Roasted Cauliflower, Tempeh Quinoa Bowl with Peach Chutney Dressin and pickled mushrooms
1/2 Head of Cauliflower
2 Cups of Quinoa
2 1/2 T Peach Chutney
1 T Blood Orange Olive Oil or any citrus Oil
Tempeh- I use Miso Ginger
Roast Cauliflower with a little oil and salt at 425 for 20 minutes. meanwhile cook quinoa according to package.
For the dressing blend chutney and Citrus oil and toss into cooked quinoa. Mix in Cauliflower, top with Tempeh and Pickled Mushrooms.
Balsamic Red Onion Dressing
(for raw or roasted vegetables):
2 T Balsamic Red Onion chutney
1t Creamy Dijon Mustard
1t Tabasco Sauce
1t Zinfandel Vinegar
1T Roasted and Salted Pumpkin Seeds
Add all ingredients except for the seeds together, toss over vegetables then add seeds.
Sweet Potato Casserole With Peach Chutney
4 Large Sweet Potatoes
1/2 cup or 1 stick of butter divided
1 cup of Peach Chutney
2 T Bourbon
2 t Salt divided
1/3 c + 2 T Brown Sugar
3/4 cup of toasted lightly salted Pecans
Peel and cut potatoes into 1-2 inch pieces. Boil in salted water until tender (about 15 mins.). Meanwhile, mix chutney with 1 t salt, 1/3 cup of brown sugar, bourbon and 5 T butter. Bring to a boil making sure sugar is dissolved, then set aside. Drain and mash potatoes using a potato ricer. Then add 3T butter, 1 t salt and 2 T brown sugar, mix together well and place in casserole dish. Next, top with toasted pecans. Then top with chutney mixture and Enjoy!
* If you can get sweet Potatoes that are white inside use them for the best texture. Then add 1 cup of pureed pumpkin to the mashed sweet potatoes.
Peach Chutney Bourbon Cocktail:
“The Jacque” (makes 2 drinks)
2 Tbs Peach Chutney
6 oz Bourbon
1 oz Simple Syrup or 1 Tbs Agave Sweetner
Juice from 1/2 a Lemon
1 Sprig of Mint
Club Soda
Ginger Beer
Fill cocktail shaker with ice and combine the first 5 ingredients. Shake well for 30 seconds. Pour into 2 cocktail glasses with ice and top with equal portions of Club Soda and Ginger Beer, add additional mint sprig.
