Balsamic Red Onion & Vegetable Medley Tarte Tatin with Avocado and Cherry Tomato Bulgur. Martin saw a photo of this tarte tatin the other day on pinterest and made a request for something similar for dinner, so I happily agreed.
I’ve based the recipe on the original from the Gourmet Vegan site which has loads of fabulous recipes to tantalize those taste buds and this tarte tatin (I keep saying it in a sing song voice, like ta dah!.. Weird I know!) Is really delicious. One of my favourite things for dishes is red onion and balsamic vinegar mix, it’s just packed with flavour and can be used as a side, for burgers, for pies, for tarte tatin… did you read that in a sing songy voice now?? The original recipe uses roasted vegetables, but I was short on time, so sauteed them instead, but I think it’s worth it if you plan in advance, although you can saute them like me and it still tastes great.
Balsamic Red Onion & Vegetable Medley Tarte Tatin with Avocado and Cherry Tomato Bulgur (Vegan with Gluten free option) Serves 4 – Ready in about an hour For the tarte tatin 1 tsp dried basil. Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds. It might be love.
If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean. Not in a pious eat-this-it's-good-for-you kind of way. Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? I meet quinoa where she stands. Hey, you! That's right. Sweet Mother Mary.
Acorn Squash Stuffed with Mushrooms and Rice. Barley and Vegetable Skillet Salad. I know most of “us” (yes, including me) avoid barley because we think of it as health food.
And health food is not supposed to taste good right? When barley is prepared properly and seasoned well, it can transform into gourmet food. Barley is a very versatile grain with a pleasant nutty flavor. These little grains are filled to the brim with nutritional benefits, the best one being the fiber content. An average person needs about 28 grams of fiber per day. 1 cup of cooked barley can provide you about 55% of your daily requirement!! Oven-Roasted Chickpeas and Broccoli with Barley.
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil. 2 Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total. 3 While the barley cooks, pat the chickpeas and broccoli dry with an old towel, then toss in a large bowl with the olive oil, salt, and chili flakes. 4 Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled. 5 Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed. Vegetarian Black-Bean Chili. Stuffed Portobello Mushrooms with Pine Nuts and Raisins. The stars are tuning their alignment in our favor.
After eighteen months on the market (and more than once price reduction along the way) there are rumblings of a house sale. Negotiations are afoot. We are walking on Easter egg shells through the weekend. Monday will bring us definitive news. Send kind and generous thoughts to our buyer. We've been preparing for good news, sorting through books both old and new.
And cookbooks off in recycled Whole Foods bags to the used book store in Santa Fe . Trading media for food. Vegetarian Lettuce Wraps. Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December.
It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.” It ain’t exactly…my thang. But guess what? Roasted Brussels Sprouts and Cranberries with Barley. Cosmic Cashew Kale and Chickpeas with Confetti Quinoa. My daughter E graduated from middle school on Monday, so she’s officially a high schooler now.
Yes, a high schooler. Those of you who picture her as she appeared in her first photo on this blog can perhaps appreciate how strange it feels to look at her and see both that nine-year-old girl and the beautiful, smart young woman that she’s becoming. Makes a mom feel proud. Spinach and chickpeas.