Thursday, February 06, 2014
Pumpkin Mac and Cheese
Ingredients
- 1 cup pumpkin puree
- 2 tablespoons butter
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 1 teaspoon dried sage
- 1/4 cup mascarpone cheese
- 1/8 cup parmesan cheese (grated)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12oz whole wheat pasta ((3/4 lbs))
Directions
| Step 1 |
| In a frying pan, melt the butter over medium heat. |
| Step 2 |
| Add the onions, garlic and sage and saute until the onions are translucent. |
| Step 3 |
| In a blender (I used my Magic Bullet), combine the pumpkin puree and cooked onions, garlic and sage, and blend until smooth. |
| Step 4 |
| Pour the blended mixture into a saucepan and heat through. |
| Step 5 |
| While the sauce is heating, cook pasta according to package directions. |
| Step 6 |
| Add the mascarpone and parmesan to the pumpkin sauce and stir until combined. Season to taste with salt and pepper. |
| Step 7 |
| Drain the pasta once al dente, reserving about half a cup of the pasta water. |
| Step 8 |
| Place the drained pasta back into the pot and add the pumpkin sauce, stirring until all the pasta is coated. Add pasta water if necessary to thin out the sauce. |
| Step 9 |
| Any add-ins should be mixed in next - I sauteed chicken apple sausages and added frozen peas to give a little more substance. |
| Step 10 |
| Garnish with freshly grated parmesan cheese and devour. |
Fontina Mac and Cheese
Serves 8
INGREDIENTS
- 6 tablespoons shredded Parmesan
- 8 oz shell pasta
- 2 tablespoons plus 2 tsp butter, divided
- 12 whole fresh sage leaves, plus 2 tbsp, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups 1 percent milk
- 1 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 2 cups shredded Fontina
- 1 1/3 cups reduced-fat shredded Swiss cheese
- 1/4 teaspoon cayenne pepper
PREPARATION
Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 tsp butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tbsp butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.
Basil Quinoa Cakes
2 1/2 cups cooked quinoa
4 eggs, beaten
1/2 tsp sea salt
1/4 cup chopped fresh basil
1 white onion, finely chopped (yellow would be fine too)
1/3 cup freshly grated parmesan cheese
3 cloves garlic, finely chopped
1 cup bread crumbs (plus a few extra tablespoons if needed)
1-3 tbsp olive oil
Stir the quinoa, eggs, and salt together in a medium bowl. Add the basil, cheese, garlic, and onion.
Stir in the bread crumbs and let stand so the crumbs can absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more.
Heat the olive oil (enough to coat the bottom of the pan – the exact amount will depend on the size of the pan you use) in a skillet or wide frying pan over medium. Pat the mixture into patties and cook in batches, about 10 minutes on each side, flattening so they’re about 1/2″ thick. Flip carefully! They should be browned on one side after 10 minutes – if not, adjust the heat.
Repeat with remaining quinoa mixture.
One pan farro with tomato
Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.
Shrimp Enchiladas with Green Chile Sauce
Ingredients
vegetable or olive oil for sauteing
1 small onion, diced
1 cup corn
2 cloves garlic, minced
coarse salt and fresh black pepper
1 pound raw medium-sized shrimp, cleaned, tails off
1 teaspoon Mexican oregano, crushed between fingers
1 avocado, diced
1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
7-8 (8-inch) corn tortillas or about 10 (6-inch)
Sauce:
2 tablespoons butter
2 tablespoons flour
1 + 1/2 cups Chicken Broth
1 small can green chiles w/ juices
1 + 1/2 cups Sour Cream
fresh chopped cilantro or parsley, for serving
sour cream, for serving
Instructions
- In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often.
- Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper.
- Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes.
- Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat.
- Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
- Mix about 1/2 cup of the sauce into the shrimp mixture.
- Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 - 1 1/2 minutes until soft and pliable.
- Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used.
- Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over.
- Garnish with fresh chopped herbs and serve with sour cream.
Mushroom and leek strudel
Filling
- ¼ cup bulgur
- 6 tsp. olive oil
- 24 oz. cremini mushrooms, quartered (about 8 cups)
- 4 medium-sized leeks, sliced (3 cups)
- ½ cup chopped green onions
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 2 Tbs. fresh lemon juice
Strudels
- 24 sheets phyllo dough (about 10 oz.), thawed according to package directions
- 2 tsp. poppy seeds
To make Filling:
1. Put bulgur in medium bowl, and cover with 1 cup boiling water. Let soak until most of water is absorbed, about 15 minutes. Drain, and press out excess moisture.
2. Meanwhile, heat 2 tsp. oil in large skillet over medium-high heat. Add half of mushrooms, and cook, stirring occasionally, 4 to 6 minutes, or until tender and browned. Transfer to large bowl. Add 2 tsp. oil to skillet, and repeat with remaining mushrooms. Add remaining 2 tsp. oil to skillet, and reduce heat to medium-low. Add leeks, and cook, stirring often, 3 to 5 minutes, or until tender. Transfer to bowl of mushrooms.
3. Add bulgur, green onions, dill, parsley, lemon juice, and salt and pepper to taste to mushroom mixture; toss well. Let cool completely.
4. Preheat oven to 375F (if not making strudels ahead of time). Line 2 large baking sheets with parchment paper, or coat with cooking spray.
To make Strudels:
5. Unroll phyllo sheets onto clean, dry surface. Cover with plastic wrap and damp kitchen towel. Carefully lift one sheet of phyllo, and place on sheet of wax paper. Coat lightly with cooking spray. Layer another 5 sheets of phyllo on top, lightly coating each with cooking spray. Cut stack in half to make 2 squares. Keep phyllo stack covered while assembling individual strudels.
6. Place about 2/3 cup filling in center of one phyllo square. Bring 4 corners together, then press firmly along seams to seal. Lightly coat with cooking spray, and sprinkle with poppy seeds. Place strudel on prepared baking sheet. Repeat to make 8 strudels. (If doing ahead, tightly cover strudels with plastic wrap, and refrigerate.)
7. Bake 35 to 40 minutes, or until golden and crisp. To serve, pool Madeira-Mushroom Sauce on plates, and place strudels in centers of sauce.
Baked Brie and Sweet Potato Bites
1 box
Athens Mini Fillo Shells (15 shells)
1 tablespoon olive oil
8 ounces sweet potato (1 small), peeled and grated
1 clove garlic, minced with salt or grated on a Microplane
½ teaspoon dried thyme
¼ teaspoon smoked paprika
1/4 teaspoon salt
1 tablespoons grated parm
2 ounces brie, rinds trimmed and cheese cut into 15 pieces
Preheat the oven to 400°F. Arrange the shells on a small baking sheet.
In a medium skillet, heat the olive oil over medium heat. Add the grated sweet potatoes, and cook until soft, 10 minutes, stirring frequently. Add the garlic, thyme, paprika, and salt. Remove the pan from the heat and stir in the parm. Taste, adding more salt as needed.
Place a piece of brie in each shell phyllo shell. Top with a spoonful of the sweet potato mixture, using your fingers to press in firmly. Bake for 10 minutes, until the potatoes are slightly crispy and the brie is melty.
Serve the cups warm or at room temperature.
Roasted Cauliflower Steaks
1 large head cauliflower
2-3 tablespoons extra-virgin olive oil
1 pint oyster mushrooms, trimmed to evenly-sized pieces (or any mushroom you like, such as button, sliced evenly)
1 small shallot, chopped
1 cup dry white wine
2 tablespoons butter
salt and pepper to taste
Preheat oven to 400 degrees. Trim the cauliflower head of large leaves. Place stem side-up on a cutting board. Starting with one side, slice a clean edge into that side, and continue to slice the head into four roughly 1/2″ sections. Safe the trimmings for a later use. Gently coat both sides with the olive oil, and a generous pinch of salt and pepper. Place down on a baking sheet, and roast for 10-15 minutes, turning once halfway to brown the opposite side.
Heat 1 tablespoon of the butter in a saucepan, and add the shallots once it’s melted. Cook on low heat, stirring occasionally and adding a pinch of salt and pepper, until softened and translucent but not brown, about 3-4 minutes. Add the mushrooms to the pan along with a pinch of salt and pepper and increase heat to medium. cook, stirring occasionally, until slightly browned in patches, about 2 minutes. Add the wine and bring to a boil (increasing heat once again to medium-high or high). Let simmer uncovered to cook off the alcohol and reduce liquid by one half, about 3-4 minutes. Taste for seasoning, adding extra salt and pepper as desired. Stir in the extra tablespoon of butter and once melted, remove from heat. Serve the cauliflower “steaks” with the mushroom as a topping.
Apple Jalapeno Jam
2 1/2 pounds baking apples, such as Granny Smith or Cortland, peeled, cored, and cut into 1/2-inch dice2 to 4 jalapeños, seeded and diced (depending on how hot you want it) 1 cup water1/4 cup apple cider vinegar1 1/2 cups granulated sugar1/2 cup brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon kosher saltSterilize 2 half-pint jars and their lids. Place a plate in the freezer.Add the apples, jalapeños, water, and apple cider vinegar to a non-reactive sauce pot. Bring to a boil and then turn the heat down to low and simmer uncovered, while occasionally stirring, until the apples are soft, about 10 minutes. If the liquid gets too low during this process, you can add more water a tablespoon at a time.Once the apples are soft, stir in the granulated sugar, the brown sugar, the cinnamon, and the salt. As you stir, mash the apples against the side of the pot with the back of your spoon. Alternatively, you can use a potato masher. You can make it as chunky or mashed as you like. For instance, I prefer mine to leave a few apple chunks in my jam for texture. Continue to cook the jam for 20 minutes, while occasionally stirring.After about 20 minutes, take the plate out of the freezer and place a spoonful of the jam on the plate. After about 15 seconds, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again. Continue to cook and test until it doesn’t run.Pour jam into hot, sterile jars leaving a bit of headspace. Cover with lid and rings. Allow to cool and then refrigerate. I find that it can last for a month in the refrigerator. Alternatively, you can process in a boiling water bath for 10 minutes.Yield: 2 half-pints
Eggplant with lentils and goat cheese
INGREDIENTS
- 2 globe eggplants (1 lb each), halved lengthwise
- Vegetable oil cooking spray
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 diced celery stalks
- 1 large carrot, peeled and diced
- 2 cloves garlic, finely chopped
- 2 cups packaged steamed lentils (such as Melissa's)
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh mint, plus torn leaves for serving
- 2 oz crumbled goat cheese
PREPARATION
Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 tsp salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 tsp salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 tsp salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
End of Summer Bean Burgers
1 (14-ounce) can cannellini beans, drained + rinsed
1 (14-ounce) can chickpeas, drained + rinsed
1 large egg + 1 egg white, lightly beaten
2 garlic cloves, minced
1/3 cup
panko bread crumbs2 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 ears
grilled corn, cut from the cob (about 1 cup)
1/2 cup
pesto2 tomatoes, sliced
6 whole grain buns
directions:
Add the beans and chickpeas to a food processor with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is just combined but also a bit coarse. Remove it and place it in a large bowl, then stir and mash in the grilled corn (I even did this with my hands). For the mixture into 6 even patties.
Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties (in batches, if necessary) on both sides until they are golden and warmed through, about 5 to 6 minutes total. Make sure to be gentle when flipping them, and make sure that both sides are brown and crispy. Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with a few slices of tomatoes. Eat!
Cherry Tomato Vinaigrette and Gorgonzola Bruschetta
- Cherry tomato vinaigrette: adapted from Bon Appetite
- 350 grams of red cherry tomatoes
- 350 grams of yellow cherry tomatoes
- 2 tsp of extra virgin olive oil
- 1/4 tsp of ground turmeric
- Vinaigrette:
- 3 cloves of garlic, paper-thinly sliced
- 1 1/2 medium shallots, very finely minced
- 2 tsp of sea salt
- 1 tsp of chili flakes
- 1/2 tsp of freshly ground black pepper
- 2 tbsp of white wine vinegar
- 1 tbsp of lime juice
- 1/3 cup of extra virgin olive oil
- 2 tbsp of finely diced chives
- Gorgonzola bachamel sauce:
- 1 tbsp of unsalted butter
- 1 1/2 tbsp of all-purpose flour
- 1/2 cup of whole milk
- 110 grams of creamy gorgonzola cheese
- 1/4 tsp of freshly ground black pepper
- 1/8 tsp of freshly ground nutmeg
- Salt to taste
- 1 loaf of rustic country bread
Make the cherry tomato vinaigrette: Preheat the top-broiler on high.
After washing the cherry tomatoes, scatter them on a large sheet pan. Place the pan on the upper-rack in the oven, about couple of inches under the broiler, and scorch the tomatoes until every skin has split open. Remove from the oven and let them cool down until enough to handle. Mix together 2 tsp of extra virgin olive oil and ground turmeric, and set aside. Start peeling the yellow cherry tomatoes first (the skins should remove easily), and add the peeled tomatoes to the turmeric olive oil as you go. After you’re done with all the yellow cherry tomatoes, give them a thorough toss to make sure every single one of them is evenly coated in turmeric oil, and let them sit for a few minutes while you peel the red tomatoes.
Add all the peeled red cherry tomatoes and the yellow tomatoes in a large bowl, or sheet pan. Mix together thinly sliced garlic, minced shallots, sea salt, chili flakes, ground black pepper, white wine vinegar, lime juice and extra virgin olive oil, then pour the vinaigrette over the tomatoes. Toss to make sure they are evenly coated, then let them sit in the fridge to marinate for at least 3 hours, turning and tossing them occasionally. Right before serving, add the chives to combine.
Make the gorgonzola bachamel: Melt butter in a small sauce pot over medium heat, then add flour and saute for a couple of min. Add the whole milk and keep whisking until the mixture comes to a simmer and starts to thicken up. Break up gorgonzola cheese into small chunks and add the the milk mixture, along with ground black pepper and ground nutmeg. Stir and simmer until the gorgonzola has melted. Adjust the taste with salt.
To serve: Slice bread into 1/2″ thick and toast under broiler until golden browned on each side. Spoon the gorgonzola sauce over on top, then lots of marinated cherry tomatoes and a couple tsp of the vinaigrette. Sprinkle with some sea salt and chives.
Last Minute Biscuits
2 cups flour (plus more for sprinkling)
4 tsp baking powder
1/2 tsp salt
4 tbsp shortening
3/4 cup milk
What you do:
1. Sift together dry ingredients in a large bowl.
2. Using a pastry cutter or two knives, cut in the shortening until you get a nice, pebbly texture.
3. Stir in the milk.
4. Turn the dough out onto a floured surface and, with lightly floured hands, knead 20-30 times, until the dough holds together and is slightly elastic.
5. Pat down the dough until it’s about 1/4″ thick, and then use a small glass to cut out circles (you’ll get 8-10, depending on the size of the glass you use.
6. Place your biscuits on a lightly greased cookie sheet and bake in a 450F oven for 12-15 minutes, or until golden.
Brussels Sprouts Tacos
ingredients:
caramelized shallot salsa
2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, chopped
1/2 teaspoon salt
2 teaspoons brown sugar
1 pint grape tomatoes, halved
1/4 teaspoon black pepper
1/4 cup torn fresh cilantro
2 tablespoons olive oil
1 pound brussels sprouts, stems removed and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
4 ounces manchego cheese, freshly grated
10 4-inch flour or corn (your choice) tortillas, warmed
directions:
caramelized shallot salsa
Preheat the oven to 375 degrees F.
Heat a skillet over low heat and add 1 tablespoon of olive oil and butter. Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramely, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat.
While the shallots are caramelizing, toss the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stick them in the oven and roast for 15 to 20 minutes, until they just begin to burst.
Combine the tomatoes, shallots and cilantro in a bowl. Mix and mash it together with a fork. Taste and season additionally with salt and pepper if needed.
tacos
While the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.
To serve the tacos, warm the tortillas and fill them with the brussels sprouts. Add some grated manchego on top and a few spoonfuls of the salsa. Serve!
Spinach Straccieatella Soup
preparation
Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
Shrimp and Grits
IngredientsSalt1 cup quick cook grits1/4 cup mayonnaise3 strips bacon, coarsely chopped1/2 red onion, diced1 pound medium shrimp, shelled and de-veined1 tablespoon butter1 tablespoon lemon juice2 teaspoons hot sauce1/4 cup chopped fresh parsleyFreshly ground black pepperDirectionsIn a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley.Divide the grits among 4 bowls and serve the shrimp spooned over top of each.Read more at: http://www.foodnetwork.com/recipes/sandra-lee/shrimp-and-grits-recipe.html?oc=linkback
Roasted Buddha Bowl
Yield: 3 servings
For roasting and serving:
- 1 head broccoli, chopped into bite-sized pieces
- 1 head cauliflower, chopped into bite-sized pieces
- 1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
- 1 tbsp Oil, divided
- Salt & Pepper
- Cooked grains, for serving (optional)
For the dressing:
- ½ cup cashews, soaked
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 large garlic clove
- ¼ tsp fine grain sea salt
- ¼ cup nutritional yeast
- 6 tbsp water, or as needed to thin out
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
2. Preheat oven to 400F and line two large baking sheets with parchment paper.
3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.
