Don´t you just love the smell of vegetables roasting in the oven after being infused with a marinade containing fragrant mediterranean herbs? I certainly adore that smell…
Here I cut up onion, pumpkin, carrot and red beet and marinated them for a couple hours in olive oil (just enough to coat), some sea salt and a generous amount of dried oregano, basil, thyme and rosemary. Then I baked them in the oven until they got cooked through and browned a bit, stirring at times to allow them to bake evenly.
I had also some lentils cooked with bayleaf and salt and the grain was a rice/amaranth mixture with nori flakes to top.
The main meal is not actually something that I would necessarily need to share with you in this blog (though it was really tasty): I made a rice/amaranth mixture sprinkled with dulse seaweed flakes and an ovendish of long baked red onions, cauliflower and seaweed-flavoured tofu (conveniently premade by our local macro company). All marinated for a couple of hours in olive oil with salt, minced garlic and dried thyme.
But the extraordinary thing was the carrot leaf tempura! Carrot leaves can have quite a strong flavour and tough texture so sometimes I´m not sure how to use them properly, but this definitely is a winner 😀 I used a tempura batter of white rice flour, a pinch of aluminum-free baking powder, pinch of salt and enough water to make a runny but still sticky batter (mine was too thin :-p), and then I deep-fried the little “branches” of carrot greens until crispy. Another nice idea is deep-fried daikon greens, I just made a few (without the batter) as a decoration 🙂 I definitely recommend eating your greens quickly blanched, steamed or sauteed 90% of the time, but this is sure a nice treat!
In the picture below you can see one of my lunches – pressure cooked rice and rye, long-baked onion, carrot and parsnip (sprayed with tamari and a tiny bit of oil, baked for about 45 minutes under tin foil, then 15 minutes uncovered), steamed greens (bok choy, curly cabbage, pointed cabbage, cauliflower leaves, kohlrabi slices, leaves and stems) and tofu dressing.
For the dressing I blanched roughly 50 g of firm tofu for a few minutes (to make it easier to digest and less weakening), placed into a blender with 1 tsp lemon juice, 1 tsp tahini, 1/2 tsp ume paste and 1/2 tsp white (shiro) miso, and blended until smooth adding liquid as needed.
Look at these beautiful oven baked vegetables! It´s sooooo easy to make these, literally no work except for cutting them into big chunks, placing them in an a ovenproof dish with about an inch of water in it (I use a silicone ovendish) and then waiting and waiting for them to roast 😀
I used hokkaido pumpkin, yellow kohlrabi, red onion (becomes caramel!), carrots, parsnips, parsley root, celery root, fennel and sweet potato. I cooked them covered with a tin foil for about half an hour and then another half an hour uncovered to get a brown crust, on 200°C.
Served with a mixture of rice and oats (and some leftover millet) with gomasio.