Back by popular demand

Well here we go. An attempt at actually posting about the delicious recipes that I make on a regular basis. I mentioned before and I’ll say it again. Been great at posting pretty pictures on Instagram, and awful at sharing the recipes on here for you to enjoy. How is that fair?

My borderline vegan friend came for lunch yesterday and I wanted to make something that I hadn’t made for her before, but also that would hit the spot with comforting and light as it’s starting to turn to fall here in the okanagan.

Fall Salad Bowl – I used a combination of Smitten Kitchen and Happy Hearted Kitchen to create this dish. The rest was all on me!

Ingredients:

Millet
Roasted butternut squash
Crispy chickpeas
Toasted almonds
Greens
Dried cranberries
Green onion
Tahini dressing
Vegan cheese

I didn’t include amounts as we “served ourselves” but in the method I’ll share how much of certain things I used.

Millet – 1 cup millet 2 cups water 1 vegetable bouillon cube. Prepared as per the package – took about 20 minutes
1 whole squash – peeled, cut, drizzle with olive oil, roast in a 400 degree oven about 20-30 minutes. Add salt after it’s done being roasted and toss around
Crispy chickpeas – 1 can chickpea, drained and rinsed. Lay them on a papertowel and dry them off. Add olive oil to a pan and heat, add chick peas tossing as they toast. About 10 minutes. Remove from heat onto papertowel and sprinkle with lemon zest, salt and pepper.
Sliced toasted almonds – toast lightly in a non stick pan. Keep an eye on these as they can toast very quickly! No oil needed.
Tahini Dressing – I put everything except the oil and water in a jar and used an immersion blender. Is does say to use a blender but I didn’t see that initially and had already started adding in the jar.

1/4 cup tahini
2 tablespoons dijon mustard
2 cloves garlic
3 tablespoons apple cider vinegar
1 + 1/2  tablespoon tamari (I used coconut aminos to make it gluten free)
1 tablespoon maple syrup
1/3 cup nutritional yeast
1/3 cup olive oil or your preferred neutral oil
1/2 cup water

Once you’ve blended slowly add the oil to emulsify and then add water to get desired texture. I needed more water as mine was quite thick. It made a large amount which is great for meal prepping and storing in the fridge.

How to eat:

Add Greens, millet, top with all the other yummy ingredients. Add a couple wedges of the vegan cheese – I would have used crumbled feta if not the vegan cheese. Drizzle with dressing and enjoy. You could serve the millet, squash and chickpeas warm with the cold ingredients or serve cold. Whatever you’re in the mood for!

Bon appetit!

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