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.

 

 

 

 

 

 

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  • I don’t believe I’ve done an introduction before, but here we go! My name is Chudney, also know as Bonita 🍎Crumb. I adore all things culinary. 
Be it recipe developing, baking, food styling, and food photography. If it’s about food count me in. Other loves of mine are Jesus, family, hiking, writing, photography, traveling and much more. I’m here to encourage folks to fall in love with cooking, share, and inspire. Thanks for joining me on this culinary expedition 😉
  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
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These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
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By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
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The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.

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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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