Vegan_Food_and_Living_Cookbook_-_Spring_2019

Midweek^ RECIPES

Gaucho grain bowl

By Quelcy Kogel

Serves 4-6 | Prep 10 mins | Cook 30 mins | Calories 444 (per serving)

FOR THE ROASTED

VEGETABLES

45ml (3 tbsp) avocado

oil, divided

277g (approximately 4)

portobello mushrooms

1 large aubergine, sliced into

rings, then quartered

1 red pepper, chopped

1 head of garlic,

peeled, chopped

1 tsp smoked paprika

2 unwaxed lemons, zest only

2-3 sprigs fresh oregano

1 tsp liquid smoke

salt and pepper, to taste

FOR THE CHIMICHURRI

SAUCE

120ml (½ cup) red wine vinegar

1 tsp sea salt

3-4 cloves garlic, minced

1 shallot, peeled,

inely chopped

1 jalapeño, seeded and

inely chopped

20g (½ cup) chopped

fresh coriander

20g (½ cup) chopped fresh

lat leaf parsley

6g (2 tbsp) inely chopped

fresh oregano

7g (2 tsp) crushed red chillis

8g (1 tbsp) capers

117ml (¾ cup) extra-virgin

olive oil

75g (½ cup) sun-dried

tomatoes, chopped

TO SERVE

644g (4 cups) cooked black

rice, or wild rice

toasted walnuts, chopped

fresh herbs, such as

oregano or basil

TO MAKE THE ROASTED

VEGETABLES

1 Preheat the oven to 200°C/

Gas Mark 6.

2 Drizzle a baking tray with

1 tbsp avocado oil. Arrange the

vegetables and garlic in an even

layer on the tray. Sprinkle over

the smoked paprika, lemon

zest and fresh oregano.

3 Combine the remaining oil

and liquid smoke in a small

bowl, then pour evenly over

the tray. Season with salt and

pepper to taste. Roast for

25-30 minutes, to your desired

crispness. Meanwhile, prepare

the chimichurri so the flavours

have time to infuse the oil

before serving.

TO MAKE THE

CHIMICHURRI SAUCE

1 Mix all the ingredients together

in a bowl. The crushed red

pepper adds a little heat; if you

want less spice, decrease or

skip it.

TO SERVE

1 Combine the rice, roasted

veggies and a heaped spoonful

(or two!) of chimichurri in

a bowl. Sprinkle with the

toasted walnuts, garnish with

fresh herbs and enjoy!

TIP To waste less and gain

more flavour when making

the chimichurri, buy sun-dried

tomatoes in extra virgin olive

oil, and use as much of that oil

as possible for the sauce.

Total fat Saturates Salt Sugar Protein

29g 3.9g 1g 4.4g 9.5g