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Twice-dressed roasted vegetable, spinach salad

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Potatoes, cubanelle peppers, mushrooms, and pears roasted with scallions, chili and garlic, tossed with sundried tomatoes, nutritional yeast and flax, then tossed with baby spinach in a sesame and tamari balsamic vinaigrette.

Ingredients

For the roasted vegetables
2 cups potatoes, 1/2″ dice (I use white grelots and quarter them)
2 cubanelle peppers, cored and seed, sliced 1/4″ length-wise
1/4 cup scallions, finely chopped
1T fresh garlic, minced
1/4t coarse sea salt
1/4t dried red chilis (or to taste)
1t herbes de Provence (or similar)
2 cups cremini mushrooms, stemmed and quartered
2 bartlett pears, cored, sliced 1/4″ length-wise
1/2T lemon juice
1/4 cup sundried tomatoes rehydrated with 1/4 cup boiling water (use dehydrated, not jarred)
1/4 cup nutritional yeast
1T milled flax seed
Coarse sea salt and black pepper to taste

For the spinach
1/2T sesame seed butter
1/2t fresh garlic, minced
1/4t coarse sea salt
1/2T balsamic vinegar
1/2T tamari
1/2t prepared brown mustard
2T water
3 cups loose baby spinach
Coarse sea salt and black pepper to taste

Method

Preheat the oven to 400F. Toss the ingredients for the roasted vegetables up to and including the lemon juice. Bake on a lightly oiled or nonstick baking sheet on the middle rack for 45 minutes to 1 hour, until the vegetables are lightly browned and the potatoes are fork tender. Ovens vary; use the texture and colour as a guide.

Around the 40 minute mark, rehydrate the tomatoes and set side. When the vegetables are done, remove from heat, pour the tomatoes and their soaking water over the roasted vegetables. Let stand while you prepare the spinach.

Whisk together the dressing for the spinach adding the ingredients in order. Mix until emulsified (shouldn’t take more than a minute or so). Dress the spinach. Season to taste.

Add the flax seed and nutritional yeast to the roasted vegetables and toss to combine. Season to taste. Toss the roasted vegetables with the spinach, let stand 2 – 3 minutes to wilt the spinach, and then serve.

Wilted spinach, wild rice and red pepper salad with black sesame seeds

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A simple side dish with lots of texture and colour. Add a couple tablespoons of dried cranberries or some sliced pear for a little extra flavor.

Ingredients

1/2 cup water
1/4 cup wild rice
1/4t coarse sea salt
2 cups packed baby spinach greens
1 large red pepper, cored and thinly sliced (1/4″)
1T olive oil
1/2t sugar*
2t lime juice
1/4 cup nutritional yeast
2T black sesame seeds
Sea salt and black pepper to taste

Directions

Bring the water to a boil with the sea salt in a small sauce pan with a lid.
Add the rice, reduce to low, cover and simmer for 45 minutes (or until the water is absorbed).
Remove from heat and let stand 5 minutes covered to fluff.
Whisk the oil, sugar, and lime juice with 1T nutritional yeast.
Toss with the spinach, red pepper and remaining nutritional yeast.
Add the wild rice and toss to combine.
Let stand 10 minutes to wilt the spinach.
Season to taste, plate and sprinkle with black sesame seeds.

*Not all cane sugars are manufactured without the use of animal products. Organic cane sugar, beet sugar, and otherwise unrefined sugars are typically fine.

 

 

Twice-dressed roasted vegetable, spinach salad

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Potatoes, cubanelle peppers, mushrooms, and pears roasted with scallions, chili and garlic, tossed with sundried tomatoes, nutritional yeast and flax, then tossed with baby spinach in a sesame and tamari balsamic vinaigrette.

Ingredients

For the roasted vegetables
2 cups potatoes, 1/2″ dice (I use white grelots and quarter them)
2 cubanelle peppers, cored and seed, sliced 1/4″ length-wise
1/4 cup scallions, finely chopped
1T fresh garlic, minced
1/4t coarse sea salt
1/4t dried red chilis (or to taste)
1t herbes de Provence (or similar)
2 cups cremini mushrooms, stemmed and quartered
2 bartlett pears, cored, sliced 1/4″ length-wise
1/2T lemon juice
1/4 cup sundried tomatoes rehydrated with 1/4 cup boiling water (use dehydrated, not jarred)
1/4 cup nutritional yeast
1T milled flax seed
Coarse sea salt and black pepper to taste

For the spinach
1/2T sesame seed butter
1/2t fresh garlic, minced
1/4t coarse sea salt
1/2T balsamic vinegar
1/2T tamari
1/2t prepared brown mustard
2T water
3 cups loose baby spinach
Coarse sea salt and black pepper to taste

Method

Preheat the oven to 400F. Toss the ingredients for the roasted vegetables up to and including the lemon juice. Bake on a lightly oiled or nonstick baking sheet on the middle rack for 45 minutes to 1 hour, until the vegetables are lightly browned and the potatoes are fork tender. Ovens vary; use the texture and colour as a guide.

Around the 40 minute mark, rehydrate the tomatoes and set side. When the vegetables are done, remove from heat, pour the tomatoes and their soaking water over the roasted vegetables. Let stand while you prepare the spinach.

Whisk together the dressing for the spinach adding the ingredients in order. Mix until emulsified (shouldn’t take more than a minute or so). Dress the spinach. Season to taste.

Add the flax seed and nutritional yeast to the roasted vegetables and toss to combine. Season to taste. Toss the roasted vegetables with the spinach, let stand 2 – 3 minutes to wilt the spinach, and then serve.