Late Summer/Early Fall Roasted Veggies from ZOOM Cooking Class on 9/24/21

Early last week I reviewed Serving Up the Harvest by Andrew Chesman on www.menupause.info.  (Put the cookbook name in the SEARCH box in the lower right hand corner of my Home Page.) I have included as many of the items from her list in the cookbook that I liked or were available, with the emphasis on fresh and organic. Since this is a cooking by the strings-of-your apron recipe, feel free to add or subtract items you dislike & use more or less of the items to your taste and appetite. I also added spices & other items I use in my cooking, like garlic and ginger.

P.S. I had planned on doing a separate posting on diet and menopause, since September is Menopause Awareness Month, but I realize that the most important piece of information I have learned about food and menopause is to eat an alkalizing diet, which means mostly plant-based, since meat, dairy, grains and beans are for the most part, acidifying. So I recommend that you subscribe to www.saveourbones.com and check out Vivian Goldschmidt’s excellent information and alkalizing dishes. (I plan to review her e-book, Bone Appetite and will continue to create plant-based recipes that reflect more alkalizing ingredients. Also,if you GOOGLE Menopause Awareness Month, you will find more information about this natural process for women. Menopause is not a disease, so instead of calling these changes symptoms, I just call them changes and we can adjust our diets, exercises, and behavior to adapt gradually to these changes and move into PMZ, post-menopausal zest!

Enjoy!

Late Summer Early Fall Roasted Veggies over Fresh Greens


          Ingredients (Organic preferred)

Veggies:

Purple eggplant (salted for 10 minutes, rinsed and patted dry)
Bell Pepper (red, yellow or orange)
Fennel bulb
Okra or zucchini
Sweet Potato
Leek or Onion
*Corn Kernels (optional)
Fresh Greens (I used Org. Spring Mix)

Oil & Spices:
Garlic, Ginger, Curry powder or other spices of your choice
Avocado Oil (Spray or toss with the oil)
Salt (optional)

* I could not find organic corn (even though it is on the Clean 15, I wanted organic), so I purchased org. corn kernels in a can with no BPA lining and no GMO corn.  (Go to the Environmental Working Groups’s www.ewg.org for the Dirty Dozen and Clean Fifteen list of foods.)

 

Directions:

  1. Make sure all the vegetables are washed well and dried. (They roast better if they are not wet. Place pieces directly on cookie sheet, lightly oiled, as you wash and cut them.)
  2. Slice the salted, rinsed and dried eggplant into bite-sized chunks or slices.
  3. Slice bell pepper and remove white veins and seeds and slice or cut small chunks into bite-sized pieces.
  4. Slice fennel into strips.
  5. Slice zucchini into bite-sized pieces or cut okra pods in half.
  6. Slice sweet potato and leek/onion thinly.
  7. Add 1-2 sliced garlic and ginger pieces and any spices you are using and toss with veggies. Add oil and toss again, adding salt if you choose to.
  8. Place the tray in the oven and turn on broil. Broil for about 5 minutes and then turn veggies over. Broil another 5 minutes or to desired crispness. The closer the tray is to the broiler, the less time you need, so I check my veggies every 3 or 4 minutes to be sure they aren’t burning. (*If using corn, add during the last part of the grilling.
  9. Remove broiled veggies from cookie sheet and place on a bed of fresh, organic greens washed & dried, tossed with a dressing of your choice. (Or serve over cooked quinoa or rice that you start to make before you broil/roast the veggies.)

NOTES: Keep in mind that the veggies shrink, so what may look like a lot on the tray will be reduced to about 1/2 to ¾ of what you started with. This dish can be served hot or cold. I usually make enough to have them hot over the greens for dinner and then the next day toss them into my lunch or dinner salad, both chilled, adding some dressing.

P.S. For a complete meal in a dish, I add roasted tofu on a tray below the cooking sheet for the vegetables. The tofu can also be served hot or cold, tossed with some tamari soy sauce (Tamari is made without wheat).  If you are not a vegetarian, feel free to add cooked chicken or fish.

Also, this class fell on Succoth, my favorite Jewish holiday when an outdoor booth (sukkah) is decorated with fruits & veggies!

Very fitting!

 

Grilled Veggies over Fresh Greens

This dish is one of my cooking-by-the-strings-of-your apron, because you are free to use whatever veggies and greens you choose: mix & match. Also, the veggies can be roasted on an outdoor grill or in your oven on broil.

Utensils: Cutting board & knife, strainer or colander, cookie sheet, platter  or bowl for serving
Prep. Time: 15 minutes
Cooking Time: 10-15 minutes
Categories: Vegan, Gluten Free, Sugar Free (May also qualify as Paleo and Keto)

Note: If cooking in oven, preheat oven on “grill” after you have washed and cut the veggies, since this setting becomes hot quite quickly, at least in my oven.

Ingredients  (Add ones you like and eliminate those you don’t!)

3-4 cups of organic mixed veggies (in season), washed and cut into bite-sized pieces:
cauliflower, red or yellow bell peppers, onion or leek, zucchini, yellow summer squash,
sweet potato slices or delicata squash slices, mushrooms, fennel.

2-3 cups fresh, organic salad greens, such as spring mix

Avocado oil (spray)
Olive oil & lemon juice
Herbs and spices: garlic, ginger, Za’atar, salt & pepper

         Here are the veggies right before putting them in the oven. They shrink when grilled.

Directions

1. As noted above, cut veggies in bite-sized pieces, with harder to cut veggies, like sweet potato, sliced more thinly than quick cooking veggies, such as mushrooms. Toss with avocado oil spray and herbs/spices of your choice.

2. Arrange the cut veggies on a cookie sheet lined with parchment paper or a tray sprayed with some avocado oil.

3. Place veggies in the oven or on the grill and roast until crispy to your taste, turning once or twice so all sides are crispy.

4. While veggies are roasting/grilling, wash and dry the greens and arrange on a platter. Toss with olive oil and lemon and any spices you choose. Remove grilled veggies and place over greens.

Variation: To make this a one dish meal, add some sliced tofu (I slice and then cut triangles) and add to the cookie sheet with veggies. (If you are not a vegetarian, feel free to add some bite-sized pieces of chicken, fish, etc.)

NOTE: These veggies can also be served chilled over greens on a large platter or each person can have a plate of greens and veggies on top, in which case you may need more greens for each platter. I made enough for 2 meals (for me), one with the veggies hot and one with the veggies cold. Both flavorful!

 

Below is a photo from a dish I made in an earlier Zoom cooking class that has only broccoli, carrots, and tofu. However, I steamed the veggies, and grilled the tofu, but you could also grill the broccoli, keeping an eye on it and slicing it thinly enough for it not to be hard when you eat it.