Roasted Carrot and Onion Dip

Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

3 Flavours of Crispy Chickpeas

Chickpeas are just the best. They have to be one of the most versatile ingredients out there. You can make hummus, falafel, edible cookie dough, cookies, or blondies from them, and you can even make meringues if you whip up the water or aquafaba from the can. But today we are celebrating the humble chickpea by just crisping them up in the oven- one of my favourite methods of preparing them.

These crispy chickpeas are the PERFECT addition to your salads, bowls, and wraps, plus they make a great snack on their own. Also, have you ever tried a chickpea salad sandwich?!!? Mix up your roasted chickpeas with some mashed avo and green onion, throw it in between two pieces of bread, and you’ve got yourself a LUNCH!

While just roasting chickpeas with salt and pepper is pretty delish, I’ve come up with three spice combos that take them to the next level. We’ve got taco-spiced chickpeas, curry-spiced chickpeas, and some soy-maple chickpeas. I think the soy-maple ones have to be my favourite, but the other two are pretty darn good as well. You could use the taco-spiced ones as a replacement for beef in tacos, and the curry-spiced chickpeas are a great snack by themselves. Make sure you try all three and let me know which one is your fave!!

3 Flavours of Crispy Chickpeas

Total Time: 40 minutes

Ingredients:

Taco-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne powder
  • 1/2 tsp garlic powder
  • Sprinkle of salt and pepper

Curry-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • Sprinkle of salt and pepper

Soy-Maple Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp soy sauce
  • 1/2 tsp maple syrup
  • 1/2 tsp ground ginger
  • Sprinkle of chilli flakes
  • Sprinkle of salt and pepper

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In three separate bowls, mix together the chickpeas with the spices and oil for each flavour. Dump the chickpeas onto a parchment lined baking sheet.
  3. Bake the chickpeas for about 30 minutes, until they’re nice and crispy. Remove from the oven and enjoy!!

Have fun with this simple snack recipe!!

Yours Truly,

Olivia:))

The ULTIMATE Guide To Roasting Veggies

Hey guys! Roasted veggies are one of my favourite things to eat, and my go to side dish. They get so caramelized and delicious in the oven and just taste AMAZING! I’ve posted a lot of recipes that feature roasted veggies as well, and I thought that it was high time to post an ULTIMATE guide to making these babies. They’re very simple and straight forward, but this post will help you get the perfect roasting time and know exactly what to look for when your veg comes out of the oven.

I’d have to say that my favourite veggie to roast is sweet potato, but I also love a good roasted cauliflower, onion, beet, carrot, or chickpea. The possibilities are endless! I’ll categorize the veggies that I’m writing about into groups like root vegetables and cruciferous vegetables (your vocab word of the day- veggies like broccoli and cauliflower), so that if there is a veggie I’ve missed you can roast it the same way as the other veggies in its family. Let’s get started!

First of all, I almost always roast my veggies at 400 degrees Fahrenheit. It’s high enough to cook the veggies quickly and get some nice caremelization going, but not so high that you’ll burn them to a crisp. Some kind of oil is also good for roasting, so I usually toss my veg in about a tablespoon or two of olive oil, enough to lightly coat them, and some salt and pepper before throwing them on a parchment lined baking sheet in the oven. You can also get creative with other spice combos! Okay, now that you know the roasting basics, you can scroll on down and I’ll let you know how to prepare each vegetable and how long to roast it for. When reading this next part, keep in mid that soft means easily pierce-able with a fork, but not mushy. No one likes mushy vegetables.

Root Vegetables

Sweet Potatoes (had to start with my fave): Wash your potato well, or peel it. Dice into cubes about an couple centimetres wide. Roast for about 30-35 minutes, until the sweet potatoes are soft and going slightly dark around the edges. (ps I don’t do a lot of normal potato roasting, but I can assume it would be the same procedure).

Carrots: Peel the carrots. Cut into sticks about five centimetres long and a centimetre wide. Roast for about 25-30 minutes, until soft and slightly caremelized.

Beets: Peel the beets. Dice into cubes that are two centimetres wide and roast for 30-35 minutes, until soft.

Onion: Peel the onion. Cut the onion in half, then into think slices, without separating the layers. Roast for about 20 minutes, until they’re soft and slightly brown.

Garlic (great for soups and dips!): Wrap a whole garlic clove in some tinfoil (I don’t use oil for this one) and roast for 15-20 minutes. Let the tinfoil cool slightly, then unwrap the little packet and remove the garlic cloves from their skins.

Cruciferous Vegetables:

Cauliflower: Wash the cauliflower well and cut it into florets a few centimetres high and a couple wide. Roast them for 20-25 minutes, until they’re tender and going brown.

Broccoli: Can be roasted the same way as cauliflower.

Brussels Sprouts: Remove some of the outer leaves and cut the brussels sprouts in half. Roast for 25-30 minutes, until soft and going brown.

Red Cabbage: Wash the cabbage and cut into lengthwise into cross sections about a centimetre thick. Roast for 25-30 minutes, until soft.

Kale: Chop width-wise into two centimetre long pieces and roast for 15-20 minutes, until crisp.

Squashes:

Zucchini: Wash and slice into circles about a centimetre think. Roast for 20 minutes, until soft and browning.

Butternut: Peel and cut into two centimetre wide cubes. Roast for 30-30 minutes, until soft and going golden.

Eggplant: Wash and cut into one centimetre thick cross sections. Roast for 20-25 minutes, until soft and going golden brown.

Other (aka I don’t know where these go)

Cherry Tomatoes: Wash and roast for 10-15 minutes, until very soft and getting slightly charred.

Tomatoes: Wash and cut into quarters. Roast for 15-20 minutes, until slightly charred.

Peppers: Wash, remove the stems and cut into chunks a few centimetres wide. Roast for 20 minutes, until soft.

Asparagus: Wash and cut off the very bottoms of the stems and any mushy parts. Roast for about 20-25 minutes, until fork tender but still a bit firm. The one vegetable that I would most hate to have mushy is asparagus!

Snap Peas: Wash and roast for 15-20 minutes, until soft.

Mushrooms: Apparently washing mushrooms make them absorb water that will come out when cooking them, so wiping your mushrooms with a paper towel might be a better cleaning method. You can slice the mushrooms and roast them for 15-20 minutes, or leave them whole and roast for 20-25 minutes. Either way, the mushrooms should be soft when done.

Chickpeas (from the can): Drain and rinse the chickpeas, then roast for 20 minutes, until crispy.

And there you have it! Talking about these veggies makes me want some:) If you like roasting any other kinds of veggies, let me know so I can try them out!

Yours Truly,

Olivia;)

Beet and Parsley Salad

Hi there! I wanted to start by letting you know that this is my 200th post!! Crazy how time flies! I’ve loved every minute of working on this site, and I want to thank you guys for all of your support. Your likes and comments mean so much! To celebrate, I’ll be posting my top ten favourite recipes sometime this weekend, so be sure to check that out;)

Today I have a very colourful and fresh recipe to share- Beet and Parsley Salad! Other than roasting the beets, this recipes calls for very little prep and is a perfect lunch or side dish. I even used pre -roasted beets to cut down on prep time. Fresh herbs are great to work with and bring so much flavour. Paired with the earthy beets they really get a chance to sing! This salad is even better when it sits overnight in the fridge because it allows it to marinate in the dressing (which is a delicious combo of fresh lemon juice, red wine vinegar, and olive oil), but feel free to enjoy it right after you whip it up. Honestly, I wouldn’t blame you.

Beet and Parsley Salad

Serves: 4

Total Time: 10 minutes (using pre-roasted beets), 30 minutes (roasting the beets included)

Ingredients:

  • 1 beet
  • 1 tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red bell pepper, diced
  • 3/4 cup packed parsley leaves (I used the flat-leafed Italian variety, but the curly leafed kind would work too)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Directions:

  1. If roasting the beet, peel it and dice it into small cubes. Preheat your oven to 400 degrees Fahrenheit, toss the beets in some olive oil on a parchment lined baking sheet, and roast for about 25 minutes. Remove from the oven and let cool completely before tossing with the salad.
  2. If you’re using a pre-roasted beet, make sure that it’s diced into small cubes. Toss the beet chunks in a bowl with the tomato, parsley, onion, bell pepper, lemon juice, olive oil and red wine vinegar.
  3. Season to taste with salt and pepper and enjoy!

**optional: let the salad sit in the fridge overnight in the fridge to marinate in the dressing**

Thank you so much for reading! Stay safe and I’ll see you again this weekend with my top ten favourite recipes;))

Yours Truly,

Olivia;))

Curried Sweet Potato Pita Pockets

Hi guys! Today I have an AWESOME recipe for you guys; these Curried Potato Pita Pockets are one of my favourite recipes ever! They’re super quick and easy to make, plus they pack in SO much flavour and freshness. Sweet potatoes are life my friends, so they had to be included in this recipe too. I was inspired by a veggie samosa wrap by VeganRicha, but I changed and simplified the recipe and it turned out great! The sweet potatoes are roasted with some red bell peppers in cumin and curry powder, then mashed a bit and paired with a fresh cilantro-y bean salad in a warm pita. Basically, my dreams in a pocket of bread. These pitas make great leftovers to, and will definitely be one of my go-to lunch recipes when I’m back at school. Enjoy the recipe;)

Curried Sweet Potato Pita Pockets

Serves: 3

Total Time: 50 minutes

Ingredients:

  • 1 large sweet potato or yam
  • 1/2 a red bell pepper
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp +1/2 tsp ground cumin
  • 1 can of red kidney beans, drained and rinsed (chickpeas or black beans can be used in a pinch)
  • 1/4 cup packed cilantro leaves
  • 1/4 of a red onion, diced
  • 1 tomato, diced
  • Juice of 1/2 a lemon
  • 3 whole wheat pitas
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit (after 200 posts I finally managed to spell Fahrenheit right the first time!)
  2. Peel the sweet potato and cut it into very small cubes, a little less than a centimetre in size. Chop the bell pepper into the same sized cubes and place the veggies on a parchment lined baking sheet.
  3. Toss the veggies in the olive oil, curry powder, 1 tsp of cumin and some salt and pepper. Place the pan into the oven and roast for about 20-25 minutes, until the sweet potatoes and peppers are soft.
  4. Meanwhile, toss the red kidney beans, tomato, red onion, cilantro, 1/2 tsp of cumin and lemon juice together in a bowl and set aside.
  5. Once the veggies are roasted, remove them from the oven and transfer to a large bowl. Use a fork to mash the mixture, leaving some sweet potato chunks whole.
  6. Warm up the pitas in the microwave and cut or rip them in half. Open up each half so that it forms a pocket, and scoop equal amounts of the roasted veggies and bean salad into them.
  7. Enjoy!

Hope you guys love this recipe as much as I do! Thank you for reading and I’ll see you on Friday;))

Yours Truly,

Olivia;)