Oven Roasted Herbed Vegetables and Roast Cabbage

We had a great vegetarian dinner tonight! Made with fresh vegetables from the farmers market and our favourite organic stores, the house smelled incredible while this was cooking. My whole crew really enjoyed this one.

dish one-  Oven Roasted Herbed Vegetables.  cut in to cubes - potato, carrot, parsnip, onion, red pepper. Toss with favourite mixed herbs, 2 TBSP nutritional yeast and olive oil, put into a casserole dish and sprinkle with sea salt and a goo amount of parmesan cheese bake uncovered for 1 hr at 425 F (or until potatoes are soft) If you wish this to be a Vegan dish omit the parmesan or replace it with a vegan substitute.

dish two - Oven Roasted Cabbage: cut cabbage into wedges, remove core, drizzle with olive oil or spray with an olive oil spray. sprinkle with caraway seed and sea salt. roast at 425 F uncovered for a 1/2 hour, then put the cover on and roast for another 20 min - 1/2 hour. (cook time will vary depending on the size of your cabbage wedges)

serve with your favourite salad !

delicious!

recipe: Gluten free, Vegan Coconut Snowballs

 

No bake, Gluten free, Vegan Coconut Snowballs

We are going to test out this recipe for our solstice celebration! They look delicious. 
(edited to add - they were AWESOME)

Recipe: Vegetarian Eggplant Spaghetti Sauce

One of our daughters has decided to become a vegetarian, so I have been experimenting with recipes that she can have when we have our meat courses. Tonight I had eggplant and decided to see what I could make with it for the spaghetti sauce so that she didn't have to have plain spaghetti. hehe. It turned out amazing, in fact even our meat eaters loved it and it would go good with a meat based sauce as well. My recipe is done with organic ingredients.

one med/large eggplant peeled and cut into cubes, sprinkle liberally with salt and set aside for 20 min.
one good size leek
1 tablespoon of minced garlic
approx 1 teaspoon basil (I use my hand for measuring so this is an estimate)
approx 1 teaspoon thyme
2 tablespoons of olive oil
two tomatoes cut into 8 wedges
partial jar of pre-made organic pasta

heat your oil in pan, pat dry the egg plant and saute' over med heat for a few minutes til it starts to brown, add the leeks, garlic, basil and thyme, cook for about 10 min then add the tomatoes and 1/2 cup tomato sauce. Reduce heat to a simmer for 15 min, add more pasta sauce to desired consistency, turn heat to low and let simmer for 1/2 hour or until eggplant is soft and all ingredients are well blended. Add a touch of fresh ground pepper to taste. Serve over noodles or rice. This recipe makes enough for 2 or 3 servings.

It was super simple, filled the house with a fabulous aroma and tasted divine! I used the pre-made sauce tonight because I was in a hurry, but I probably could have used my own homemade sauce (need to can some more) or even crushed tomatoes