Fall is upon us and it’s time to focus on the bounty of seasonal produce that has been waiting patiently for us to partake in them. Squash, brussel sprouts, cabbage, carrots, cauliflower, greens, pumpkins, spinach, sweet potatoes and of course, apples. Time to for good ol’ comfort food that soothes our souls. The food that brings in the holidays and gets us thinking about all that is warm and wonderful. Have a salacious seasonal recipe? Share it! Otherwise, stop by each week for a new dose of Fall and Winter freshness.
This week’s recipe is submitted by Shahla Niazi, author of Shahla’s Kitchen: Cooking with Fire and Ice (Brown Books Publishing Group, 2014). Shahla continues the work her grandmother, Malec (a revered naturopath, herbalist, and healer who taught her about the unique properties of foods) began with sacred recipes, gently handed down in memory and practice. She has documented and prepared hundreds of wonderful meals, each lovingly created with a purpose in mind: balancing the hot and cold properties of specific foods to provide the utmost in nutrition.
- 1 medium sweet potato wash and cut in to small pieces, with skin
- 1/2 small butter nut squash wash the skin and cut into small pieces. Remove the skin.
- 1 large red onion peel and cut
- 3 cloves of garlic crushed
- 1/4 tsp of turmeric powder
- 1 tbsp chopped fresh rosemary
- 1/2 tbsp fresh chopped thyme
- 1 tbsp tomato paste
- Salt and black pepper to your taste
- 1 tbsp olive
- 5 cups of organic low sodium vegetable broth.
- 1/2 fresh lemon or lime for more flavor
Fun Facts – A sweet potato is not a yam; nor is it a potato, in spanish it is called ‘batata’ and ‘National Cook a Sweet Potato Day’ is February 22, during the ‘National Sweet Potato’ month of February. Vonda Raisides @vondaraisides
- In a baking tray spread all your sliced sweet potatoes, pumpkin and chopped onions.
- Drizzle olive oil, salt and pepper all over your veggies. Bake for about 45 minutes in the oven on 375f
- Mean while in a medium cooking pot fry your crushed garlic with 1/2 tsp of olive oil for about 3-5 minutes on low heat.
- Add your vegetable broth and tomato paste in to the same pot that you cooked your garlic. Stir gently, add turmeric powder, fresh rosemary and thyme.
- Lower the heat cover the top and let it simmer for about 15 minutes.
- When your oven baked vegetables are ready add them to your broth mix and just let it simmer for 5-10 more minutes.
- You can garnish your dish with fresh rosemary, thyme and fresh lime juice for more flavor before serving.
Warm, hearty and delicious!
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind, body and soul that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado