Roasted vegetables and cashew cheese: sure to please!

The photos don’t do it justice. This dish is delicious. I was inspired to roast cauliflower a few months ago after reading a blog post by vegan chef Robin Robertson.  Her recipe looked delicious, but I didn’t have the ingredients to make the picatta sauce. So I cobbled a couple of recipes together to make something resembling her dish. And I’ve made it five times since. Roasted cauliflower is so easy. You drizzle bit of olive oil over your chopped cauliflower then roast it on 400 degrees for 40 or so minutes. It becomes slightly caramelized and the flavor is just unbeatable. Tonight I added broccoli and it was an excellent accompaniment.

As the cauliflower is roasting, I make a half batch of cashew cheese using the Real Food Daily recipe. I omit the agar agar to get a thinner “cheese” and use just a tablespoon of oil. If you’re a by-the-books sort of cook, I’m sure following the recipe to a T makes a mighty fine cheese. After the cheese is done I boil some pasta. Once the vegetables have roasted, I toss them with cashew cheese and serve over pasta. It’s one of my new favorite meals.

Roasted root vegetables

Roasted root vegetables are delicious and beautiful to boot. Tonight’s dinner was a colorful mix of winter squash, beets, turnips, leeks, and carrots, all from our Full Belly Farm CSA. We also had chard sauteed with a drop of olive oil, garlic, and lemon juice and a rice blend on the side. Sometimes, like tonight, I like to throw a quarter cup of lentils into the rice to add flavor, texture and protein. A whole foods meal like this is filling, delicious, and inexpensive. Not to mention you finish dinner feeling nourished and not like you overdid it. That I’m saving for tomorrow.

Autumn roasted vegetables and Field Roast

Weekends are a great time for cooking things that you may not have time to cook during the week. Roasting vegetables may seem time consuming, but it’s actually quite easy—it requires about 10 minutes of active time—the time spent washing and chopping vegetables and then you can carry on with your other weekend distractions for 45 minutes or so while they’re roasting in the oven. I toss them in olive oil, throw in a pinch of salt and a teaspoon of Herbes de Provence, and cook at 350. You can use whatever vegetables you have on hand: turnips, beets, carrots, squash, leeks, onions and Brussels sprouts all roast nicely. We paired ours this weekend with a Field Roast Loaf and some steamed kale and arugula on the side, which made for a very filling, delicious, and easy meal.