Roasted Chickpea and Vegetable Pitas

I love me some fluffy, warm pita, but you don’t actually need to include it to enjoy this recipe if you’d prefer to leave it out.  The stars of this dish are the vegetables: roasted harissa cauliflower and honey carrots, crispy chickpeas, plus fresh, cooling radishes and pea shoots.  Paired with hummus, yogurt, and (optional) feta cheese and you have yourself a tasty meal filled with protein and veggies. Serve in a bowl, with whole grains or with warmed pita or naan. Don’t overcook the pita like I did in the photo above. Whoops.

 

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Roasted harissa cauliflower and honey carrots

 

 

Ingredients

(serves 4)

-1 can chickpeas, drained, rinsed & dried

-1 head cauliflower, chopped into florets

-2 carrots, thinly sliced into 1/4 inch pieces

-3 radishes, thinly sliced

-4 handfuls pea shoots

-parsley, chopped

-1 lemon, quartered

-1 tablespoon garlic powder

-2-4 tablespoons harissa paste

-2 tablespoons honey

-feta cheese (try sheep’s milk feta!  It’s easier to digest)

-1 cup Greek yogurt

-Hummus (homemade or store-bought)

-4 Pita or naan

-Olive oil

-salt, pepper

*Note — For this recipe, it is helpful if you have two sheet pans, but not necessary.  If you have sheets pans of different sizes, you can use the smaller one for the chickpeas and the larger one for the vegetables.  If you only have one sheet pan, just roast the chickpeas first then go on to roast the vegetables.

 

Instructions

  1. Heat stove to 400 F.  Line two sheet pans in foil. Wash and prep your vegetables.  In a small bowl, combine garlic powder, a squirt of harissa paste, about 1/4 cup olive oil, salt, and pepper.  In a large bowl, combine the rinsed chickpeas and half the seasoning from the smaller bowl. Toss to coat the chickpeas thoroughly.  Transfer the chickpeas to a sheet pan.  Roast 40 minutes, shaking the pan halfway through.
  2. While the chickpeas cook, add the cauliflower to the large bowl with the remaining seasoning.  Toss to coat, adding more flavoring or oil as necessary, then place on one side of the other sheet pan in an even layer.
  3. Add the carrots to the large bowl.  In the smaller bowl, whisk together olive oil and honey.  Add to the bowl of carrots and toss to combine, scraping up any leftover seasoning.  Lay the carrots out in an even layer on the sheet pan next to the cauliflower.  Once the chickpeas have cooked for 10 minutes, add the cauliflower and carrots to the oven and cook for 25-30 minutes, stirringly every 10 minutes. The vegetables should be tender and golden.
  4. While the food cooks, in another small bowl, combine the yogurt with garlic powder, chopped parsley, salt, and pepper.  Drizzle olive oil on top.
  5. Remove the chickpeas and vegetables from the oven and set aside to cool.  Sprinkle your pita with a few drops of water and add to the oven for 3 minutes.
  6. Spread hummus and yogurt on your pita, then top with the chickpeas and vegetables, radish, pea shoots, and feta. Drizzle with olive oil and divide the quartered lemons among the plates.  Enjoy!

Spaghetti Bolognese

There’s something so comforting about Italian food, especially the way it brings family and friends together. Whenever I cook Italian, I try to channel an old Italian grandmother by using this age-old secret ingredient: love. By putting all my love into the food and preparation, a good meal can become a great meal.

Bolognese is a staple of Italian cooking, though I actually had zero experience making a bolognese sauce before this.  I’m all about easy always, so this recipe is right up my alley. Use the freshest ingredients whenever possible (just another way you can add love to the meal), including fresh tomatoes instead of canned ones if they’re in season. To make this recipe even easier, I recommend having a blender on hand to help with the sauce.

Ingredients

-5 large tomatoes, medium or large diced depending on your blender (my favorite, if you have access to them, are early girl organic dry-farmed tomatoes)

-6 basil leaves

-3 whole garlic cloves, plus 2 chopped garlic cloves (keep separate)

-1lb ground beef (grass-fed, organic)

-1 yellow onion, small diced

-1 lb shitake mushrooms, chopped

-2 tablespoons tomato paste

-extra virgin olive oil

-salt, pepper

-crushed red pepper flakes

-spaghetti

 

Instructions

  1. In a blender, add these ingredients in the following order: 1/2 cup olive oil, chopped tomatoes, 3 whole garlic cloves, basil, salt, and pepper.  Blend until it’s a sauce.
  2. In a large skillet, heat 3 tablespoons olive oil or enough to almost cover the bottom of the pan.  Add the chopped meat, carrots, onions, mushrooms, and chopped garlic. Break apart the meat using a wooden spatula or another cooking utensil. Cook for about 5-7 minutes, or until meat is browned and vegetables are soft. Add salt, pepper, red pepper flakes, and tomato paste.  Stir in the tomato paste until it becomes dark in color, then pour the sauce from the blender. Let the sauce simmer for some time (could be as long as an hour) to get a really flavorful sauce.
  3. Heat a large pot of salted water and bring to a rapid boil.  Add spaghetti and cook for about 10 minutes until al dente.  Reserve a 1/2 cup of pasta water.  Strain the spaghetti and return to the pot.
  4. Add the reserved pasta water to the skillet.  Bring to a boil, then reduce the temperature to a simmer for a few minutes.  Add the sauce to the pot of spaghetti and stir in to combine.  Plate and garnish with basil leaves. Enjoy!

 

*Some notes about cooking pasta:

– Never add oil to the pot of water or you’ll get sticky pasta.  Add oil after the pasta cooks to keep it from sticking together.

-Always salt the water.

-Reserve pasta water and add to your sauce to allow the sauce to easily mix and stick to the pasta.

Delicata Squash and Black Bean Tacos

These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream.  So delicious and quick to make!

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Ingredients

(enough for 1 really hungry person, or 2 moderately hungry people)

-1 delicata squash

-1 small head of lettuce, chopped

-cilantro, chopped

-pomegranate seeds

-1 shallot, sliced

-1 can black beans, drained and rinsed

-organic corn tortillas

-sour cream

-cumin

-chili powder

-garlic powder

-chipotle seasoning

-1/4 apple cider vinegar

-1 tbs sugar

-extra virgin olive oil

-salt

-pepper

 

Instructions

  1. Heat oven to 425 degrees F.  Peel squash and cut it into 1/4 inch rounds.  Remove seeds, cut rounds into halves and place in a bowl.  Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.  Place on a lined baking sheet and roast for 20-25 minutes.
  2. In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling.  Stir every few minutes while the squash cooks.  In a separate small bowl, combine sour cream with chipotle seasoning.
  3. Heat drained black beans in a small saucepan over medium heat.  Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
  4. Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat.  Flip as each side starts to brown.
  5. When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.

 

Let me know what you think!