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  • Sister Clare Josef-Maier

Hearth & Table - November 3, 2020


We weren't sure whether y'all would come out on Election Day - this has been a season of mounting anxiety and stress, and we knew that we would very likely not even find relief by the end of reporting on Tuesday.


And indeed, we didn't. But you did turn out to eat! And while we couldn't get the relief of results, we could offer some relief in a delicious meal that could help settle and delight your stomach. If you ever want to relive that meal (though given the stressful associations, we don't blame you if you don't...):


Roasted fall vegetables & chickpeas w/ lemon tahini sauce

Serves 6-8


Ingredients:

4-5 red or yellow potatoes, chopped bite sized

2 red onions, cut into wedges about 3⁄4 inch thick

2-3 lbs seasonal vegetables (like broccoli, cauliflower, winter squash, Brussels sprouts, green beans, mushrooms, really whatever you want or find on sale; see "Roasting Guide" below)

Vegetable/canola/grapeseed oil

Salt & pepper

Two 14-15oz cans chickpeas (garbanzo beans), drained & rinsed

1 cup tahini

1⁄2 cup lemon juice

2 cloves garlic, minced finely

1⁄2 teaspoon salt (or more to taste)

1⁄4 tsp black pepper

1 tablespoon honey or agave

1 tablespoon water

1⁄2 bunch parsley, minced


Method:

1. Preheat oven to 400.

2. Toss separately: the potatoes, onions and other vegetables with oil, and sprinkle salt & pepper lightly (taste if unsure about amount). Roast them separately until done, according to the guide below. When done, toss them together in a large bowl with the chickpeas.

3. Mix together the remaining ingredients to make the sauce. Serve the sauce tossed with the chickpeas & vegetables, drizzled over them, or on the side.


*Keep a clean produce bag in the freezer – Save and freeze your veggie scraps! When your bag is full, just empty it into a pot of simmering water, maybe add an chopped onion and/or a bay leaf, simmer for a couple hours and strain. BOOM, homemade veggie stock! Basically FREE.


Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different

dishes.


Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:


Potatoes: 35 min

Onions: 25 min

Zucchini: 15 min

Broccoli: 15 min

Cauliflower: 20 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min


Mushrooms: 40 min

Tomatoes: 15 min

Kale/collard greens: 15 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 12 min

Winter squash: 30 min


(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)

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Eugene, OR 97403

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sisterclare@welcometocentral.org

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