Serves 4 as a side dish Ingredients 1 medium cauliflower broken into florets 1 eggplant peeled and sliced into cubes 1 medium zucchini sliced into cubes A handful of green beans cut into pieces 10 garden pole beans cut into sections 1 head of garlic peeled into separate cloves 3-4 tablespoons olive oil Sea salt about 1 teaspoon
Instructions Preheat oven to 450F to 230C Line a baking sheet with parchment paper Lay diced vegetables on the tray Massage olive oil and sea salt into the vegetables Bake for 20 minutes, Stir and bake for another 25 minutes Vegetables should be melty and tender roasted
Creamy Kefir Tahini Sauce Makes 1 1/2 cups
Ingredients 1 cup roasted tahini ½ cup milk kefir, or water kefir more may be needed to thin the sauce 2-3 cloves raw garlic crushed or 5 cloves roasted garlic Juice of 1 lemon plus zest or ¼ cup preserved lemon chopped 1/2 teaspoon sea salt Instructions In a food processor while vegetables are roasting Crush garlic in food processor Add other ingredients and process until smooth Taste and adjust for salt, sour or liquid Serve roasted veggies with tahini sauce on warm flatbreads with lightly salted chopped tomato, cucumber and shredded lettuce With Love Enjoy!
coveting a cauliflower
We had company, our friends Michal, Michael and their almost two-year-old daughter Maya over the weekend. As a parting gift Michal presented me with a beautiful locally grown dark yellow cauliflower, and mottled white and purple eggplant. She must of known I’ve been coveting a cauliflower, craving a favorite recipe of mine-- roasted cauliflower and tahini sauce with flatbreads.
Cooler full of Cucumbers
Then today, Lee who tends the big garden next to our house, brought us a cooler full of cucumbers, zucchini, and two kinds of pole beans. Garden gifts. Abundance of the season, it’s all rolling in from the farms and gardens. My dehydrator is a constant background whir, pickling pots bubbling, and the crockpots full of cooking down apples and plums. I’d toasted and fermented garbanzo bean flour last night, because I’d glanced at the recipes on the backside of the Bob’s Red Mill package. One for falafel patties, and the other for Whole Grain Flatbreads. I had to, of course, reconstruct the recipes and started by toasting the bean flour in a dry skillet for 4-5 minutes on medium heat. I think I’ll do it in the oven next time; then added firm sourdough starter to both recipes and fermented overnight. Wonderful results, but I want to test them again before I publish the recipes.
From all the bounty I roasted the cauliflower in medley with the other veggies, rubbing them with olive oil and salt; made the tahini sauce; cut up cucumber and shredded lettuce; pressed and cooked up the flat breads and pan fried the falafel patties. I wouldn’t really call them falafel, but they were good and have possibilities. I love this local life, the soft rain, my garden transitioning to the slower season and warm meals inside with good company.