Sweet Potato Tahini Buddha Bowl – 9/67

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Daniel was supposed to make a chicken recipe a week while I was in Russia (so, 5 recipes total). He was going to blog them and it was going to be great. Well, this site still has 0 chicken recipes, so you can see how well that went. He did make one recipe but took no pictures of it, so here we remain. Sigh.

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I can’t blame him too much. Cooking requires time and love and follow-through, which I am only sometimes in the mood for. Tonight I was in the mood for it. My lovely friend Caroline gave me this recipe and said it seemed like something I would really like. Accurate, as I have made many versions of meals similar to this. I hope you’ll forgive me, Care, for adding extra things and making this far less simple than you intended. I had the time tonight. Recipes are for breaking, right? I veered from the recipe by pan roasting the chickpeas a bit and adding spices (I don’t like them straight out of the can), and adding brown rice, some crunchy veggies, and sesame seeds. To make it a “buddha bowl” I put everything in a giganto bowl that appeared in the mail while I was in Russia. (Did someone send us this? I think they got our registry mixed up with someone else’s but … now I have a great giant bowl and I love it.) It’s as full and rounded as Buddha’s belly.

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There’s another recipe on this site with very similar ingredients, just combined slightly differently (and kale would be great here too). I like this version more for a quick weeknight meal – you don’t have to wait as long for the sweet potatoes to cook, since they’re cut into small cubes. Also its called a Buddha bowl, so it’s automatically healthy 🙂

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Meals like this are the best after traveling for a while. This bowl was my post-Guatemala craving and mmm here’s my savory granola I invented after our Jordan trip. We did have a kitchen in Russia, so I wasn’t forced (ha) to eat 3 meals out a day, but it wasn’t so easy to cook. We couldn’t find some staples — tortillas, coconut milk, black pepper, chickpeas, most leafy vegetables, popcorn. The house we were in had one LOUSY glass cutting board, no can opener, and really abysmal knives. I managed roast cauliflower, a mushroom pasta, and many eggs, but that was about it. Feels good to make food exactly as I want it, then eat it.

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one year ago: anyone else currently reading The Power? I can’t decide if I like it or not…
two years ago: eggplant salad and goat cheese sandwiches
three years ago: herby sunchoke gorgonzola salad
four years ago: grilled pineapple and baked bean tacos

Sweet Potato Tahini Buddha Bowls

inspired by my friend Caroline

Roast sweet potatoes
1-2 tablespoons coconut oil, melted
2 cloves garlic, minced
2 big sweet potatoes, peeled and cut into small cubes
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Combine everything on a roasting tray or two (keep veggies in a single layer!), and bake at 425 for 30ish minutes, mixing halfway through roasting.

Chickpeas
1 can chickpeas, drained and rinsed
Coconut oil
Salt, smoked paprika, cumin
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Heat a medium saute pan and add a bit of coconut oil. Add chickpeas and spices and cook over highish heat for about 5 minutes, until chickpeas are charred and smell awesome. Stir frequently so they char all over.

Tahini dressing
1 clove garlic, minced
3ish tablespoons tahini (I just scraped out the rest of my jar, so this is a rough estimate)
Juice from ½ a juicy lemon
1 tablespoonish olive oil
Small dollop of honey (oops I guess this negates the veganness – can use maple syrup instead)
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Warm water

Combine everything except warm water in a measuring cup, and mix with a fork. Add water a bit at a time until desired consistency is reached.

Cooked brown rice
Thin sliced shallot or red onion
Sliced cucumbers
Halved cherry tomatoes
Enoki mushroom – I added half a package to the sweet potatoes when they were halfway done roasting. They added a funky, almost noodle-y texture and great flavor. Yum!
Chopped parsley
Black (or white) sesame seeds

Combine in bowl as you wish. Post a picture to instagram. Eat!

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Eggplant Salad and Goat Cheese Sandwiches

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How I Know It’s Almost Summer:

  • I want to buy an ice cold can of ginger ale at every bodega I pass. (So cold! So bubbly! So delightful!)
  • People on other blogs are somehow still non-ironically talking about “getting bikini bodies ready” and other bullshit like that. I mean, really? Do peoples’ bodies really fluctuate that much? Mine is the same literally all the time. Also I’ve had burritos for dinner twice this week. Go me. But, good news, I’ll probably look exactly the same in my bikini as I did last year!
  • (Is that the wrong attitude towards fitness?)
  • I need to find my tire pump. So I can use my bicycle. And get nervous every time I use it that it will get stolen again. Meh, I’ll just walk.
  • What do professional people even wear in summer? Do people who wear panty hose need to wear them in July also? How about people who run a theater summer camp in Midtown? What do they wear? Asking for a friend.
  • Our oven is only getting turned on for Daniel’s every few day need to re-season his cast iron pans. Easy dinner, please, present yourself.
  • Oh, fancy that! Look at this here recipe! Easy dinner personified (no oven needed). It starts with a lazy eggplant salad, like caponata but I feel like that’s something people argue about on the internet so I’m keeping this non-partisan with “salad”. Also my Grandma makes the best caponata and someday I hope to post her recipe here :).  Pile that salad on some soft bread spread indecently with goat cheese, topped with a kerfluffle of fresh herbs, call it a day. 
  • Also, ice cubes (to go back to that original heading). I refill our dumb ice trays so much more when it becomes pleasant in the world! (We’re talking temperature here, not general atmosphere of living in the world right now.)
  • Damnit I should go out on a positive note. SUNDRESSES!

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one year ago: herby sunchoke gorgonzola salad 
two years ago: grilled pineapple and homemade baked bean tacos and ginger coconut rice

Eggplant Salad and Goat Cheese Sandwiches

A Swanky Original

1 tablespoon olive oil
1 onion, chopped
1 eggplant, cut into bite-sized chunks
2 cloves garlic, minced
3 tomatoes, cut in chunks (don’t get rid of juices!)
½ tablespoon tomato paste
1 tablespoon sugar
2 tablespoons red wine vinegar
1 teaspoon dried basil
Squeeze or two of fresh lemon juice
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Bread – I used an Italian focaccia-like loaf, cut into big squares
Sliced tomatoes (optional)
Goat cheese, at room temp
Fresh parsley

Heat a big skillet (for which you have a lid) and olive oil over medium-low heat. Add onion and cook for about 7 minutes, until they’re beginning to brown. Increase heat to medium and add eggplant, salt, and pepper. Cook for about 12 minutes or so, stirring occasionally, until eggplant has started to brown and become jam-like. Partially cover the pan for short increments to speed this along.

Next, add garlic and cook for two more minutes. Then add tomatoes, their juices, and the tomato paste. Cook for 3 minutes, or until tomatoes start to break down. Next add the sugar, red wine vinegar, and basil. Give it all a good stir and cook for another 2 minutes, until flavors have combined. Squeeze in lemon juice, and hit with another dose of salt and pepper. Taste it and flavor to your liking.

Take eggplant salad off heat while you prep other ingredients. Cut bread and toast if desired (my bread was super fresh, but on day two it will certainly help!). Chop up your parsley and thinly slice the tomatoes. Spread a thick layer of goat cheese on one slice. Follow with tomatoes, eggplant salad, and parsley. Yum!

**Extra eggplant salad is delicious mixed with spaghetti and olive oil for a quick dinner. Or with crackers for snack the next day…

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Herby Sunchoke Gorgonzola Salad

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Sunchokes (also known as Jerusalem artichokes), when roasted in a pool of olive oil and liberally decorated with salt, make my heart do strange things. I just can’t get enough of the their nutty artichokey potato-ness, so satisfying and downright earthy. I pitter patter at their smooth savory finish, and will fight you for the caramelized edges. Ugh, I could just stand by the oven and eat a whole tray of those scintillating little stunners. (Wait, I have. But I don’t recommend it — those dudes have some pretty tough-to-break-down skins if ya get what I mean.) So, as a lesson in moderation, mix them with a bunch of other stuff and make it last longer than one stove-side binge session. Hence, salad. I’m SO good at moderation.

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Also I don’t think I used actual gorgonzola in this salad. It was just a generic (read: cheap) bleu (blue? blew?) cheese. So, substitute away as necessary. And let’s take a moment for a General Announcement about substitutions. This is a Salad. As such, you can’t f up “the recipe” too badly. (We used to joke in college that as long as you had a big assortment of stuff in a bowl, it counted as salad. Which led the way to cereal salad, spaghetti salad, cookie salad, etc. We had the right idea.) Because it’s not a real recipe, like for cake, which won’t taste like cake if you leave something out. It’s a suggestion. It’s Salad. It will literally and definitively still be salad no matter what you add or don’t add. So use whatever stinking cheese you want. (Or don’t use it at all, you rebel, you.) End of General Announcement.

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But do let me suggest this specific mix of ingredients cause dang they’re good together.

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one year ago: roasted eggplant and pepper soup with orzo and homemade baked bean and pineapple tacos 

Herby Sunchoke Gorgonzola Salad

a swanky original

¾ lb sunchokes, scrubbed and unpeeled, cut into irregular-sized small chunks (about 2 cups)
1 ½ tablespoons olive oil, plus extra to drizzle
1 cup wild rice, cooked (or sub brown rice)
½ cup loosely packed parsley leaves, roughly chopped
½ cup loosely packed mint leaves,  roughly chopped
1 cup shoots mix, or use arugula
½ cup red grapes, sliced
2-3 tablespoons gorgonzola, crumbled
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Preheat oven to 400 degrees. Combine sunchokes and olive oil on a rimmed baking sheet; add a generous amount of salt and pepper. Roast for about half an hour, turning occasionally, until browned, softened, and tantalizing. 

Let sunchokes cool down while you mix all remaining ingredients in a big bowl. Add sunchokes. Top with a drizzle of olive oil and serve.