I knew I wanted dinner to be meatless. LOL…when I was serving it, FabHubs kept asking where the rest of dinner was. He ate it but didn’t go back for seconds. When we have meat dishes he will usually finish up ALL of the meat….seconds and thirds…whatever it takes! Remember…he is gifted with one of those metabolisms…he could eat a whole cake and it wouldn’t show!
We had gotten a lot of interesting veggies in our last two produce boxes and I had a lot I needed to use up. So I decided to make a giant balsamic veggie roast and throw in whatever I had, or could fit!
I put in:
Sliced mushrooms, some halved cherry tomatoes, chunked up carrots, chunked up onion, a whole bunch of garlic cloves (Oh Yeah!), half of my little sugar pumpkin, two absolutely GORG purple potatoes, broccoli, and I think that was it!
And then we decided to dress it with balsamic and olive oil. I put about 1/8 cup of balsamic, and then topped it off with 1/8 cup of olive oil.
We tossed all the veggies into a huge bowl and then dumped the dressing onto it so it wouldn’t all pool in the bottom of the pan. We stirred and stirred until the veggies were well-coated (this was some of my directing part! Remember, I wasn’t cooking tonight!)
Then the Indian spice rice….Oooohhhh this was fantastic! Normally I find recipes I like and then adapt to whatever I have, but for a rare change I actually followed this one! It came from Enlightened Cook and I know I will be back to her site! We did use Basmati rice instead of brown…although I do love brown rice. I know I will buying brown Basmati when I run out of what we have on hand now.
FabTeen did this one all by himself…I only found and printed the recipe, he did the work!
This has all sorts of very healthy spices in it, including SuperFoods cinnamon and turmeric, as well as raisins. It also has caramelized onions and raw cashews. I probably could have eaten the whole bowl! Guess what I am having for dinner tonight!
My dinner plate:
Finally, to finish off the little sugar pumpkin, we decided to roast it. I wanted to make savory, but we found this recipe for sweet and I was outvoted!
For us it didn’t come out great…it needs some tweaking. Next time I would lower the temp from 400 to 350, especially since we had thin wedges. The sugar sauce was overdone, and the pumpkin was a little underdone…but we ate it nonetheless. More superfoods in the pumpkin and all of the spices. I did do a little squirt of canned whipped cream I have had in the fridge for a while, since before embarking on my whole food path but after Weight Watchers. It really made a difference in the palatability of the pumpkin wedges.
Mixing the spices and melted butter:
Our roasted pumpkin wedges:
I can’t believe I have gotten so excited about veggies! What is this world coming to!!!