Veggie Rice Bowls with a Carrot Miso Ginger Sauce

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Ingredients for Sauce

- 4 Large Carrots

- 1/4 cup Miso Paste 

- 1 tbsp Rice Vinegar

- 1 tsp Sesame Oil

- One inch piece of Ginger

- Olive Oil

- Cracked Black Pepper

Directions

1. Peel and slice your carrots into thin coins.

2. Peel the ginger and dice into small pieces.

2. In a food processor or high powered blender add all of your ingredients except for the olive oil.

3. Once all ingredients have been blended add olive oil in small amounts until you reach your desired consistency. 

4. Taste and adjust flavour as you wish!
TIP: do not add salt to this recipe. Miso is a fermented bean, it is extremely salty as is.

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Ingredients for Veggie Bowl

- 1 large crown of Broccoli

- 2 cups Brussel Sprouts

- 3 Carrots

- 1 Red Onion

- 2 cups Cherry Tomatoes

- Brown Rice

- Arugula 

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Directions

1. Preheat your oven to 425 degrees and line your baking sheet(s) with parchment paper. When roasting vegetables you don't want to crowd them on your pan or they will not roast properly. So don't be afraid to use more than one pan. 

2. Chop all of your vegetables into bite size pieces. Arrange vegetables on your lined baking sheets and toss in olive oil, salt & pepper.  

3. Roast in the oven for 25 min, turning them half way through. 

4. In the mean time cook the brown rice for the base of your bowls.

5. Once your veggies are roasted and your rice is cooked begin to build your bowls. Start with rice on the bottom and pile your veggies on top.

6. To finish it off I add a small bunch of arugula & top with your Carrot Miso Ginger Sauce. 

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Braised Chuck Roast w/ Mushroom & Kale Cream Sauce

Here it is! The recipe for this delicious roast & its creamy saucy best friend. 

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Ingredients for Roast:
- 3 lbs of chuck roast
- Salt & pepper
- 2 stalks Celery
- 3 carrots
- 1 onion
- Fresh thyme
- Garlic & onion powder

Directions: 
1. Dry rub roast w/ salt & pepper.
2. Next brown roast in large dutch oven.
3. Once all sides are browned throw in celery, carrots, onion and fresh sprigs of thyme (all roughly chopped).
4. Fill your pot w/ beef broth just over half way up the roast (this can be turned into gravy later).
Season the broth w/ onion & garlic powder.
5. Put your pot in the oven with the lid on at 250 degrees for 5 hours.

Ingredients for cream sauce: 
- 5 cups sliced mushrooms
- 3 cups chopped kale (stems removed)
- Half an onion
- 3 cloves Garlic
- Heavy cream
- Herb and garlic cream cheese
- Salt and pepper to taste

Directions:
1. Melt butter in a sauce pan. Throw in diced onion & garlic. Cook until fragrant. 
2. Add the 5 cups of sliced mushrooms. Cook on medium heat, you just want everything to cook softly. This is a great time to season w/ salt & pepper. 
3. Once cooked down & most of the water has evaporated add your cream cheese. Stir that in than add the heavy cream. (Sorry I don’t measure when I cook!) Mix everything together.
4. At this point you can sprinkle some flour into the pan to help thicken up your sauce. 
5. Add the kale to your pan, go ahead and put a lid on it to help steam your kale quicker. Again mix everything together. 
If your sauce is too thick just keep adding cream until it’s your desired consistency. 
Don’t forget to taste and see if it needs some more salt or pepper. 
When your roast is done remove it from the pot. Let rest for 5-10 min to make sure the flavourful juices stay inside. Slice up your roast & plate w/ the mushroom & kale cream sauce. I also serve it w/ roasted potatoes & sprinkle w/ parmesan! 

Hope your family enjoys this as much as mine did!

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