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Showing posts from April, 2015

Roasted Vegetables

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So many vegetables work here; I go for a nice mix of color. I almost always use potatoes, yams or carrots, sometimes beets, and if possible something green like brussels sprouts is nice. If you use mushrooms or other vegetables (like asparagus) that need less cooking, set your timer and add them after the pan has cooked for 30 minutes or so. Using silicon baking liners makes cleanup super easy.

Ingredients
A mix of slow-cooking vegetables, like:
potatoes
beets
yams
carrots
onions (I don't use these much)
brussel sprouts
tomato

Optionally, some fast-cooking vegetables like:
mushrooms
fava beans (in the pod)
asparagus

Seasoning for 1 big gallon-size ziploc baggie:
1/4 cup olive oil (I don't measure; this is a guess. I might use less, probably not more.)
1 tsp salt (sea salt or kosher salt if you have it; bigger grains)
1 tsp fresh ground pepper or lemon pepper
Juice from 1/2 of a lemon
2-3 cloves garlic
Fresh herbs like fresh oregano and rosemary (I go cut a few sprigs from the g…

Strawberry Coconut Yogurt Crunch

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A super easy, yummy vegan dessert. We used to make it with Grapenuts, but then Costco had some Love Crunch Dark Chocolate and Red Berries organic granola one day, and now we have another favorite topping. It's more dangerous, though, because you'll eat a few handfuls while you're preparing it! For yogurt, any vegan yogurt will do, or even make your own vegan yogurt (maybe some day I'll try that).

Ingredients

Fresh strawberries (or other fresh berry/mix)
Crunchy topping like Grapenuts or Love Crunch
Vegan yogurt, like Trader Joes Vanilla Cultured Coconut Milk

Instructions
1. Get a pretty bowl and plop in some yogurt.
2. Cut up fresh strawberries (or other berries) on top.
3. Toss on crunch. Eat!