vegan sides

Roasted Cauliflower and Tomatoes with Capers

Inspired by a beautiful head of cauliflower. Now even ugly heads of cauliflower inspire me to make this dish. 

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What you'll need:

1 head cauliflower, chopped
5 cloves garlic, whole and smashed
1 pint grape or cherry tomatoes
salt and pepper

juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 tbsp. maple syrup
1 tsp Dijon mustard
crushed red pepper


Preheat oven to 400*

Spread chopped cauliflower and crushed garlic in a roasting pan. Drizzle with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, mix all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Pour dressing over roasted veggies and stir to coat.  

Serve as a side to your favorite protein, over pasta, or alone in a big 'ol bowl!
 


Serves 2.

TABBOULEAH

This dish is BEYOND amazing in season when herbs and veggies are fresh! 

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1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered


Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy.

Chickpeas with Brussel Sprouts

What do broccoli, cauliflower, Brussels sprouts, kale, cabbage, and bok choy have in common?

They're all members of the cruciferous family of vegetables. They all contain phytochemicals, vitamins and minerals, and fiber that are important to our health.  Get your dose of these in with this amazing dish--perfect as a vegetarian main or on the side of your favorite protein! 

What You'll Need:

1 pound brussel sprouts, quartered 

1 medium onion, diced 

3 garlic cloves, peeled and smashed

1/2 c veggie broth

1 can chickpeas, drained and rinsed

juice of 1 lemon

olive oil

salt, pepper, red pepper flakes--to taste


Preheat oven to 400*

Arrange prepared Brussels and garlic on a large baking sheet.  Drizzle with olive oil, salt, pepper.  Bake for 15 minutes.

Meanwhile, saute onion in olive oil until aromatic.  

Add veggie broth, roasted Brussels, chickpeas.  Bring to a boil, reduce to a simmer and cover.  Cook for an additional 5 minutes or so.

Top with lemon juice.  Salt, pepper & crushed red pepper to taste.

Boo-yah.


Serves 2 as a main, 4 as a side.