Sorry to sneak off on you guys for a little bit. I had a minor string of total bummers last week and took it as a sign from somewhere to just chill a second. I tweaked my neck in the thick of it all, and it took me a few days to get back to full mobility/camera-dangling mode. Plus there were a bunch of other stupid little things that piled on top of each other. Just one of those weeks, ya know? Anyway, it was nothing that some cozy carbs, computer-less time, yoga, and an epsom salt + lavender essential oil bath couldn’t fix. Back at this thing and so glad ;)
When the seasons begin to change over, I think about shifting my frame of mind and new goals. Nourishment has been taking up a lot of my headspace lately. If social media comment crusaders are any indication, it seems like everyone disagrees over what food/behaviour is truly “healthy.” I tend to favour nourishment as a guiding light these days because it implies a certain individuality. It’s a concept that goes deeper than physical wellness. Nourishment is about feeding your life beyond the fuel that gets you to the next thing. Spaces, people, time, and practices all have nourishing qualities that are necessary in order to thrive.
With all of this on my mind (and with the strange week I just had), it’s been a lot easier to look certain things and habits straight in the eye and simply walk away from them if they don’t strike me to the core with positivity and light. I think this is partly due to that contagious spring cleaning mentality, too. Just shedding all the unnecessary layers so you can really live your life.
My meal prep has sort of naturally simplified on its own lately. I’ve been mostly cooking either a) very basic dishes that are assemble + go affairs or b) recipes followed almost exactly from cookbooks. My friend Lindsey‘s book Chickpea Flour Does It All came just at the right time. It has a gorgeous selection of approachable, thoughtful, seasonally delicious, and (you bet) deeply nourishing recipes–the kind of stuff that I’ve been really craving in earnest lately. Lindsey’s photo style always make me feel calm, too. Something about that real-but-refined glance.
I don’t keep a ton of alternative flours around, but my tight selection does include chickpea flour because I find it quite versatile. I had a peek at this book before it was released, and I was blown away by what Lindsey created with it. I forgot that it was an ingredient-focused cookbook when I first flipped through each season’s section. Prior to this, I had only used chickpea flour in crepes, socca, some homemade pasta, a savoury dough, and one bread recipe. Somewhat predictable applications. When I saw the beautiful photos of pear and sage pancakes, a cookies and cream icebox cake, spring-y flatbreads, vanilla and lavender cupcakes, chickpea alfredo, and even a dairy-free tzatziki, I knew that I had been neglecting the flour’s protein and flavour-packed potential.
I chose this cozy vegetable crumble from the Fall section because I basically had everything to make it, and it sounded like the perfect supper with a nice bowl of simply dressed greens on the side (plus there was snow over the weekend sooo…). It was honestly just the thing for a chilly evening. In addition to the chickpea flour, the topping has a bunch of other protein-heavy ingredients like walnuts and hemp seeds. With the greens on the side, I found a couple scoops of it to be quite satiating. I loved all of the flavours of dijon mustard, rosemary, and garlic. I think this sort of thing could be quite adaptable to whatever vegetables you have around, too. Perfectly simple and wholesome comfort to keep you thriving into spring! :)
HERB + GARLIC VEGETABLE CRUMBLE RECIPE
Print the recipe here!
From Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment.
SERVES: 6 as a side, 3-4 as a main
NOTES: Where I use 2 cups of cauliflower, Lindsey calls for 2 turnips chopped into pieces about half the size of the sweet potato. I’ve tried to force myself to like turnips so many times, and I just can’t do it. With all of that being said, I feel like a lot of vegetables would work beautifully in this!
CRUMBLE TOPPING INGREDIENTS:
1 cup gluten-free rolled oats
1/2 cup chickpea flour
1/3 cup chopped walnuts
2 tablespoons hemp seeds
1 teaspoon garlic powder
1 teaspoon chopped rosemary
sea salt and ground black pepper, to taste
1/4 cup plus 1-2 tablespoons extra virgin olive oil
1 sweet potato, peeled + diced into 1-inch pieces
2 heaped cups cauliflower florets (1/2 a small head of cauliflower)
2 carrots, cut into 1/2-inch pieces
2 shallots, peeled + sliced
2 cloves garlic, minced
2 teaspoons dijon mustard
2 tablespoons plus 1 1/2 teaspoons extra virgin olive oil
sea salt and ground black pepper, to taste
1 sprig of sage, leaves finely chopped (I used 2 teaspoons of minced fresh thyme instead because I had it on hand)
Make the crumble topping: in a large bowl, whisk together the oats, chickpea flour, walnuts, hemp seeds, garlic powder, rosemary, salt, and pepper. Mix in 1/4 cup plus 1 tablespoon of the olive oil with a fork until the mixture resembles coarse crumbs. If the mixture still seems dry, mix in the remaining tablespoon of oil. Cover the crumble topping and store in the refrigerator while you make the filling.
Preheat the oven to 375 degrees F. Grease a 9-inch baking dish and set it aside.
Prepare the filling. In a large bowl, toss together the sweet potato, cauliflower, carrots, shallots, garlic, dijon mustard, olive oil, salt, pepper, and sage (or thyme!). Toss vegetables to coat and transfer to the greased baking dish. Grab the crumble topping from the refrigerator and evenly sprinkle it over the surface of the vegetables.
Bake the crumble for 40-45 minutes, until the topping is browned and the vegetables are tender. If the topping is browning a little too fast, cover the dish with a piece of foil. Serve warm.