RECIPES
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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