No practice tonight! The girls and I got to pick anything we wanted for dinner…they just wanted to chill and eat Cheerios. I don’t blame them! I choose to chill and cook one of my Purple Carrot meals. Right now I am doing this vegan meal delivery service every other week; I am really LOVING all these recipes! Tonight was no exception!
It was supposed to have pistachios in the title and dish, but they fell on the floor on accident and Brutus ate them. Oh well…
This is not my recipe. I am giving you all the ingredients and cooking directions, but Purple Carrot sends me everything. I change a few things in the process. They are awesome, and I am loving trying new things! Just sharing, because I did not make this up, but kinda make it my own and may possibly tell you how I might change it 😉
Ingredients- butternut squash cubes (6 oz.), thinly cut radishes (3), orange, tofu (1/2 block), olive tapenade (3 tablespoons- good luck finding that much), 3/4 cup fregola, pistachios (the dog ate my pistachios), 1 tbsp champagne vinegar (a bit leaked out on accident, but that is fine bc it was the perfect amount). za’atar (I love this stuff, but a little goes a long way. I thought the 1 tablespoon was going to be too much, but it was fine). 2 oz. Arcadian greens (basically a lettuce blend like romaine and butter lettuce)
Cooking- Roast the butternut squash with olive oil and salt and pepper on 425 for 16-18 minutes. Boil salted water for fregola and cook for 8-12 minutes. Drain the tofu, pat dry, and cut in to 1 inch squares. Slice the radishes thinly, orange in quarters.
Side note- I am allergic to the flesh of citrus; Makes my whole mouth break out. But no pulp is not too bad…I used the half the orange, instead of the entire one.
Add the olive tapaenade to a small bowl and add 2 tbs orange juice and 1 tbsp olive oil. Stir.
Once the fregola is cooked, drain and add the champagne vinegar, 1 tbsp olive oil, and 1 tbsp of orange juice, and pinch of salt. Stir.
***IF YOU HAVE THE PISTACHIOS (or walnuts or pine nuts is how I would change this) cook in a nonstick skillet over medium heat (change- LOW HEAT) Toast until fragrant for about 2-3 minutes. Keep the oil.
In the same pan as pistachios, cook the tofu that has been tossed in the za’atar. Cook on each side about 3-4 minutes on medium- high heat.
Spoon the fregola into large shallow bowls and top with roasted butternut squash, sliced radishes, orange wedges (no for me), tofu, and Arcadian Greens. Drizzle with orange-olive tapenade and sprinkle with toasted pistachios (no for me).