Dinner from the Oven, Stovetop, and Grill

Sunday dinner was a quick and easy Indian spiced meal. I made some old favorites and found a new favorite.

Roasted Brussels Sprouts, Zucchini, and Onions





From the oven: This is my new favorite. After steaming the sprouts for about 10 minutes, I tossed them with chunks of zucchini and onions. I drizzled on a little olive oil and about a tablespoon of cumin seeds, and a little salt and pepper. Then they all went onto a baking sheet and roasted at 425 degrees for about 20 minutes. Veggies + Cumin Seeds roasting together = Yummmm!



Cauliflower with Tomatoes and Spinach


My stovetop dish was a quick sauté and simmer of 1 head of cauliflower, 1 can of fire roasted tomatoes, and 1 bunch of fresh spinach. I tossed in all sorts of Indian spices – cumin, coriander, ginger, garlic, fennel seed, tumeric, and a little cayenne. It kept warm while the rest of the dishes came together. I guess it set for just long enough because it tasted fantastic. We had been missing our Indian food!

The cauliflower looked a little saucy, so I decided to make rice too, just some basmati rice with green onions and cilantro.

From the grill: Indian Spiced Tofu, and for me a Portobello. I marinated the tofu and my Portobello in a mixture of vegetable broth, tamari, rice wine vinegar, garlic, agave nectar, cumin, coriander, and red pepper. They just needed a few minutes on the grill. Chase was so hungry we didn’t get a picture. Or maybe he “forgot on purpose” because he came over late and had to grill in the dark. He wasn’t especially thrilled with the way they looked. Nonetheless, it tasted great and we ate it up. I’m always amazed that Chase can eat a half pound of tofu along with huge amounts of the side dishes. Anyway, here’s my plate.

Even though I have a freezer full of leftover desserts, I couldn’t help but make a fresh one. If you think I put peanuts in everything, I guess it’s true because whenever I ask Chase what kind of treat he wants, he says “something with peanuts.” The last couple of treats have been quite decadent, so I turned to Everyday Vegan for something low sugar and reasonably healthy. I used the recipe for Oatmeal Raisin Cookies, added ¼ cup maple syrup and ¼ cup chopped peanuts, then pressed the dough firmly into a 7 x 11 pan. I baked them for 20 minutes, then let them firm up in the refrigerator. I ended up with a chewy, delicious bar. In fact, it was so chewy I thought I had added in shredded coconut. We really loved these. Too bad we only had room for a tiny piece.

Happy Monday!