I have been obsessed with roasted veggies for 8 months now and I eat them once or twice a day! SOOO DANG GOOD!
RECIPE: Serving size 2-4 veggie loving people.
Any vegetable your heart desires , I use..
5 Carrots chopped
3 crowns of broccoli
1 big head of cauliflower
2-3 big beets
1 block of organic extra firm tofu (optional)
1 pepper ( color of your choice )
1 butternut squash ( peeled)
3 tbsp organic cold pressed olive oil
3 tsp cumin powder (optional)
1-2 tsp cayenne pepper ( optional)
Other veggies that are scrumptious roasted- zucchini, bell pepper, asparagus, brussel sprouts and acorn squash.
Pre-heat oven to 425 convention or 400 non convection oven.
Cut up all veggies, roughly the same size in a large mixing bowl
Add in olive oil and spices
Mix with hands or a big spoon. Make sure all veggies are lightly coated in olive oil
Put veggies on a cookie sheet, You can line the cookie sheet with tin foil or parchment paper.
CONVECTION COOKING- Cook veggies for 25 minutes. When time is up, turn off the oven and leave veggies in the oven for another 10 minutes.
NON-CONVECTION COOKING-Cook veggies for 30-40 minutes, check on the periodically. When time is up, turn off the oven and leave veggies in the oven for another 10-15 minutes.
*My favorite way to eat roasted veggies is dipping them in homemade black bean hummus, or home made vegan ranch dressing.
Being Vegan has a million pluses , but I started to miss creamy salad dressings and dips. Everything at the store had eggs or milk products in it. Boooo! 🙁 Vigorously searching the internet I found a homemade ranch dressing that I made some modifications to.
1 cup Vegenaise soy free mayo
1/3 cup unsweetened coconut milk
2 tsp apple cider vinegar with the “mother” bacteria included
2 cloves fresh pressed garlic
2 tbsp parsley
2 tbsp green onion
a pinch of cayenne pepper for some kick ( optional)
2 tsp dill( optional)
Add the apple cider vinegar to the coconut milk and let sit for 3-5 minutes
While the cider and milk is sitting start chopping your parsley, green onions and garlic into tiny pieces
Add the vegan mayo, chopped herbs, cayenne pepper to the milk and cider mixture.
stir or shake concoction and oh happy day you have healthy ranch dressing!
Use as a dip or as a salad dressing.
Before I made a point of making my own hummus , you could find me at the store every 2 days buying it for $5 a tiny container! Talk about time consuming and a waste of my hard earned money! When I finally got my hummus ducks in a row and made my own, I haven’t bought store hummus since. Besides homemade is ALWAYS better than store bought. The recipe that follows is adapted from Dr. Furman’s Black Bean Hummus recipe with an added Mitch and Gina twist 🙂
*You can make this hummus with a can of chickpeas, black beans, white navy beans or our favorite – sprouted lentils. Whatever your taste buds are in the mood for.
1 1/2 cups cooked sprouted lentils, or 1 can of cooked lentils, low sodium
2 tbsp water
2 tsp fresh squeezed lime
2 tbsp nutritional yeast
Bragg’s amino acids or low sodium soy sauce
clove of garlic ( I put in 2-3 because I LOVE garlic)
tsp of cayenne pepper or paprika (once again, I put in 1-2 tsp of cayenne cause I LOVE spicy)Directions:
Throw all this into the blender and you will have yourself the happiest, yummiest hummus in about 30 seconds!*For best results, we highly suggest using a high power blender like a Vitamix or Blendtec
Buckwheat Quinoa Pancakes (Vegan)
1/3 C Buckwheat
1/4 C Quinoa
2 TBSP Flaxseed
1 TBSP Cinnamon
1/2 TBSP Baking Soda
1 TBSP Maple Syrup
3/4 C Almond Milk
1 TBSP Apple Cider Vinegar
1) Grind Buckwheat, Quinoa and Flaxseed together in magic bullet
2) Mix cinnamon and baking soda into the ground flour
3) Add Maple syrup and almond milk to dry mixture and stir until smooth
4) Add in the vinegar and stir together 8-10 times. Should have a slight dough-like consistency.
5) Makes 1 giant pancake or 3 smaller pancakes
6) Top with your favorite nut butter and fruit/pure maple syrup
– VOILA! –