ciao ! cooks
Lisa Reiss
Desserts Plus
RECIPE INSPIRATION Family-owned and operated kosher-dairy bistro has been in business for nearly 40 years , now serving in a new location on King Edward Street . Many veg-centric dishes are on offer at the bistro -reflecting growing demand . These recipes elevate healthy dishes with creamy , housemade sauces and fresh ingredients .
Power Bowl
Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing .
INGREDIENTS Veggie Bowl 1 / 2 cup quinoa 1 / 2 cup chickpeas 2 roasted beets , diced 1 / 2 cucumber , diced 1 bell pepper , diced 12 baby tomatoes , sliced 2 radishes , sliced lettuce 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds
Roasted Beets beets salt olive oil
Ginger Soy Dressing 1 / 2 cup mirin 1 / 4 cup soy sauce 1 cup white vinegar 1 / 4 cup toasted sesame oil 1 / 4 cup Dijon mustard 5 Tbsp ginger , fresh 1 garlic , fresh
METHOD Roasted Beets 1 . Preheat oven 425 ° F 2 . Wash beets , trim root end and then wrap tightly in a double layer of foil . 3 . Roast for 1-2 hours depending on size of beets . You should be able to easily pierce with a fork when done . Let cool . Set oven to 400 ° F . 4 . When cool , peel and cube beets . Toss with olive oil and salt , spread out on a parchment lined baking sheet , and roast for 3-5 minutes .
Ginger Soy Dressing 1 . Purée all ingredients in a blender .
Yield 2 1 / 2 cups dressing , 2 servings
24 ciao ! / feb / mar / two thousand eighteen