Asian Slaw and Roast Veg

I can’t believe I haven’t posted here since February! What’s the matter with me? I know I had lots of ideas for posts. I took a few pictures of meals that I considered posting … like my first ever batch of gnocchi and a black bean-farro burger. I’ve been eating lots of meals that I’ve already posted on Mostly Vegan which, I suppose, reinforces that they were (are) good recipes! Well, today, I’m going to post recipes for the meal I made for supper tonight. It’s not extra special, but it’s tasty. I wanted to use up some vegetables from my CSA box and here’s what I came up with.

Asian Slaw

(adapted from Scaling Back’s Crunchy Cabbage Salad with Spicy Peanut Dressing)

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1/2 small green cabbage, finely sliced

1/2 Napa cabbage, finely sliced

1 large carrot, julienned

handful of cilantro, coarsely chopped

2 tbsps. rice vinegar

1 tbsp. sesame oil

1 tbsp. tamari

1 tsp honey (or agave nectar)

1-2 cloves, garlic, finely minced

handful of peanuts, chopped

Toss the cabbage, carrot and cilantro together in a big bowl. Whisk the dressing ingredients together then pour over the cabbage and toss. When serving, sprinkle on the peanuts.

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Roast Vegetables with Miso-Tahini Sauce

(adapted from Dishing Up the Dirt’s Bok Choy Salad with Miso Tahini Dressing)

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3 beets, peeled, chopped into 1 inch cubes

2 potatoes, peeled, chopped into 1 inch cubes

1/2 onion, chopped in 3 pieces

2 patty pan squash, chopped into 1 inch cubes

3 carrots, chopped into pieces the same size as other veg

(You can use whatever combination of vegetables you want and you have on hand. I used these vegetables because they were what I had leftover from last week’s CSA box.)

1 Tbsp olive oil

1 1/2 tbsps. white miso

1/4 cup tahini

2 tsps. honey (or agave nectar)

1 1/2 tbsps. rice vinegar

1/4 cup warm water

1 tbsp. lemon juice

Toss the vegetables with the oil, arrange on a large roasting pan, and roast in a 400 degree oven for 20 minutes.  Flip the vegetables around on the pan and roast for another 10 minutes.

Put the dressing ingredients (miso, tahini, honey, vinegar, water, lemon juice) into a 2 cup measuring cup and whisk together using an immersion blender.

Dish up the vegetables into a big bowl (serve on top of some short grain brown rice or other grain if you want), drizzle with the Miso-Tahini Sauce. Spoon a generous serving of the Asian Slaw into the bowl as well.

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