Garnet Pilaf

(recipe from sproutedkitchen.com)

1/2 cup brown rice
3 sweet potatoes (about 1.5 lbs.)
2 Tbsp. olive oil, divided
1 Tbsp. smoked paprika, divided
sea salt and pepper
1 small yellow onion, diced
1/2 cup red quinoa, rinsed
1 cup water or broth
2 Tbsp. red wine vinegar
sprinkle of red chili flakes, if you like some heat
1 bunch fresh chives, chopped (about 1/3 cup)

Preheat oven to 425F.

Rinse and cook the brown rice according to instructions.  This takes the longest, so start the rice first.

Wash and dice the sweet potatoes into 1" cubes.  Pile them on a large, rimmed baking sheet, drizzle with 1 Tbsp. olive oil, sprinkle with 1/2 Tbsp. of the smoked paprika and a few pinches of sea salt.  Toss everything together with your hands to coat and spread them all out in a single layer.  Sprinkle with a few grinds of pepper.

Roast sweet potatoes on the middle rack for 23-25 minutes, until the edges are browned and crisp.

In a pot, add a drizzle of olive oil and sauté the diced onion until just starting to brown, about 5 minutes.  Add the quinoa, a pinch of sea salt, 1 cup water or broth and bring to a boil.  Turn it down to a simmer, cover and cook for about 15-17 minutes until the liquid is absorbed.  Turn off the heat, fluff with a fork and cover it for another few minutes to finish.

When both the rice and quinoa are cooked, put them both in a large mixing bowl.  Drizzle with the remaining Tbsp. of olive oil, remaining 1/2 Tbsp. smoked paprika, red wine vinegar, chili flakes if using, and toss everything together to mix.  Taste for salt and pepper.  Top it with the cubes of sweet potatoes and a ton of fresh chives and serve.

*It may not be piping hot at the point of serving, and that is ok.  It tastes best just a tad warmer than room temperature.

Brussels Sprouts with Horseradish and Pomegranate Seeds

(recipe from Saveur magazine)

2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish

Heat oven broiler.  Cook sprouts in salted boiling water, 4 minutes.  Drain and transfer to an ice bath.  Drain, halve, and pat dry.  Toss with oil, paprika, salt, and pepper on a baking sheet.  Broil until caramelized, 8-10 minutes.  Toss with lemon zest and juice, and vinegar.  Garnish with pomegranate seeds and horseradish.

(So unique and tasty!  I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling.  The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)

Gingery Carrot and Tomato Soup

(recipe from fatfreevegan.com)

1 large onion, chopped
4 cloves garlic, minced
1 1/2 Tbsp. ginger root, minced
3 to 4 cups vegetable broth
1 1/2 lb. carrots (about 6 large), trimmed, peeled, and sliced
One 14.5 oz. can diced tomatoes (fire-roasted preferred)
2 to 3 tsp. soy sauce or tamari
1/4 tsp. cayenne pepper or hot-smoked paprika
1 tsp. tahini

Heat a large, non-stick pot and add the onions.  Cook, stirring often, until they soften.  (If they start to stick, add water by the tablespoon.)  Add the garlic and ginger and cook for another minute.

Add 3 cups of the vegetable broth, carrots, and pepper or paprika.  Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes.  Add the remaining ingredients, except tahini.

Transfer the soup to a blender (or blend half at a time, depending on size of blender).  Blend until soup is completely smooth.  Pour back into the pot.

Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend.  (The soup tastes better the longer it cooks, so if you have the time, give it longer.)  If it seems too thick, add additional vegetable broth.  Stir in the tahini, check seasonings, and add salt or pepper to taste.  Cook for another minute or two before serving hot.

(This is a nice, hearty blended soup and is easy to prepare.  I used the smoked paprika, and it gave a nice flavor.  Also used a little olive oil to saute the onions.  A good variation on the carrot soup repertoire - I seem to make a lot of them!)