To celebrate the arrival of darker evenings, I am cooking with more root vegetables, warming spices, and foods to balance mental health.
Try this recipe to delight your senses and soothe your soul. It's a great way to cleanse after a day of rich, Thanksgiving-style eating.
BOUNTIFUL BOWL OF DELIGHT
This healing meal is comprised of three parts: pickled cabbage slaw, ginger tahini sauce, and vegetable legume pilaf.
PICKLED CABBAGE SLAW
You will need:
Half a head of red or green cabbage, thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon raw honey
1 teaspoon salt
1 teaspoon each: cumin, coriander, fenugreek and cinnamon
GARLIC, GINGER + TAHINI SAUCE
You will need:
¼ cup tahini
¼ cup water
¼ cup lemon juice
1 teaspoon maple syrup
1 teaspoon salt or tamari
½ teaspoon turmeric
½ teaspoon freshly chopped ginger root
½ teaspoon freshly chopped garlic
VEGETABLE + LEGUME PILAF
You will need:
2 medium sweet potatoes, cubed
Salt and pepper, to taste
1 bunch (2 packed cups) of kale, chard, collards or spinach, roughly chopped
2 cups cooked brown rice, millet, kasha, or quinoa – cooked with wakame seaweed
2 cups cooked beans (I like adzuki or kidney beans)*
1 teaspoon dry rosemary leaf powder
1/2 avocado, sliced
Make the pickled cabbage a day in advance. Place the red or green cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, honey and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve.
To prepare the tahini sauce, combine all ingredients in a cup or small bowl and whisk well. Chill until ready to use.
Cook grains in twice as much water. Add seaweed halfway through cooking. Salt grains with about 1 teaspoon of salt per 2 cups of dry grains.
*If you are using dry beans, soak overnight and cook in three times as much water with more seaweed. Skim off any foam that rises to the top and discard it. Once beans are soft, rinse them well. Season them with rosemary, salt, and olive oil. Set them aside.
To cook the sweet potato, preheat the oven to 400 degrees. Grease a baking sheet with olive oil. Spread the sweet potatoes out on the sheet. Drizzle a little more olive oil on top and sprinkle with salt and pepper. Toss with a spatula until fully coated. Roast in the oven for 35 minutes, tossing them with a spatula after 15 minutes.
For the greens, fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped greens. Cover the pot and turn the heat up to high. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and set aside.
In 2 bowls, divide the cooked grains, legumes, and sweet potato. Add a generous serving of greens. Top with slices of avocado and pickled cabbage. Drizzle the sauce over the top and enjoy!