I made a sweet and sour recipe last year and devoured it – there is just something about that tangy red sauce that is just so addicting – probably because it is full of sugar. But you know me, never satisfied, so I had to remake it. And I wanted to remake it into something that someone on an Elimination or Clean Eating Diet would be able to eat – with no sugar or Splenda, no cornstarch, and no soy or tofu. Kind of hard to imagine right? Chinese-inspired food without soy or sugar? That’s the kind of thing dreams are made of … But when you have some fruit sitting around and want to make something with a twist on the old classic? You get to thinking about how you gotta make certain recipes! I hope you get to enjoy this vegan and gluten-free Sweet and Sour Roasted Veggies.
“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Who knew that yummy Zespri Kiwifruit could be such a versatile little fruit? Certainly not me since I am not that outgoing of a fruit eater. I like to just eat it, not heat it up. And I never would have thought to do anything with kiwi besides peel it, slice it, and devour it, let alone cut it in half and use a spoon to scoop it out life a grapefruit. There is just something about those little green fruits that are so cute, sweet, and tart – like a strawberry, but on steriods! And did you know that there are other kinds besides just green – the SunGold? The yellow kind is milder in flavor, but still just as nutritious as the green variety. And just a couple little factoids for you – did you know the Te Puke in New Zealand is the Kiwifruit capitol of the world? (let’s go there right now okay?) Or that one serving (2 fruits) of kiwi has as much fiber as a cup or oatmeal or Brussels sprouts, or has 3 times for vitamin C than an orange? Nutritalicious, right? And I really bet you didn’t know that kiwi is a meat tenderizer – not that we need to tenderize meat, but that little enzyme makes it the perfect addition to any marinade! Not only all of that, but Zespri just happens to be an grower-owned company who are all held to very high standards for kiwi growing.
Well thank goodness for recipe contests and to the world leader in premium quality, Zespri, for giving me some pretty yellow kiwi to try new recipes with. And since I am trying to stay on the healthy eating track and get back to cooking all the things I eat myself, it was time to rethink that awesome sweet and sour sauce. Because when you are given kiwi for a recipe contest the last thing you want to do it chuck it into a smoothie or smoothie bowl right? Gotta think outside the fruit box. Put it into a savory sauce! Well that’s what I did, and seriously this was the easiest thing to make ever. And all done within 45 minutes! You could totally make this at night after work – just cut your veggies while the oven is heating up then roast for 30 minutes. Make the quinoa while the veg are cooking. Dump the sauce ingredients into a blender and let whirl then simmer for a bit and dump in your arrowroot slurry and boom. Dinner is done. This is the perfect way to incorporate fruit and veggies into your dinner! And even better, this is all soy-free, dairy-free, gluten-free, and sugar-free. Everything free except the flavor!
Want some more awesome Asian-inspired recipes? I love them all!
Sweet and Sour Roasted Veggies,
1 Head Cauliflower, florets
1 White Onion, sliced
1 Red Pepper, sliced
18oz Sliced Mushrooms
2 Tbsp Star Fine Foods Olive Oil
1 Tsp Black Pepper
2 Tsp Garlic Powder
1 C Quinoa
2 C Imagine Foods Low-Sodium Vegetable Broth
2 Zespri Kiwi
1 Can Muir Glen Organic Diced Tomatoes
3 Tbsp 100% Pure Maple Syrup
2 Tsp Ground Ginger
1 Tsp Garlic Powder
1 Tsp Black Pepper
1/2 C Apple Cider Vinegar
2 Tbsp Star Fine Foods Balsamic Vinegar
1 C Imagine Foods Low-Sodium Vegetable Broth
3 Tbsp Arrowroot Powder
1. Set oven to 400 degrees and line a baking sheet with foil.
2. Halve and slice onion and pepper into strips and dump on baking sheet with mushrooms. Cut florets from cauliflower and dump on sheet.
3. Drizzle oil and sprinkle pepper and garlic powder over veggies and mix then spread out evenly.
4. Bake 30 minutes.
5. Dump quinoa and broth into a smaller pot and bring to a boil. Cover and turn to simmer until all liquid is gone – about 20-30 minutes depending on quinoa.
6. In a blender dump the tomatoes, syrup, spices, kiwi, vinegars and 1/2 cup broth and blend until smooth.
7. Pour into a medium-size pot and bring to a boil then lower to a simmer. Let cook about 8 minutes to combine flavors.
8. In a small cup or bowl mix the arrowroot powder and 1/2 cup broth then pour into the sauce. Stir until thick then turn off heat.
9. Portion out and enjoy!