Beet Pesto Linguine – what a beautiful dish!

I am not a big fan of commercial holidays, but I do love any opportunity to make something delicious, and to celebrate love! Whether you celebrate Galentine’s day or Valentine’s day, or just feel like making something new – this is a fun and quick recipe!

This recipe features the delicious Beetroot Pesto my friend Guido introduced me to in our travels in India – what a fun discovery it was for me to learn how to make beetroot pesto in the kitchen of our guesthouse restaurant in Rishikesh! After not having access to a kitchen for a few months, we managed to convince the cooks at the restaurant to let us use their kitchen and make dinner for them! I even managed to find fresh basil on my weekend trip to Delhi!

There is a good chance your kids will also enjoy this nutrient dense recipe because.. well – pink pasta! 🙂

Prep time: 25 minutes
Cook time: 10 minutes
Serves: 4

(gluten-free optional)

Ingredients

Beetroot Pesto:

• 2 cups raw, peeled and cubed beets (about 2 large beets)
• ⅓ cup extra-virgin olive oil
• ½ cup fresh basil leaves
• 4 tbsp pumpkin seeds
• 2 garlic cloves
• 1½ tsp curry powder
• ½ tsp sea salt
• ½ tsp ground pepper

• 1 tbsp oil
• 2 cups sliced mushrooms
• 400 gram dry linguine*
• 1 cup coconut milk
• Salt & pepper
• 2 tbsp pumpkin seeds (for garnish)
• A handful of basil leaves (for garnish)

* For a gluten-free option use gluten-free linguine

Instructions

Process all of the pesto ingredients in a food processor or blender. Set it aside.

Heat a medium pan and add 1 tbsp of oil.

Add the mushrooms and sear on medium heat for 5 minutes, until golden.

Season with salt & pepper.

Add the pasta and 1 tsp of salt to a large pot of boiling water. Stir well

Check the pasta packaging for the cooking time and prepare it accordingly.

Once cooked, strain the pasta thoroughly and put it back into the pot.

Add the beet pesto and 1 cup of coconut milk and mix well. 

Season with salt and pepper, and cook on low heat for 1-2 minutes. 

Transfer the pasta into a serving dish. 

Top with seared mushrooms, pumpkin seeds, fresh basil, a drizzle of olive oil and freshly cracked pepper.

If you want to add extra protein to this dish, you can top it with seared tempeh.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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If you’ve always wanted to learn how to make your own delicious vegan ramen, this is recipe is for you!

I came up with this recipe after a long day of recipe testing for my new cookbook Food Therapy. Despite my fridge being full of the yummy dishes that I had prepared all day, all I craved on that cold winter evening was a quick, delicious, and comforting ramen. Once it was ready, I knew this recipe must be in this book!

You can choose if you want to keep it simple or make it a bit fancier – find my list of optional upgrades in the recipe below!

Prep time: 30 minutes
Cook time: 20 minutes
Serves: 2-3

(Gluten-free optional)

Ingredients

• 4 cups boiled water
• ⅓ cup tamari soy sauce* 
• 3 tbsp shiro miso paste* (or 2 tbsp red miso paste)
• 3 tbsp rice vinegar 
• 2 tbsp sesame oil

• 1 cup thinly sliced mushrooms
• 1 cup cubed tofu
• 1 carrot, thinly sliced
• 2 garlic cloves, minced 
• 1 tbsp minced fresh ginger

• 1 cup coconut milk
• 2 tbsp nutritional yeast flakes (optional) 

• 300 grams ramen noodles*
• 2 green onions, sliced 
• 1 tbsp sesame oil
• Chill flakes, to taste 

Optional upgrades:

• ½ cup corn kernels
• ½ cup shelled edamame beans
• Use smoked tofu instead of regular tofu
• 2 cups broccoli florets
• An additional cup of mushrooms, sautéed, for topping

*For a gluten-free option, use gluten-free soy sauce, miso paste, and noodles.

Instructions

In a large pot, combine the boiled water, soy sauce, miso, rice vinegar, and sesame oil.

Whisk everything together until the miso is fully dissolved.

Add the mushrooms, tofu, carrot, garlic, and ginger.

Cook on high heat for 15 minutes.

Using a fork, check that the carrot is cooked. If the fork slides easily through the carrot, it is done. Otherwise, continue cooking for a few more minutes.

Add the coconut milk, nutritional yeast, corn, and edamame.

Cook for 2 more minutes on high heat.

Mix well and remove the pot from the heat.

Add the broccoli to a medium pot of boiling water and cook for 3 minutes on medium-high heat.

Strain the broccoli and set it aside.

Add the noodles to a medium pot of boiling water.

Check the noodles’ packaging for their cooking time and prepare them accordingly. 

Once cooked, strain the noodles.

To serve, place the noodles in a bowl and top them with the soup, broccoli, sautéed mushrooms, green onions, a drizzle of sesame oil, and the chili flakes.

You can make the soup in advance, but I recommend preparing the noodles just before serving this dish. If you have leftovers, store the noodles separately from the soup.

Looking for more delicious and comforting soups? click here for some of my other favourite soup recipes!

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media!

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It’s tomato season!

If you grow your own tomatoes, you know it’s this time of year when you have to pick your tomatoes off the vine before the first cold spell sneaks up on ya!

This roasted tomato sauce recipe is a great way to preserve some of your bounty.

I also love making this recipe whenever I have tomatoes in the kitchen that are starting to get a bit too soft..

This roasted tomato sauce is great for homemade pizza, pasta dishes, as a base for soup, and more..!

Prep time: 10 minutes
Cook time: 50 minutes
Makes 3 cups

Ingredients

• 5 tomatoes, cut in half
• 2 onions (yellow, red on white), cut in half*
• 1 head of garlic (or 2…)
• ¼ cup olive oil
• ½ tsp coarse salt
• ¼ tsp cracked fresh pepper

Optional add ons:

• A handful of herbs – fresh rosemary/oregano/basil
• ½ tsp paprika
• A pinch of cayenne

*I like keeping the peel on the onions and garlic as it prevents the outside layers from drying/burning. Once the onions and garlic are cooked, it’s easy to remove the peel before blending.

Instructions

Preheat oven to 400°F.

In a roasting pan, place tomatoes, onions, and garlic.

If desired, add herbs and/or spices on top.

Drizzle with olive oil, then sprinkle salt and pepper.

Bake for 50 minutes.

Set aside to cool down, then process in the blender.

Adjust seasoning if needed. 

You can freeze this sauce, or can it – if that’s your jam (pun intended…)

Did you know? If your tomatoes are still green on the vine and you have to pick them, you can ripen them by placing them in a paper bag or a cardboard box…! Keep them at room temperature and away from direct sunlight.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media!

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I love preserved lemons! I love adding them to my sandwich, salad, power bowl, or pasta!

I spent the last 3 weeks at my friends’ kibbutz in Israel, and we had a big beautiful lemon tree in the yard.

One day, my friend Dori brought us a jar of her curry-fenugreek lemons and they were so delicious I knew I had to make some more!

This is such an easy recipe to make, and the flavour combination is really special!

One of my favorite ways of eating these lemons is adding a couple of slices on top of an open sandwich with tahini sauce, seared tofu, avocado, and sprouts – yum!

So, how to make curry & fenugreek preserved lemons?

Prep time: 15 minutes
Wait Time: 1 week 
Makes 250ml jar

Ingredients

• 2 medium-large lemons 
• 1 tbsp coarse salt
• 1 tbsp curry powder
• 1 tbsp ground fenugreek seeds*
• Extra lemon juice for topping, if needed
• 2 tbsp olive oil

*If you can’t find ground fenugreek seeds, you can grind them in a spice grinder or a clean coffee grinder.

Instructions

Cut the lemons into thin round slices.

In a plate or bowl, mix salt, curry powder, and ground fenugreek seeds.

Dip each lemon slice into the spice mix (on both sides), and place all the spiced slices into a 250mL glass jar.

Press down until the liquid from the lemons completely covers the lemons (if needed, top with extra juice), leaving 1 cm at the top. 

Cover with 2 tbsp olive oil.

Loosely place the lid on top of the jar. The lid should only gently cover the jar, and not be fastened. 

Place the jar on a plate (the plate will catch any liquids that may overflow during the fermentation process), and leave on the counter, away from direct sunlight, for 24 hours.

After 24 hours, tightly close the lid and transfer the jar into the fridge for at least 6 more days – the longer you let the lemons ferment, the better they will taste! I recommend waiting 3 weeks before enjoying these lemons.

Store refrigerated for consumption for up to 3 months.

Looking for more delicious fermented recipes? check out my Crafting Your Own Fermented Foods Class

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Looking for new dinner ideas? I love making these power bowls – they are delicious, nutritious, filling, and so colorful – your eyes get to feast too!

You can double, triple, or quadruple this recipe or my Vegan Rice Power Bowl recipe for a week worth of meal planning!

Prep time: 30 minutes
Cook Time: 35 minutes 
Serves 2-3

Ingredients

Quinoa

• ⅔ cup dry quinoa
• 1 cup water

Roasted Veggies:

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup mushrooms, cut into quarters
• 1 cup cherry tomatoes 
• 3 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp ground pepper 

Spiced Chickpeas:

• 1 cup cooked chickpeas 
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp sea salt
• ¼ tsp ground pepper 

Tahini Lemon Sauce:

• ¼ cup tahini
• ⅓ cup water
• 1½ tbsp lemon juice
• 1 small garlic clove, minced
• ¼ tsp sea salt
• ⅛ tsp ground pepper

To serve:

• 2 tbsp chopped parsley
• 2 tsp sesame seeds

Instructions

Quinoa:
In a small saucepan, bring 1 cup water to a boil.
Add the quinoa and stir.
Reduce the heat, cover with a lid, and simmer for 15 minutes.

Roasted Veggies:
Preheat oven to 400°f.
Place vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes.

Spiced Chickpeas:
Heat up a medium pan on medium heat.
Add oil and allow it to warm up.
Add chickpeas and spices.
Mix well.
Sear on medium-high heat for 5 minutes , making sure to mix so it doesn’t burn.

Tahini Lemon Sauce:
Process all ingredients in a blender or with a whisk, into a creamy texture.

To assemble:
In two bowls, layer; quinoa, roasted vegetables, spiced chickpeas, parsley, sesame seeds, and tahini-lemon sauce.

Get creative with the veggies in this recipe, or use what you have in the fridge! You can use other vegetables for roasting like yam, eggplant, Brussels sprouts, squash, bell peppers etc.

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The holidays are now behind us, and as we’re getting back into more of a routine mode, I find that meal planning can be so helpful! You can double, triple, or quadruple this recipe or my Vegan Quinoa Power Bowl recipe for a week worth of meal planning!

Prep time: 30 minutes
Cook Time: 35 minutes 
Serves 2-3

(Nut-free optional)

Ingredients

Rice: 

• ⅔ cup dry brown rice
• 1⅓ cup water

Ginger-Tamari Tofu:

• 1 tbsp oil
• 200 grams firm tofu, diced
• 1 tbsp fresh minced ginger
• 2 tbsp tamari or soy sauce*
• A pinch of chili flakes (optional) 

*For a gluten-free option, use a gluten-free soy sauce  

Peanut Sauce:

• ½ cup natural, smooth peanut butter*
• ⅓ cup warm water
• 2 tbsp tamari or soy sauce* 
• 1 tbsp lime juice 
• 1  garlic clove, minced
• 1 tsp sesame oil
• ½ tsp cane sugar
• A pinch of chilli flakes (optional)

*For a gluten-free option, use a gluten-free soy sauce 
*For a nut-free option, use sunflower seed butter

Fresh Veggies:

• ½ cup red cabbage, thinly sliced 
• 1 mini cucumber, sliced
• 1 carrot, shredded or peeled into ribbons 
• ½ bell pepper, thinly sliced

To serve:

• 2 tbsp cilantro
• 2 tsp black sesame seeds
• 1 avocado, sliced

Instructions

Rice:
In a small saucepan, bring rice and water to a boil.
Reduce the heat and simmer, covered, for 30-35 minutes until all the water is absorbed. 

Ginger-Tamari Tofu:
Heat up a medium pan on medium heat.
Add oil and allow it to warm up.
Add tofu and ginger, and sear on medium heat for 5 minutes, making sure to mix it so it doesn’t burn.
Add tamari/soy sauce and chili flakes, reduce the heat and cook on low heat for 3 more minutes.

Peanut Sauce:
Place all ingredients in a small bowl and whisk well into a creamy texture.

To assemble:
In two bowls, layer; rice, fresh vegetables, ginger-tamari tofu, cilantro, black sesame seeds, avocado, and peanut sauce.

Get creative with the veggies in this recipe, or use what you have in the fridge! You can use other fresh vegetables like cherry tomatoes, snap peas, radishes etc.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

 

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This colourful, beautiful salad makes a great addition to any meal – if you want to add something a little different to your holiday dinner, try this delicious couscous salad that I absolutely love!

Prep time: 30 minutes
Cook Time: 25 minutes 
Serves 4-6

(Gluten-free optional)

Ingredients

Roasted yam and lemon:

• 1 small yam, peeled and diced into 1 cm thick cubes
• 2 tbsp olive oil
• ¼ tsp paprika 
• ¼ tsp sea salt
• ⅛ tsp ground pepper
• ½ lemon – cut into thin slices

Couscous:

• 1 cup instant couscous*
• 1 cup boiled water
• ½ tsp sea salt

Salad: 

• ½ cup cherry tomatoes, cut into halves
• 1 bell pepper, thinly sliced
• 5 radishes, sliced
• ⅓ cup chopped parsley
• 2 green onions, finely sliced
• ½ cup cooked chickpeas 
• ⅓ cup raisins

Dressing:

• ½ cup olive oil
• ¼ cup lemon juice
• 1 tbsp apple cider vinegar 
• 2 tsp dried oregano
• 1 tsp sea salt
• ¼ tsp ground pepper

Garnish:

• ¼ cup sun dried black olives, pitted
• 2 tbsp parsley

*For a gluten free option, use cooked quinoa instead of couscous

Instructions

Roasted yam and lemon:
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper, place diced yam.
Drizzle with olive oil and add spices.
Next to the yam, place lemon slices.
Bake yam and lemon at 400°F for 25 minutes.

Couscous:
Place 1 cup instant couscous in a bowl.
Add 1 cup boiled water and ½ tsp salt.
Mix well.
Cover and set aside for 5 minutes.
Fluff with a fork.

Dressing:
Place all dressing ingredients in a jar and mix well together. 

Salad:
Place cooked couscous in a large bowl and add roasted yam, sliced veggies, herbs, chickpeas, raisins, and the dressing.
Mix well.
Taste and adjust seasoning if needed.

Garnish with olives, roasted lemon slices, and 2 tbsp of parsley.

 

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A quick delicious salad featuring summer fruit and greens!

We have such a short season for fresh fruit in Canada, and this salad is one of my favourite ways to incorporate beautiful BC fruit and local greens.

Enjoy this salad on its own or as a side dish, and get creative with the presentation!

Prep time: 10 minutes
Serves 2-4

(Nut free optional)

Ingredients

• 3 cups arugula 
• 2 nectarines/peaches/apricots/plums, sliced
• ½ cup basil leaves 
• 2 tbsp olive oil
• 2 tbsp balsamic reduction/glaze
• ¼ cup plant-based nut cheese* (I used Nuts For Cheese’s Un-Brie-Lievable)
• 2 tbsp chopped nuts* (pistachios/almonds/walnut)
• ⅛ tsp sea salt
• ⅛ tsp ground pepper

*For a nut-free option use a nut-free vegan cheese (like Violife’s Feta Style), and substitute the nuts with pumpkin seeds.

Instructions

In a serving bowl/platter, place arugula, sliced fruit, and basil.

Mix together.

Drizzle olive oil and balsamic glaze on top.

Add nut cheese, chopped nuts, and sprinkle with salt and pepper.

You can mix and match the fruit you add to this salad!

 

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These delicious smashed potatoes are soft on the inside, crunchy on the outside, and pair so well with an amazing curry aioli..!

You can make these potatoes with just salt & pepper, or add some extra delicious spices and herbs.

You can serve these potatoes as a side, an appetizer, or enjoy a big bowl of them on their own..!

Prep time: 10 minutes
Cook time: 45 minutes
Serves 2-4

Ingredients

Smashed potatoes:

• 1½ lb mini potatoes*
• 4 cups water
• 1 tsp sea salt

• 4 tbsp olive oil
• 1 tsp coarse salt (or ½ tsp sea salt)
• ¼ tsp ground pepper

Optional add-ons:

• ½ tsp paprika 
• ½ tsp smoked paprika
• 2 garlic cloves, minced
• 2 tbsp chopped rosemary

• 2 tbsp chopped chives for garnish (optional)

Vegan Curry Aioli:

• ½ cup vegan mayo
• 1 tsp curry powder 
• ½ tsp sea salt
• ¼ tsp ground pepper
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Zest from ½ lemon

Instructions

Smashed potatoes:

Preheat oven to 400°F.

Place potatoes, 4 cups of water, and 1 tsp salt into a medium pot.

Bring to a boil, then cook on medium-high heat for 15 minutes.

Poke the potatoes with a fork to make sure they are fully cooked. If the fork slides easily all the way to the center, the potatoes are done. 

Once cooked, strain the potatoes well.

Transfer the potatoes onto a baking sheet and smash with a fork.

Drizzle with olive oil and sprinkle with salt and pepper.

Add any desired add-ons (you can add either or all from the list above).

Bake at 400°F for 20 minutes, then broil for 2 minutes at the end.

Top with chopped fresh chives.

Vegan Curry Aioli:

Place all ingredients in a bowl and mix well together. 

Don’t have mini potatoes? you can use full size potatoes and cut them into 4 before boiling!

 

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These vegan phyllo samosas make a perfect appetizer, snack, or a full meal if you eat a bunch of them…!

I like making these samosas with phyllo dough for that lovely flakey texture on the outside, while the filling is soft and oh so flavourful! Together they make the perfect bite!

I spent a good amount of my time in India eating lots of samosas.. Whenever I got to a new town I would go investigate the food stalls in the street in search of the perfect samosa – sometimes I would find sweet ones too, with apple pie filling, or banana and chocolate, and even though they were also delicious – there is nothing like a hot fresh spiced potato samosa..

Prep time: 30 minutes
Cook time: 45 minutes
Makes: 10 samosas

Ingredients

• 4 medium potatoes
• 4 cups water
• 1 tsp sea salt

• ½ cup green peas
• ⅓ cup chopped cilantro
• 1 green jalapeño*
• 1 tbsp minced ginger 
• 1 tbsp olive oil

• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp pepper
• ⅛ tsp cinnamon powder
• A pinch of ground cloves (optional)
• A pinch of nutmeg (optional)

• 10 Phyllo sheets, defrosted**
• ⅓ cup olive oil (for brushing phyllo)

*If you want a spicy samosa, use the whole jalapeño. If you just want a little kick, deseed the jalapeño and only use the flesh.

** Phyllo dough needs to be defrosted for 2 hours on the counter (or in the fridge overnight) before it can be used. I recommend covering the phyllo sheets with a damp towel to keep them moist while using, as they dry out very quickly.

Instructions

Wash the potatoes well and cut them into ½ inch cubes (you can leave the skins on!).

Place potato cubes, 4 cups of water, and 1 tsp salt into a medium pot. 

Bring to a boil, then continue to cook on high heat for 15-20 minutes. 

Poke the potatoes with a fork to make sure they are fully cooked. If the fork slides easily all the way to the centre, the potatoes are done.

Once cooked, strain the potatoes well and set aside to cool for 10 minutes (without rinsing them under water).

Preheat the oven to 375°F.

Once the potatoes have cooled, place them into a bowl and mash. 

Add green peas, cilantro, jalapeño, ginger, olive oil, and spices.

Mix well. Taste and adjust seasoning if needed.

Divide the filling into 10 equal (-ish) balls.

On a dry, clean surface, place 1 phyllo sheet lengthwise (see photo instructions below).

Brush the sheet with olive oil, then fold ⅓ of the sheet in from the right side towards the middle.

Repeat with the left ⅓ of the sheet, creating a long rectangle. 

Brush with olive oil.

Place a ball of filling on the bottom left corner of the sheet. 

Fold into a triangle over and over, all the way to the top of the phyllo sheet, then tuck the corners of the triangle under the samosa. 

Repeat with all phyllo sheets.

Line a baking sheet with parchment paper and place the samosas on the baking sheet. 

Brush the top of each samosa with olive oil. 

Bake at 375°F for 20-25 minutes, until golden.

I love serving these with Cilantro-Mint Chutney or Tamarind Chutney!

Click on the image below to enlarge the photo and see my rolling instructions (this photo features my Apple-Yam filling from my cookbook, but it works for this filling too!)

Looking for more vegan Indian recipes? Check out my Taste of India Online Cooking Class

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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