Autumn Veggies

This was a delicious autumn veggie dish.  It had all the colours of the rainbow, amazing flavours and beautiful colours.

Autumn Veggies

-1 large leek chopped
-1 sweet potato chopped
-4 beets (boiled, peeled and sliced)
-1 medium zucchini
-1 bunch of kale
-1 tablespoon sesame seeds
-1 tablespoon poppy seeds
-1/4 cup blanched almonds
-salt and pepper
-1/2 small pomegranate

Sauce

-1 tablespoon sweet and smoky mustard
-1 teaspoon apple cider vinegar
-3 tablespoons olive oil
-juice of 1 lime
-3 tablespoons maple syrup
-salt and pepper


In a frying pan add a small amount of oil, add leeks, sweet potatoes and zucchini.  (I had boiled the beets for 20 minutes already, I boil them by just cutting the greens off and when boiled I cut the top and root off and the skin will slide off with your hands).  Allow to cook until sweet potato is soft, then add the beets sliced.  Allow to cook and the colour to blend with the rest of the veggies. Add the poppy seeds, sesame seeds and almonds.  Allow them to brown.  Then add the kale.  When the kale has cooked a bit, drench with the sauce and top with the pomegranate seeds.  So delicious.
 

Poppy Seed Veggies with Pomegranate and mustard sauce

Poppy Seed Veggies with Pomegranate and Mustard Sauce

-1/2 red onion sliced

-1 zucchinni sliced

-1/2 sweet potato

-3 beets cooked and sliced

-2 tablespoons poppy seed

-different greens (kale, beets greens, collards etc)

-1/2 pomegranate

In a frying pan and add olive oil, once warm add onions and sweet potatoes, zucchinni.  Cook until they are browned.  (already have the beets cooked, peeled and sliced).  Once they are all browned, add poppy seeds.  Then add the greens and continue to stir.  Place in a bowl and top with pomegranate.  

Mustard Maple Sauce

-3 tablespoons of olive oil

-1 tablespoon apple cider vinegar 

-1 teaspoon Dijon mustard

-salt and pepper

-1 tablespoon maple syrup

-juice of half a lemon

Mix and top on salad.