It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.
So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.
1 head of cauliflower cut into thick steaks.
1 tablespoon harissa paste
1 tablespoon labneh ( or greek yoghurt)
1 tsp of the tahini dressing
2 tablespoon tahini
4 cloves of garlic
2 tablespoon pomegranate
1 tablespoon olive oil
1 handful of cilantro
Pink or Sea Salt – to taste
Salad greens and Topping
Arugula and Baby spinach
Putting it together:
Blend all the ingredients for the tahini dressing adjust for consistency and salt.
Mix the harissa with labneh and a teaspoon of the tahini dressing.
Smother the cauliflower steaks with olive oil and sprinkle with salt.
Roast in a 450 degree oven for about 20 mins until slightly charred.
Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
Remove the grapefruit meat in slices being careful to remove the skin.
Slice the avocados
In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.
We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.
This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.
The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some good fats ( walnuts) and some sweetness ( cranberries).
I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.
There are so many versions of cucumber and herbs in cuisines ranging from Indian, Egyptian to Greek. My version takes all these influences and create a soothing and filling summer dish.
Perfect for the summer months especially if you have those fresh cucumber growing in your back yard. I have been so excited about my cucumber produce that has brought joy to my small garden. Nothing like picking that cucumber and serving it within minutes.
The yoghurt can be greek or whole milk just needs to be thick. I used a grass fed organic yoghurt which was creamy and delicious.
Dill and mint ( dried and fresh) add amazing flavors and of course garlic is king in kicking the whole dish up many notches:)
You can use Pistachios or Almonds, I soaked the almonds for a couple of hours and sliced them after removing the skin.
This is when you bring out that good quality olive oil.
Summer slowly winds down.. but in my garden the tomatoes are still vibrant, peppers still prospering, herbs still waiting to be picked. As we planned a picnic in the countryside, I filled my basket with the garden goodness. This fresh tomato and roasted corn salad is packable for a good picnic. The orzo was a add on to give it some body, the herbs pull it all together.
The dressing? well there is no dressing, the sprinkling of olive oil, lemon zest and lemon juice is all you need to bring together the fresh herbs.
The flatbread is a yeast dough made with spelt flour. I cooked it in a 450 degree oven for 10 mins until browned.
Lately we have been binging on Grapefruit…every variety Red, Pink, yellow and everything in between. This salad uses grapefruit to bring a citrus deliciousness to a salad. Topping it with a soft boiled egg just takes it to a main dish level.
Greens ( fresh organic spring mix or any other you like)
Sliced Grapefruit pieces ( with skins removed)
Red sliced radishes
Sliced Red onions
Gouda cheese bits
Sliced toasted almonds
One soft boiled egg
Dressing: mix together 2 tbspn of Grapefruit juice, 1 tbsp of garlic rice vinegar, 1 tbsp olive oil, salt and pepper.
Assemble the salad and toss with the dressing. Add almonds and hemp. Top with egg and a dash of cayenne and enjoy.
Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated. This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.
2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes
Diced tomatoes, cucumbers, red onions, cilantro and mint
juice of one lime
1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)
Mix it all together, add salt to taste and serve anytime.
This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.