Roasted Miso Marinated Vegetables and New Business

Posted by petra08 on April 17, 2020 · 14 Comments 

We are on our third week of country wide lock down due to Covid-19, It is slowly starting to feel like the new normal. Speaking of normal will we ever get back to how it was? If not how will it be? What will we change? How has it changed us?

In this time of crisis I have seen some incredible acts of courage and kindness as well as some truly selfish actions, it seems to bring out the best and the worst in us! A friend of mine works in events and together with some colleagues they put together a tribute to the amazing health care workers who all do a fantastic job under very difficult circumstances. Have a look on #lightitblue and #makeitblue it is spreading to other countries and there are some incredible images from the USA! You will see some if you search on twitter or Instagram, or you can also check it out here.

One of my most difficult things to get used to was not to go food shopping so often. I had a craving for a really good cookie and decided to make an oatmeal and raisin cookie myself. I almost never bake so I attribute this to the lock down.

The first thing I did was to think of how I could add more flavor so I added dried cranberries and chocolate. I quite liked them but I felt they could be better.

I did another batch with oatmeal, raisins, cranberries, toasted sunflower seeds and crystallized range peels. I might have found my favorite combination.

The market closed so I had to find something else to do so I started a home delivery business. I have been busy in the kitchen developing and fine tuning recipes. I decided to make 3 different dishes per week. One with fish or meat, one pasta and one that is vegetarian or vegan.

The idea is to create affordable meals offering something a little different, and save a night of cooking.

For this weeks menu I had a recipe of miso marinated, roasted vegetables and vegan pesto rice but it didn’t quite come together. In the end I made courgette and caramelized sweetcorn fritters, a clear winner and it is vegan.

For carnivores I have Greek inspired Lemon & Feta Cheese Lamb Meatballs, served with Potato & Cauliflower Mash, Citrus slaw and an Apple Taziki.

The ravioli is seasonal asparagus and whipped feta cheese, one of my favorite combinations.

There has been plenty of time to cook for myself as well and I cooked a shoulder of lamb for Easter on request from M. I like it cooked with lots of garlic and rosemary. After looking in my fridge I decided to make miso marinated, roasted vegetables and garbanzo beans, aka chickpeas as well.

For the lamb I use this recipe as a base and vary the spices according to what I have at home and feel like using.

Whilst the lamb is cooking prepare the vegetables and potatoes.

I had an order for roast potatoes and added sage, spices and sesame seeds before baking them on rock salt.

Miso Marinated Roasted Vegetables

preparation time 10 minutes

cooking time 30 minutes marinate + 40 minutes cooking time

oven 175C or 350F

serves 4 as a side dish

Ingredients

• Miso marinade:
• 1 good tsp white Miso paste
• 2 tbsp Rice wine viengar
• 1/2 tbsp Shaoxing Rice wine
• 2 tbsp Soy Sauce
• 1 crushed Garlic clove
• 3/4 dl Rapeseed oil
• 1/2 tsp Sumac
• 1/2 tsp Aleppo pepper
• 1 good pinch of crushed chilli
• 1 pinch Cumin seeds
• 1 tbsp Maple syrup
• Vegetables
• 1 punnet button Mushrooms
• 1/2 Cauliflower, leaves included
• 200 gr or 7 oz Gabanzo beans/Chickpeas

Whisk the ingredients to the marinade together. Clean the mushrooms and cut the cauliflower in to chunks.

Place the marinade, the vegetables and the beans in a plastic bag. Shake it to make sure the vegetables gets covered with the marinade. Leave in the fridge for 30 minutes.

Place the vegetables on an ovenproof tray and roast until they are cooked through and start to caramelize.

Take the lamb out of the oven

I served it with Yorkshire pudding, gravy, a salad with a citrus dressing and tahini creme fraiche.

It was a proper Sunday dinner and somehow it made Easter feel a little bit more normal. We had a small way of sharing, a portion went to our neighbour in exchange for dessert. All delivered at a safe distance of course, sharing in the Covid-19 era.

Stay safe and take care of yourself and the ones that are close!

I am finally making it to Angie’s Fiesta Friday! If you have a little extra time have a look. Angie is the most gracious hostess and thee is always something that catches the eye!

She has two lovely co hosts, Diann, Of Goats and Greens, and Liz, Spades, Spatulas and Spoons, they are both truly inspirational!

Filed under Allotment/Veg, Cauliflower, Lamb, Main course, Meat, Mushroom, Recipe, Side dish, Snack, Vegan, Vegetarian · Tagged with CaramelizedSweetcorn Fritters, cookies, Fritters, Lemon & Feta Cheese Lamb Meatballs, Lemon&FetaCheeseLambMeatballs, meatballs, Miso Roasted Vegetables, Oat & raisin cookies