I decided to try a version of my own. I switched out the sweet potato for butternut squash and the broccoli pesto for a pea pesto, because my Dosha does not do well with broccoli. I made a plain white miso vinaigrette instead of a roasted red pepper one.
All in all, I am pleased. It does take a while to prepare; but once all of the components are made, you will have the fixings for a week of lunches.
First, the roasted butternut squash…..Start by preheating oven to 425 degrees.
Cut ends off of butternut squash. Cut in half and peel sides. Cut into to cubes. Put on a sheet pan. Drizzle with 2 tablespoon of olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper. Toss to coat. Put in oven for 10 minutes. Stir and roast 10 minutes more.
Next, the “Ancient Grains.” Bring 2 cups of chicken broth to boiling. Rinse 1 cup Super Grains. Add to the boiling water. Bring back to a boil, cover and reduce to simmer for 20 minutes. When done, fluff with a fork. Salt and pepper to taste.
Now for the pesto…Take 8 oz. fresh English peas, 2 ounces Parmigiano-reggiano, 2 cloves of garlic and 10 fresh basil leaves and throw into a blender. Add 1 cup of olive oil slowly through the top until emulsified. Add salt and pepper to taste.
The mushrooms (my favorite component)……
Rub top of portobello mushroom with a paper towel. Slice into small bites.
Melt 2 tablespoons of ghee in a skillet on med-high. Saute’ mushrooms for about 5 minutes and then add 1/4 cup of white wine, stirring until it evaporates. Salt and pepper to taste.
Now for the charred onions…..Peel and slice an onion into rounds. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Turn on broiler in oven and place pan on top rack. Broil until browned.
Now for the white miso vinaigrette (I told you there are a lot of steps. Bare with me, it’s worth it.)…….
In a blender mix 1/2 cup white miso, 1/2 tablespoon soy sauce. 1/4 cup water, 1/4 cup apple cider vinegar, 1/2 tablespoon minced onion, 1 tsp. garlic and 1/2 tablespoon fresh basil.
Toss baby spinach and arugula mix with the vinaigrette in a bowl.
Slice a cucumber and an avocado.
We are about ready to plate this puppy. Just get your hemp seeds opened and ready.
Place 1/2 cup of grains on the plate. Add the butternut squash on one side of the grains and the mushroom and onion on the other side. Place the lettuces on the plate. Place the cucumber and avocado on the side of the lettuce. Spoon some pesto in the center and sprinkle hemp seeds all over plate.
1 butternut squash
lettuce of your choice
1 portobello mushroom, rubbed off with a paper towel, and cut into bite-size pieces
8 ounces of fresh, English peas
1 package of fresh basil
3 cloves of garlic
olive oil, 1 cup and 2 tablespoons plus some to drizzle
2 cups chicken broth
1 cup Super Grains
2 tablespoons ghee
2 oz. Parmigiano-Reggiano
1/4 cup of white wine
salt and pepper
1/2 cup white miso
1/4 cup apple cider vinegar
1/4 cup water
1 tsp. minced garlic
1/2 tablespoon soy sauce
1/2 tablespoon minced onion
1/2 tablespoon fresh basil
Preheat oven to 425. Cut ends off of butternut squash and cut in half. Stand upright and peel sides. Cut into cubes. Place on a baking dish. Drizzle with 2 tablespoons of olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Bake for 20 minutes, stirring halfway through.
Rinse 1 cup of Super Grains and drain. Bring 2 cups of chicken broth to boil. Add grains, bring back to a boil, cover and reduce to a simmer for 20 minutes. Fluff with a fork when done. Salt and pepper to taste.
Add peas, 10 leaves of basil, 2 cloves of garlic, and cheese to a blender. Turning blender on, drizzle 1 cup of olive oil through the top slowly until emulsified. Add salt and pepper.
Melt ghee in a skillet over medium heat. Add mushrooms and saute’ for 5 minutes. Add wine and stir until evaporated. Salt and pepper to taste.
Turn broiler in oven on. Cut an onion into rounds. Place on a baking sheet. Drizzle with olive oil, salt and pepper. Place on top rack in oven until browned.
Make dressing by placing last 7 ingredients in a blender and emulsify.
In a bowl, toss lettuces with dressing. (I only used a little at a time, so the lettuce doesn’t get soggy.)
Peel and slice cucumber. Slice avocado.
Plate the warm ingredients together on a plate. Place the cold ingredients on the other side of the plate. Spoon pesto in the middle of the plate. Sprinkle the whole plate with hemp seeds.