I just wanted to let you know that the blog is getting a makeover. Remember how, in my last post, I mentioned that I wanted to do more with food policy and education? I’ve been aching to expand and change this space into one more focused on food matters and sustainability, and I’ve finally decided to make the transition. It’s a scary jump to make, mostly because this space was a “food blog” in every sense of the word: I created recipes, photographed them, and shared them. This progression towards becoming a different kind of food blog, however, feels very natural and I am excited to turn Gratitude and Greens into a food and sustainability blog. I’ll still share recipes every now and then, but I’m going to spend more time writing and sharing pieces focused on food and sustainability. I hope many of you will stick around while I make this transition, but if not, thank you for having read the blog anyway!
This revelation came to me after I went for tea and cake with my friend Margaret, who is brilliantly clever and my brain is always buzzing after having a conversation with her. We used to be coordinators of the local Greenpeace group at our university and while I haven’t been as active in my environmental activism as I would like to be, I’m beginning to get back into it through volunteering with Greenpeace once again and, I hope, by writing on the blog.
Onto today’s recipe: a hearty fall bowl with lentils, wheatberries, massaged kale, and curry roasted veggies. Winter squash is a favourite of mine during the colder seasons, as it is starchy and filling, and just looking at it makes me feel so much cozier. The curry roasted vegetables are comforting, the lentils and wheatberries are chewy and tender. As for the kale, I felt that it was necessary to balance out all the starchy goodness with some greens. All of this is dressed in a salty, sweet, and spicy maple dijon with a pinch of cayenne and chilli that adds just the right amount of zing. It’s hearty and wonderful to eat on a blustery winter day… especially if you live in Canada and have to survive a Canadian winter.
A HEARTY FALL BOWL
- 1 1/2 cup butternut squash, chopped
- 1 cup aubergine, chopped
- 1/2 cup lentils, soaked overnight
- 1/2 wheatberries, soaked overnight
- 2 cups torn or shredded curly kale
- 2 teaspoons curry powder
- 1 bay leaf
- sea salt and pepper, to taste
- 2 tablespoons avocado oil
- 1 tablespoon olive oil
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons + 1/2 teaspoon dijon mustard
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili flakes
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon apple cider vinegar or lemon juice
- sea salt, to taste
- Preheat the oven to 205ºC/400ºF. In a mixing bowl, toss the butternut squash and aubergine with the curry powder, 1/4 – 1/2 teaspoon salt, and pepper. Pop them in the oven and roast for 25-30 minutes.
- Prepare the grains and legumes. Drain the lentils and wheatberries, and bring 2 1/4 cups of water to a boil in a saucepan. Add the lentils, wheatberries, bay leaf, and reduce the heat to a simmer. Season to taste and cook for 20 minutes, until they are tender.
- In a medium bowl, massage the kale with the olive oil until the leaves begin to soften. To prepare the dressing, mix the olive oil, mustard, maple syrup/honey, and apple cider vinegar/lemon juice together in a small bowl. Add the spices, salt, pepper, and whisk together.
- Scoop the wheatberries and lentils into a bowl along with the butternut squash, aubergine, and kale. Drizzle with the dressing and serve.
Your edible plant enthusiast,