Welcome to the Virtual Vegan Potluck!!
I wasn’t really focusing on a dish with seasonal flair, but this one definitely has it. Lovely deep orange and beet red with a festive orange dressing and the addition of hijiki. This dish shines on any holiday table. It’s absolutely gorgeous and has a perfect balance of flavors. Cooking the hijiki in a little apple juice tempers the flavor so even seaweed shy guests may be surprised by how much they like it.
My potluck offering had several variations in my head, but the first real life trial tasted so yummy, I am going to leave it like it is. I have added some ideas for variations in notes below the recipe. If your beet greens look fresh and vibrant, you can substitute them for the daikon greens in this recipe.
If you are just joining us, please head on over to Vegan Bloggers Unite for the start point of the potluck and the list of all participants. You will have a glorious time perusing appetizers through desserts. This potluck lasts for days, there are so many delicious dishes to sample. Take your time or gorge all at once. It’s up to you. The links from blog to blog will stay up indefinitely.
Kabocha and Beets with Hijiki and Sesame Orange Dressing
2 Tbsp dried hijiki or arame, soak in water to cover for 10 minutes then drain
1/2 cup good quality unsweetened apple juice
1/4 cup water
5 cups cubed kabocha or red kuri squash (approx 1 1/2 ” pieces) leave skin on, but cut hard gnarly bits off
about 4 medium beets, washed and cut rough bits off, cut into 3/4″ cubes (about 3 cups)
unrefined olive oil
2 tsp brown rice syrup (Suzanne’s is a favorite)
2 tsp untoasted sesame oil
2 tsp toasted sesame oil
1/4 cup freshly squeezed orange juice (about 1 large orange)
1/2 to 1 tsp fresh orange zest, be careful to only get the top layer of orange
1 tsp unpasteurized shoyu or gluten-free tamari
1. Oven to 350°.
2. Place the hijiki or arame, apple juice and water in a small saucepan. Bring to a boil and reduce heat to simmer. Simmer until all the liquid has been dissolved, but hijiki/arame is still moist. Remove from heat.
3. Make the dressing so that it’s ready when the squash and beets come out of the oven. In a small bowl stir together the rice syrup and both oils. Whisk in the orange juice, zest and shoyu. Set aside.
4. Place squash in a medium mixing bowl. Add a pinch of sea salt and enough oil to cover the squash lightly with a little sheen, but not so much that it’s swimming. Mix well. Place in a single layer on a shallow baking dish or cookie sheet. Stir every 10 minutes or so while baking. Bake until tender. When done, remove from oven and immediately pour the squash into a bowl, mix with half of the dressing and cover with a plate to keep the steam in.
5. Repeat step 4, using the beets. Roast on a separate cookie sheet and place in a separate bowl.
5. When ready to serve, drain the beets so the extra beet colored liquid doesn’t permeate the whole dish. Add hijiki/arame to the squash and mix gently. Then fold in the beets, trying to keep the beets from coloring the squash. Transfer to a serving plate.
6. Enjoy! The flavors are even better the next day.
I haven’t tried these variations, but here are some ideas of additions to this dish: pomegranate seeds, toasted pecans, orange slices.
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Please take a moment to thank lovely Annie of An Unrefined Vegan for her vision as the originator of this grand party! Thanks also go to Lidia of Air Eater and Vegan Bloggers Unite, Angela at Canned Time, Somer at Vedged Out, Jason of Jason and the Veganauts and many others who have contributed their time and efforts to this event.
Thank you for joining us!! I hope you are having fun.