Spouted cooked quinoa and legumes
Roasted vegetables (recipe follows)
Sautéed greens (recipe follows)
Avocado, sliced for topping
Pine nuts, toasted
Red onions pre-soaked over night in Ume Plum vinegar
Green Goddess dressing (recipe follows)
Cook all ingredients for bowl separately. For the quinoa and legumes, follow package instructions. Once readied, assemble into bowl or plate. Drizzle Green Goddess dressing over ingredients and serve with watercress, red onions and toasted pine nuts as garnish.
*Watch Recipe Video HERE!
4-6 Cups Chopped seasonal vegetables:
½ head cauliflower cut into small florets
Medium diced: summer or winter squash, halved brussel sprouts, sugar snap peas, and or asparagus
3-4 fresh garlic cloves minced or a few shakes of garlic granules
3 Tbl. olive oil
2 tsps. Fresh herbs: thyme, oregano, chopped (optional)
½ tsp. Celtic sea salt, truffle salt, or other favorite flavored sea salt
Fresh ground pepper to taste
Pre-heat oven to 400 degrees. Toss cut vegetables in a bowl and mix with olive oil, garlic, fresh herbs and salt. Line a large cookie sheet with parchment paper (not waxed paper). Spread vegetables evenly in a single layer. Use a second pan if necessary. Place sheet in oven and turn down to 350 degrees. Bake for 45 minutes to 1 hour or until fork tender and browned.
Note: the smaller the cubes, the faster they cook. Also if you use a convection oven they cook in 30 minutes. Works to broil vegetables too. Broil vegetables on middle rack of oven for 10 minutes. Then roast for 20. This is another option for roasting.
1-2 Bunches of greens (kale, beet greens, chard, spinach, broccoli leaves or rapini)
2 cloves garlic, minced
Olive oil or coconut oil for sautéing
Salt and pepper
Flax oil to taste
Heat pan. Add 2-3 Tbl oil. Add greens. Cover and cook until greens wilt, about 2 minutes, then uncover. Continue sautéing for about 3 minutes keeping green vibrant color. To serve, drizzle with flax oil, sprinkle with sea salt, pepper, & Dulse
Green Goddess Dressing
1 Majestic Garlic Spread, entire container, or 8 oz garlic aioli, or Veganese
2 Anchovy fillets
¼ C Parsley, minced or ½ C parsley leaves and stems
¼ C Chives, minced
1 Onion, green or spring
1 heaping Tbl. Tarragon leaves
2 Tbl. Lemon juice
In a food processor or blender, add all ingredients, and blend thoroughly. Keep refrigerated up to 2 weeks.
Vegan Green Goddess Dressing
1 ½ small – medium Avocados
1 fresh garlic clove
¼ C Tarragon
¼ C Parsley
½ C Scallions/green onions (use both green and white parts)
¼ C Lemon, juiced
5 Tbl. Extra Virgin olive oil
6 Tbl. Water
2 Tbl. Coconut Aminos or apple cider vinegar
½ tsp. Celtic sea salt
In a food processor, blend together the garlic, avocado, olive oil, and water. Add basil, parsley, chives, and scallions and pulse to blend. Add lemon juice, apple cider vinegar, and salt and blend to combine. Note: if it’s too tangy add ½ tsp. honey.