Steamed Veggies with Lemony Soy Dressing serves 6
2 cloves garlic, pressed
1 piece fresh ginger, about 1½ inches (4 cm), peeled and chopped fine
juice of 2 lemons
¼ cup (60 ml) olive oil
¼ cup (60 ml) soy sauce (I like tamari and shoyu)
2 red beets
1 rutabaga all peeled, cut into cubes (1/2" x 1/2")
3 handfuls of brussel sprouts, cut into quarters lengthwise
1 leek, cut into hlaf length wise, then into ½-inch (1-cm) pieces crosswise
1 can (15 ounces or 420 g) chickpeas, drained and rinsed
Cilantro leaves and chopped scallions for garnish
1 Combine the dressing ingredients in a glass jar. Close the lid and shake to mix.
2 Fill a pot with 1 inch (2½ cm) of water, insert a steamer basket and bring the water to a
boil. Add the vegetables – start with the beets, then add the rutabaga, then the carrots, then
the brussel sprouts – waiting two minutes after each addition. Follow with the leek and chickpeas
added at once. Steam until tender.
Serve on a bed of cooked brown rice, black rice or quinoa - spoon the rice on individual plates, then top with
the vegetables. Pour on the dressing and garnish with cilantro leaves and chopped scallions.