Victoria's health and fitness site

I’ve been making food that I can freeze in preparation of Baby A’s arrival as we probably will not have time to cook 🙂  Here’s a couple of my favorites.  They are vegetarian and very healthy.

Recipe #1  Carrot and Ginger soup (makes about 6 servings)

1 yellow onion, peeled and chopped

1 ginger root about 3 inches, peeled and chopped

6 carrots, peeled and chopped

5 cups chicken (or veg) stock

1/2 cup orange juice

In a large sauce pan, throw in the onion and ginger with a bit of oil and fry until onions are soft and fragrant.  Then pour in carrots, stock and orange juice.  Bring to boil and then simmer for about 45 minutes or until carrots are soft.  Cool and then blitz all ingredients in a blender.  Done!

Recipe#2:  Cashew Nut Roast (makes about 6 servings)

1 yellow onion

2 garlic cloves, peeled and crushed (Ben recently told me about the difference between chopping versus crushing garlic:  crushing produces a stronger flavor than chopping so you use one over the other depending on the desired result you want in your dish)

1/2 lb cashew nuts

1 cup breadcrumbs

1 egg

3 parsnips, peeled and chopped

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon Marmite (Vegemite)

3/4 cups stock

butter to grease the loaf pan

1/2 lb of mushrooms, chopped

Preheat the oven to 356F (180C).  (Or you can freeze this before roasting for later.)  Fry the onions and garlic until the onions are soft.

Boil the parsnips in a separate pan until soft and then drain.  Place them back in pan and mash with some butter and the rosemary and thyme.

Heat the stock and dissolve the Marmite in it.

Grind the cashews in a blender but stop before they become too powdery.  Get a bowl and throw in the breadcrumbs with the cashews.  Mix a beaten egg in with the cashews and breadcrumbs.  Add the fried onions, garlic, mashed parsnips, stock with Marmite and mix thoroughly in the bowl.

Use the frying pan that you used to fry the onions and garlic and sauté the mushrooms.

Grease the loaf pan with butter and put in half the nut mixture.   Then add a layer of the sautéed mushrooms.  Add the rest of the nut mixture.

Bake for about an hour.  This dish goes well with gravy.  It is also a great veg dish to serve at Thanksgiving or Christmas.


Comments on: "Two Great Vegetarian Dishes: Carrot Ginger Soup & Cashew Nut Roast" (4)

  1. Love carrot ginger soup!

  2. the cashew nut roast is a big hit with kids, as well as being good cold with salad.., and I can’t wait to try the carrot & ginger soup, looks very yummy, thanks, V

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: