Easy Tandoori Spice Mix

April 30, 2022 / Lyn Jones / 0 Comments

Tandoori Masala is a spice blend typically used for marinating meat or vegetables before cooking them in the tandoor! It’s a smoky, slightly sweet, and earthy spice blend that we’re loving! It’s perfect for seasoning chickpeas, tofu, roasted vegetables, chicken, and beyond! – from minimalist baker   Serves 6


While the Whole Foods version of this blend is heavier on the paprika (making it red in colour), we prefer it to be heavier on the cumin for best flavor. Feel free to play around with the ratios to make it your own!

  • 2.25 Tab ground cumin
  • 1.5 Tab sweet paprika
  • 1.13 – 1.5 Tab granulated garlic (or sub half as much garlic powder)
  • 0.75 Tab ground ginger
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cardamom

Instructions

  • Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.

    Nutrition includes – Sodium: 6 mg, Potassium: 112 mg, Fibre: 1.3 g

Balsamic Oven-Roasted Root Vegetables

January 3, 2021 / Lyn Jones / 0 Comments

These root vegetables start to caramelize in the oven along with the vinegar, which concentrates their flavours and brings out a subtle sweetness. This method makes the vegetables taste amazing with hardly any work!

I love these so much that I eat them cold, straight from the fridge, as a snack. No joke! They’re also excellent on salads or served as a side for breakfast and lunch (not just dinner) – so it’s a great excuse to roast up a big batch to use all week long

Ingredients
3 beetroots (small to medium-sized), peeled & chopped
4 parsnips (medium-sized), peeled & chopped
3 carrots (medium-sized), peeled & chopped
1 red onion (medium-sized), peeled & chopped
1 tablespoon of cooking oil
1/2 teaspoon of granulated garlic
1/4 teaspoon of dried Italian seasoning (or your favourite dried herbs)
Sea salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
1 tablespoon of high-quality aged balsamic vinegar

Pre-heat the oven to 180 degrees. Peel and chop the beets, parsnips, carrots, and onions into medium chunks. (I like to prep the beets first since they turn my cutting board & knife red, so I can give those utensils a rinse, then quickly move on to the other veggies.) Lay the veggies out on a large rimmed baking sheet and drizzle with cooking oil.

Mix everything around with your hands so the oil coats all the vegetables then season with granulated garlic, Italian seasoning, sea salt, black pepper, and crushed red pepper. Toss everything again to make sure the seasonings are well distributed, then add more if necessary.

Drizzle or shake the balsamic vinegar on top of the root vegetables, then pop in the oven. Bake for 45-55 minutes, or until all the vegetables are fork tender (the beets usually take the longest to cook), stirring once half-way through.

Notes & Tips

  • If you want to decrease the cooking time, chop the veggies into smaller pieces and bump the heat up to 425 degrees. Check them after 20 minutes or so and then pull them out when the beets are fork-tender.

1 2