Herby Roasted Veggies

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Sometimes I forget I have an oven and how easy it is to roast veggies. If you’re ever stumped as to what to do with your veggies, and you’re feeling lazy (as I usually am), all you need is some olive oil, herbs, garlic, and salt and pepper, and you have a super tasty, easy, and healthy meal. I liked the combination of sage, oregano, rosemary, and scallions, but you can mix and match whatever other herbs you want. Thyme and parsley would be good also. I threw some Daiya cheese on top to add some creaminess. The result: deliciousness, with minimal ingredients.

Veggies (use more or less, depending on what you like)

  • 2 small red potatoes, peeled and cut into 1/2 inch wedges
  • 2 small carrots, peeled and cut into bite size pieces
  • 2 cups broccoli florets
  • 2 cups cauliflower florets

Seasoning

  • 2 tbsp olive oil
  • 2 cloves crushed garlic
  • 1/4 cup finely chopped scallions
  • 1 tsp fresh chopped sage
  • 1 tsp fresh chopped oregano
  • 1 tsp fresh chopped rosemary
  • juice of 1/2 lemon
  • salt and pepper to taste
  • sprinkle of Daiya mozzarella (optional)

Preheat oven to 450°. Toss the veggies with the seasoning, making sure to coat them all, and place in a roasting dish. Bake for 20 minutes, then add Daiya mozzarella cheese. Bake an additional 5 minutes, until potatoes are tender.

Good as a side dish or over some quinoa or your preferred grain.

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Summery Seasonal Potato Salad with Cashew Mayo

I know I haven’t posted in a while, but picking up my awesome CSA share of veggies yesterday gave me the kick in the butt I needed to get out of my rut of eating sandwiches all week and make something different. I just started getting my shares and you never know exactly what veggies you’re gonna get that week, so it’s a fun surprise when it’s something you’ve never cooked with before. I’ve never used dill, and all I can ever remember having it in is potato salad, so this is my attempt at a vegan version. I had no vegenaise in the house but I found an old bag of raw cashews so I made do with that for the mayo. And perfect for 4th of July picnics! I’m gonna take this to the park and have lunch tomorrow. Here it is!

For the cashew mayo 

  • 1/2 cup cashews, soaked for 1 hour
  • 1/4 cup water
  • 1/4 cup olive oil
  • crushed red pepper
  • salt
  • 2 tbsp lemon juice
  • 3 cloves garlic
  • 1/4 cup chopped green onions
  • pinch paprika

Put all the ingredients except oil in a processor and pulse until it starts to form a thick paste. Add the oil gradually and process until it has a creamy mayo texture. Makes about 1/2 cup.

The rest

  • 3 medium sized yukon potatoes, peeled and chopped
  • 1 head of broccoli, cut into florets
  • 1 small red onion, finely diced
  • 1/3 cup fresh dill, chopped
  • 1 small tomato, chopped
  • any kind of lettuce
  • 3 tbsp dijon musturd
  • celery salt, to taste
  • black pepper,  to taste
  • paprika,  to taste

Boil potatoes in salted pot of water for about 15 min until tender. Steam broccoli florets about 10 minutes, until tender but still crunchy. Mix all other ingredients and cashew mayo together in a mixing bowl and toss. Serve over bed of lettuce with some chopped tomatoes. garnish with some leftover dill.

Makes about 6-7 servings (maybe less, I’m a small girl and I’m always surprised at how much boys eat!)