- oil or butter
- 1 onion, diced
- 3-4 cloves of garlic, minced
- 1 red pepper, diced
- 2 sticks of celery, diced
- 2 medium potatoes, diced
- 3 tbsp flour
- 1 cup milk of choice (coconut milk is a great choice!)
- 2 cups of broth
- 1 tsp smoked paprika
- 1 can of whole kernel corn (or fresh shucked corn)
- 1 tsp apple cider vinegar
- salt, to taste
In a large pot, heat oil or butter. Add onion, red pepper, and celery, and a pinch of salt. Sauté until soft. Add potato and mix, then add paprika and stir, followed by the flour. Stir to coat. Cook for a few more minutes before adding milk and broth. Bring to a boil, then reduce to a simmer, and cover for 15-20 minutes, or until potato is fork tender.
Add corn and stir, letting it cook further until softened. Once cooked, use an immersion blender or blender to blend until desired consistency (chunky or smooth). Stir in the apple cider vinegar, and adjust seasonings. Enjoy with sliced baguettes rubbed with olive oil and garlic!
I always love a good dip with veggies, crackers, or even to use as a spread in sandwiches. Store-bought dips can often be full of preservatives, salt, or unnecessary fats. Good thing I’ve got you covered with this awesome white bean pesto dip. White beans, when pureed, gives a nice creamy texture suitable for dips. You’ll enjoy the flavours of this one!
- 1/3 cup white navy beans, soaked overnight (or 1 can of white beans, drained and rinsed)
- 1 small bunch of basil leaves (about 20 leaves)
- 1-2 cloves of garlic
- 1-2 tbsp olive oil
- 1 tbsp nutritional yeast
- salt and pepper, to taste
If using raw beans, soak the beans overnight (yields almost 1 cup of beans). Boil them on high for about 30 minutes until soft, adding more water if necessary. Drain the beans. Add the beans to the food processor as well as the other ingredients and process until smooth and creamy. Don’t know what to use it with? Enjoy it with a side of veggies or as a spread in sandwiches, or some toasted pita or crackers. Or, you can use it as a layer in this healthy layered dip recipe!
Feel free to add a bit of nuts of your choice (e.g., pine nuts, walnuts) to add a nutty flavour to it (since it is a component of pesto), while also getting some healthy fats from nuts! You can also omit the nutritional yeast if you don’t have it on hand — it gives an almost earthy and cheesy flavour to it.
Happy New Year everyone! I hope everyone had a great holiday season. I did, and boy was there a lot of eating and cooking. I’m hoping to share some more recipes soon, but I do apologize for my infrequent posts. Perhaps I should make it a goal for 2016… maybe. Let’s get to it, shall we?
I used to frequent going to a Greek restaurant when I was younger with my family. One of the dishes I’d always order would be a moussaka with a greek salad (or sometimes, substituted with fries). Continue reading Turkey Moussaka