Oven-Baked Veggies + Gluten-Free Granola
Wild Produce Forager, Chef Gudrun Gerzabek
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Instagram: @foodiegudi | foodiegudi.com
Marinated, Sun-Kissed, Oven-Baked Veggies with Hasselback Potatoes and Green Tapenade
INGREDIENTS
Veggies
350 g longish potatoes
150 g shallots
10 cloves garlic, or more, according to your taste
4 red pointed peppers
300 g mixed small tomatoes
2 sprigs rosemary
Salt, scented if you like
4 spoons extra virgin olive oil
1 handful of baby spinach
Green Tapenade
150 g green olives
20 g capers
2 cloves garlic
1 tsp mustard
3 spoons olive oil
Freshly ground pepper
Tiny slice of lemon
Salt
Dressing
4 spoons extra virgin olive oil
Juice of ½ lemon
Salt
METHOD
Preheat oven to 355°F/180°C. Wash potatoes, peppers and tomatoes. Peel shallots and garlic, then cut them in half. Halve the peppers and remove the seeds. Place potatoes on a baking tray, season with oil and salt and bake about 20 minutes. While the veggies are baking, prepare the tapenade and dressing. For the tapenade, place all ingredients in a food processor and pulse 3-5 times. Don’t overdo it; it should be a little chunky. For the dressing, dissolve the salt in the lemon juice, then emulsify until creamy. After potatoes have baked for 20 minutes, add shallots and garlic. After 10 minutes, add red peppers and rosemary and toss with oil. Bake for 10 more minutes, then remove from oven and let cool for a few minutes before serving.
Gluten-Free, Immune Boosting, Crunchy Orange Granola
INGREDIENTS
Dry Ingredients
1 cup puffed rice
½ cup millet
½ cup quinoa flakes
½ tsp orange-flavored salt (optional)
1 tsp ginger powder
1 tsp vanilla powder
½ cup (activated) sunflower seeds
Extras
½ cup pecans
½ cup pepitas
½ cup coconut chips
Wet Ingredients
4 semi-dried figs
½ orange, juiced
3 tsp lemon juice
½ cup agave nectar
1 tsp hogweed seeds (optional)
METHOD
Preheat oven to 340°F/170°C. Place wet ingredients in a food processor and blend until smoothMix all dry ingredients in a bowl and incorporate with wet ingredients. Line a baking tray with two baking sheets and spread the mixture evenly. Bake for 10 minutes, flip it over and bake for another 10 minutes, then add the extras and let bake for another 10 minutes until golden brown. Let it cool down completely. Store in an airtight container for up to three weeks. Add some zest to make the scent more intense.