Saturday, December 8, 2012

Sticky Parnsips & Carrots with Roasted Chickpeas & Garlic Naan with Yogurt Sauce

*Let me first note that this pictures are not mine! I took some awful pictures and then ate before I decided that my pictures were unfit to post. You can definitely tell these aren't mine, they look much too professional!
Pomegranate molasses is easy to find these days. Natural food and specialty stores seem to be stocked with one universal brand, Cortas. Of course any brand will do but this ingredient is a must for this recipe. It provides the sticky and slightly sweet components necessary to make roasted vegetables sing. Plain molasses would work but the flavor will be less sweet and tangy.

Roasted parsnips, carrots, chickpeas and seitan tossed with sweet pomegranate molasses, cumin and garlic. Serve with easy, homemade garlic naan and yogurt-sour cream sauce for dipping.

One Year Ago Today Stuffed Banana French Toast with Cranberry Syrup and Buttered Pecans
Two Years Ago Today Artichoke Cake, Herbed White Beans and Braised Celery Hearts

Sticky Parsnips & Carrots with Roasted Chickpeas
serves 4
3 tbl extra virgin olive oil, divided
2 carrots, 1/2" slices
1 parsnip, 1/2" slices
salt and pepper
1-15oz can chickpeas, drained and rinsed
8 oz seitan, roughly chopped
3 garlic cloves, minced
3 tbl pomegranate molasses
1 tsp cumin
2 tbl minced cilantro

Preheat the oven to 400.
Toss the carrots and parsnip with2 tbl olive oil and season with salt and pepper. Roast for 20 minutes.
In a bowl, combine the chickpeas, seitan, garlic, molasses and cumin.
Once the carrots have roasted for 20 minutes, add the chickpea mixture to the baking sheet and drizzle with 1 tbl of olive oil. Roast 20 minutes more.
Garnish with cilantro and serve with yogurt sauce.

Garlic Naan
6 large pieces
3/4 cup warm water
3 tbl plain soy or coconut yogurt
2 tbl extra virgin olive oil, plus more for brushing
2 tsp organic cane sugar
1 tsp instant yeast
1 tsp garlic powder
2 garlic cloves, minced
2 cups all-purpose flour, plus more for dusting
1/8 tsp baking soda
1 tsp salt

Combine the water, yogurt, olive oil, sugar, yeast, garlic powder and garlic cloves in a bowl and stir to combine.
Add the flour and baking soda and stir to combine. Add the salt and combine in a ball of dough. Do not knead.
Place the sticky dough in a greased bowl and cover. Place in a warm area for 2 hours.
Prepare a bowl of flour and also flour the counter top. Flour your hands and divide the dough into six pieces. It will be sticky!
Flour a rolling pin and roll out each piece in the shape of a tear drop about 8 inches long, 4 inches wide and 1/4" thick.
Heat a large cast iron skillet or grill pan over medium high until it starts to smoke. Make sure you have a lid ready.
Lay each piece of naan on the grill and cook for 2 minutes. Turn over and cover with the lid. Cook 1 minute more.
The naan should be blackened and blistered. Once cooked, remove from the grill and brush with olive oil. Season with salt and enjoy.

Yogurt Sauce
1/4 cup vegan sour cream
2 tbl plain soy yogurt
2 tbl minced cilantro
1 tbl lime juice
salt and pepper, to taste

Combine all of the ingredients and taste to season with salt and pepper. Chill until ready to serve.

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