The first step was roasting the vegetables involved in both of these. I sliced the eggplant and seasoned with olive oil, garlic, salt, pepper, and red pepper flakes. The butternut squash I cubed and simply roasted with olive oil, salt, and pepper.
Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Smitten Kitchen, who Adapted from Orangette, who adapted it from Casa Moro
Yield: 4 servings
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skipped this)
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley (I like cilantro with this!)
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately. (Note: I served this salad at room temperature and made all the components in advance).
Roasted Eggplant, Hummus, and Feta Pizza
- 2 wild salmon filets (about 6 oz each)
- 3 tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- juice and zest from half of an orange
- 1 teaspoon of peeled, minced fresh ginger
- 1 teaspoon minced garlic
- pinch of red pepper flakes (optional)
- Vegetables: red pepper, baby bok choy, sugar snap peas, shitake mushrooms (other options: broccoli, carrots, peapods, etc)
- Chopped scallions for garnish
- 1 cup black/forbidden rice
- 1 3/4 cups water
- 1 teaspoon sesame oil
- 2 tablespoons fresh chopped cilantro
- sesame seeds and more cilantro for garnish
Sweet Potato Falafel
Get the recipe at Happy Herbivore!