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Winter Eating: Yummy Filling Veg Plate

Dal Close-UpIt’s cold, it’s snowy and we’re winter weary.  What to eat?

With a few simple ingredients, it’s easy to put together a hearty meal that is season-specific, comforting, filling and loaded with nutrients.  Roasted sweet potatoes (or squash and carrots), greens and mushrooms and a healthy portion of Indian-spiced dal contains essential vitamins, minerals, and immune-boosting phytochemicals.

Even better, this simple plate of food is satisfyingly tasty.

Roasted Carrots and SquashINGREDIENTS:

Recipe for basic lentil dal here

Yellow vegetables such as carrots, squash, or sweet potatoes

1 yellow onion, cut in 8 wedges

2  Tsp. olive oil

1/2 tsp. Ground Cumin

1/4 tsp. black pepper

Salt to taste

I Bunch Kale, Collards, Spinach, Chard or other Greens, washed and chopped

2 Cloves Garlic

1 tsp. Tamari, Soy or Bragg Liquid Aminos

1/2 pound or more Shitake, Oyster, Maitake or other mushrooms, sliced

Maitake MushroomHOW TO MAKE IT;

Step One:  Prepare the Dal as per recipe (you can easily freeze so next time, double the recipe and freeze half)

Step Two:  For the roasted veggies, cut in uniform pieces and coat with 1 tsp. olive oil.  Toss yellow vegetables and onion with cumin, pepper and salt to taste.  Roast in 400 degree oven 20 minutes, turn over and roast another 20  minutes or until tender.

Step Three:  For the mushrooms and greens, heat the remaining olive oil and gently saute garlic and mushrooms about 3 minutes.  Add chopped greens and stir.  Reduce heat and cook covered about 2 minutes.  You may wish to add 1 Tbsp. water if greens have been dried.  Add Tamari or soy sauce, cover and let sit a few more minutes.

Enjoy while contemplating Spring.