Following a mostly grain free diet, requires a bigger refrigerator. I don’t know yet how to sell this idea to my husband. The biggest obstacle is that there is no space for a bigger one in our open-plan kitchen. Unless we move it further into the dining and sitting area. But that cannot be a serious consideration and anyway, the distances to the kitchen counter and stove would be to far.Without grains, I can eat mountains of vegetables just for lunch. Since we are a family of four, our fridge is usually packed to capacity after a trip to the grocery store, mainly vegetables and fruit. Yet, after one (!) day, it’s empty. One weekday in food usually translates into breakfast for four (3 to 4 different ones), mid-morning snacks for three (usually three different ones), three lunches (usually three different ones), afternoon snacks for three, and dinner for four (usually two different ones). Needless to say, most of them are homemade or simply raw foods.
Now, that I am on it, I also need a bigger dishwasher, as the meals mentioned above produce a vast amount of dirty dishes. No, scrap that out, no bigger dishwasher needed. I do have a big one. I actually need someone to fill it and empty it on a more regular basis than I am able/willing to do.
My recent crush on roasted vegetables doesn’t help solving the problem. In fact, it may have contributed to the problem of a crowded fridge that is miraculously empty the next day. But here is what’s so good about roasted vegetables: You chop them up and season them, put them in the oven. While your lunch is cooking unattended in the oven, I can do a million other things. 20 minutes later I pull them out, sprinkle with some nuts, seeds or fresh herbs. Ready is my lunch.
I am getting more and more inventive now with the seasoning. My latest discovery is the Moroccan Spice Rub. It’s a popular seasoning on starchy vegetables like regular or sweet potatoes. However, I love it on any veggies, and particularly mushrooms. The otherwise slightly watery vegetable gets a good kick out of the spice mixture. I love it as a “veggie only” lunch or as a side dish to grilled meat or fish. I would take those as a salad to a BBQ or potluck at any time.


4 cups mushrooms, cleaned
2 teaspoons Moroccan Spice Rub (recipe below), or to taste
olive oil
salt and pepper
Moroccan Spice Rub
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Serves 4

In a small bowl, combine all spices for the Moroccan Spice Rub. Mix until well combined. Set aside.

Preheat oven to 220C. Lightly grease or line roasting sheet.
Put the mushrooms in a bowl. Cut the big ones in halves or quarters. Drizzle over some olive oil. Then sprinkle with Moroccan spice rub, salt and pepper. Mix until well coated. Transfer mushrooms to prepared baking sheet. Roast for 15 to 20 minutes.
Transfer to serving dish. Serve hot or at room temperature.


1 Comment

  1. What amazing flavours in this recipe! Certainly one to try this weekend. Thanks for sharing it!


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