Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts from My Darling Lemon Thyme

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

In the past few months, one of my very favorite things to do has been cooking from cookbooks for dinner. My time and brain-space have been wrapped up in freelance projects (another cookbook gig!), so when it comes to dinner, I'm not really in the mood to experiment. I also want to make sure what I'm cooking is going to taste great and provide lunch leftovers for the next day. Cookbooks have been the answer for me. 

One of the cookbooks that I keep falling back to is Emma's book, My Darling Lemon Thyme. Emma's book is a seamless extension of her stunning blog and the recipes are guaranteed winners. The photography is simple, inviting, and full of color. Her way of cooking vegetarian and gluten-free meals really speaks to me. They're approachable, flavor-packed, and you'd never feel something was missing (ie: gluten or meat). Her cookbook actually came out in 2014 but it wasn't available until the end of 2015 in the US. Emma was so kind to send me a copy and I am just now getting around to telling all of you about it. But, in that time, I've been able to cook a generous amount of the recipes and can truly say I love this cookbook.

Today, I wanted to share this grain bowl recipe, because I keep coming back to it time + time again. It's definitely a favorite in this house, and although Emma has it in the "small plates" chapter, we eat it as a main dish all of the time. I typically pair it with cooked greens or a side salad and the meal is complete.

Some other highlights from My Darling Lemon Thyme:

  • sweetcorn + basil fritters
  • warm millet with berry-bay compote
  • tofu scramble with chipotle sauce
  • quinoa, orange + asparagus salad
  • banana, date + olive oil bread
  • baked butterbeans with tomato + feta (another weeknight winner!)
  • chickpea falafel wraps with tahini yogurt + red onion relish
  • chocolate avocado tart
  • apricot tarts with kaffir lime sugar

Now go grab yourself a copy!

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

Print Recipe!

Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts 

serves: 4-6 as a side, about 3 as an entree

  • 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
  • 1/4 cup finely chopped cilantro stalks
  • 3 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds, roughly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric + 1/2 teaspoon extra
  • 1 cup (200g) mediun-grain brown rice, washed
  • 1 3/4 cups (435ml) water
  • 1/2 cup (100g) dried currants or organic raisins
  • 2 tablespoons lightly toasted pine nuts
  • large handful of parsley leaves, roughly chopped
  • crumbled feta, to serve (optional)

lemon dressing:

  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil

- Preheat oven to 400°F (200°C). Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.

- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.

- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.

- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.


Ashley's notes:

  • I left out the cilantro and added a large handful of chopped parsley at the end (as specified).
  • I did use cumin seeds but instead of coriander seeds, I simply used a generous 1 teaspoon ground coriander.
  • I used wild rice instead of brown in these photos but have also used brown (either work!).
  • This dish is delicious hot or cold. When making it as a main dish for dinner, I try to time everything so the carrots and rice are both warm.
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway | edibleperspective.com

Be on the lookout for my next live Nom webcast this Friday at 12:30pmEST/9:30amPST! Subscribe to my channel and you can chat with me and ask questions throughout the show. Or, feel free to watch later at your own convenience! Featured recipe is TBD. Stay tuned to Instagram for the full details!

Hope you all have a great week!

Ashley

 

Lemon Garlic Tempeh with Turmeric Hemp Dressing

Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

This post is sponsored by Frontier Co-op.

As our diets started transitioning years ago, and we started to cook more from scratch and eating less meat (then eventually no meat), there were a few grocery store items that didn’t seem doable to make at home. Salad dressing was one of them, along with granola bars, cereal, hummus, and nut butter, just to name a few. It was something I never thought about, really, and it took me awhile to finally realize these items were more than feasible to make at home. And once I started experimenting with homemade dressing, it was like, GAME ON. I actually started to enjoy salads!

So when Frontier Co-op came to me and asked if I’d be willing to share how I Cook With Purpose, I knew homemade salad dressing was the perfect topic to start with. When I started making more things from scratch, I felt such accomplishment and also a bigger sense of purpose in the kitchen. I was no longer cooking to eat and be done. I was cooking for our health, for the enjoyment I felt, and because homemade food just tastes better.

I can’t think of one store-bought salad dressing I ever actually enjoyed. (Okay, maybe ranch as a kid.) Most bottled dressings use a multitude of cheap and highly processed oils like soybean, canola, safflower, etc. and rarely use actual cold-pressed olive oil. Making dressing at home might seem intimidating, but it can be as simple as whisking together lemon juice, olive oil, honey or maple syrup, salt + pepper. And half the time, I’ll squeeze lemon and drizzle olive oil right over my salad and call it a day.

But there are times where I want dressing with a bit more depth that can hold up to a big bowl of greens, protein, and grains. I developed this dressing from my recent orange hemp salad dressing (still in love with that one) but kept this more on the savory side. I wanted to infuse the dressing with turmeric for its vibrant yellow color and light, earthy flavor. (Bonus: Frontier Co-op’s turmeric is sustainably grown by small farmers in Sri Lanka!) And instead of all hemp seeds I used a combination of hemp seeds and cashews, for an unbelievably creamy texture. Using turmeric alone fell a bit flat. But with a little more experimentation, I figured out that smoked paprika and cumin compliment turmeric extremely well. With a whole bunch of lemon and a clove of garlic added in, it couldn’t get much better.

Besides the dressing, I cooked a simple batch of quinoa, steamed broccoli, and pan-seared tempeh that can marinate on your counter for 30 minutes or in the fridge overnight. I urge you to make enough for leftovers the next day!

Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

Print Recipe!

Lemon Garlic Tempeh with Turmeric Hemp Dressing

gluten-free, vegan // yields: 3-4 servings

For the tempeh: adapted from The Full Helping

  • 3 tablespoons lemon juice
  • 2 tablespoons low sodium tamari
  • 1 tablespoon avocado oil
  • 2-3 teaspoons sriracha
  • 2 medium cloves garlic, finely grated (I use a microplane for this.)
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons maple syrup
  • zest from 1 small-medium lemon (about 1 1/2 - 2 teaspoons)
  • 1/4 teaspoon freshly ground black pepper
  • 1, 8oz block tempeh (gluten-free if needed)
  • 1 tablespoon oil, for cooking

For the dressing:

  • 1/4 cup raw cashews (soaked overnight or at least 4hrs, then drained)
  • 1/3 - 1/2 cup water
  • 1/4 cup hulled hemp seeds
  • 3-4 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 medium clove garlic, peeled
  • 1/4 teaspoon salt + pepper

For the meal:

  • 2 large heads broccoli, chopped into florets
  • 1 cup uncooked quinoa, rinsed + drained
  • 1 1/4 cups water

Place tempeh marinade ingredients in an airtight storage container (medium size) and whisk to combine. Chop tempeh into 1/2 - 3/4 inch cubes and add to the marinade. Seal and gently shake to fully coat. Let sit on the counter for 30 minutes (up to 60 is fine), turning a few times. Or, refrigerate for 8-12 hours, turning a few times.

After about 15 minutes, add quinoa to a medium pot with the water and a big pinch of salt + pepper. Turn to high. Bring to a boil, then reduce heat to simmer and cover for 15 minutes. Quickly check to make sure water is fully absorbed by tilting the pot, then replace the cover and let sit for 10-15 minutes. Fluff with a fork before serving.

Meanwhile, add all dressing ingredients to your blender. Turn on working to high speed until fully smooth, 30-60 seconds. Taste and add more lemon or water if needed. Dressing will thicken as it sits. Whisk in more water to thin if needed. Store in a sealable jar in the fridge for about 5 days. Shake before using.

Set up a pot steam your broccoli. Then, heat a medium-large pan over medium heat with a swirl of oil. Once the pan is hot, add tempeh with the marinade and cook for about 4-5 minutes on one side, until deep golden. Add your broccoli to the simmering pot right after you add the tempeh to the pan. Flip tempeh and cook for another 3-5 minutes, until golden. Toss for 1-2 minutes, then turn off the heat. Broccoli should be finished in about 8-10 minutes. Test with a fork.

Plate quinoa with broccoli, tempeh, and dressing. Add salt, pepper, and sriracha if desired.


Notes:

  • If placing tempeh marinade in a plastic container, note that the turmeric may stain it. Turmeric will also stain clothing, towels, some types of counters, wood utensils, etc.
  • In the photo I also chopped some fresh chard, which you can do as well or leave out. Other greens will also work well.

 

Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

Don't forget to check out my live webcasts over on my Nom.com channel each week! You can still watch previous episodes and then sign up to tune in and chat with me live while I cook (or you can just watch and not sign up). My next episode is coming up this Friday. Stay tuned to Instagram + Snapchat: edibleash for more details!

Ashley

Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!