A plant-based umami plate that showcases the delicious possibilities of vegetables.
Makes 4 servings
Garlic-lime roasted mushrooms:
- 1-1/4 pound mushrooms, halved (button or cremini)
- 1-1/2 tablespoons oil
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 5 cloves of garlic, minced
- 1 lime, juiced
Preheat oven to 450 degrees F. Toss mushrooms with oil, salt, pepper, garlic, and lime juice. Marinate in the refrigerator for 1 hour. Spread evenly over sheet pan and roast for 15-20 minutes.
Spaghetti squash noodles:
- 4 pound spaghetti squash (1 large), halved lengthwise and seeded
- 1-1/2 tablespoons oil
- 1/2 cup fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Preheat oven to 375 degrees F. Place squash halves cut side up on baking sheet. Brush each half with oil and sprinkle with thyme, salt, and pepper. Roast for 40-45 minutes until tender. Let squash cool slightly and use fork to scrape out the noodles.
Fire-roasted sumac tomatoes:
- 1 pound Roma tomatoes, halved lengthwise
- 2-1/2 teaspoons oil
- 3/4 teaspoon salt
- 2-1/2 teaspoons garlic powder
- 4 teaspoons ground sumac
Toss tomatoes with oil, salt, and garlic. Char on grill or roast at high temperature. Remove from heat and toss with sumac.
Cucumber and red onion salad over romaine:
- 1 pound cucumber, peeled and sliced into half moons
- 1 tablespoon red onion, finely sliced
- 1-1/2 tablespoons lime juice
- 2 tablespoons oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 2-1/2 pounds romaine, chopped
Combine cucumbers and red onion with marinade and refrigerate for 1 hour. Drain excess water and serve over romaine lettuce.