I’m still amazed by how many talented, inspiring food bloggers share beautiful photographs and delicious recipes each week. I can’t scroll through my Pinterest feed without taking off down a rabbit hole discovering new recipes to try and blogs to follow. In the short time Sobremesa has graced the www I’ve connected with like-minded cooks, many of which I now call friends. My pal Jodi over at Happy Hearted Kitchen was one of the first bloggers I ‘met’ and I’ve loved following her adventures outdoors and in the kitchen ever since. In one of Jodi and I’s first email exchanges she wrote, “there is so much love to go around in this blogging world, food really does bring us together.” I couldn’t agree more. Her kindness and zest for life and healthy living shines through on her blog.
Jodi and her husband have been travelling around Europe all summer biking, camp cooking, and living the simple life. If you follow Jodi on Instagram you know what an amazing trip she had. They both arrived home in Canada yesterday and Jodi’s friend Shelley organized a virtual maple-themed welcome home party - the best kind of party! (Thanks, Shelley!).
When I think of Jodi’s cooking style, big bowls full of veggies, whole grains, herbs, and fun sauces come to mind (the type of food I enjoy most!). Flavor is at the forefront in all Happy Hearted Kitchen recipes and Jodi has a keen sense for putting ingredients together to create unique flavor combos. I’ve made her lentil, beet and walnut burgers twice (sooo good!) and have the ingredients for her green bean, quinoa, and tarragon salad on my grocery list for a quick, fresh dinner this week.
With Jodi’s approach to fresh, local ingredients and bold flavors in mind, I created this maple and miso infused bowl of veggie/grain goodness in honor of her homecoming. Welcome home, Jodi! I can't wait to see what you cook up next!
Check out the other delicious maple dishes and desserts in honor of Jodi!
Seven Grams - Maple Oat Whoopie Pies with Maple Cashew Cream
Faring Well - Maple Crumb Donuts
Gratitude and Greens - Maple Tempeh Sandwiches With Caramelized Onions + Apples and Cashew Cheese
London Bakes - Maple Syrup Madeleines
Warm Vanilla Sugar - Maple Pecan Apple Crumble
maple miso roasted vegetable + quinoa bowl
note: this recipe will work well with a lot of different vegetables and is a great way to use up the abundance of produce in gardens and markets right now
for the sauce
2 clove garlic, minced
2 tsp ginger, freshly grated
2 1/2 tbs maple syrup
2 tbs tamari / soy sauce
2 tbs white miso paste
1 tbs + 1 tsp balsamic vinegar
1 tbs high heat oil
1 tsp chili paste/sriracha
2 pounds fresh veggies (I used peppers, broccoli, summer squash, zucchini and eggplant), cut into even sized pieces
2 cups uncooked quinoa
3 1/2 cups water
scallions for garnish
Preheat oven to 400. Whisk together all the sauce ingredients and set aside. Heat a medium sauce pan over medium heat and toast quinoa until fragrant. Add water and simmer until all water is absorbed, about 20 minutes.
Place vegetables on a sheet pan and drizzle with with 3-4 tbs of sauce (reserving the rest of the sauce for drizzling). Roast for 15 minutes. Assemble bowls with quinoa, veggies, extra sauce and scallions. Enjoy!