Meatless Monday: Roasted Root Veggies with Turmeric-Tahini Sauce

My in-laws live here in Tucson.  They followed us here about a year after we moved from Santa Fe, NM.  They live

Picture from Dishing Up The Dirt

Picture from Dishing Up The Dirt

10 minutes away and we have family dinners on a regular basis.  They watch Sara Belle we watch their yellow lab Henry.  Whenever they go out of town, they clean out their refrigerator and bring it all over to our house.  So, right now I have a large amount of fresh veggies that need to be used!  Sweet potatoes are the focus of this post so I went to one of my favorite sites for interesting veggies: Dishing up the Dirt.

Roasted Root Veggies with Turmeric-Tahini Sauce

PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 4

Veggies

  • 1 cup chopped sweet potato
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)

Sauce

  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water

 

Preparation

  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.

Notes

*If you’re veggies are fresh from the market no need to peel them *Cooking times will vary *Taste test as you go *Store extra sauce in an airtight container in the fridge for up to 5 days

image 1-1

Meatless Monday: Butternut Squash Apple Soup

I roasted the LARGEST Butternut squash I’ve ever seen.  So with over 5 cups of this beautiful stuff I img_1491

started looking up recipes to use it all!  I’ve already posted a butternut squash vegan mac and cheese and it was delicious!

This week, Fall is in full effect in this house with mini pumpkins and gourds on the table and cooler temperatures, I feel inspired to enjoy the flavors the season brings.  As a note on this recipe, because I had already roasted the butternut squash, I set aside the amount of squash I needed and continued the recipe with the apple and carrot.

I’m totally in love with a blog I just found called: Veggie Inspired Journey .  After the luck I had with the mac and cheese I thought I would give this one a try.  Enjoy!

Ingredients

4 cups cubed butternut squash
3/4 cup chopped carrot (about 2 medium carrots)
1 apple, chopped
1 3/4 cups vegetable broth
1 tsp salt
dash of pepper
1/2 tsp ground cinnamon
3/4 tsp yellow curry powder
1/2 tsp turmeric
1/4 cup cashew milk (or other creamy plant milk)
1-2 tsp pure maple syrup (plus more for drizzling on top if desired)
Roasted Pumpkin Seeds*, for garnish, if desired
Instructions

  1. In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil.  Turn down to medium, cover and let simmer for 25-30 minutes until the squash and carrots are very tender.
  2. Remove from the heat and add the cashew milk and maple syrup.  With an immersion blender**, purée the soup until silky smooth.  Or, place all ingredients into a high powered blender or food processor and blend until smooth.  (I don’t have an immersion blender so I used my food processor and returned the soup into the pot and popped it into the fridge until dinner!
  3. Serve immediately garnished with roasted pumpkin seeds and a drizzle of pure maple syrup, if desired.

*To roast pumpkin seeds: 1/2 cup raw shelled pumpkin seeds, 1/4 tsp oil, 1/8 tsp salt. Roast in a single layer on a parchment lined baking sheet at 325 degrees F for about 20-25 minutes, shaking the tray half way through. All ovens are different, so keep a close eye on them so they don’t burn.

image 1-1

Meatless Monday: Red Chile Sauce

IMG_1299

After soaking the dried chiles over night, I pulled the stems off and popped them into the blender with the rest of the ingredients

Hear me out.  It’s not that hard.  Buy some dried, whole chiles. Soak them.  Combine with a few ingredients, puree, strain and Voila!  You’ve got a delicious sauce that isn’t just for meat.  Of course you can use with meat but the possibilities are endless!  Tucson Tamale Company has a wide selection of delicious tamales and they sell them in stand alone stores, at several grocery stores and the ship nationwide!

Ingredients:

3 oz dried Red chiles

1 Tbsp EVOO

1 cloves garlic minced

1 tsp oregano

1/2 onion finely diced

salt and pepper to taste

Directions:

  1. Place dried chiles in bowl and cover with water.  Be sure to fully submerge chiles by placing an additional bowl on top.  Allow them to soak overnight.
  2. Drain chiles.  Remove stems. If you want a mild level of heat, remove seeds.  Set aside.
  3. In a saucepan, sauté EVOO, garlic oregano and onion until soft.  Set aside to cool.
  4. Once cool, add chiles and sautéed ingredients to a blender with 1 1/2 cups water and blend.  Adding additional water to achieve your desired consistency.
  5. Push blended mixture through a fine mesh sieve into the sauce pan.  Warm over medium-low heat, season with additional salt and pepper to taste and serve!

Serving suggestions: Spoon over tamales, eggs, roasted chicken, roasted vegetables.  Or add it to rice or soups.  You can even mix it in to hummus to add a little something special.  Oh, and I’ll post a picture of the finished product after I make another batch.  Ryan got to it before I could capture it.

image 1

Meatless Monday: Not Your Mama’s Brownies

When I saw this recipe, I thought to myself: “Heck yes!  I’ll be making these!”  I posted the link a couple of Black Bean Browniesweeks ago and just had the chance to make them.  If you’ve never heard of “Mindy Body Green”, check the site out.

I found the recipe on MBG.  Though hubby and I are trying to eat clean and fuel our bodies with nutritious foods, a treat on occasion is not a sin and I feel will curb any binging that may result from a complete abstention from sugar.

After making this recipe I can confidently say that this will be added into the rotation.  And, we keep them in the freezer.  Hubby keeps all desserts in the freezer.  Normally, I do not support this practice, but in this case it works!

Better for You Black Bean Brownies

Ingredients

1½ cans cooked (unsalted) black beans, drained and rinsed
1¼ cup ground almonds
12 medjool dates*
4 tablespoons pure maple syrup
6 heaped tablespoons cacao powder
3 chia eggs **
Optional topping

chopped walnuts
Preparation

1. Preheat the oven to 180°C/350°F. Place the drained beans and dates in a food processor and pulse a few times, then blend until smooth. Add the rest of the ingredients and process for another minute.

2. Line up a baking pan with parchment (I used an 8-inch-square cake pan) or grease it with coconut oil. Pour in the mixture and distribute evenly into the pan.

3. Sprinkle walnut pieces on top (if using) and bake for about 25 minutes until flaky on top but still gooey in the center (the brownies will firm up as they cool). Remove from oven and let cool for 15 minutes before cutting into squares.

Store in an air-tight container for up to a week in the fridge.

*if the dates aren’t soft enough, soak them in warm water for 10 minutes and discard the water before using them.

** Add 3 tablespoons of chia seeds to a cup with 9 tablespoons of water and let it sit in the fridge for 15 minutes until the chia seeds have absorbed the water and formed a gel-like consistency.

Note from the original author:

If you make these, tag me in your creations on Instagram using #beyondthebowlbyriri

image 1-1

Meatless Monday: Summer Vegetable Gratin

A neighbor gave me a 2 foot zucchini. How can I use all of that? Well, get some farmers’ market tomatoes and make yourself a summer vegetable gratin! It hasn’t been to terribly hot today so I don’t mind turning on my oven. The recipe is from one of the masters in the culinary world: Jacques Pepin. This recipe does not disappoint. Enjoy!

Zucchini and Tomato Gratin

Serves 6

4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)
3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each
1/4 cup olive oil

TOPPING
3 tablespoons freshly grated Parmesan cheese
1 slice firm whole wheat bread, cubed (1/2 cup)
3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

20130722-211903.jpg

 

Preheat the oven to 400 degrees.

Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.

Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)

FOR THE TOPPING: Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.


Copyright © 2011 by Jacques Pépin.

At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.

– See more at: http://blogs.kqed.org/essentialpepin/2011/09/11/zucchini-and-tomato-gratin/#sthash.QHUOy2tu.dpuf

Siggy-Q

 

 

Meatless Monday: Raw Corn and Radish Salad with Spicy Lime Dressing

fw200708_cornsaladWe have been getting some really good corn lately.  Being from Central Indiana, I feel as though I can speak with some authority on corn; as can Sarah. She hails from Iowa.  This recipe is DELICIOUS!  I first discovered it last summer.  I was pregnant at the time and therefore anytime I found a recipe that “did a tap dance on my taste-buds” it fell into heavy rotation.  Enjoy!

Raw Corn and Radish Salad with Spicy Lime Dressing

Food and Wine August 2007

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 small jalapeño, seeded and coarsely chopped
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon cumin
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground pepper
  • 4 cups fresh corn kernels (from 4 ears)
  • 6 medium radishes, halved and thinly sliced crosswise
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 small red onion, thinly sliced

Directions:

  1. In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
  2. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
 Siggy-Q

Meatless Monday: Cold Swiss Chard Salad

There are days when I don’t want to turn on my oven, especially during the summer. I know it sounds crazy but we don’t have air conditioning, which is fine most of the time. Growing up, I never would have dreamed of living in let alone buying a house without AC. However, it is quite common in Northern New Mexico. But I digress. During the summer, I like to grill and eat lots of fresh veggies. Cold salads and interesting flavors are always welcome.

I found this recipe just on a whim, but this and many others on this website are great! Ashley Acres Farm is a CSA (Community Supported Agriculture) in Idaho. Our Farmers’ Market takes place on Tuesday and Saturday mornings. Right now Swiss Chard is prolific. I served this with grilled pork chops but you can make a whole meatless meal with some other grilled veggies.

Cold Sesame Swiss Chard

Ingredients

1 bunch Swiss Chard (1 pound)

2 tsp Soy Sauce

1 tsp Sesame Seeds, Toasted

1 tsp Sesame Oil ( I used toasted Sesame oil. It has a stronger flavor)

½ 1tsp tsp. Sugar

Preparation:

Remove stems from Swiss Chard and reserve for another use. In large pot of boiling salted water, cook leaves for 1 minute; drain in colander and rinse under cold water. Press to extract as much liquid as possible; transfer to bowl.

In small bowl, mix together soy sauce, sesame seeds, sesame oil and sugar; pour over leaves and toss to coat.

 

Meatless Monday: Curried Cauliflower and Green Bean Salad with Lemon Yogurt

WOW! That is all I can say about this recipe.  As usual I paired this dish with a big salad and we were totally satisfied.  We had several vegan and vegetarian meals last week but this one was one of my favorites.  Ryan, who doesn’t particularly like anything “creamy” loved the yogurt sauce and the croutons in this.  The recipe can also be found on www.foodandwine.comCurried Cauliflower and Green Bean Salad with Lemon Yogurt
Curried Cauliflower and Green Bean Salad with Lemon Yogurt

  • One 2 1/4-pound head of cauliflower, cut into 1-inch florets
  • 1 red onion, cut into thin wedges
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound green beans, cut into 2-inch lengths
  • 1 tablespoon vegetable oil
  • 2 slices of white sandwich bread, torn into small pieces (I used whole wheat bread that I already on hand)
  • 1 teaspoon mild curry powder, such as Madras
  • 1 cup fat-free, Greek-style plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped cilantro
  • 1 garlic clove, finely grated
  1. Preheat the oven to 425°. In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the beans on a small baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions. Return all of the vegetables to the bowl and let cool.
  2. Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.
  3. In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
  4. In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.
MAKE AHEAD The roasted curried vegetables and lemon-yogurt sauce can be refrigerated separately overnight. The croutons can be kept in an airtight container at room temperature overnight. NOTESOne serving 271 cal, 19 gm carb, 18 gm fat, 2.7 gm sat fat, 9 gm protein, 5 gm fiber.

SUGGESTED PAIRING

Spicy, melony Pinot Gris from Oregon.

 Siggy-Q
Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: