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Side dishes/ Vegan/ Vegetarian

Root Vegetables in a Medley of spices

Remember when you were young and your parents made you eat all your vegetables?

Well these days Momma would be so proud because, it’s no longer a chore to eat vegetables. My childhood memories were mostly peas and carrots… From a can! Maybe that’s why I couldn’t appreciate them much then? It’s not your fault Mom, you tried lol!

 

Now that I’m all grown up with kids of my own I have to be creative with my approach to preparing and cooking vegetables. I must admit it’s a lot of fun too! I live near a plethora of farms and just about any time I can roll up to a roadside farm stand and find all sorts of seasonal vegetables. This has aided greatly in my quest to make delicious vegetable dishes. When you think of vegans and vegetarians they must utilize creativity are it gets boring real quick. This vegetable recipe is far from boring!

 

The vegetables used in this dish is an eccentric bunch, more like a Motley Crew of vegetables. We have root vegetables  your sweet potatoes and carrots, with a mix of Allium vegetables, which are the leeks hailing from the onion and garlic family. And beautiful Bok Choy that comes from the same family as the cabbage a worthy Motley Crew I might add. Might I also add that this dish is incredibly easy! you will not spend a whole lot of time over the stove, perfect for those of us that are on the go.

 

 

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You will be enjoying this dish in a matter of 20 minutes Not to shabby! Prep your ingredients first for smooth sailing.

 

The Bok choy much like a cabbage compliments the flavor of the leeks by adding mildness to the earthy bite of the leeks and garlic.

The Sweet potatoes and carrots give it the texture with a hint of sweetness.

The spices combined with the subtle-ness of the oil seals the deal and the white wine vinegar elevates the vegetables from basic to bananas!

 

 

You can eat this alone or serve it over your favorite grain, I served mine over Farrow and it was wonderful. Or enjoy all by itself.

Root Vegetable Dem

Root Vegetable Dem

In this dish you will enjoy:
  • Heat
  • Texture
  • Sweetness
  • Nutrients and antioxidants
  • Simplicity
  • & Deliciousness

Now gather those ingredients and make this for dinner tonight to go along side of a main dish or if your vegan/vegetarian add it as your main course. The possibilities are endless my friends with this super easy and delightful meal. Vegetables are truly awesome!

Try this recipe, and don’t be shy to let us know how it turned out for you. Leave a comment below, and tag #bonitaapplecrumb if you take a picture on Instagram, we would love to see it! May your day be as bright as these vegetables!
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Root Vegetables Dem

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 Medium sweet potato peeled and cut diagonally or cubed.
  • 3 Carrots peeled and cut diagonally or cubed.
  • About 4 leaves of Bok choy from one bunch sliced.
  • 3 Stalks of leeks sliced.
  • 3 Tablespoons of water.
  • 1 Tablespoon of a light oil such as grapeseed.
  • 1 Tablespoon of white wine vinegar
  • 2 Cloves of garlic minced
  • Spices:
  • 1 teaspoon of alleppo pepper,( you can use crushed red pepper if you cannot find alleppo pepper.)
  • 1 teaspoon of grated orange peel can be found on spice aisle in grocery store.
  • 1/2 teaspoon of cinnamon.
  • 1/2 teaspoon of paprika.
  • 1 teaspoon of Sea Salt or Kosher salt (add more to taste if needed.)
  • 1/2 teaspoon *jerk seasoning optional, but recommended. ( can be found in most grocery stores)
  • *see notes

Instructions

1

Heat up a skillet or pan with a Tablespoon of grapeseed oil to medium high heat.

2

In a large bowl add carrots and sweet potatoes with all of your spices and toss around to coat.

3

Add your spice coated carrots and sweet potatoes to the pan and let it cook for 7 minutes stirring in between.

4

Now add your minced garlic, let it cook for 2 minutes.

5

Add your sliced leeks and Bok choy.

6

Stir to combine ingredients and add your 3 Tablespoons of water and 1 Tablespoon of white wine vinegar.

7

Lower heat, cover and let simmer for about 8 minutes more.

8

Serve as is or over any kind of grain you like!

Notes

*If you cannot find jerk seasoning you can combine allspice powder, garlic powder, onion powder and thyme about 1/4 teaspoon each and use it as a substitute.

 

 

 

 

 

 

Instagram

  • I have not cooked a home cooked meal in months! When my son saw this plate after I posed it for the camera. I asked, you want this plate son? He replied with a jovial yes!! He said we haven’t had a home cooked dinner in ages 😂. .
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🍛
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I’m so glad to be making my re-entrance into the kitchen again. But I must say it feels like I’ve ran a marathon whew!! The smile is always worth the effort. Bonita 🍎
  • Y’all! This sandwich from @popeyeslouisianakitchen don’t make no culinary sense! It’s the best chicken sandwich I’ve ever eaten. Periodt. 🐓
  • It’s definitely summer time ☀️ And this fall salad can work in any season really. You can Summer-rize (see what I did there?!), this salad by switching out the squash for cubed watermelon and replacing the Brussels sprouts with shredded cabbage. Either way you choose always make it pretty ♥️ #tbt
  • @itchy_world Not only did you catch an epic roll session, you captured black harmony and togetherness in a most unique and beautiful way. Can’t nobody touch New Orleans. This is New Orleans 💚💛💜 #repost
  • Throwing it back to one of the most beautiful and delicious desserts I’ve made. Can’t wait to make a different flavor with a different color scheme for this no-bake cheesecake. Food is my art 🖼 What’s your art?
  • New Orleans own Leah Chase what a great legacy she has left behind for us chefs and foodies 😇💛💚💜 .
#neworleans #foodies #chefs
  • Saturday cooking never looked so delightful. I made a vibrant Israeli cous-cous salad full of fresh herbs 🌿. .
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Whipped up some Korean potato mash OMG so good. Made some dill date nectar glazed carrots and bbq turkey meatballs. One of the best Saturday meals I’ve ever cooked. What’s cooking in the pot this weekend y’all? Or where’s the bbq!!?
  • It felt so good being back in the kitchen cooking a homemade gourmet-ish meal. I literally woke up and thought green enchilada chicken soup 🍲 And there ya have it. Simple ingredients and full of flavor. Follow my insta-story to see how it all came together.
  • Breaking the fast🥞

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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