Food and Recipe of the Month: Roasted Beet and Potato Salad

Care of Andrea Howe, of glowingongreens.com  Beets take the prize for the prettiest and brightest vegetable. Their bright red colour and earthy taste can be a great addition to salads, juices, or roasted on their own. Beets are a root vegetable and are generally harvested at the end of the summer and late fall. Like other root vegetables, they can be stored for many months and be a great addition to our diet in the winter months. Beets have an impressive list of nutrients that provide many benefits to our health! Their bright red colour comes from a pigment called betalain, a unique antioxidant not found in many other red fruits and vegetables. These antioxidants have been seen to have anti-inflammatory effects, and to reduce oxidation in the body. Basically, they can help fight harmful factors in our body that can lead to the development of disease. Beets are also exceptionally high in nitrates, which play a role in lowering blood pressure, enhance exercise performance, and reduce inflammation. Finally, beets are packed full of vitamin C, a powerful antioxidant that is important for immune function and skin repair. While beets contain many benefits, their antioxidant content is what is… Read More

Filed under: elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Carrot and Potato Tacos

Care of reader Claudia S Tacos are very versatile and can be done in so many ways, one of my favorite recipies is “carrot tacos”. I know it sounds like a strange combination but it is very good, easy and cheap. Slice the carrotts very, very thin. Once filling is ready, fill the tortilla (soft tortilla, it can be corn or wheat tortilla, not those hard shells sold in the store) and roll it like a taco. You can either fry it, or dab some oil on the outside of the shell and put it in the oven until you see the tortilla is crispy. Serve with sour cream (or a vegan sour cream such as Toffuti’s), salsa and guacamole as toppings…mmmm… You can also make “potato tacos”. In this case, boil the potatos, peel them and smash them. Add a bit of salt and do the same, use the filling for the tacos. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dilled Potato and Leek Salad

Care of Amy Symington Makes 5 servings You do make friends with salad, if you top it with this recipe’s delish dressing! Dressing: 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tbsp maple syrup pinch of salt 1 clove garlic, pureed Directions: In a small bowl add ingredients.  Whisk.  Set aside until needed. Salad: 3 cups fingerling potatoes, largely diced 2 sweet potatoes, largely diced 1 leek, greens removed and chopped 1 tbsp extra virgin olive oil 2 tbsp fresh dill, chopped Black pepper to taste Directions: Preheat oven to 400F. In a large bowl add potatoes, sweet potatoes, leeks and oil.  Mix thoroughly. Put potato mixture into a roasting dish or pan. Place in oven and bake for 30 minutes until potatoes are fork tender. Remove from oven, place in a large heat safe bowl, sprinkle with dill and black pepper to taste, add dressing as needed and toss. Serve hot or refrigerate and serve cold. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes