First thing’s first! I haven’t heard from two of the NuNaturals giveaway winners so I’ve gotten Rafflecopter to randomly choose 2 new ducks:
Congrats! I’ll be sending you an email – please respond urgently so that the very generous NuNaturals folks can send off your amazing gift packages! 😀 😀
I have a bit of an addiction to veggies. I munch my way through about 4 large carrots each day, at least 500g of pumpkin, and perhaps 300g of zucchini. That may seem rather paltry to some (rawtil4’ers, that means you) and monstrous to others (Man-thing is cringing somewhere in the universe), but that’s just my absolute favourites that I simply must have about. On the way to the cat shelter I stop weekly to get a box/crate of zucchini, and last weekend I scored big for $5. The problem is figuring out what to do with all the stuff, because yowza! Luckily Shonalika came to the rescue, and essentially planned out my meals for me. I’ve already made zucchini smoothies a number of times now (which is grand since cucumber is so expensive these days!), but the one meal that just hits the spot is a creamy zucchini pasta with veg, especially now in the thick of winter.
I’m also in need of some comfort food because I’m in the middle of a tough decision regarding my studies, and have essentially stopped the Masters degree. Among other things my motivation hit rock-bottom after my previous Masters degree got cancelled (because I was the only student!), and because I’d have so much catching up to do in this other one that they suggested as an alternative. More importantly, I’m getting grey and need to beat the horrifying odds stacked up against the youth in this country by doing my best to make myself employable, so I’m making time to undertake some practical diplomas, short courses, and othersuch vibes from next year onwards, starting with a diploma in Library and Information Science. In the meantime I’ve opened up shop to do editing again, because an extra bit of cash never hurts!
So, comfort food worthy, nay? Even though I make life-changing decisions rather quickly and then pig-headedly stick by them, it doesn’t mean I won’t use anything as an excuse to indulge myself, especially when it means 200g+ of roasted veg struts into the picture. In fact, probably closer to 500g, but honestly, it’s too tasty to be coy!
I admit I made a lot of ingredients in advance, but that’s the beauty of wanting to experiment all the time; time-management really becomes a solid skill!
Ingredients (serves 1):
- 1/2 cup cooked wholewheat or GF spaghetti
- 200g zucchini, sliced into strips/put through a spiralizer
- 1/2 cup cannelini beans
- 1 cup steamed cauliflower florets
- 2 tsp hot mustard
- 1 TBSP apple cider vinegar
- 1/4 cup non-dairy milk
- 2 tsp onion flakes/1 tsp onion powder
- White pepper, salt, herbs of choice, ginger spice
- 200g roasting veggies
- 1 TBSP EVOO
- LOTS of Chinese 5 spices
- 2 TBSP nutritional yeast
- 2 TBSP hoisin sauce/GF sauce of choice
- 1 TBSP red wine vinegar
- 1 TBSP tomato paste
- 1 TBSP boiling water
- Extra ginger
- Optional: alfalfa
- Preheat the oven to 180C and prepare a baking sheet with paper/silplat
- Spread our your roasting veggies of choice and drizzle the EVOO on top, mixing with a spoon. Liberally splash the Chinese 5 spices and mix to coat.
- Roast for 20 minutes, then remove. Mix your hoisin/GF sauce, red wine vinegar, tomato paste, boiling water in a cup and pour it over the veggies.
- Splash on the nutritional yeast, extra ginger spice, and more Chinese 5 spices and mix to coat with a spoon.
- Bake for another 10 minutes, then set the oven to grill and let them cook on the second topmost rack for 10 minutes, or until crisp and browned (I like mine charred!).
- Meanwhile, cook your spaghetti until al dente, and steam your zucchini for 2 minutes. Sprinkle some white pepper or paprika into the drained spaghetti and zucchini and set aside.
- In your blender, add the steamed cauliflower, beans, spices, onion flakes, apple cider vinegar, non-dairy milk and mustard and blend til creamy (I kept mine a tad chunky though). Add more liquid if necessary.
- Once everything’s cooked and done dish up and dig in! 😀
This is single serving because Man-thing doesn’t do brussel sprouts and he wasn’t home anyway, but double it up for a meal with someone special or a friend, because this is the kind of food you serve up when you want to relax with some sparkling water and just savour over conversation.
Oh yes! This was absolutely divine and was just so satisfying on all levels – flavourful, filling, delicious…nom! I had to go eat it in the bedroom, however, because our foster kitty, Gina (formerly Noir!), was making SUCH a scene pawing all over me and rubbing her butt in my face, climbing my shoulders, eating my mouse, that I couldn’t concentrate on eating! She’s been distraught since her sister left and has been begging for company, meowing loudly through the door when she hears one of us in the vicinity. She’s going to her forever home today though and that family is going to get such a grateful and beautiful cat with an amazing abundance of love in her heart.
It’s always difficult to part with kitties, but I’m so thrilled when they get homes! 🙂
Finally, I had to share what I made for decadence – I’m not posting as a recipe because there was no way I could get glamour shots out of this meal, but it was pretty spectacular tasting. Unfortunately I was so full I had to put 99% away, and Man-thing flat out refused to eat it (because of the prominent veggies), but he did eagerly tuck into the ice-cream.
Chocolate buckwheat mini pancakes with roasted zucchini and pistachio pear mix, date paste, and lemon curd ice-cream with date swirl. Mmmm! I’m going to make this again and figure out a way to take prettier pictures, but NOM! Man-thing’s loss, my gain!
What are your favourite sweet recipes that feature vegetables?