|A dinner recipe made of plants
||[Mar. 10th, 2015|07:14 pm]
As I may have mentioned before, apparently we are supposed eat plants. Leafs, seeds, fruits, roots, such like (not bark). I promised Beable I would post.|
Savoury Salady Thing
1 Butternut squash or 2-3 medium/large sweet potatoes
Oil (I use olive, you could use canola or sunflower)
Dried fruit (I use cranberries, you could use raisins or chopped dried apricots or chopped figs)
Seeds (I use sunflower and flax seeds; use what you got or leave them out, they add crunch but their're not critical)
Water or Stock of your choice
Grainy thing, one cup, DRY (I have used freekeh or quinoa both with good results; cous-cous would work too)
Dressing of your choice
If using butternut squash:
Pre-heat oven to 350F. Cut the squash in half length-wise. Remove seeds and stringy bits. Cover the cut-side with oil. If you have a pastry brush, awesome; if not just spoon some on until the surface is coated. Sprinkle with salt. Coarse salt is nice. On a baking sheet covered in foil, place squash cut-side down and bake for 45 minutes.
If using sweet potatoes:
Wash sweet potaotes. Pierce flesh of each several times with fork or knife. Place n a baking sheet covered in foil, and bake for 45 minutes.
Make your grainy thing according to package instructions (one cup BEFORE preparation). They usually tell you to use water. You're welcome to do this; I tend to use low-sodium chicken or vegetable stock.
When both the grainy thing and orange thing have cooked and cooled to room temperature, chop the orange thing. If you're using the squash and you have a melon-baller, that thing is great for scooping out squash from the rind. If not, scoop with a spoon. If using sweet potatoes, chop. You're going for pieces about the size of the top knuckle of your thumb, or twice that if you like things chunky.
In a suitably sized bowl (think salad or mixing bowl, this is makes three-soup bowl sized servings at least), combine orange thing, and grainy thing. Add as much dried fruits, and seeds (if available/desired), as looks abundant to you. Cool in the fridge, covered. When you're ready to have the salad, add dressing of your preference to taste. Or make mine:
3 parts olive oil
1 part white wine vinegar
0.5 part dijon mustard
0.5 part honey
Black pepper to taste