Oftentimes I hear that "vegetables are boring" and that homemade meals can't compare to eating out. I'm here to show you that healthy, local, and home cooked is not at all a bad thing!
Assembled well, your homemade dishes can even appear restaurant quality! This dish is 100% plant based and locally sourced, making it not only good for you, but also beneficial for our local farmers and agriculture.
I had leftover carrot and squash puree in the fridge, which to be honest is a pretty monotonous dish on its own, but with the help of some grilled vegetables I had leftover from lunch, I was able to whip up an excellent dinner in less than 10 minutes.
No fancy cooking techniques or plating styles here, just vegetables assembled well and seasoned in simple salt, pepper, a bit of spanish paprika, and a drizzle of truffle oil.
This meal goes well with a siding of rice with truffle oil and salt, something I discovered lately which can honestly be a meal on its own!
What you need:
Carrot & squash puree
Cherry tomatoes
Eggplants
Button mushrooms
Radishes
Corn
Truffle oil
A simple dish plated well makes a whole lot of difference, doesn't it?
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