Roast Vege Salad-Meal

Friday, April 08, 2011

food painting for the vegetarian cookbook by Fiona Morgan
Chunky. Filling. Easy. Hearty.

Food painting artwork is 30 x 30cm oil on linen. Inspired by the colourful and happy landscapes of Ton Schulten, a Dutch artist whom I discovered by accident (always the way, really) while browsing through a gallery shop, probably the Tate Modern in London though I'm not sure. Anyway, I spied a very small diary about the size of my hand and it was filled, filled, with bright happy colourful landscapes. I bought it and now a lot of those pages are in my inspiration scrapbook. This is not a 'scrapbook' in the fancy designed memorial sense of 'scrapbooking', but a magpie collection of scraps of paper with images that grab me all glued haphazardly into one book.

The connection between Ton's landscape style and this roast vege salad is the chunks of colour he uses and of the veges in the bowl, and the bare yet not barren fields of winter that these mostly root veges have come from.

By the way, all the food painting artwork is available to own in the Official Art Store.

Another meatless meals recipe
Thanks to my lovely Simon for inventing this recipe. It's another warm salad that's more like a hefty meal than rabbit food and it makes excellent use of the produce around during the cold months. Stew begone! We have soft and crunchy and fresh and roasted all in one filling healthy bowl. Did I mention the advantage of roasts is putting them on to cook and walking away? And that while your dinner cooks it also heats your house all at once? Mmm... warm, full and no carb overloading in sight.

1 carrot
1 parsnip
200g broccoli or cauliflower
200-250g pumpkin
3 medium potatoes
1 medium onion
90-100g haloumi cheese, cubed or sliced
4 tablespoons hommous - recipe for homemade hommous coming!
around 75g brazil nuts, roughly sliced
around 65g rocket

Preheat your oven to 200 C.
Chop all your veges (carrot, parsnip, broccoli, cauliflower, pumpkin, potato, onion) into pieces no larger than one inch cubes.
Roast on a lightly oiled tray for 45-60 minutes until the veg are nicely cooked. Go easy on any additional salt as haloumi is salty enough. In the end you probably won't need any more.
Remember to turn the veg from time to time. The roasting time will vary from oven to oven and depend on the size of the veg pieces too.
Divide the roasted veg across two bowls and top with haloumi, hommous, rocket and brazil nuts.

This makes a rather big meal for 2.

More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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