Summer Vegetable Crisp

The amazing idea of vegetable crisp is one I came across on The First Mess blog here; where the recipe was reprinted from the book Chickpea Flour Does it All.  I tried that recipe and it was totally awesome, so much so that the book is now in the cookbook collection.  But I also figured that it could easily be adapted to fit the different seasonal vegetables available at any given time – or made nut-free with just as much flavor.  So this is my take on Lindsey Love‘s fabulous contribution to culinary history.

Yield: a 9×13 pan, 6-8 servings

What you need for the crisp topping:

  • 2 cups rolled oats
  • 1 cup chickpea flour (besan)
  • 1/4 cup sprouted buckwheat
  • 2 tablespoons unhulled sesame seeds
  • 2 teaspoons dried dillweed (or lots of fresh, finely chopped)
  • 1/3 cup olive oil
  • 3 tablespoons water
  • 3/4 teaspoon salt

What you need for the vegetable filling:

  • 2 cups cauliflower florets
  • 1 cup halved radishes (or quartered if they’re really big – and yes, we’ll be cooking radishes, if it’s a new notion in your kitchen – be ready to embrace it for life!)
  • 4 cups diced zucchini (3/4″ to 1″ hunks)
  • 2 cups green or wax beans that have been cut into thirds
  • 3 small young onions (golf ball sized or so), french-cut (if you don’t know what that is, find out here)
  • the kernels cut from 2 ears of corn (uncooked)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 3 cloves garlic, pressed
  • 2-1/2 tablespoons whole-grain mustard
  • 1 tablespoon white (shiro) miso

What you do:

  1. Preheat the oven to 375 F.
  2. While the oven is heating, mix together all the dry ingredients for the crisp topping in a bowl until well combined.  Add the oil and water and mix with a fork until everything is hydrated.  Stick the bowl in the fridge while you prep the veggies.
  3. In a small bowl or measuring cup, whisk together the olive oil, maple syrup, pressed garlic, mustard and miso until smooth.  Set aside.
  4. Throw all the vegetables you cut straight into a 9″x13″ baking dish to make less dishes.
  5. Pour the reserved sauce over the vegetables and stir to mix well.  Using your hands is the best tool at this point.  They will get covered in sauce, but it washes off.
  6. Take the crisp out the fridge.  It should be pretty hard and clumpy.  That’s perfect.  Spoon or fork the crisp over the vegetables in the baking dish in an even layer.                                       IMG_0306.JPG
  7. Bake uncovered 45 minutes, or until the vegetables are done to your taste and the crisp browned and fragrant.
  8. Serve.

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