This, right here. This hit the spot for a springtime veggie lovers comfort food meal. I roasted and kale and carrots in a miso paste + olive oil mixture to make this extra savory. The roasted kale along with the pepitas on top added a nice bit of crispiness. This could be great on the grill as well or with alternate toppings, but it turned out beautifully as is.
Makes 2 pizzas
- 2 pieces of naan bread
- 4-5 carrots, sliced in half lengthwise
- 3 large leaves of red kale, stems removed and cut into smaller (1-2 inch) pieces
- 3 oz. fromage blanc or spreadable goat cheese
- 1/2 c. pepitas (pumpkin seeds)
- 1 c. olive oil
- 1/2 tbsp miso paste (shiro miso is great)
- 1 clove garlic, minced
- ~ 1/2 tbsp lemon juice
- salt & pepper
- Pre-heat oven to 400° and set halved carrots onto baking sheet.
- Make the miso oil by mixing the olive oil, miso paste, garlic, and lemon juice in a small bowl. Drizzle about 3/4 of the miso oil mixture onto the carrots, leaving the other 1/4 in the bowl. Scramble the carrots to completely cover in miso oil, then spread out in a row to evenly roast. Season with a dash of salt and pepper. Bake for 25 minutes at 400, flipping halfway through.
- Toss the kale pieces in the bowl with the remaining miso oil and lightly coat. When there are about 5 minutes left for the carrots to bake, pull out the baking sheet and sprinkle the kale evenly over the carrots. Return baking sheet to oven and throw in the naan slices as well.
- After the final 5 minutes, the kale should be getting slightly crispy with browning edges. If not, leave it in for another minute. Finally, remove naan and carrots/kale. Spread a layer of fromage blanc onto each slice of naan. Layer on carrots and kale, and top with pepitas. Slice and enjoy!
Tip: When making the miso oil, the miso and olive oil may not fully mix. Taking the miso paste out of the fridge and allowing it to get to room temp definitely helps, but a “rough mix” works fine. I vigorously mix with a fork for 20 seconds, then a whisk for 20 seconds more, and quickly drizzle onto carrots with a spoon.
This dish was one I whipped up one night and really liked, but had no idea what amount of ingredients I used for the bowl or sauce; typical. I tried it a few more times and actually kept track of the measurements so I could share it with you.
Have you ever tried tempeh? It’s awesome. It originates in Indonesia and is made of fermented soybeans, or less commonly, chickpeas, beans, and/or grains. It has a subtle nutty taste, and is heartier than tofu. It’s really good at taking on the taste of what you marinade/cook it in since it’s porous. Also, it’s great for you being that it’s fermented (shout out to probiotics), and contains whole, barely processed soybeans. Just go for organic tempeh to be sure it contains non-GMO soybeans. That would be ideal, since soybeans are one of the top genetically modified crops in the world.
Give this spicy, citrusy tempeh bowl a shot, and use whatever grains and veggies you have on hand. Recipe serves two with some leftover. Double it if you’re cooking for 4-5.
- 1 cup short grain brown rice
- 1 3/4 cup vegetable broth OR water
- 1 tbsp evoo
- 4 oz. block of tempeh, cut into 1/4 inch slices (I used Lightlife Organic 3 grain tempeh)
- 5 stems of broccolini, cut into segments
- 3-4 carrots, sliced
- 4-5 mushrooms, sliced
- 1/4 an onion, sliced
Orange Chili sauce
- 1/2 cup fresh squeezed juice from an orange
- 2 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 1/4 cup sesame oil + 1 tbsp for skillet
- 2 garlic cloves, minced
- 1 tbsp of maple syrup or honey
- sprinkling of chili pepper flakes
- Marinate the tempeh in ~1/4 cup of orange juice and a bit of garlic chili sauce.
- Cook the rice: combine rice, broth or water, and evoo in a pot and bring to boil. Cover pot with lid and let simmer on low for 45 minutes. Remove pot from heat and let steam for 10 minutes. If rice is crunchy at this point, add 1-2 tbsp more of liquid and cook longer.
- After veggies are prepped, make the orange chili sauce by whisking together remaining ingredients in a bowl. Taste test and add more orange or chili sauce to your preference.
- Heat a large skillet and drizzle with 1 tbsp of sesame oil. Cook onions, carrots, and broccolini for a few minutes on medium. Add mushrooms and tempeh. Drizzle in remaining orange juice used for marinating, along with all of sauce. Cook tempeh for a few minutes on each side.
- Assemble bowl with rice and veggie/tempeh mixture. Squeeze in any juice left in the orange juice and top with chili pepper flakes for even more spice.
One of my favorite Thai dishes is papaya salad. For this dish, I decided to substitute zucchini for papaya, since we currently have more garden zucchini than we can handle. I also used garden tomatoes (sun golds and golden nuggets), garlic, onion, green beans, and a carrot. It’s a pleasing vegetarian dish. Throw in chili-lime shrimp or chicken for some added protein. Perfect for a hot summer day and a great way to use those zucchinis!
- 1 large or 2 small zucchini
- 1 carrot
- 5 green beans, cut into 1 inch pieces
- 8 small tomatoes (cherry, sun gold, etc) halved
- 1 cup chopped peanuts
- 1/2 cup chopped cilantro
- 4 tbsp fish sauce
- juice of 2 limes, zest of 2 limes
- 1 shallot or 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp chili pepper flakes (less if mild spicy level is desired)
- 1 tsp brown sugar
- Using a julienne peeler, cut the zucchini and carrot into long strands. Add it into a large bowl, along with the green beans and cherry tomatoes.
- Prepare the dressing by combining all dressing ingredients into a mortar and pestle and grind for about a minute to mix flavors and thicken dressing.
- Thoroughly stir dressing into salad, and top with cilantro, crushed peanuts, and another squeeze of lime juice. Enjoy!
Makes 2 servings