Wild Rice and Caramelized Roasted Veggie Salad w/Sriracha Maple Vinagrette

I wanted to make something that screamed winter yumminess, but could be served cold for a post hike tailgate. I've been obsessed with caramelized roasted vegetables as of late. There was no doubt they needed to be a HUGE part of the plan. Those beautiful vegetables paired with earthy wild rice and a balance of spicy and sweet vinaigrette and chopped pecans definitely hit the winter salad mark. It was the perfect way to replenish our bodies after enjoying a gorgeous winter desert hike!

Each of the components can be made ahead of time and tossed together at your convenience. Honestly, the caramelized veggies are amazing on their own. I kept eating them as I was assembling the salad. Same with the dressing. It would be a delicious addition to other salads and dishes.
But when you put it all together, it is a beautiful symphony of deliciousness!

Wild Rice and Caramelized Roasted Veggie Salad 

8 servings

1 cup wild rice, rinsed and drained

2 cups vegetable broth

2 lbs diced butternut squash (about 2 1/2 cups)

3 cups brussel sprouts, halved. For larger sprouts quartered.

6 tablespoons vegan butter, separated

2 tablespoons brown sugar, separated

1 teaspoon salt, separated

Black pepper to taste

1 large leek, white and lighter green portions, cut in half length wise and then again width wise

1 head garlic*

1 recipe Smoky Sriracha-Maple Vinaigrette (recipe below)

1 bunch kale, deveined and torn into bite sized pieces

1/2 cup chopped pecans

*head of garlic can be roasted separately if you decide to make the vinaigrette ahead of time. 

Preheat oven to 450

Line two large baking sheets with parchment paper. 

Add butternut squash to large bowl. Melt 3 tablespoons butter in small saucepan or sauté pan. Stir in 1 tablespoon brown sugar until mostly dissolved. Toss butter mixture and 1/2 teaspoon salt and black pepper  in bowl with butternut squash until squash is evenly coated. Spread squash in single layer on prepared baking sheet. 

Remove the papery outer layers of the had of garlic Slice about 1/4 inch off of the top of the garlic head to slightly expose the cloves. Brush cut leeks and head of garlic with olive oil and place on baking sheet with squash. 

Add sliced Brussel sprouts to large bowl (you can use the same bowl used for the squash and save yourself another dish to wash). Melt 3 tablespoons butter in small saucepan or sauté pan. Stir in 1 tablespoon brown sugar until mostly dissolved. Toss butter mixture and 1/2 teaspoon salt and black pepper  in bowl Brussel sprouts until is evenly coated. Spread Brussels in single layer on prepared baking sheet cut side down. 

Place both baking sheets in preheated oven and bake for 20 minutes. Remove from oven and turn squash, Brussels and leaks. Bake for 15-20 more minutes checking at 15 minutes to make sure Brussels are not burning. Also check leeks and head of garlic for doneness. If they are done, transfer leeks and garlic to pan with Brussels and remove from the oven. The butternut squash tends to take longer to roast. You will know the squash is done when it is a beautiful golden caramel color. That's the time to pull them out of the oven. Let all of the vegetables cool to room temperature. Reserve the head of roasted garlic for the dressing. 

While the vegetables are baking, add the wild rice and broth to a medium sized saucepan with a tight fitting lid. Bring to a boil and reduce to a low simmer. Simmer for 45-50 minutes until most of the liquid is absorbed and the rice grains have popped open - the rice will be a bit chewy - kind of al dente. Let sit with lid on for 10 minutes, the fluff with a fork. Let cool to room temperature. I like to put the rice in a larger bowl to encourage quicker cooling. 

Once the vegetables have cooled, thinly slice the roasted leeks and add to the large bowl from the roasted vegetable tossing. Add the kale to the bowl along with 1/2 cup of the vinaigrette. Massage the kale leek mixture to break down the kale fibers. Toss in the cooled roasted vegetable, cooled wild rice and chopped pecans until evenly coated with the vinaigrette. Add more vinaigrette to taste. Can be served immediately, but is even better after sitting in the fridge overnight. 

Smoky Sriracha Maple Vinaigrette

Makes about 1 cup

1/2 head of roasted garlic cloves*

1 teaspoon granulated onion

2 tablespoons sriracha

2 tablespoons maple syrup

2 tablespoon rice vinegar

1 tablespoon dijon mustard

1/8 teaspoon liquid smoke

1/3 cup olive oil

*If you are plan to make the dressing ahead of time the garlic can be roasted separately from the roasted vegetables above. 

For the roasted garlic:

Preheat oven to 425. Remove papery outer layers of garlic. Slice 1/4 inch of the top of the garlic head to expose the cloves. Brush the entire outside of the garlic head with olive oil. Place garlic either on a baking dish or wrap in aluminum foil. Bake for about 30-35 minutes until garlic is soft. Let cool to room temperature. The soft cloves should now be easy to remove from the skin.

For the dressing:

For what it is worth, I prefer method 2 for that beautiful silky texture

Method 1

Add all ingredients to magic bullet or other small blender and blend until emulsified.

Method 2

Add all ingredients except olive oil to a 1 cup measuring cup. Blend using an immersion blender. Slower drizzle in olive oil in while the immersion blender is running. This will result in a beautiful emulsion. 

Can be served immediately or refrigerate in an airtight container. It is even better after a day or two in the fridge. Will keep up to 1 week. 

Book Review and Giveaway! Robin Robertson's One-Dish Vegan

I'm always excited when I get a new cookbook in the mail. The arrival of Robin Robertson's One-Dish Vegan was no exception. When I was asked to participate in the BLOG TOUR I was more than happy to say yes. One-dish is like Fred's dream come true for me in the kitchen. I have a serious kitchen hurricane issue when it comes to dishes. Any option to minimize mess is highly desirable in my kitchen.

I have several of Robin's books. I have always enjoyed her no-nonsense, fairly simple recipes. I do find that many of her books contain recipes where similar versions can be found in her other cookbooks. Sometimes there is a slight variation: lower fat content, variations for more common food allergies, etc. If you have a lot of her books, you may want to peruse the index before you decide to add this one to your collection.  There are still enough new recipes to make a long-time fan happy.

Speaking of the index, this one is well organized. It makes it very easy to find what you desire by recipe name or main ingredient. Simple cooking charts for grains and beans are included. Even though I have many cookbooks that include these charts, I love having it available in the book I am using. Some I know by heart, but I don't always remember all of them. There are also recipes for basic veggie broth and seitan for those who don't already have their own favorite.

Early in the book, Robin explains what One-Dish means to her. I originally thought it to meant you would only be using one dish to cook and prep the entire recipe. This will indeed happen for many of the recipes, but the One-Dish designation actually means the meal will be served in one dish. The beauty of many of the recipes is that they can be made ahead of time and quickly reheated. We are ridiculously busy so much of the time, this is a great option for us.

The recipes I tried were all very hearty and filling. She successfully combines proteins, grains and veggies into just about every recipe. I like the fact that a lot of the recipes can also be frozen for future use as well. I tried four recipes, three successfully.

Jamaican Jerk Tempeh with Vegetables (page 74). This was truly made in one skillet, which I loved. The ingredients were all simple and easy to find. Most I had in my pantry. It came together in about 45 minutes total. I served it over some cooked quinoa I had on hand. The Jamaican spices with the hint of rum were very nice, although I will probably up the amounts of spices a touch next time. I do wish I would have had the suggested mango chutney on hand. I think the dish needed that little extra brightness. Fred liked it which is saying something as he is not a lover of tempeh.

 

Quinoa and Lentils with Butternut Squash and Rapini (page 75). This was another one pot deal (yay!). This homey dish was really quite easy to assemble. The most time consuming part was peeling and dicing the butternut squash. I usually buy mine whole, but if you really want to save some prep time, some stores sell the fresh stuff already peeled and diced. I substituted broccoli for the rapini. That is another great thing about Robin. She often provides suggestions for substitutions to suit your tastes or what you might have in the pantry. Now this one is very subtle and yummy, but not POW flavorful. To me this is the kind of stick to your ribs dish you would eat after a long day playing in the snow (or in our case here in AZ, playing in the desert).

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

Gluten-free | Soy-free | Serves 4
Hearty, healthful, and delicious, this simmer of lentils, quinoa, and squash also includes rapini (aka broccoli rabe) and walnuts for a wide variety of textures and flavors. If rapini is unavailable, substitute 8 ounces of your favorite green vegetable.
Ingredients:

• 1 tablespoon olive oil or 1/4 cup water
• 1 medium-size red onion, minced
• 3 garlic cloves, minced
• 3/4 cup dried brown or green lentils
• 4 cups vegetable broth
• 1 small butternut squash, peeled, seeded, and diced (about 3 cups)
• 3/4 cup uncooked quinoa, rinsed and drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper
• 8 ounces rapini, thick stems removed, coarsely chopped
• 1/4 cup toasted walnut pieces

Directions:
1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes to soften. Stir in the lentils and broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
2. Add the squash, quinoa, thyme, red pepper flakes (if using), and salt and pepper to taste.
Cover and cook for 15 minutes longer.
3. Stir in the rapini and cook on low heat until the ingredients are tender and the flavors are well blended, about 15 minutes longer.  Taste and adjust the seasonings, if needed. Sprinkle with the walnuts and serve hot.

Louisiana Red Beans and Rice (page 68). The other day I asked Fred to pick a recipe he wanted to try (eating not cooking this time). Fred loves Cajun food. Honestly, he likes anything that makes any reference to being at being spicy. He was on the fence deciding between this recipe and the Jambalaya. I didn't have time to make the sausages, so this one won. Another truly one pot meal, this one left little to clean up after prepping. I used canned beans for convenience (as I often do). A quick chopping of the veggies and this was another snap to prepare. We like a lot of spice and heat, so I think the next time I make this one, I will add some fresh chopped jalapeno and a touch more of the smoked paprika and cayenne. Slathered with the Louisiana hot sauce, Fred at three, yes that's right, three bowls!!! We have plenty left over for the week as well. 

I attempted the Butternut and Cremini Lasagne (page 172). I had high hopes as the ingredient list contained a lot of things I adore: butternut squash, cremini mushrooms pecans, greens and white beans. Sadly, I found it pretty bland and flavorless. I served it to a group of starving 20 year-olds who concurred. It just seemed to need more seasonings. It looked pretty though!

There is a whole chapter dedicated to chilis. I am looking forward to trying some of them out as it is perfect chili weather. The Bahn Mizza recipe (page 186) is on my radar as it looks so yummy and unusual. I haven't even delved into the salads or soups yet. 

Pro's:

Hearty, filling recipes

Easy to find ingredients

Convenience

Healthy meal options

Food allergy friendly

Cons:

No pictures except for front and back covers

Similar recipes to some of her other book

Uses spices sparingly, may need to adjust to your tastes

As you can see, the pro's far out weigh the con's. If you are looking for a great cookbook for a busy lifestyle, this is one you will want in your collection. If you want minimally processed healthy meals for you and your loved ones, this one is a keeper.

The fine folks at Harvard Common Press have generously offered to send a free copy of One-dish Vegan to one of you lucky readers (US only this time please). Leave a comment on this post about your favorite one-dish meal or how one-dish meals will make your life better or easier by midnight MST on Wednesday, November 20th, 2013. Winner will be announced on Thursday, November 21st. Good luck and good eating!!!

Side Note: Robin's 30 Days of Vegan Cooking campaign is currently live on her blog (http://robinrobertson.com/) and Facebook page (https://www.facebook.com/VeganPlanetbyRobinRobertson). She's sharing one recipe from the revised edition of her Vegan Planet cookbook each day in November to promote World Vegan Month, and to help people incorporate more vegan recipes into their lives-- whether they've embraced an entire vegan lifestyle, or are just trying to work more vegan meals into their routine, even if it's just once a week 

Thanks to all of the commenters who dropped by to play. The winner of the giveaway is...drumroll....#7 - NICOLE!! Congrats Nicole, please contact me at vegintraining at g mail dot com and we'll get that yummy book on its way to you!

Garlic Fest in My Soup

Man did the farmers market have such a nice variety of goodies this week. The greens were out of this world. I had a huge bunch of kale that was screaming to be used. I thought about kale chips, I though about just sauteing them up. But I just wasn't feeling it. I love the cooler days of winter...soup weather, so that's what I decided to do.

I wanted a lot of flavor and not a lot of ingredients. Something really tasty and special but not overly complicated. Something anyone could make on a weeknight. Now I have to tell you no vampires will come near you after this one! My house is still full of the beautiful smell of garlic. I had some leftover butternut squash and the kale both from Horny Toad Farms. The earthy mushrooms and thyme combine with garlic and marsala give this soup a very special flavor.

Garlic Wonder Soup

Makes 6 servings

1 tablespoon olive oil
1 small white onion, roughly chopped
10 large cloves garlic, minced
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup marsala wine (not sweet)
1 cup butternut squash, 1/2 inch dice
4 cups vegetable broth
1 bay leaf
4 oz cremini mushrooms, sliced
1/2 pound kale, ribs removed chopped, about 2 1/2 cups after ribs are removed
1 can navy beans with liquid

In a 4 quart heavy bottomed pot over medium heat, saute onion, until slightly golden, about 7 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in thyme, black pepper and salt and saute for another minute. Pour in marsala wine to deglaze pan, scraping any bits off the bottom of the pot. Saute for another minute or two until liquid is reduced by half. Reduce heat to low. Add cubed butternut squash and saute until it is just starting to slightly caramelize, about 3-5 minutes. Add vegetable broth and bay leaf. Increase heat and bring to a boil. Turn heat back down to medium low and simmer for about 10 minutes, or until butternut squash is al dente. Add mushrooms and simmer for 5-10 more minute until mushrooms and butternut squash are soft. Add kale and simmer for about 5 more minutes. Add navy beans with their liquid and simmer until they are heated through. Salt and pepper to taste. Serve with crusty bread and feel the wonder! Oh yes and don't forget to brush your teeth after :)