I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!
- 1 crown broccoli, chopped
- 5 cups brussels sprouts, quartered
- 3 tbsp mustard of choice, I used stone ground mustard
- 1 tbsp olive oil
- 1 cup farro
- 2 cups water
- 2 tsp cumin
- salt and pepper
- a couple handfuls of spinach, or arugula, baby kale, etc.
- Bring the farro, water, and cumin to a boil.
- Cover with a lid and let simmer for 20 minutes.
- Turn off the heat but keep the lid on for a few minutes.
- Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
- Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
- Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
I dream about Mac N’ Cheese, but I’m lactose intolerant so I don’t indulge very often. Luckily, mixing roasted butternut squash, nutritional yeast and almond milk creates a delightful cheese-like sauce my body can tolerate!
- Splash olive oil
- 1 cup quinoa
- 2 broccoli crowns, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 a medium sized butternut squash, peeled, chopped and roasted
- 1/2 cup nutritional yeast
- Unsweetened almond milk
- 2 cups water
- Salt and Pepper
- Heat the olive oil in a pot. Add onions and garlic.
- When the onion and garlic start to soften, add in the quinoa. Stir it occasionally.
- Toast the quinoa until it turns a light, golden, brown color. Toasting the quinoa will give it a nutty flavor.
- Add the broccoli, salt and pepper and water. Turn up the heat until the water starts to boil.
- Turn the heat down and cover with a lid. Set a timer for 10 minutes.
- When the ten minutes are up, take the pot off the heat.
- In a food processor, pour in the butternut squash, nutritional yeast and salt and pepper.
- Turn on the food processor while slowly adding the almond milk. Process it until it becomes smooth.
- Add the mixture to the pot of quinoa and broccoli. Mix it until it is fully incorporated.
- Dump the mixture into a baking dish. Top with a light dusting of nutritional yeast, salt and pepper. If you want to add cheese to the top, its pretty good that way.
- Bake for 40 minutes in a 400 degree fahrenheit oven.
This dish turned out really spicy, which was perfect for the rainy, cold weather. My noodles broke, sweet potatoes are too soft to make good noodles.
2 sweet potatoes, peeled and spiralized
1 crown broccoli, chopped
1 handful of bean sprouts
1 onion, chopped
2 cloves garlic, minced
1 small chunk of ginger, minced
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons sambal olek
- Saute the onions, garlic and ginger in a pan.
- Toss in the broccoli and let it cook for a minute.
- Add the soy sauce, rice wine vinegar, and sambal olek. Let it cook for a few minutes.
- Put the sweet potato noodles in the pot, stir them around, then cover with a lid.
- Let it cook until the sweet potato noodles become soft. Turn off the heat, toss in the bean sprouts.