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Roasted veggies with miso sauce on brown rice and quinoa

Roasted veggies with miso sauce on brown
rice and quinoa

This is an amazing vegan protein rich and satisfying recipe for a delicious bowl. I like to mix the quinoa and brown rice for flavor and texture and then add roasted veggies in this lick your fingers miso ginger tahini sauce. I hope you enjoy!

Prep time: 15 minutes

Cooking time: 1 ½ hours

Type of dish: Entree

Cooking method: stovetop and baking

Recipe category: Main dish, protein

Serves: 4-6 people

For the sauce

Ingredients:

2 tbsp miso paste
¼ cup tahini
1 tbsp honey or maple
1 tbsp rice vinegar
1 tbsp fresh grated ginger
1 garlic clove
Ice water as needed to thin

Directions:

Toss all the ingredients together and blend.

For the veggies

Ingredients:

4 medium beets
4-6 carrots
1 bunch of dino kale

Directions:

Preheat the oven to 400 degrees.
Cut the carrots and beets in sticks , toss with olive oil, sea salt and pepper (on parchment if you have it) and bake on a high temp for about an hour.
Add the kale to the mix for the last 10 minutes.

For the grains:

Ingredients:

1 cup brown rice, soaked for at least 4 hours
1 cup quinoa

Directions:

Brown rice

Heat 1 tbsp sesame oil in a saucepan, add brown rice and stir, season with a drop of soy sauce, salt and pepper and add 2.5 cups water. Cover, bring to a boil, reduce heat and simmer until cooked and water is absorbed.

For the quinoa,

Heat a bit of sesame oil in a saucepan, add quinoa and season with soy sauce, salt and pepper. Add 2 cups water, boil, simmer on low heat until cooked through but bit mushy.

To serve:

Mix the cooked rice and quinoa, place the vegetables on top. Dress with miso sauce and sprinkle toasted seeds on top.

Enjoy!

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I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!

Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!

Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!

See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods

Cooking up some herbal magic for your skin, what’s your favorite scent?

Seeds in the works!

Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!