Roast vegetable and bulgur salad with awesome dressing.

From Eat This My Friend.

I really like this new blog.  Jade has a beautiful eye for vegetables (that is a compliment).  I made this and then we ate it for the next three days, it keeps particularly well.  Also I added a buttload more Dijon  and salt to the dressing because, you know.  Dijon and salt.

SPICED SWEET POTATO, CARROT + CAULIFLOWER

with BULGUR WHEAT + CHICKPEAS

serves 2, or more as a side

- 1/3 cup fine BULGUR WHEAT

- 2 CARROTS, peeled and sliced into rounds

- 1 cup CAULIFLOWER, cut into florets

- about 1/2 a medium SWEET POTATO, cut into a 2cm dice

- glug of OLIVE OIL

- 1 cup CHICKPEAS (cooked fresh or tinned)

- 1/4 cup SULTANAS

- 2 Tbsp CAPERS, rinsed and drained

- 2 Tbsp PINE NUTS, dry toasted in a skillet

- small handful CHIVES, chopped

Preheat the oven to 200 degrees C. Place the sweet potato, carrot and cauliflower on a baking tray lined with baking paper. Season with salt and pepper, add a big glug of oil and toss to coat. Roast for about 20 mins, or until tender.

Meanwhile, add the bulgur wheat to a bowl with 1/3 cup of boiling water, cover and let sit for 15 mins. Fluff with a fork to loosen the grains.

Prepare the dressing (see below).

When your vegetables are cooked, add them to a large dish, along with the bulgur wheat, chickpeas, capers, sultanas and chives. Toss gently to combine. Pour on your dressing, I generally use about half of it and pop the rest in the fridge for another delicious day. Toss gently again and top with your toasted pine nuts.

     Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp honey
• 1/2 Tbsp dijion mustard
• 2 tsp salt
• 1 tsp  ground cumin
• 1/2 tsp  turmeric
• 1/2 tsp  ground coriander
• 1/2 tsp ground cardamom
• 1/4 tsp  cayenne pepper
• 1/4 tsp  ground cloves
• 1/4 tsp  freshly grated nutmeg
• 1/4 tsp  ground cinnamon

Add dressing ingredients to a jar, screw the lid on tight and shake vigorously till combined.

San Choy Bow.

From Vegan Easy.

Serves 4

2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, minced

1 red chilli, deseeded and finely chopped

1 tbsp grated fresh ginger

500g mushrooms, chopped

1 carrot, grated

300g (1 packet) Sanitarium Vegie Delights Mince

1/2 cup vegetable stock

2 tbsp lime juice

1 tbsp sweet soy sauce

1 handful fresh, chopped coriander

1 cos lettuce, carefully remove and wash leaves

Sweet chilli sauce to serve

Heat wok over high heat. Add oil, onion and garlic. Stir fry for three minutes. Add chilli, ginger, mushroom, stir-fry for a further three minutes.
Mix in veggie mince and stir-fry for five minutes, breaking up the lumps as you go. Add the stock and bring to boil. Reduce to a medium-low heat and simmer for 10 minutes or until the stock has been absorbed.

Stir through lime juice, soy sauce and coriander.
Arrange lettuce leaves and top with the mixture. Serve hot with sweet chilli sauce.

Asparagus and sundried tomato quiche.

From The Sweet Life Online.


CHEF'S NOTE:

This was a damned fine lunch.  I added garlic powder and miso paste and a smidgen more milk to the tofu mix to make it creamier and saltier.  Served with green bean and walnut salad.  HELL YEAH.

Asparagus and Sun-dried Tomato Quiche
makes  one 9” pie (or two 6” pies)

1 vegan pie crust*

(1) 14 ounce block of medium/firm tofu, drained
3 tbsp nutritional yeast
1 tbsp non-dairy milk or creamer (I used Wildwood soy creamer)
1 tbsp + 1 tsp all purpose flour
1 tsp dehydrated minced onion
1/2 tsp lemon juice
1/2 tsp turmeric
1/2 tsp sea salt
1/4 tsp liquid smoke

1 tbsp canola oil
1/4 cup white onion, minced
1 cup fresh asparagus, chopped
3 tbsp dried tomatoes, chopped
1 tbsp fresh basil, chopped
1/3 cup vegan cheese (I used Diaya’s Mozzarella)
salt and pepper

*I don’t like admitting it, but I am not a fan of making my own pie crusts. For this recipe I bought (2) frozen 6” crusts and saved myself a lot of mess and hassel. However, if you want to make your own, I’ve linked to Savvy Vegetarian’s Pie Crust (above) which is a great, easy, and versatile recipe.  

Prepare pie crust according to directions and place in the freezer while making the filling.

Preheat the oven to 350 degrees F. In a small skillet heat 1 tbsp oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.

In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric,  liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.

Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes until top has browned slightly and a knife inserted in the middle comes out clean.

Remove from heat and allow to cool for 20 minutes before slicing.  Serve warm.