RECIPES

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

ROASTED VEGGIE SPECIAL

Vegan, Vegetarian, Gluten free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Travel is a wonderful way to get a breath of fresh air into the soul and leaving the comfort zone of your home often brings new ideas and habits into daily routines. Things just seem to look a notch different when you soak up the air somewhere far away and energy levels are a bit higher than usually.
 
Mid March, Toni and I went onto that endless-seeming journey from Australia to Germany to spend time with family and friends. It probably wasn't the most fun travelling with an overly active toddler but I boarded the plan with the intent to stay calm, go with the flow and it worked somehow...
 
Germany was cold, wet, dark but equally warm, comfy and lovely. Our time there formed a stark contrast to the hot, bright and sunnyshiny life in Western Australia. I love both these countries and they evoke the feeling of home and of course all our family is in Europe.
 
So, the entire trip I have been thinking about this little series on roasted veggies. Mom and I often just sliced sweet potato, zucchini and red beet into wheels and put them into the oven for 20 minutes. It makes a delicious little side dish but I wanted to take this a step further and make something a bit special, also more of a 'meal' and keep it plant based. So this little Roasted Veggie Special started coming together.
 
I always order the Indian Vegetarian meal with Singapore Airlines (it's divine) and it gave me the idea to add either a legume or roasted nuts together with herbs and spices to the veggies.
 
Make any of these six recipes as a main, little side dish or for a snack plate. It also works brilliant if you have either leafy greens, grains (rice, pasta, millet or potatoes) or both as a base.
 
Choose fresh, seasonal and local produce for optimum flavour and of course most of the ingredients are interchangeable so please don't get hung up on individual ingredients. If they aren't growing in your area at the moment - try something else.
 
 

1. ROASTED CAULIFLOWER WITH
BLACK LENTILS AND DRIED FLOWERS

INGREDIENTS

 

1/2 cauliflower, cut into florets

80 g (1/2 cup) black lentils, cooked

2 - 4 tbsp olive oil

2 tbsp dried herbs/flower mix (garlic, basil, thyme, oregano, ramson, marigold, cornflower, rose)

 

 

METHOD

 

Soak lentils in water overnight. Rinse, bring to a boil and cook until tender.

 

Preheat oven to 180 C and line a tray with parchment paper.

 

In a large bowl, toss cauliflower with olive oil and dried flowers. Mix thoroughly until evenly coated.

 

Lay out veggies on baking tray and roast for 20 minutes or until golden brown. Flip hallway through. Add black lentils at the end and serve warm.

2. ROASTED SWEET POTATO WITH KIDNEY BEANS AND JALAPEñO

INGREDIENTS

 

1 sweet potato, cut into slices

110 g (3/4 cup) kidney beans, cooked

2 - 4 tbsp olive oil

2 tsp taco seasoning (cumin, chili, garlic, smoked paprika)

4 - 8 jalapeño slices

 

 

METHOD

 

Soak beans in water overnight. Rinse, bring to a boil and cook until tender.

 

Preheat oven to 180 C and line a tray with parchment paper.

 

In a large bowl, toss sweet potato with olive oil and taco seasoning. Mix thoroughly until evenly coated.

 

Lay out veggies on baking tray and roast for 20 minutes or until golden brown. Flip hallway through. Add beans and jalapeño at the end and serve warm. Also great with cheddar cheese on top.

3. ROASTED BRUSSELS SPROUTS WITH PUMPKIN, TOMATOES, TOASTED SEEDS AND BALSAMIC VINEGAR

INGREDIENTS

 

1 dozen brussels sprouts, cut into halves
1 dozen cherry tomatoes, cut into halves

2 thick slices of butternut pumpkin, cubed
2 - 4 tbsp olive oil

1 tbsp tandoori spice mix (ginger, paprika sweet, cumin,  turmeric, coriander, cardomom, garlic, mace, cloves, chilli)
2 tbsp pumpkin seeds
1 tbsp balsamic vinegar
salt and pepper

 

METHOD

 

 Preheat oven to 180 C and line a tray with parchment paper.

 

In a large bowl, toss all veggies with olive oil and tandoori spice. Mix thoroughly until evenly coated.

 

Lay out veggies on baking tray and roast for 20 minutes or until golden brown. Flip hallway through.

 

In a large skillet, toast pumpkin seeds for 2 minutes on each side and pour over roasted veggies. Lastly add balsamic vinegar and season to taste.

4. ROASTED EGGPLANT WITH CHICKPEAS AND TAHINI

INGREDIENTS

 

4 mini eggplants, sliced
180 g (1 cup) chickpeas, cooked
4 - 6 tbsp olive oil
2 tbsp dried herbs/flower mix (garlic, basil, thyme, oregano, ramson, marigold, cornflower, rose)
salt and pepper
2 tbsp tahini


METHOD

 

Preheat oven to 180 C and line a tray with parchment paper.

 

Lay out eggplant on baking tray drizzle with olive oil, sprinkle with dried flower, add salt and pepper and roast for 20 minutes or until golden brown. Flip hallway through.

 

In a bowl, mix chickpeas with olive oil and season to taste. Add to roasting tray five minutes before the eggplant is finished.

 

Drizzle with tahini. Enjoy warm.

5. ROASTED CARROTS WITH DUKAH AND CASHEWS

INGREDIENTS

 

1 bunch baby carrots, scrubbed
4 - 6 tbsp olive oil
2 - 3 tbsp dukah
4 - 6 tbsp cashews
salt and pepper


METHOD

 

Preheat oven to 180 C and line a tray with parchment paper.

 

Lay out carrots on baking tray and coat very well with olive oil. Roast for
20 minutes or until golden brown. Flip hallway through.

 

Place a frying pan over medium heat and quickly toast cashews on both sides for a minute each.

 

Sprinkle cashews and dukah over carrots. Enjoy warm.

6. ROASTED BEETROOT WITH RAISINS AND COCONUT

INGREDIENTS

 

2 beetroot, peeled and sliced
2 - 4 tbsp olive oil
2 - 3 tbsp desiccated coconut
2 - 4 tbsp raisins
salt and pepper


METHOD

 

Preheat oven to 180 C and line a tray with parchment paper.

 

Lay out beetroot slices on baking tray and coat very well with olive oil. Roast for 20 minutes or until golden brown. Flip hallway through.

 

Place a frying pan over medium heat and quickly toast raisins on both sides for a minute or two. Add coconut and stir until slightly brown.

 

Sprinkle both ingredients over beetroot. Enjoy warm.

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