Roasted beets, pumpkin and cauliflower and Hiziki with almonds

The title says it all:

I sliced up a  medium-sized and peeled red beet, took apart some cauliflower florets and made big chunks of hokkaido pumpkin. I sprinkled the veggies with olive oil and tamari (the best is to use a spray to get an even light sprinkle, totally worth the money!) and with some dried rosemary. I placed them in a baking dish with a bit of water on the bottom, covered the dish with tin foil and baked for about 45 minutes until tender. The last 10-15 minutes you can bake them uncovered so they get less soggy. In the end it looked like this:

 

Meanwhile I soaked hiziki (half an hour should do the trick), discarded the water (the flavour can be a bit overpowering), added (overnight soaked and peeled) almonds and cooked the meal for 30-45 minutes on a low flame with some water and tamari. Don´t go too light on the tamari – seaweed needs strong flavouring, otherwise it tastes just like a…well, seaweed 😀 Normally I add some vegetables to the seaweed but this time I left it plain, just hiziki-almonds-seasoning.

I served the dinner with rice and amaranth with some shiso leaf powder.

 

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4 Comments

Filed under Complete meals, Recipes, Sea vegetable dishes, Vegetable dishes

4 responses to “Roasted beets, pumpkin and cauliflower and Hiziki with almonds

  1. Vesna

    I’ve just tried and it was great!. As i didn’t have hijiki, I used tahini, rice cream and a little sesame oil and it was delicious. Thanks for the recipe. 🙂

  2. Vesna

    Mixed them in a sauce, poured over vegetables and baked the last 15 min uncovered. 🙂

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