Ginger Cream Roasted Vegetable Plate with Paprika Chickpeas

This ginger cream is one of my favorite all time sauces and is great on just about anything. Don’t let the looks of this plate intimidate you from making it. It’s really not that hard. Like most of my dishes, all you need is a blender for the sauce, and to do some basic sautéing etc. This dish is so pretty that you may want to make it for a special occasion. It’s satisfying, full of a variety of flavors, and spicy. All it takes is breaking it down into a few steps; boiling the quinoa with the carrots; roasting the carrots with the sweet potatoes; frying the shiitake mushrooms; sautéing the chickpeas; and making the sauce. Now, let’s start.

Ginger Cream Roasted Vegetable Plate with Paprika Chickpeas

Ginger Cream Roasted Vegetable Plate with Paprika Chickpeas

Yields: 2 servings

  • 4 boiled carrots
  • 1 large sweet potato
  • 3-4 cups cooked quinoa (boil 2 cups quinoa in 4 cups water for 15-20 minutes on medium)
  • 1 carton shiitake mushrooms (or another type if you prefer)
  • 1/2 cup tapioca flour (or another kind of flour that you have on hand)
  • oil for frying (or you could bake)
  • Paprika Chickpeas
  • 1 can chickpeas washed and drained
  • 1 tbsp oil
  • 1/2 tbsp paprika
  • salt, cayenne, and pepper
  • GInger Cream
  • 3-4 tbsp grated ginger
  • 1 clove of garlic
  • 2 tbsp maple syrup
  • 1/4 cup sesame seeds, or almonds or cashews (preferably soak the nuts for up to 12 hours)
  • 1/2 cup olive oil
  • 2 tbsp coconut oil
  • 1/4 cup tamari, nama shoyu, braggs liguid aminos, or soy sauce
  • pinch of cayenne
  • optional if needed to thin the sauce; 1/4-1/2 cup unsweetened almond or coconut milk

Prepare the quinoa. Steam the carrots with the quinoa and pick them out after, that will help them roast faster, just make sure they aren't over cooked. You will need twice the amount of water per quinoa, keep it uncovered until it's absorbed all the water (on medium heat) then shut the heat off and cover with a lid and let it steam fluff the rest of the way. It should take 15 minutes. You may need a wide skillet for this to fit the carrots.

As that's going, slice the sweet potato and put on a large, oiled cookie sheet or wax paper. Brush/spray a little more oil on both sides and salt and pepper it. Add the boiled carrots to the side and brush them with a little oil, also sprinkling some salt and pepper atop. Put in the broiler on low and turn them over once browned, or put in the oven on 450 and turn them over as well.

Wash the mushrooms and then dip them in the flour and fry them in a skillet on medium with 4 tbsp oil. Salt and pepper them well. It will add to their crisp. When they are brown, add them to the baking sheet with the carrots and sweet potatoes to keep warm. Shut the oven off and leave them in there until everything else is ready. Alternatively you can bake them with the sweet potatoes, spraying them with oil to coat the flour first.

Stir fry the chickpeas in the coconut oil and paprika. Make sure they get browned well, it will take five minutes or more. Make the sauce while they are going. Shut the heat off when they are near done and let them sit there with the cover on.

Put all of the ginger cream ingredients in the blender and blend on the highest setting. If it is too thick, add some unsweetened almond or coconut milk. Or, if you want to cut down on the oil, add the almond milk in place of half the called for amount of olive oil, 1/4 cup.

Dress the plate with the quinoa on the bottom, slices of sweet potato, carrots on the side, chickpeas on top, and drizzle the sauce over it all.

  • Total time: 1 hour or less
Ginger Cream Roasted Vegetable Plate With Paprika Chickpeas
Ginger Cream Roasted Vegetable Plate With Paprika Chickpeas
Ginger Cream Roasted Vegetable Plate With Paprika Chickpeas

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