- Hey, guys. (gentle music)
Happy New Year.
I know that so many New Year's resolutions
revolve around food.
I was also shocked to learn a few years ago
that many of us just exist on seven recipes alone
that we put into rotation week after week.
You can easily get into a food rut
with that kind of cooking.
So I wanted to make sure that for the new year ahead
you had some new ideas for weeknight meals.
So, the whole month of January is being devoted
to what I'm calling "New Year, New Dinner."
Where you're gonna be getting a new recipe every week
with some of my favorite You Tubers.
Channels that I have met over the last year
that I think are doing some amazing things around food.
So this week I want you to meet The Happy Pear.
Steven and David are twin brothers
who started an organic vegetable shop
in County Wicklow, Ireland.
It since turned into a cafe,
a cookbook,
educational classes,
and now a You Tube channel.
Their enthusiasm is contagious,
and they will have you thinking about vegetables
in a whole new way.
- Hello!
- We're The Happy Pear, lads.
I'm Dave, and this is my twin brother, Steve!
- So we're all about health, happiness,
and encouraging you to eat more veg!
- So do come over.
Check out our channel.
It's rockin'!
We've got so many recipes.
There are breakfasts, lunches, dinners, and loads of stuff.
All about getting you to eat more veg
and be happier and healthier.
- We just cooked an amazing Thai green curry.
It took about 15, 20 minutes to make.
Made a paste.
Made it from scratch.
Simple, great midweek dinner, cheap.
- This one is for you guys, so please come check it out.
Rock on! - [Steve] Bye!
- Don't they look like fun?
I'm telling you, if they can't get us
to eat more vegetables, I don't know who can (laughs).
So for my part, I am going to show you how to make
one of my favorite vegetable dinners.
A roasted vegetable platter atop of quinoa.
It's really one of my favorite weeknight meals.
It's quick and easy
and loaded with so many beautiful flavors.
This is also a vegan recipe,
so for all of my vegan subscribers
that have been asking me for a vegan recipe,
this one is dedicated to you.
So the first thing we're gonna do is get our quinoa cooking.
Now if you're not familiar with quinoa,
it's a great way to go.
Because it's a grain crop that's actually a seed,
so it's gluten-free.
It's also packed with protein.
So a lot of vegetarians and vegans like it
because you get a lot of protein from it.
When it's cooked, it fluffs up
almost to the consistency of like a couscous.
So it pairs really well as a side dish,
or for something like this,
which will be the basis of a main dish.
We just want to give it a rinse before we're gonna boil it,
and that will allow it to kind of remove
some of the starchiness.
And we're gonna add a cup and a half in a large saucepan.
With three cups of vegetable broth.
So I do like to cook it in the vegetable broth,
because I think it gives it even more flavor.
But if you don't have that on hand,
you could also use water.
We're gonna bring it to a boil.
And then turn it down to a simmer.
And put the lid on.
So we're just gonna let that go
for 15 minutes until all of that broth is evaporated.
Once it's done, you can just turn off the heat
and let it stay warm right there on the cooktop.
Next we can prep our vegetables.
So we're gonna take out a large sheet pan.
To that we're gonna add a white onion
that has been sliced into half-moons.
We're also gonna add one whole shallot.
And just cut it into quarters.
Next we're gonna take seven sort of medium-size carrots
that have been peeled.
And just keep them whole but cut them in half.
I think that really adds to the presentation
when it's all said and done to have the whole carrots.
And at this stage,
we're gonna keep the vegetables separated.
It's really more of a function of making it easy
when we plate the dish.
And you'll see why in a minute.
Then we're also gonna add
about a cup and a half of cauliflower.
So right now cauliflower is in season,
and here in California you can find
lots of different colors of it.
So I was able to find purple at my market.
And I love that when you're trying something new
to just switch it up a bit
and serve some purple cauliflower.
Makes the dish more interesting.
So at this stage, all of our vegetables are ready to go.
We are just going to drizzle some olive oil on top.
About two to three tablespoons or so.
And then you can season
with a little salt and pepper to taste.
And then the final thing,
and this is what really makes these vegetables sing,
we are going to add a teaspoon of curry powder.
Curry powder is such a great way to go,
because you have so many spices in one little jar.
It also has such a warming quality,
which is great in the wintertime.
And pairs beautifully with something sweet
like a roasted vegetable.
Then we are going to pop these in a very hot oven.
So 450 degrees Fahrenheit,
and that is going to allow for all of the sweetness
of those vegetables to shine through.
And it's also gonna make this really fast,
because they're gonna roast up in about 15 minutes.
Once your vegetables are looking good,
you can go ahead and take them out of the oven.
And then we're gonna go back to our quinoa,
and we're gonna add a quarter cup of raw, whole almonds.
It's really nice to have a little crunch in this dish.
It'll also give you a little bit more protein.
A quarter cup of currants.
Now if you couldn't find currants,
you could also use some black raisins.
And a quarter cup of golden raisins.
I love the combination of the dark raisins
and the light raisins because it adds
really great color and texture.
And then we're also gonna add two tablespoons
of freshly chopped mint.
The combination of the quinoa and the raisins and the nuts
and the mint is going to make for a perfect background
for our curried roasted vegetables.
And then we're gonna lay those on top.
So you're gonna take the onions.
You're gonna do a layer of those.
And then the shallots.
And then the carrots you can lay on top of that.
Nestle in that cauliflower.
And you'll see you'll have a beautiful vegetable dinner
that is hearty and delicious.
All of you meat-eaters out there,
you will not miss a thing.
'Cause you've got the heartiness of the quinoa,
and the delicious sweetness of those roasted vegetables
with that little curried kick.
And then of course, the freshness of the mint.
It's also great the next day for the lunch box,
so you'll probably have a few leftovers,
and it's great for that.
I hope you guys give this one a try,
and let me know what you think.
And I also hope that you head on over
to The Happy Pear.
Subscribe to their channel
and check out that beautiful vegetable Thai curry.
That does look wonderful.
Homemade curry paste and all (laughs).
All right, you guys, I'm gonna leave you
with some of my favorite recipes from their channel
to get you inspired to eat more veg for dinner.
All right, you guys, I'll see you back here next week
with another great weeknight meal.
Until then, bye.
(gentle music)