Eat Mo' Veggies

Roasted Veggies or Confetti Veggie Bowl

If you like a party, you are bound to enjoy eating your veggies this way. The colors are so bright and cheerful. There are no rules, your imagination and tongue can dictate how this side turns out.

Veggies we have used:
  Broccoli, Cauliflower, Beet, Sweet Potato/Yam, Zucchini, Carrot, Potato, Rutabaga, Radish
Veggies I want to use:
  Sweet Peas, Asparagus, Brussle Sprouts, Red Pepper
Edited Entry:  The asparagus was not the best choice. It did not cook in time with the other hard vegetables and the flavor did not blend well.

Start with washed and peeled vegetables.
Chop into uniform size pieces.
To get even cooking, cut the soft vegetables larger than the hard vegetables.  Ex. Zucchini is cut into larger pieces than sweet potato or beets.
Put everything in a large bowl.
Pour enough olive oil over cut up veggies to coat. Stir to make sure they are all evenly coated with oil.
Mince garlic into the bowl (1 garlic clove for 1 bunch of broccoli, and add a total of 3-4 garlic...depending on how much garlic you like). Stir again.

Pour veggies onto a low pan (jelly roll pan, prepared with tin foil) to cover the bottom of the pan, but only enough for a single layer of veggies. If you pile the pan full the cooking will not be uniform.
When your pans are filled with veggies, sprinkle lightly with fresh cracked pepper and sea salt.

Cook at 375-385* for 15-25 minutes. Check the "hard" veggies around 15 minutes to see how firm they still are and add time accordingly.

We enjoy these veggies drizzled with balsamic vinegar. They are a lovely side to almost any meal. You can vary the veggie combinations and have a different dish (from the same recipe) every night of the week.

Recently I added a large scoop of basil pesto and generous dusting of Parmesan cheese and stirred it up with the olive oil - and it was amazing! The Parmesan cheese makes a bit of a crusty coating which perfectly contrasts the soft inside of the sweet potato. I omit the garlic, salt, pepper and balsamic when I use the pesto and Parmesan. 

Cashew Red Pepper Cream

This is the delicious cream sauce that tops the Quinoa Cakes

Here again is the original recipe & following is how we made it.

• 3/4 c. cashews
• 1 (sm) roasted red bell pepper, from a jar
• 1/3 cup water (or less)
• 1/2 small clove of garlic
• 1/8 (very small amount) cup red onion
• 1/2 T lemon juice
• pinch of salt, add more to taste

Place all ingredients in a blender and blend on High for about 30 seconds, or until everything is well blended and smooth. Make sure to have the cover on tightly as this splatters when blending (don't ask me how I know).
 
You should have a smooth creamy-pink cream sauce when you are done. We found a half batch perfect for the two of us (that's what I have listed above). We then made a second half batch for our leftovers and we (accidentally) left out the onion, which was a nice omission.  So, I would recommend making a full batch with half the onion (or less).

Leftovers would make a great chip or veggie dip.

Quinoa Cakes

The flavors of restaurant meals are usually spectacular. Sometimes I wish my meals made at home could be just as fun and flavorful. Something different, but tested so I'm not wading through many ok or bad meals to find that one amazing meal. Well, let me sift out this gem for you!  Last night we feasted on deliciousness and now you can too! And it gets better, this recipe is gluten-free, vegetarian and I'm trying to think of how it could become dairy-free.

Quinoa Cakes topped with Cashew Red Pepper Cream

mmm...I just had leftovers for lunch. Not quite as delicious, not as popping of flavors as last night, but still an exceptional leftover.  They reminded us something like a mix between latkes and falafel, mostly in the style of the meal: a fried patty with cream topping.

Here is where I got the recipe from. I will write how I modified the recipe.

• 2 1/2 cups cooked quinoa
• 4 large eggs, beaten
• 1 teaspoon kosher salt
• 1 large scoop (a little less than 1/4 c.) basil pesto
• 1/4 c. finely minced red onion (less than 1/2 the onion)
• 1/3 cup Parmesan cheese (we didn't have fresh, but used the dry stuff in the bottle)
• 1 1/2 cloves garlic, minced
• Olive oil for pan frying

It should be a bit sticky so it holds together when fried

Mix all together and place on a med-hot pan (with oil) in about 1/4 c. amount. I spooned it onto the pan then used the back of a spoon to flatten into a patty. [I tried to make a patty with my hands and much of it stuck to my hands = bad idea.] Let the first side brown up before flipping. It should be a couple minutes at least on each side. We liked the patties thinner so they got crispy, but then found we preferred them cooked at a lower temp so the onions cooked more.  Play with the temp and thickness to get the results that you like. Or I suppose you could also pre-cook your onions & garlic.

Top with Cashew Roasted Red Pepper Cream sauce (recipe in next post) & enjoy hot! We talked about how good they were all evening, wishing we were hungry enough for a second dinner.  I wonder what we will have for dinner tonight :)