Roasted veg with yogurt and green chutney

12 Friday Feb 2016

Posted by Zoli in gluten free, healthy, quick and awesome, Vegetarian

Tags

fennel, greek yogurt, Green chutney, Roasted vegetables, root vegetables, vegetarian side dish

roasted veg-4
roasted veg-1
roasted veg-2
roasted veg-3
roasted veg-5
I work from home. So most days I try to eat healthy but there are the times where my lunch is nothing more than snacking on potato chips or crackers and cheese. I enjoy cooking for other people, but don’t often cook for myself. After a few days, my body revolts, demanding fresh produce and green things. And then I wonder why I don’t take the time to make myself a lovely healthy lunch like this every day?

Once the veg is roasted, top it with greek yogurt and fresh, spicy, zingy chutney. Or an egg and chili sauce. Or burrata and pesto. DO NOT use jarred chutney or pesto. For the vegan version, simply skip the dairy/egg on top.

Ingredients
Serves 1
1/2 fennel bulb, sliced
2-3 wild carrots, chopped and sliced
brussels sprouts, either halved or whole
other veg (sweet potato, leeks, onions, cabbage, parsnip, swede)
Full fat greek yogurt (leave out if vegan).

Green chutney
Click here for a more authentic mint chutney
1 cup fresh cilantro/coriander leaves
1/2 cup basil
1/2 cup parsley
1 tsp fresh ginger
2-3 cloves garlic
1 green jalapeno (with seeds)
1 tbs of nuts
1 tbs of lemon or lime juice
salt and pepper
water as needed

1) Chop/slice the veg to equal-ish sizes. Drizzle with olive oil and grind salt and pepper over. Roast for 20-25 min, or until golden brown and cooked through.
2) Put all the ingredients for the chutney in a food processor and blitz, adding a little water as needed to mix. Taste and adjust seasoning (add more salt, more lemon juice, etc.)
3) Top with a dollop of greek yogurt, green chutney, a drizzle of extra virgin olive oil and another grind of pepper.

chutney is also good as an omelette filling
in a Bombay sandwich
on quesadillas
on chickpea tacos

Omelette. Loaded.

20 Sunday Oct 2013

Posted by Zoli in breakfast, eggs, gluten free, luxurious leftovers, omelettes, quick and awesome, tex mex, the basics, Vegetarian

≈ 2 Comments

Tags

black beans, chili omelette, greek yogurt, omelette, veggie chili, veggie omelette

This is one of those things you can make for really hungry people–even carnivores–and they’re like, uh, are you serious? Am I dreaming? Yes, most people do not get it this good. But we do over here in Chez Lushesfood.

Loaded veggie chili omelette
4 eggs, beaten and seasoned with salt and pepper
1 tbs quality butter
3/4 cup leftover veggie taco filling or chili*
handful of grated mozzarella or strong cheddar
handful of fresh parsley or cilantro
salsa and full fat greek yogurt**

* This, or enchiladas or nachos, is a very good use for leftover veggie chili or taco filling.
** Please. No 0% fat greek yogurt. That’s not greek yogurt. I don’t know what that is. If you’re worried about the fat content, just skip it altogether.

1. How I make an omelette:
– heat up the butter in a small frying pan very hot.
– pour the beaten egg mixture in.
– as it begins to set, gently lift up the sides with a soft spatula and tilt the frying pan to let the uncooked egg flow underneath the cooked layer of egg.
– do this a couple of times until the omelette is mostly cooked. It should be golden on the bottom and just a little runny up top. Don’t over cook it. Omelettes should be soft in the middle.
– finish cooking the top of the egg under the broiler.

2. Add the veggie chili (in my case, black bean chili) and the shredded cheese on top of the cooked omelette.
3. Put back under the broiler to melt the cheese.

4. Simply fold the omelette over and slide onto a plate. Top with salsa, greek yogurt and avocado if you have it.