinkle with a dash of salt and pepper.
Details
Prep time: Cook time: Total time: Yield: 4
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Wild Blueberry Vinaigrette
by August-29-2014
A sweet and tart wild blueberry vinaigrette, the perfect compliment to a big green salad.
Ingredients
  • ½ cup fresh or frozen wild blueberries
  • ½ lemon, juiced
  • ¼ cup balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. agave nectar or maple syrup
  • pinch of kosher salt
Instructions
Combine everything in a blender and blend on high for several minutes. Serve over green salad and store in fridge
Details
Prep time: Cook time: Total time: Yield: about 3/4 cup
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.

German Word of The Day

Forest --> Wald (vald)

Good Deed of The Day

Read this article from The Huffington Post, Grilling For Labor Day? Don't Burn The Planet.

Healthy Tofu Curry

As a birthday present, I received two artisan tofu packages from a friend. One is tomato basil flavored and the other, curry. Yep, that's how cool being a foodie vegan is. You get unique tofu for your birthday. Obviously, I've been hoarding the stuff while trying to figure out what special dishes to make with them. I figured the curry tofu package was pretty self-explanatory. I was to make a curry with it. Which I did...it did not disappoint. 

Produce On Parade - Healthy Tofu Curry

This curry is full of tasty veggies including cauliflower and sweet potato that meld beautifully with aromatic spices and flavorful tofu. No need for special tofu though, this dish will be just as spectacular with plain tofu! 

Produce On Parade - Healthy Tofu CurryAny ideas for the tomato basil one??

Healthy Tofu Curry

Serves 6 

  • Aromatics:
  • 1 Tbsp. coconut oil (I used unrefined) 
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2-inch knob of ginger, peeled and minced
  • 1 Tbsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 tsp.  ground turmeric
  • 1 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 1/8-1/4 tsp. chipotle chili powder
  • Sustenance: 
  • 1 Tbsp. tomato paste
  • 2 cups vegetable broth
  • 1 small cauliflower, chopped into bite-size pieces
  • 2 medium sweet potatoes, diced
  • 2 large carrots, diced
  • 12 oz. extra firm tofu, pressed and diced
  • 4 medium fresh tomatoes, diced
  • Conclusion:
  • 2 Tbsp. lime juice
  • fresh cilantro, chopped (for garnish)
  • glass noodles, rice, or quinoa (to serve with curry)

Notes: I highly recommend prepping the ingredients before starting on this recipe. Measuring all the spices and chopping all the vegetables and tofu beforehand is a smart move for this curry. 

In a very large, heavy-bottomed soup pot heat the coconut oil over medium-low. Now, add in all the aromatic ingredients and saute until the onions become tender.

Add in all the remaining sustenance ingredients and stir well to combine. Cover, turn to medium-low and simmer for about 20-25 minutes until the sweet potatoes and cauliflower are tender.

Next, blend in the tomato paste and the vegetable broth. Bring to a boil over medium-high heat.

Add in all the remaining sustenance ingredients and stir well to combine. Cover, turn to medium-low and simmer for about 20-25 minutes until the sweet potatoes and cauliflower are tender. 

Produce On Parade - Healthy Tofu Curry Produce On Parade - Healthy Tofu Curry Produce On Parade - Healthy Tofu Curry Produce On Parade - Healthy Tofu CurryMeanwhile cook any noodles, rice, or quinoa you'd like to serve the curry over. Conversely, it can be eaten alone. 

Once the vegetables are tender, remove from heat and stir in the lime juice.

Produce On Parade - Healthy Tofu CurryGarnish with fresh cilantro and serve hot.

Produce On Parade - Healthy Tofu Curry Produce On Parade - Healthy Tofu CurryOh yes, my friends, I am listing to Rixton – Me And My Broken Heart

German Word of The Day: Healthy --> gesund (pronounced: gehz-oond)

Good Deed of The Day: So sad! Help demand Justice for 5 Endangered Penguins Killed at Peru Rescue Center by signing this petition. 

 

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Mango Quinoa Salad

Cooking while on our vacation in the East Coast was, unfortunately, nonexistent...despite our best intentions. I told Todd that I would be just fine abstaining from Chipotle for the next 6-12 months, which is convenient since Alaska doesn't have any. So. Many. Sofritas. (That's their new vegan tofu burrito.) Yep, it's nice to be home and actually be able to form a meal once again. I was feeling pretty yucky-tummy due to the 10-day round of antibiotics coupled with two weeks of bagels, beer, burritos, pita chips, and hummus. So much hummus, you guys.

Anyway, this Mango Quinoa Salad is the absolute perfect combination of plant-protein, fresh herbs, crunchy nuts, and sweet fruit to refresh my palate and cleanse my body. I'm happily saying ta-ta to travel snacks, for a looong time. 

Produce On Parade - Mango Quinoa Salad

Clean eating at it's yummiest!

Mango Quinoa Salad

Serves 4-6

  • Quinoa:
  • 1 1/2 cups dry quinoa (I use red)
  • 3 cups water
  • Sustenance: 
  • 1-2 ripe mango(s), peeled and diced
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/3 cup red onion, finely chopped (about 1/4 onion)
  • 1/4 cup cashews, chopped
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp. fresh cilantro (leaves and stems), chopped
  • Dressing:
  • 1 Tbsp. olive oil
  • 1 Tbsp. lime juice 
  • 1 tsp. kosher salt
  • 1/2 tsp. vegan sugar 
  • pinch of black pepper

In a large saucepan, bring the quinoa and the water to a boil over high heat. Then, reduce to a simmer and cover. Allow to cook for about 15 minutes, until the water is gone. Remove from heat and fluff with a fork. Set aside until ready to use. 

Produce On Parade - Mango Quinoa Salad

Meanwhile, combine the sustenance ingredients in a large serving bowl. 

Produce On Parade - Mango Quinoa Salad Produce On Parade - Mango Quinoa Salad Produce On Parade - Mango Quinoa Salad Produce On Parade - Mango Quinoa Salad Produce On Parade - Mango Quinoa Salad

Whisk together the dressing ingredients in a small bowl. 

Produce On Parade - Mango Quinoa Salad

When the quinoa is done, add it to the sustenance mixture and stir well to combine. 

Drizzle the dressing over the mixture and stir well to coat.

Produce On Parade - Mango Quinoa Salad

Allow to rest for about 10 minutes. Can be served warm or cold.  

Produce On Parade - Mango Quinoa Salad

Listening to Lorde – Buzzcut Season

German Word of The Day: To travel --> reisen (pronounced: rye-zen)

Good Deed of The Day: Oh SeaWorld, why won't you just go away already? Sign this petition to humanely release the Orca whale known as Tilikum to a sea pen for rehab.

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