This week has been rough. On Tuesday, our dog Ace, died really unexpectantly. The vet thinks it was cancer in his chest. He was still pretty young at 8 and it hit us all really hard. He was a super good dog, even though he was mildly neurotic. He didn’t like red rugs. He had a nightly routine which involved giving his blanky a tour of the house before settling down. And overall, he really didn’t like change. But, don’t we all have quirks? I can’t eat m&ms or skittles without sorting them into groups by color. Is that any less weird then avoiding red rugs? Needless to say, he fit into our family pretty well and it’s been hard losing him.
So, I’ve been trying to stay busy all week. Tuesday night, despite the news, I went to ballet class, swollen red poofy eyes and all. Last night, I went on a bit of a shopping spree with my friend, Rachel. Container store, Lush, Barnes and Noble, fro-yo with soy yogurt AND Whole Foods. It was kind of epic. And perfectly fun and distracting.
Thankfully and completely by coincidence, I managed to get my act together on Sunday evening and make food for the whole week. So, despite my running around and blurred vision, I have still been eating well.
This salad seems like it may be boatloads of work, but you can make everything in advance and it makes several servings so you can have it for lunch or dinner throughout the week. Check out some substitutions all the way at the bottom if you want to save some time.
Roasted Veggie Salad with Herb Quinoa Oat Bread
Roasted Veggie Salad:
- 2 small zucchini
- 2 small summer squash
- 1 large bunch of asparagus (skinny stalks are the best! But that may be personal preference…)
- 1/2 butternut squash
- baby spinach or arugala (Whichever you prefer. I have had both and both were delicious. I tend to have baby spinach on hand more frequently though because I also use it in smoothies)
- coconut oil
- salt and pepper to taste (optional)
- pepita seeds
Pre-heat the oven to 400 degrees F.
Dice your butternut squash into cubes and place on a baking sheet. Drizzle with coconut oil (I didnt measure but I would estimate 1 TBSP) and toss until well coated. Sprinkle with salt and pepper to taste if you are using.
Dice your zucchini and summer squash. Remove the tough ends from the asparagus and cut into thirds. Put the zucchini, summer squash and asparagus on a large baking sheet. Drizzle with coconut oil (again, around 1TBSP) and toss until well coated. Sprinkle with salt and pepper.
Place the butternut squash in the oven for 30 minutes. At the 15 minute mark, put the other tray of veggies in.
When the 30 minute are up, remove the veggies from the oven. Veggies can be hot or cold when served, both are delicious so it’s a matter of preference. To serve, place a slice of toasted Herb Quinoa Oat Bread down (recipe below), top with a bed of spinach or arugala, then your roasted veggies, drizzle with apple cider vinaigrette (recipe below) and sprinkle with pepita seeds. Dig in!!
Apple Cider Vinaigrette
from Food Network
3 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Put in a jar, shake it up and serve.
Herb Quinoa Oat Bread
recipe from Edible Perspective
2-3 servings (I cut mine into 6 servings to get me through the week)
- 1/2c GF oat flour*
- 3/4c quinoa flour
- 1/4c almond flour
- 1c water
- 1.5T ground chia seeds or ground flax seeds
- 1.5T coconut oil
- 1T unsweetened applesauce
- 1/4t salt
- 1/4t garlic powder
- 1t parsley
- 1t oregano
- 1t thyme
- 5-8 grinds of black pepper
Preheat your oven to 375.
Add 1/2T coconut oil to a 9” round/square pan and place in the oven. A cast iron pan works really well. Or line a 9” round/square pan with parchment paper.
Mix all dry ingredients together in a large bowl.
Pour in the water, applesauce, and 1T of melted coconut oil.
Stir until just combined and let sit for 5min. Batter should be thick, but pourable after sitting.
While the batter is sitting, place the pan in the oven with 1/2T coconut oil for 5min. Remove from the oven and spread the oil around the sides + bottom of the pan. *If using parchment paper, skip this step.
Pour the batter into the pan, spread to the edges, then shake lightly to even out.
Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown. I always bake mine for 40min.
Let cool to fully firm up, then remove from the pan + slice.
Store in a sealed container for 3-4 days.
* notes from Wicked Vegan: Don’t be intimidated by the list of unusual flours. I currently have at least 5 different flours in my pantry, none of which are the ones listed above and I was determined not to buy another. So I made these flours with the oats, quinoa and almonds that I already had. Just put the oats, quinoa and almonds in a food processor or magic bullet, separately, and blend until they have broken down into a flour consistency. The oat flour and quinoa flour were very easy to turn to flour. I had a bit of trouble with the almonds, which resulted in a corn-bread texture to my bread. It was still delicious, it just didn’t look like the pictures from Edible Perspective but I was ok with that.