Roasted radishes?? Yes! So much of the way we eat all comes down to traditions and habits (from family or the people around us). I love traditional recipes and the fact that some recipes really have certain ”rules” that we should follow. There is nothing more fun than tradition when it comes to food, but I get really excited when I can break the rules. I get enthusiastic by changing up just one simple rule, such as baking or roasting radishes instead of eating them raw. The typical with the unexpected. There can be found so much creativity in putting a twist on something familiar. Enter: roasted radishes with garlicky chickpeas and almond cheese.
When you roast or bake radishes the structure and taste changes completely! Which means you might even enjoy this recipe if you’re not a fan of radishes.
You might be thinking: ”I hate radishes, bye! See you in the next recipe”. Or you might think that this is the weirdest recipe ever on The Green Creator… Just give it a try. Because even if you are a radish-hater you might seriously love this recipe. I have tested this recipe on radish-haters and they ALL loved it. Just sayin’.
This recipe is:
- loved by radish-haters
- unexpected combination of flavors
In a way you can say that I’m carrying on with my love for roasted vegetables, but I wanted to create a creamy ”cheesy flavor” to this recipe so I combined it with a simple almond-based vegan cheese. Of course there are a million ways you could eat these radishes and I would love to know how you (would) combine your roasted/baked radishes.
A plate full of plant-based goodness! These roasted radishes with garlicky chickpeas and almond cheese make this plate a delicious and unexpected combination of flavors. Roasting or baking the radishes totally changes the taste. Combined with the garlicky chickpeas, roasted asparagus, almond cheese, brown rice and avocado you’ll have a filling, vibrant bowl of goodness.
- 50 grams dry chickpeas
- 2 cloves of garlic
- 2 bay leaves
- BROWN RICE
- 70 grams brown rice
- one cube bouillon (vegetables based and salt-free)
- 10–12 fresh radishes
- 10 asparagus spears
- two green onions
- one teaspoon of coconut oil
- ground black pepper, cumin and garlic powder to taste
- ALMOND CHEESE
- 1 cup (about 200 grams) raw blanched almonds , soaked in water overnight or for about 15 minutes in warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon coconut oil, melted
- optional: half an avocado as a topping on your plate
- Soak the chickpeas overnight in enough water (they should be covered well). Rinse the next day and cook the chickpeas. I cooked them in myInstant Potwhich takes about 12 minutes. On the stoves it will take about 45 min to an hour. Add the garlic cloves and bay leaves to the water while they are cooking.
- BROWN RICE
- Meanwhile rinse the brown rice and cook in twice the amount of water. Add the bouillon cube to the water while it cooks.
- Wash the radishes (trim the top and stem ends off), green onions and asparagus. Cut the radishes in slices and cut in the asparagus in two. Also, cut the green onions in little pieces. Add all of this with the coconut oil and spices in a pan for about 7 minutes on medium heat. I roasted the radishes separately in the oven, but you can also toss them in the pan together with the asparagus and green onion. If you use the oven: toss the radishes with about 1 teaspoon of coconut oil in the oven. Roast at 450°F for about 10 to 12 minutes. Take them out when the white have browned a little.
- ALMOND CHEESE
- For the almond cheese you’ll need to soak the almonds. Drain and rinse the almonds, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice, and process for 2 to 3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the almond cream into a little bowl, set aside in the fridge to get firm for at least two hours. I made a batch the day before.
- Place everything on a plate and serve with half an avocado. Since this recipe is salt-free I added more spices on top of my plate such as ground black pepper.