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.

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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.

Tandoori Tofu, Cucumber Radish Raita, Asparagus Couscous with Toasted Pistachio Vinaigrette, Roasted Chickpeas

Grilled tofu marinated in yogurt, spices and ginger served on top couscous tossed in toasted pistachio vinaigrette, roasted asparagus and crunchy spiced chickpeas and served with a cooling, minty cucumber-radish raita.

Tandoori Tofu
1 lb extra firm tofu, drained and pressed, cut into 1" cubes
1-6oz container plain soy yogurt
2 tbl fresh lemon juice
1 tbl minced garlic
1 tbl minced ginger
1 tbl cumin
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp black pepper
1 tsp salt
vegetable oil
Combine yogurt, lemon juice, garlic, ginger and all spices. Pour over tofu. Marinate for at least 2 hours to overnight.
Heat a grill, brush with vegetable oil and grill tofu until firm and cooked through. About 4 minutes per side.

Cucumber Raita
1 6oz container of plain soy yogurt
1 tbl chopped fresh cilantro
1/4 tsp cumin
1 tbl lemon juice
6 medium sized mint leaves, minced
1/2 tsp salt
1/4 tsp pepper
1/4c chopped cucumber, small dice
2 large radishes, small dice

In a blender combine the yogurt, cilantro, cumin, lemon juice and salt and pepper. Blend until smooth. Fold in mint, cucumber and radishes. Refrigerate for at least 30 minutes to allow flavors to develop.

Roasted Chickpeas (double or triple this recipe and eat the rest for a snack!)
1-15oz can chickpeas, rinsed and drained
1 tbl extra virgin olive oil
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp each chile powder, paprika, cinnamon
1/8 tsp each allspice, ginger
pinch of cayenne pepper
1/4 tsp sea salt

Preheat oven to 350. Toss with oil, spices and salt. Arrange in a single layer on a baking sheet and roast for 35-40 minutes until they are slightly browned.

Toasted Pistachio Vinaigrette
1/4lb salted pistachios, toasted
3/4c extra virgin olive oil
3 tbl balsamic vinegar
salt and pepper to taste

Asparagus Couscous
1 bunch asparagus, ends cut off and stems cut into 2" pieces
1 tbl chopped fresh thyme
3 tbl extra virgin olive oil
1 1/2c couscous
1/4t each salt and pepper

In a food processor, chop pistachios into a fine meal. With the machine running, add oil in a steady stream. Put pistachio oil into a cup and cover, let stand at room temp for at least 2 hours to overnight. Strain through a fine sieve and add vinegar. Add salt and pepper.

Preheat oven to 400. Toss asparagus with thyme and olive oil. Roast asparagus until tender, about 8 minutes. While asparagus is cooking, prepare couscous.

Bring water to boil in a saucepan, add the couscous and stir. Remove from heat and cover tightly and let stand at room temperature until all the moisture is absorbed. About 5 minutes.

Combine asparagus with couscous, salt and pepper and roasted chickpeas. Add 1/2c vinaigrette over the couscous and toss.