GRILLED MUSHROOM BOWLS WITH MUHUMMARA

At a glance, this may look like a lot of steps, but once you go through the trouble of making this dip/sauce, it can be used in a handful of meals or as a delicious sandwich spread. It is so so delicious and great to have around, especially during grilling season. It is typically thickened with breadcrumbs, but I've found that oats can stand in to keep it wheat free. Use whichever you prefer and season to taste. The sauce can be made a few days in advance. 

GRILLED MUSHROOM BOWLS WITH MUHUMMARA

Serves 4

Ingredients

muhummara:

1 large roasted red bell pepper (from scratch* or jarred, so 2 if those are small)
1/2 cup toasted walnuts, plus more for garnish
2 cloves garlic
1 Tbsp. tomato paste
1 tsp. smoked paprika
3 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 tsp. pomegranate molasses or honey
2 Tbsp. old fashioned oats
1/2 tsp. sea salt, to taste
pinch of red pepper flakes
pinch of fresh ground pepper

4 skewers:

16 oz. baby mushrooms (white or cremini)
1/2 a red onion, cut in roughly 2" pieces
2 Tbsp. avocado oil
1/2 tsp. each sea salt, pepper, dried oregano, smoked paprika

2 cups cooked brown rice
2 cups greens
baby tomatoes, halved

* To make a roasted bell pepper from scratch. Roast it over the flame of the stove, or a bbq on high heat, rotating it every four to five minutes to get all sides. About 15 minutes total. You want all sides charred and the pepper to feel tender. Remove it to a bowl and cover it with a dishtowel or plastic wrap and let it cool completely. This will help the outer charred skin separate from the flesh. When it's cool, run it under water to help push the charred skin off, remove the stem and seeds, and use as directed below. 

Instructions

Combine all of the muhummara ingredients in a food processor - the charred pepper, walnuts, garlic, tomato paste, paprika, vinegar, oil, pom molasses or honey, oats, salt and pepper. Pulse until blended and combined. Add a lil splash of water to loosen it, it will firm up in the fridge. 

Heat your grill or grill pan to medium high heat. Wipe the mushrooms clean with a damp paper towel and remove the stems. Put them in a mixing bowl with the onions, drizzle the oil on top, add the salt, pepper, oregano and paprika and toss everything to coat. Thread the vegetables on the skewers. Grill, rotating a few times, for about 10-15 minutes until charred and beginning to soften. 

To assemble the bowls, arrange a big swipe of the sauce, portion of rice, a handful of greens (toss them in a drizzle of oil and lemon juice if you're able), tomatoes, a skewers worth or two of mushrooms and garnish with a few more walnuts. 

Sara Forte 2018-07-17

Grilled Mushroom Bowls with Muhummara

4

A fresh bowl of grilled produce with a delicious Muhummara sauce.

• 1 large roasted red bell pepper
• 1/2 cup toasted walnuts
• 2 cloves garlic
• 1 Tbsp. tomato paste
• 1 tsp. smoked paprika
• 3 Tbsp. red wine vinegar
• 2 Tbsp. extra virgin olive oil
• 2 tsp. pomegranate molasses or honey
• 2 Tbsp. old fashioned oats
• 1/2 tsp. sea salt, to taste
• pinch of red pepper flakes
• pinch of fresh ground pepper
• 16 oz. baby mushrooms (white or cremini)
• 1/2 a red onion, cut in roughly 2" pieces
• 2 Tbsp. avocado oil
• 1/2 tsp. each sea salt, pepper, dried oregano, smoked paprika
• 2 cups cooked brown rice
• 2 cups greens
• 1 cup baby tomatoes, halved

327 calories

* To make a roasted bell pepper from scratch. Roast it over the flame of the stove, or a bbq on high heat, rotating it every four to five minutes to get all sides. About 15 minutes total. You want all sides charred and the pepper to feel tender. Remove it to a bowl and cover it with a dishtowel or plastic wrap and let it cool completely. This will help the outer charred skin separate from the flesh. When it's cool, run it under water to help push the charred skin off, remove the stem and seeds, and use as directed below.

Combine all of the muhummara ingredients in a food processor - the charred pepper, walnuts, garlic, tomato paste, paprika, vinegar, oil, pom molasses or honey, oats, salt and pepper. Pulse until blended and combined. Add a lil splash of water to loosen it, it will firm up in the fridge.

Heat your grill or grill pan to medium high heat. Wipe the mushrooms clean with a damp paper towel and remove the stems. Put them in a mixing bowl with the onions, drizzle the oil on top, add the salt, pepper, oregano and paprika and toss everything to coat. Thread the vegetables on the skewers. Grill, rotating a few times, for about 10-15 minutes until charred and beginning to soften.

To assemble the bowls, arrange a big swipe of the sauce, portion of rice, a handful of greens (toss them in a drizzle of oil and lemon juice if you're able), tomatoes, a skewers worth or two of mushrooms and garnish with a few more walnuts.

PT30M PT20M PT50M

Vegitarian

Entrée

gluten free, diary free, vegan, mushrooms

BUTTERNUT + RED LENTIL SOUP

I'm currently on my third double chocolate cookie despite having all sorts of  recipe testing leftovers in the fridge I could cobble into a more nutritious lunch. Can cookies be lunch? I could swipe almond butter on top for protein. Why didn't I give these away like I said I would? 'Tis the season I suppose; always makes me feel like baking, it's getting the baked goods out the door that appears to be the challenge. So in between, there are easy dinners. I have been asked three times for a butternut squash soup recipe by different friends or readers and I realize we only have this stew to reference. I generally prefer my soups chunky, but let's add a pureed one to the archives for good measure. I saw this one while flipping through Melissa Clarks' recent book and it sounded too perfectly simple and spiced not to try. Plus, I had all the ingredients. I swapped in a little curry powder for some of the cumin, added ginger at the end and garnished it with a bit of cilantro and toasted coconut. Optional changes, of course. Cheers to easy dinners, and cookies too, of course. 

BUTTERNUT + RED LENTIL SOUP // Serves 4-6

Adapted from Dinner by Melissa Clark

I find soup thickness to be a matter of taste. You can always add more broth at the end to thin it, but it's tough to go the other way. Start with the yields below, and you can thin it out after if need be. 

3 Tbsp. ghee or coconut oil
1 yellow onion, peeled and chopped
4 cloves garlic, chopped
2 Tbsp. tomato paste
1 tsp. cumin
1 tsp. curry powder
pinch of cayenne
3/4 tsp. sea salt
fresh black pepper
1 cup red lentils
12 ounces peeled and chopped butternut squash (about one medium squash)
1 qt. low sodium vegetable or chicken broth
13.5 ounce can of coconut milk
fresh ginger, to taste
fresh lime juice, to taste

cilantro and toasted coconut, for garnish

In a large dutch oven over medium heat, warm the ghee or coconut oil. Add the onion and garlic and saute until soft, about 4 minutes. Add the tomato paste, cumin, curry powder, cayenne, salt and pepper to taste. Cook another minute. Add the lentils, squash, broth and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender. Stir in the coconut milk to warm through and add grated ginger and fresh lime juice to taste (I used about a 2" nub of ginger and 1 whole lime). Use a blender or immersion blender to make a chunky puree. Season to taste. It probably needs a bit more salt but that is to your discretion. 

Garnish to fresh cilantro and toasted coconut. Leftovers will keep covered in the fridge for a week. 

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CHOCOLATE HAZELNUT CHEWIES

I came across this quote on my friend Stacey's blog this week and I just love it.

In How to Be Here, Rob Bell writes this:

You and I were raised in a modern world that taught us how to work hard and be productive and show up on time and give it our best…

We learned lots of very valuable skills, but we weren’t taught how to be here, how to be fully present in this moment, how to not be distracted or stressed or worried or anxious, but just be here, and nowhere else—wide awake to the infinite depth and dimension of this exact moment.

I have my head down these days trying to keep everyone fed, rested, clean and happy. But I do feel that these days, in our times, stopping and seeing is so encouraged. It doesn't mean I do it, but it may be quote on Pinterest or line from a self help book or a loved one with a terminal illness that puts things back in perspective. It's advice I'm choosing to, or trying to, listen to because I am happier when I do.  The exhaustion, the 3am rocking, the mess and the tantrums, the baby smiles and the toddler phrases that make us laugh. It all feels like too much for my tender heart - both the hard and the really good of it. These are the days. 

I saw those virtuous candy bars on My New Roots a few weeks ago and while they look perfect, I used her general idea to come up with something a little quicker. That cookie layer would be perfect, but these still feel like such a treat drenched in dark chocolate. They remind me of these truffles but without the cocoa and a little nuttier inside. They are soft, so I keep them in the fridge and actually prefer them cold but I am not one to turn down a treat at any temperature. 

CHOCOLATE HAZELNUT CHEWIES //Makes about 16

You'll have to use your judgement based on the juiciness of your dates. Notes are in the recipe to compensate for dry or super juicy ones. We are going for the texture of a Lara bar inside - chewy and a wee bit crunchy. You can use all hazelnuts, but I wanted to pair them with a fattier nut for creaminess. 

1 cup toasted and skinner hazelnuts
1 cup cashews or macadamia nuts
8-9 pitted Medjool dates
1/4 cup real maple syrup
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/4 cup rolled oats
2 Tbsp. coconut flour

6 ounces dark chocolate

toasted hazelnuts, flaky sea salt and cocoa nibs, for topping

In a food processor, pulse the nuts until just sandy. Add the dates, maple, salt, vanilla, oats and coconut flour and pulse a few more times to combine. The mixture should start to come together in a fall. If it is still too wet, add a few more tablespoons oats or flaxmeal. If it seems dry and crumbly, add a splash more maple or warm water. Chill in the fridge for 10 minutes.
Line a baking tray with parchment and spread a thin coat of coconut oil. Dump the nut mixture and form a rectangle about 3/4" thick. Pop it back in the fridge to chill another 15-20 minutes. 
Meanwhile, melt the chocolate in a large mixing bowl in the microwave or double boiler. Put a baking rack (rubbed with a bit of coconut oil) over a piece of parchment to collect drips. Cut the chewies into 2" squares. Bathe them one at a time in the chocolate bath, coating both sides, and set them on the rack. Sprinkle the tops with a bit of chopped hazelnuts, cocoa nibs and flaky sea salt. Pop them in the fridge to firm up and enjoy. Keep them in a covered container in the fridge.

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