(Vegan, Gluten-Free) This super simple deconstructed veggie tagine will have your tastebuds tantalising over the sweet and savoury combo with a little spice! Continue reading
(Gluten-Free, Vegan | Paleo-Friendly) I got the most gorgeous variety of summer vegetables from my Kent Veg Box that were screaming to be made into a curry! I should warn you though, this recipe is so rich, creamy and flavourfully yummy, you’ll likely want more than one helping. That may have happened to me on this cold summer day… Continue reading
(Gluten Free, Vegan | Paleo-Friendly) Although this salad has my standard base of kale, it’s a bit different from the other salads I usually make, which I love! I don’t want to get stuck eating the same salads all the time! The garlicky tahini dressing is so smooth and full of flavour. It’s major yum. The recipe originally only calls for chickpeas, but I amped up the nutritional value a bit with beets and seeds. Also, I added chickweed because I got it in my Kent Veg Box, which was a fun addition since I had never even heard of it before!
- 1 bag of curly kale (200g, 10 ounces or ~6 cups) or loose, fresh kale, chopped.
- 1 handful of chickweed (optional)
- 1 (400g) tin (15-ounce) chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive, avocado or grape seed oil (I used olive oil)
- 3 Tbsp tandoori masala spice blend (see tip for DIY blend)
- 3 large beetroot, peeled and diced
- 4 Tbsp seed blend, to top salad (pumpkin seed, sunflower seed, sesame seed)
- 1 head garlic
- ¼ cup (4 Tbsp) tahini
- 2 Tbsp olive oil + more for roasting garlic
- 2 lemons, juiced
- 1-2 Tbsp maple syrup (or honey if not vegan)
- Pinch each salt + pepper
- Hot water to thin, if needed
- Preheat oven to 190C (375F).
- Peel and chop beetroot. Spread evenly in baking dish and drizzle with olive oil. Season with salt and pepper to taste. Set aside.
- Separate garlic cloves from head and leave the skin on.
- Add drained, dried chickpeas to a mixing bowl and toss with 1.5 Tbsp oil and 3 Tbsp of seasoning.
- Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic cloves with a bit of olive or grape seed oil.
- Put beetroot and chickpeas in oven together. Bake for 20-25 minutes –stirring both beetroot and chickpeas halfway through cooking. Chickpeas are done when they’re slightly crispy and golden brown and the garlic is fragrant and slightly browned. Beetroot should be slightly browned and soft when fork is inserted. Remove from oven and set aside.
- Squeeze garlic out of skins and add to a mixing bowl (or a blender, which is way easier!). Add all remaining dressing ingredients and whisk to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Add some hot water if you need to thin out the dressing.
- Add kale (and chickweed if using) to a large mixing bowl. Add as much dressing as desired (some may be leftover) and mix with a spoon.
- Put greens with dressing in a serving dish and top with chickpeas, roasted beets and seed mix. Although this salad is best when fresh, the leftovers were delicious as a packed lunch for the next few days.
One more look at this yumminess close up 🙂
Tip: You can easily make your own masala seasoning with 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander and 2 tsp cardamom.
Source | Minimalist Baker