Tunisian Roasted Vegetables

[nverland]

Tunisian Roasted Vegetables

Serve over whole grain couscous, brown rice or quinoa and/or greens.
1 large onion sliced
1 red pepper, sliced into strips
3 carrots, sliced lengthwise into strips
1 zucchini, sliced lengthwise into strips
2 ribs celery, sliced lengthwise into strips
8 ounces mushrooms, quartered (or halved, if small)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon harissa* (Moroccan chili sauce) or your favorite chili sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
1 tablespoon lemon juice
a pinch of sea salt
1 bunch cilantro, chopped fine

Preheat oven to 400.

Lightly oil a large rimmed baking sheet or roasting pan or line it with a silpat or sheet of foil.

Take your sliced vegetables by the handful and plop them all into a large bowl. Add the minced garlic. Set aside.

In a small bowl, mix together olive oil, tomato paste, harissa, cumin and lemon juice. Stir until it forms a thick, smooth sauce. Pour over vegetables. Mix in gently to coat.

Spread vegetables on the baking sheet or roasting pan and roast for 30 minutes, giving vegetables a stir halfway through. They’re done when tender and tips are dark and roasty-looking.
Sprinkle with sea salt to taste and garnish with chopped cilantro.

Serves 4.

* Available at Middle Eastern markets and many natural food stores.

Back of a lamb on potatoes with cherry

[foodnchef.livejournal.com]

Ingredients: ( Read more... )

(no subject)

[black-raven135.livejournal.com]

Black-Eyed Pea Vegan Burgers

TIME/SERVINGS
Total Time: 45 mins
Makes: 4 burgers

INGREDIENTS
3 tablespoons vegetable oil
6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
Kosher salt
Freshly ground black pepper
1 medium shallot, finely chopped (about 2 tablespoons)
1 medium garlic clove, minced
1 (15-ounce) can black-eyed peas, drained and rinsed
1 medium scallion, thinly sliced (white and light green parts only)
2 tablespoons finely chopped fresh cilantro leaves and stems
1/2 teaspoon tamari, plus more as needed
1/4 teaspoon Tabasco Sauce, plus more as needed
4 toasted vegan ciabatta or burger rolls, for serving

INSTRUCTIONS

1. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.


2. Place the peas in a large bowl and mash with the back of a spoon or a potato masher, leaving a few of the peas intact. Add the mushroom mixture, scallion, cilantro, tamari, and Tabasco and mix until combined. Taste and season with more salt, pepper, tamari, and Tabasco as needed. Using your hands, form the mixture into 4 (3-inch-wide) patties (about 1/3 cup each).


3. Heat the remaining 2 tablespoons oil in the reserved frying pan over medium-high heat until shimmering. Add the patties and fry until the outsides are browned, about 5 to 6 minutes per side. Serve on toasted ciabatta or burger rolls with your favorite toppings.

Tiramisu

[delissimo.livejournal.com]

This is one of my favorite desserts. He's so gentle and sweet so , it is the true enemy of the figure. This time I prepared him for the order and decided not to sprinkle with cocoa, but decorate with berries. Summer is still here!!!!!!!!!!! I hope everything turned out 




( More )