I’ll be honest…Veggie bowls seem to be the latest vegan rage – so many blogs are featuring them. I was surfing the net and had “veggie bowl envy”. So after giving it some thought, I decided to make my very own veggie bowl made up of some of my favourite veggie bites. I loved this…
Sweet Potato Wedges
- sweet potatoes cut into wedges (the fatter the sweet potato, the better the wedges)
- olive oil
Nasu Dengaku (Brinjal) http://blog.fatfreevegan.com/2007/06/nasu-degaku-japanese-eggplants-broiled.html
- Olive oil (optional)
- 2 tablespoons mirin
- 2 tablespoons sake/dry white wine
- 4 tablespoons white miso
- 3 tablespoons agave
- 1 whole bulb per person – unpeeled
- small pickling onions whole with skin removed or whole red/white onion with skin intact
- young carrots (preferably) cut into sticks (don’t bother peeling)
- 1 can chickpeas rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small garlic clove, crushed
- salt and freshly ground black pepper
- lemon juice to taste
- extra water
Preheat your oven to 190°C. Start with the sweet potato. Scrub it clean and dry it. Do not peel it – the skin roasts beautifully and adds extra nutrition. Cut it into wedges. Rub lightly with a bit of olive oil to coat. Sprinkle generously with cinnamon and paprika (don’t be scared) and lightly with salt. Rub this mixture evenly into the potato wedges with your hands. Place on a greased oven dish and bake until soft and done to your liking.
Take the garlic bulbs and just chop the tip off (as seen in the picture). Do not peel. Wrap in foil and pop alongside the sweet potato into the oven. No oil needed. Remove when soft. They are usually ready by the time the sweet potatoes are done.
If using baby onions, peel them and wrap a couple of them in heavy foil. No oil needed. Pop onto the baking tray in the oven. If using large red or white onions, do not bother peeling, just chop the head off and wrap in foil. Pop into the oven. Remove when soft.
Slice the brinjal into thick rings – about 1,5 cm thick. You can either lightly brush them with olive oil or leave them just as is. Take a large piece of heavy foil. Lay a piece of foil on the counter and place the rings of brinjal side to side. Brinjal slices should not overlap. Cover this with another piece of foil and seal around the edges so that you have a flat sealed foil package. Place this in the oven.
While everything is baking, make the humus. Simply place all ingredients into a food processor and process until smooth. You will need to add salt and lemon juice but how much you add is entirely according to personal preference. Most people say I put too much lemon in because I like mine REALLY lemony and garlicky. Start with a teaspoon of lemon juice and work your way up until it tastes right to you. Thin out with as much water as needed to reach your preferred consistency.
To make nasu dengaku sauce, place mirin and sake/white wine (I use white wine) in a small saucepan and simmer over medium heat for about 2 minutes. Add miso and stir until smooth. Stir in agave and reduce heat to very low and continue to cook, stirring occasionally. After 1-2 minutes, remove from heat and set aside.
When brinjals are soft and look sort of translucent, remove and carefully lift from foil. Don’t worry if a piece breaks here and there – it will all taste the same. If you do not use oil, it may stick to the foil a bit – but so what:) Place slices on an oven dish and brush over nasu dengaku sauce. Put back into the oven for just 2-3 minutes for the sauce to set nicely and brown a bit.
When everything is ready, remove from the oven and arrange on a large plate.