Pumpkin Curry over Parsnip Rice
Great satisfying dish that's free of dairy, gluten, and sugar. Hemp and cashews add protein but you can add some more per preference.
PUMPKIN COCONUT CURRY OVER COCONUT PARSNIP “RICE”
* 1/2 Cup carrots, sliced thinly
* ⅔ cup canned coconut milk
* ½ cup pureed pumpkin
* 2 tablespoons coconut aminos
* 3 tablespoons lime juice
* 2 tablespoons almond butter or sunflower butter)
* ½ cup cashews
* 2-3 teaspoons curry powder
* ½ teaspoon cayenne pepper (optional)
* pinch of cinnamon
* salt and pepper, to taste
* cilantro, to garnish
For the coconut rice
2 large Parsnips
2 tablespoons Unsweetened Shredded Coconut
2 tablespoons Hemp Hearts
1 tablespoon coconut oil
1. First add your chopped parsnips to your food processor to rice the parsnip
2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your parsnip. Add a pinch of salt, then cover to help steam, mixing occasionally.
3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
4. add your ⅔ cup coconut milk and pureed pumpkin and mix until the pumpkin breaks down.
5. Now add your sliced carrots, cashews, and spices to cook down.
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Nigella's Christmas Kitchen ???? Episode 6 - BBC Series 2008 (Complete episode)
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Parsnip Gratin
Make parsnips even more exciting with a scrumptious parsnip gratin!
For full recipe details visit: eurosparni.co.uk
Harvest Mash Recipe | Cauliflower, parsnip, carrot, and roasted garlic. (GF, vegan, low-carb)
Instead of the dense mash potatoes, I usually would eat around this time of year, I decided I wanted to try my hand at a cauliflower mash. This garlicky harvest mash is smooth and creamy. It can be described as low carb, immune-boosting, nutritional, vegan, gluten-free, and would fit soundly as a side on a dinner plate or center stage in a bowl with roasted veggies or grains on top.
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Chicken Stew!
We're craving stews in our house, what can I say? It's wet and windy and after the school run we're all looking forward to sitting down together and tucking in to this simple yet very tasty chicken stew.
Time: 45 mins
Serving: 6
1 red onion, finely chopped
Two carrots, finely chopped
2 sticks of celery, finely chopped
500g baby potatoes, halved
300g mushrooms, halved
450ml chicken stock
500g chicken thighs, skinless and boneless
Olive oil, for frying
25g butter
1 tbsp plain flour
Fresh thyme
Sea salt & freshly ground black pepper
To serve:
Chives, finely cut
1. Season the chicken and fry in a high sided pan in some olive oil over a high heat until brown on both sides. Remove to a plate and set aside.
2. Add the butter to the same pan and fry off the onion, carrots and celery until soft.
3. Turn down the heat to low and add the flour and stock, mixing well. Turn the heat back up to a steady simmer and let the sauce thicken.
4. When the sauce has thickened, add the chicken, potatoes and mushrooms to the pot. If needed, add water to cover the chicken and potatoes.
5. Bring the pot to a boil, cover with a lid and cook until the potatoes are tender and the chicken is cooked through.
6. When ready to serve, sprinkle with chives and enjoy!
Potato Latkes recipe
Find full recipe and method here:
Latkes are a traditional Jewish dish, usually served at Hanukkah. They make a good vegetarian main course eaten with apple and soured cream. Smoked fish makes an excellent topping, but they're equally good topped with a fried egg.
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