Extremely easy-to-make, and light dinner.. Unless you make too much and eat it all like me. ha ha Anyways, you can really make this recipe with almost any vegetables in your fridge, but I used sliced baby carrots, cherry tomatoes, fresh spinach and cooked (ie. Canned) chickpeas. Take everything but the spinach and toss it with 1-2 Tbsp. of peanut sauce (I love this one from Whole Foods), and 1 tsp. or more of Sriracha. Place 1 cup of spinach in a tortilla or some other edible wrapping device and place the dressed vegetables on top and wrap it up. My tortillas were small so they ended up more like tacos; also, I kept everything cold and it was a refreshing meal.
Delicious sorbet made with: 1 large frozen banana (sliced), 1.5 cups fresh pineapple, 1 cup of frozen blackberries, and 1/3 cup of water. Blend together until smooth then place in freezer for 30-60 minutes if you’d like a thicker mixture. A healthy dessert, that is super easy to make!
I (loosely) based this off of the recipe from Appetite for Reduction by Isa Chandra Moskowitz, and it was so delicious and satisfying. I can’t wait to eat some of the leftovers for lunch tomorrow! Here is the recipe as I made it, not how it is listed in the book.
- 1/2 pound Turnips, peeled and cut into 3/4-inch chunks
- 1/2 pound (Purple) Carrots, peeled and cut into 3/4-inch chunks
- 1 pound Brussels sprouts, cut in half lengthwise
- 2 to 3 Tbsp. Red Curry Paste
- Small Red Onion, cut into thinly sliced half-moons
- 1 cup Baby Carrots, sliced in half diagonally
- 3 cups Small Diced Potatoes
- 1/2 tablespoon Dried Ginger
- 2 cloves Garlic, minced
- 3 cups Vegetable Broth
- 1 tablespoon Soy Sauce
- 3/4 cup Unsweetened Coconut Milk
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Agave Nectar
- 1 cup cilantro for garnish
1. First, let’s roast the veggies. Preheat oven to 425º. Line two baking sheets with parchment paper. Put turnip, carrots and Brussels sprouts in a single layer on the baking sheets and spray lightly with cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. Turnip should be easily pierced with a fork. Remove from oven and set aside until ready to use.
2. Meanwhile, preheat a 4-quart pot over medium-high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Use a splash of water if it seems to be sticking excessively. Add the garlic and ginger; sauté for another 2 minutes. Add the baby carrots, potato, vegetable broth, soy sauce; cover and bring to a slow rolling boil. Cook until potato is not just tender, but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.
3. Add coconut milk, lime juice and agave to the curry and mix. Taste for salt and spice (I added 1 Tbsp. Curry Powder). Add the roasted veggies and serve with chopped cilantro as garnish.
For this simple dinner I trimmed the artichokes, topped them with various seasonings and a little salt, then steamed them for roughly 25 minutes. The cool, crisp celery and carrots sticks provided a great contrast in texture to the warm and soft artichokes; and both were great with the hummus I made the other day!