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

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👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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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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