Teriyaki Roasted Cauliflower Carrot Broccoli Parchment Bundles served with Ginger Infused Amaranth topped with Cilantro + Veggie Au Jus
This weeks food story comes from the absolute love of simple ingredient combinations and transforming their presentation into something fun. There's all sorts of weekly staples that I love to eat. For instance…roasting vegetables. It's such a great way to clean out the fridge and you can use the roasted veggies in so many different ways. But for me, I get tired of the same presentation. Meaning…Cook, Plate, Eat. Sure the food tastes amazing but I'm a visual gal and and need a change of scenery from time to time. I really do believe the visual presentation has its own way of adding FLAVOR to any dish. This particular set up is perfect for one of those rainy day indoor picnics. Especially where there's a little bit of sun. The carrots represent teeny disks of sunshine peaking through the pillowy clouds of Cauliflower with a green backdrop of broccoli. All the elements needed for a perfect picnic. May sound silly but SERIOUSLY…try changing up your presentation routine. Get your kiddos creative input and make it a family indoor picnic…they'll love it. Continue below to follow this food story adventure and be sure to check out the tutorial video at the end of the entire process:)
Here's what you'll need to get started...
1 cup Amaranth
1 cup Veggie Broth Low Sodium
1 1/4 cup Water
1/2 cup Peeled and Chopped Ginger
Unbleached Parchment Baking Paper cut in 13 inch Squares
Natural Cooking twine
Let's first start with the Amaranth. In a sauce pan, add Amaranth, Veggie Broth, Water, and Ginger. Place on medium high heat. Once it starts to boil, cover with a lid and simmer on medium low heat for 20 minutes. I like to check on it at the half way point and give it a quick stir. After it has cooked for 20 minutes, stir it again then turn the heat off but leave it to finishing cooking for 5 more minutes.
Next, let's work on our Veggie Parchment Bundles. Start by grabbing some Parchment Paper and Cooking Twine. Cut the Parchment into 13 inch squares and the Cooking Twine long enough to tie the Parchment Bundles up.
Then grab your Cauliflower, Carrots, and Broccoli and start chopping away. You'll want to cut them into small pieces. I don't give any Veggie measurements here because it's all according to how many bundles you want to make…so chop as much or as a little as you like.
Now start adding your chopped Cauliflower, Carrots, and Broccoli to the Parchment squares then top them off with some Teriyaki Sauce. Again no measurement here, use your discretion.
And FINALLY…tie them up. Your ready to roast. Place in a 400 degree oven for 30 minutes. Be sure to pull the top of the parchment bundle pieces down a bit so they fit into the oven properly. You don't want the tops to get singed. And don't forget to keep scrolling to view the Video Tutorial of the ENTIRE process.
Check out the complete Video Tutorial below...
Okie Dokie now that every thing is ready let's serve UP some food. Take one parchment bundle, untie, and drain the juice into a dipping dish. Then open the parchment completely to it's full square, place in a small bowl of Ginger Infused Amaranth topped with Cilantro and the Veggie Au Jus. ENJOY:)