Curry-Spiced Roasted Vegetables and Sauerkraut

In some practices we keep with tradition, such as long fermenting our foods with little more than sea salt and organic vegetables.  Meals at home however are far from traditional.  Sometimes there is a theme, sometimes it’s a loaded salad and sometimes it looks more like a charcuterie board.  Varying flavors, the array of vegetables and simply tossing in some fermented food is a great way to keep it nutritious and tasty.

This is one such meal idea with a savory, crisp and fermented finish.

2 heads broccoli (florets)
1 colored pepper, sliced
2 tsp paprika
1 tsp garlic powder
1 tsp turmeric
2 tsp cumin
1/2 tsp dried oregano
1/4 tsp cinnamon
1 tsp salt
1/2 tsp pepper
6 large carrots, cut into sticks
3 tbsp olive oil

Seed/Raisin Topping:
1/4 cup toasted pumpkin seeds
2 tbsp olive oil
1/2 cup raisins
1 cup Three Seed Sauerkraut
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Creamy lentil base:
1 cup red lentils
4 cups water
1/4 cup tahini
1-2 cloves garlic
1 tsp cumin
1 tbsp lemon juice

Preheat the oven to 425.
Bring the water and lentils to a boil, reduce heat, then cover and cook for 12-16 minutes, until the lentils are very soft and slightly mushy. Drain the water.
Prep the veggies. Mix together all the spices in a small bowl. Add the broccoli and carrots to a parchment lined sheet pan. Add the olive oil and spices and mix.  Toss and place in the oven for 30 minutes.

While the veggies roast, make the lentils and the topping. Add the cooked lentils and rest of ingredients for the ‘creamy lentil base’ and blend until smooth. Set aside. 
In a bowl mix ingredients for the topping.  Here you can add 1 cup of three seed sauerkraut to the mix or just add a heaping forkful as a topping.  Spread some of the lentils in your bowl, top with broccoli and carrots then add your raisin/seed and kraut topping.

#mealideas #fermentedfoods #plantbased #veganeating