Couscous & Chickpea Salad

This is such a delicious Couscous & Chickpea Salad! What I really like about it is how flexible it can be!

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Miso Vegetable Bowl ( first posted Jan/17)

YUM!!!
My daughter Jacki made this bowl for me one time when I was visiting her in Toronto. She saw the original recipe in Goop..Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
It is beyond delicious, healthy, & vegetarian but you can add any protein you might like, chicken breast, salmon or  asian inspired beef strips. I would make a teriyaki salmon or chicken to go with this as the flavour of the teriyaki will compliment the miso dressing.
I served it with home-made green onion cakes that you can see in the bowl!
This recipe makes 2 servings
Ingredients 
For the Salad:
1 large sweet potato, peeled and cut into 1 inch cubes
1 small head of broccoli, cut into small florets
4 tbsp olive oil (divided )
2 cups of kale, removed from stalk and sliced thinly or you could use spinach if kale isn’t your thing!
2 tbsp sesame seeds
salt and pepper
Miso Dressing:
2 tbsp white miso paste
1/2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp tahini
1 tabs oil
1 tbsp maple syrup
1 1/2 inch of fresh ginger minced
salt and pepper
Cooked rice, quinoa or rice noodles to serve with the vegetables and dressing.
Directions
1 Make the dressing. Mix all of the ingredients together in a jar and shake (with the lid on!!) until well combined. (I always make my salad dressings in a jam jar)
2. Preheat oven to 375.
Line a being sheet with parchment paper or aluminium foil.  Put the cubed sweet potato onto the baking sheet and season with salt and pepper. Drizzle with 2 tbsp of olive oil and toss with your hands or a large spoon to make sure that the salt and pepper and oil are well distributed among the cubes of sweet potato.
Roast for approx. 20 minutes.
3. Add the broccoli to the potato on the baking sheet and drizzle with the remaining 2 tbsp of olive oil. Using a spatula , toss the broccoli and potatoes together and spread out evenly on the cookie sheet . Put back into the oven and roast for approx 15 minutes until the vegetables are cooked and starting to brown.
4. Remove the vegetables from the oven and put into a large bowl. Add the sliced kale to the hot vegetables and mix together, this will wilt the kale a bit, which i like.
* Option here is to toss the vegetables with the dressing or you can wait and drizzle it on top of them when serving
5. Put some cooked  rice or rice noodles in a bowl. Top with vegetables . Sprinkle sesame seeds on top!
Note: you can eat this without the rice, quinoa or noodles.

 

SMXLL

 

 

Just a reminder about a delicious quick cake recipe! 

This chocolate cake is parve & vegan!!! Not all parve dishes are vegan….. but this cake has no eggs so that’s why it is vegan!!  It has a rich chocolate flavor, it is moist & delicious. Quick to prepare & does not take long to bake!

Sprinkle to with some red and white sprinkles for Canada Day or red, white & blue for the 4th of July!! Anyway you decorate it … this cake is delicious!

Here is the link to the recipe from a previous post

https://marilyndishes.com/2017/04/24/vegan-chocolate-cake/

Energy Balls #4 Peanut, Oats, Dates & Chocolate

I think this might be the last energy ball recipe I try! This is the 4th on I have made to see which one I like best!  I prefer the first one that I made… All of these little balls are a great snack, if someone wants something sweet without any added sugar. Check out this recipe for energy balls #4 & let me know which recipe you prefer…if you haven’t tried any of the others I will include a link to them all below.

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