Some of my favorite meals have come transforming leftovers into a completely new dish. The spiced roasted carrots and cauliflower from the last post are great in a salad, added to an omelette, or in this case blended into a creamy soup. I love my low sodium vegetable bouillon cubes and with a cup of boiling water and my immersion blender I had everything I needed to make this delicious bowl. You can control the consistency by adding as much or as little broth as you like. The spices from the vegetables were the perfect amount of seasoning but you can adjust salt and pepper if needed.
I love Bobby Flay’s restaurant Gato and this recipe is inspired by his roasted carrot dish. I simplified the method and slightly altered the ingredients but it still has that Spanish flavor from the spices and makes for an amazing side dish that would pair perfectly with a roast chicken, grilled fish, or simply on its own.
For the yogurt dressing:
1/2 cup Greek yogurt
2 tsp harissa
1 tsp olive oil
few pinches of lemon zest
few pinches of Maldon sea salt
Mix all ingredients together and allow to sit in the fridge so the flavors develop.
For the roasted spiced vegetables:
3 carrots, peeled and chopped into coins
3 parsnips peeled and chopped into coins
1/2 head of cauliflower chopped into florets
A few garlic cloves, smashed
Olive oil (a few tablespoons)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground mustard seed
1/4 tsp ground fennel seed
Few pinches Maldon sea salt
Preheat oven to 425F. Place cut veggies and garlic on a baking sheet (one large or split between 2 small – you don’t want the veggies to be crowded as they bake). Drizzle a little olive oil over the veggies – just enough so they are all lightly coated and won’t stick to the baking sheet. Then in a bowl measure out all of the spices and a few pinches of the sea salt. Throw in all of the veggies into the bowl with the spices and mix until evenly coated. Place veggies in the oven and roast for 30 minutes or until they are nicely browned and cooked through. I recommend checking on them halfway thru and mixing them around with a spoon on the baking sheet to ensure even cooking.
Serve with a dollop of harissa yogurt sauce.
I am REALLY excited about this recipe. I have a major sweet tooth and I’ve been doing lots of browsing online to find something that would give me my fix. I was inspired to try a recipe from @talesofakitchen. The recipe is so simple and I made a few modifications that turned out deliciously well! I still can’t believe that there is no dairy or egg in this recipe – banana is a great binder. Who knew!? I love a salty/sweet combo so I omitted the sweetener and added sea salt, vanilla, almond extract and hemp seeds. I also added some almond butter for extra richness. The result is a saltier, richer, moister cookie with only the subtlest hint of banana. The chocolate chips add just a touch of sweetness.
A few notes: I’d never used quinoa flakes before and you can find them in the cereal aisle among the oats and porridge (at least that’s where my Whole Foods Market kept it). The sweetness from the chocolate chips was enough for me but if you like it sweeter feel free to add something. The original recipe can be found here.
Makes 15 cookies
1 ripe banana, smashed
1 cup quinoa flakes
1/3 cup ground almond
1/3 cup ground flax seed
1/3 cup hemp seed hearts
3 Tbsp almond butter
1/3 cup dark chocolate chips (more or less depending on your preferred batter/chips ratio)
1 tsp cinnamon
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp sea salt
Preheat oven to 350F. Mix everything together in a bowl and roll into 1-2 inch balls. Place on a parchment lined baking sheet and press each ball to flatten slightly. Bake for 15 minutes in a 350F oven. These do not rise so you don’t have to worry about them melting into each other on the baking sheet.
A few hours prepping on the weekend saves so much time! I am taking advantage of a break in travel to eat healthy home cooked food this week. Here’s the bowl I created today – it’s the second in my lunch series: roasted kale, quinoa, avocado, organic pea sprouts, and roasted sliced turkey lightly dressed with lemon juice, garlic infused olive oil and salt and pepper and fresh oregano. The pea sprouts add a nice refreshing crunchy texture to salads.
See previous post if you want additional info on ingredient prep.
I am seriously craving clean food after a lot of eating out and work travel these last few weeks! I spent a lovely afternoon doing lots of veggie prep this weekend so I can put together quick and easy lunches all week. Here’s the first in my lunch series for this week: quinoa, sautéed mushrooms, organic pea sprouts, roasted garlicky kale and a simple dressing of truffle olive oil and a squeeze of lemon juice. Seasoned with just a few pinches of flakey Maldon sea salt and a crushed red pepper flakes. Perfection!
Roasted Kale: Spread chopped tuscan kale and chopped garlic on a baking sheet and drizzle with olive oil and a few pinches of salt (optional: pinch of red pepper flakes) – roast at 425F for about 10 minutes or so.
Sautéed mushrooms: In a pan over medium heat add a tablespoon or two of your oil of choice, add mushrooms and sauté, add chopped garlic when mushrooms are close to cooked thru. Season with salt and fresh herbs to finish – I used fresh oregano.
Quinoa – I just followed package instructions: bringing 2 cups of water with 1 cup of quinoa to a boil and then simmer until all water is absorbed and quinoa is cooked thru. Dressing was a few drizzles of truffle infused olive oil, the juice of half a lemon squeezed over the bowl and a few pinches of Maldon sea salt and red pepper flakes.
There are endless combos of these bowls – please share your creations!