Cooking 2 healthy plant based side dishes with chef Tess Ward!
Tess’ Video https://youtu.be/m8Za2fqQpIo
FULL RECIPES BELOW!
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TESS WARD
www.tessward.com
RECIPES
Roasted Curried Carrots
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
650g baby carrots
2 tsp mild curry powder/garam masala
1/2 teaspoon smoked paprika
1 tsp cumin seeds
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
3 tbs olive oil
radish sprouts, to serve
Preheat oven to 180° celsius.
Whisk together oil, curry powder, paprika, garlic powder, salt, and pepper in a bowl.
Add the carrots and toss to combine
Spread the carrots in a single layer in a large baking pan that you have sprayed with oil spray.
Bake for 25 to 30 minutes, tossing halfway through cooking.
Tahini Sauce
1/2 cup tahini
juice 1 lemon
1 clove garlic, mashed to a pulp
1/4 teaspoon ground cumin
Mix the sauce ingredients together in a bowl and serve with the carrots.
Once the carrots are roasted, place on a platter, and drizzle with the sauce. Finish with the radish sprouts.
Green Bean Sprout and Kale Salad
Ingredients
100g Green Beans, washed and trimmed
100g Kale, washed and chopped
100g chopped brussel sprouts
1 orange, zest and juice of half the orange
2 tsp ginger, grated (or ground ginger)
50g toasted pecans, chopped
1 tbs apple cider vinegar
4 tbs extra virgin olive oil – I used Garlic infused Olive Oil
1/2 tsp honey
1/2 tsp dijon mustard
sea salt and black pepper
Heat a pan over a medium to high heat.
Add the green beans and sprouts and stir fry for 5 minutes in a tablespoon of the olive oil. Grate in the orange zest, ginger and garlic. Continue cooking. You want to soften the green beans before adding the kale. The kale takes half the time to cook.
Keep the pan over the heat, continually stirring to ensure even cooking of the greens. When the kale is soft and slightly crispy in parts remove the pan from the heat.
Mix the remaining oil with the vinegar, orange juice, dijon and honey, then add to the pan. Toss the salad around the pan to evenly coat in the dressing.
Scatter in most of the pecans, reserving a little for garnish and serve.
DISCLAIMER
This video is NOT sponsored or a paid for advertorial. All opinions are my own.
Credit: YouTube
