A variation on the Miso-Curry Delicata Squash that I was making over and over again last fall.
This time around there’s eggplant, heirloom tomato, baby potatoes, and zucchini from the farmer’s market. And tofu for protein!
Dressed with a smash and a stir of white miso, red Thai curry paste, and extra virgin olive oil. Finished with a squeeze of lemon, fresh herbs, and slivered almonds.
I was inspired by the produce at the farmer’s market. I suggest you do the same and use whatever strikes your interest–corn, peppers, sprouts, peas, baby eggplants…
I think my favorites right now have to be the cherry tomatoes. Farmer’s market tomatoes taste SO much better than any grocery store variety. Just remember not to put them in the refrigerator or they will lose their luscious tomato taste. They are great roasted or raw.
Looking for another quick, farmer’s market-inspired dinner idea? Tacos are always the answer in my book.
I know that this Miso Curry Veggie Explosion requires you to turn on the oven. If you just can’t take the heat, make a raw salad with some kale, tomatoes, snap peas, corn etc. You could still use tofu. Just cut everything in bite size pieces and drizzle the miso-curry dressing with a little lemon and chopped herbs, and add the nuts or seeds for texture. No oven required. Stay cool.
Endless possibilities.
Veggie Explosion with Miso Curry Dressing
adapted from Heidi Swanson’s Super Natural Everyday
serves 4
1/4 cup/ 60 ml extra-virgin olive oil
Scant 1/4 cup/ 2.5 oz/ 70 g white miso (I purchase mine at Whole Foods)
Scant 1 tablespoon red Thai curry paste
1 14-oz package of extra firm tofu, cut into cubes
1 large handful of small potatoes, unpeeled and cut into chunks
1 medium eggplant, cut into small chunks
1/2 of a medium zucchini, cut into strips
1 large heirloom tomato, cut into cubes
2 tablespoons fresh lemon juice (half a lemon)
1/4 cup slivered almonds
small handful of fresh basil or cilantro leaves, roughly chopped
Preheat the oven to 400 degrees F.
In a medium bowl, whisk together olive oil, miso, and curry paste.
Combine the tofu, potatoes, eggplant, zucchini, and tomato in a large bowl with all but 2 tablespoons-worth of the miso-curry paste. Use your hands to toss well, then turn your vegetables onto a rimmed baking sheet lined with parchment and arrange everything in a single layer. Roast for about 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. When the veggies come out of the oven, squeeze half of a lemon over them.
Serve the veggie explosion with some toasted almond slivers, fresh basil or cilantro, and a spoonful of the remaining sauce with a little more lemon.
NOTE: You can always make a raw salad. No oven. Dressing is the same. Enjoy.
Figsinmybelly 