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Who doesn’t love a meat recipe that tastes amazing at room temperature? Pair it with quinoa, which is my all-time favorite superfood, and the combination is amazing!
1/2 cup Tuscanini Red Cooking Wine
2 tablespoons silan, such as Heaven & Earth Date Syrup
1 tablespoon soy sauce
1 tablespoon Tuscanini Balsamic Vinegar
2 tablespoons grapeseed oil, or oil of choice
1/4 to 1/2 teaspoon salt
1 (2-pound) top of the rib roast (or similar)
1 stick vegan (parve) butter
4 cups cooked tri-color quinoa
1 and 1/2 cups cubed mango
1 and 1/4 cups pomegranate seeds
1/4 cup olive oil
5 tablespoons silan, such as Heaven & Earth Date Syrup
2 tablespoons soy sauce
2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon salt
Mix wine, silan, soy sauce, balsamic vinegar, grapeseed oil and salt in a large ziptop bag. Add roast to the marinade, seal well, and refrigerate overnight.
Preheat oven to 375 degrees Fahrenheit.
Heat vegan butter or margarine in a large skillet over medium-high heat and sear roast for seven to 10 minutes per side. While searing, baste with vegan butter and marinade. Cover and cook for one and a half to three hours, until desired level of doneness. Once cool enough to handle, cut into cubes.
Mix quinoa with mango and pomegranate and spread on a large platter. Top with cubed meat. To make dressing, mix olive oil, silan, soy sauce, balsamic vinegar, and salt, and pour over quinoa and meat.
Photo by Chay Berger Styling by Rivka Fried
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