Monday: Pulled BBQ Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrots
  • 1 Onion
  • 1 Spinach

• Condiments

  • 1 Bbq sauce

• Baking & Spices

  • 1 Salt and pepper

Found on spoonuniversity.com

Directions

• Preheat oven to 375°F
• In a small bowl, combine grated carrots, sliced onion, salt, and pepper
• Transfer the mixture to a covered pot. Place in the oven for 20 minutes, stirring occasionally to prevent burning. Mix in BBQ sauce. Return the pot to the oven for an additional 10 minutes, or until cooked through
• Serve pulled BBQ carrots over spinach
• Preheat the oven to 400°F
• Prepare quinoa according to package directions
• Using a small knife, cut small circles in the top of each pepper, removing the stems. Set these aside
• In a large pan, heat oil and diced onion over medium heat for 4-5 minutes, or until onion turns opaque
• Add taco beans, quinoa, and salt to the pan. Stir until beans dissolve into a stew
• Add spinach to the pan. Cook for 1-2 minutes, or until spinach wilts
• Use a spoon to stuff peppers with filling until each pepper is bursting with goodness. You wont use all of the bean mixture, so set the rest aside for Fridays Vegetable Pie recipe
• Place stuffed peppers on a baking sheet with lids on, and cook in the oven for 12-15 minutes, or until well roasted
• Prepare quinoa according to package directions
• Using either a spiralizer or a vegetable peeler, peel courgette into thin ribbons resembling spaghetti. Set aside
• Heat one tablespoon olive oil in a large pan over medium heat. Add onion and pepper, cooking for 4-5 minutes, or until onion turns opaque
• Add sliced courgette, cooked quinoa, tomato sauce, and spinach. Cook for five minutes, or until spinach has wilted
• Preheat oven to 390°F
• Prepare quinoa according to package directions
• Using a sharp knife, chop spinach into small pieces
• Place chickpeas and garlic on a large baking tray, and roast in the oven for 15 minutes
• Transfer chickpeas to a blender. Squeeze roasted garlic out of husks and into the blender, then pulse to combine into a fine flour
• Transfer to a bowl, and combine with cooked quinoa and spinach
• Using your hands, roll the chickpea mixture into golf-ball sized spheres. Place these spheres on a baking tray. The recipe should yield roughly 16 falafels
• Bake falafels in the oven for fifteen minutes, or until browning slightly on the top. Serve with fresh lemon, tzatziki, or dressing of choice
• Preheat the oven to 400°F
• Using a sharp knife, roughly chop cauliflower into chunks. Spread on a 9x12 baking pan with garlic cloves
• Place baking pan in oven for 35-45 minutes, or until vegetables are well roasted
• While the vegetables are roasting, use a small knife to thinly slice courgette into ribbons
• Slice the carrots into thin ribbons
• In a blender, combine roasted cauliflower, garlic cloves (skins removed), and salt. Pulse until a mashed consistency forms. Set aside
• In a 9x12 baking pan, spread a thin layer of tomato sauce
• Layer half of the carrot ribbons on top of the tomato sauce
• Layer half of the courgette ribbons on top of the carrots
• Spread a layer of leftover taco bean mixture on top of the courgette ribbons
• Repeat steps 7-10
• Spoon cauliflower-garlic mash over top of the layered vegetables. Smooth mixture into corner of the pan using the back of a spoon
• Bake vegetable pie for 25-30 minutes, or until the top is golden brown and the vegetables are soft