Roasted Root Vegetables

Judith Hannemann — Sun, 13 Oct 2013 23:00:00 +0000

Nothing better! And a treat for fall. Roasted roots are a meal in themselves.

Not much to be said here–just use whatever you like and go to town.

As these veggies roast, they develop a wonderful caramelly sweetness. They are delectable.

I served with roasted herbed pork chops. However, chicken or fish would be good as well. You also won’t miss any meat if you serve them all by themselves.

Roasted Root Vegetables

Parsnips
Potatoes
Carrots
Onions
Turnips
Beets
Olive oil
Salt
Pepper
Thyme/Rosemary/Dill
Garlic powder

The veggies are your choice–use one, some or all or add your own favorites.

Cut the veggies up in chunks of about 1-inch. Place them in a bowl and drizzle enough olive oil so that they are well coated.

Sprinkle with salt, pepper and garlic powder to taste. You may strip one or two sprigs of thyme and toss them in as well OR use about 1/2 tsp of dehydrated. Likewise, you can use rosemary or dill if you prefer that.

Preheat the oven to 425 degrees F and line a baking pan with foil (for easier clean up). Spread the veggies out in a single layer.

Bake for 20 minutes, then stir and turn the veggies. Return them to the oven to bake for an additional 20-30 minutes or until they are getting brown and are soft. The degree of “done-ness” will be up to you.

Pictured is a pork chop that was roasted at the same time as the veggies. This is totally optional if you are vegan/vegetarian. What I did with that is seasoned it with salt/pepper/garlic powder, then rubbed it with fresh thyme and roasted it in the same oven as the veggies for the same amount of time.

Roasted Root Vegetables

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Vegan Peanut Noodles: Meatless Monday

Judith Hannemann — Sun, 15 Sep 2013 23:00:00 +0000

Vegan Peanut Noodles

Delightful and filling dinner that is totally vegan! What a great way to celebrate Meatless Mondays!

This Meatless Monday entry is totally vegan! And guess what? It’s filling, satisfying and good for you too!

Udon noodles have a “chew” factor involved so you really feel you’ve eaten something substantial. Instead of creamy peanut butter, I used chunky…which I like better anyway.

You won’t feel you’re meat deprived with this one, promise!!! I ordered mine from Amazon since it works out way cheaper and I like to buy these in bulk. Use them a lot. They’re very convenient because they’re already cooked and have been improved so much because they separate much easier now than they did years ago.

Vegan Peanut Noodles

1 pkg (14.3 oz) Kame® Udon Noodles
1/2 cup sliced bok choi
1/2 cup sliced mushrooms
1/2 cup sliced grape tomatoes
2 tbs chopped red onion
10 snow peas
1 clove garlic, minced
2 tbs oil for frying
Sauce:
2 tbs chunky peanut butter
1 tbs soy sauce
2 tsp rice vinegar
1/4 cup coconut milk
2-3 drops dark sesame oil
1/2 tsp Sriracha hot sauce

Mix all sauce ingredients. Sauce may be thinned with additional coconut milk, if desired.

Heat oil over high heat in a wok or large, deep skillet. Add bok choi, mushrooms, and garlic. Stir fry to 2 minutes.

Add the udon noodles and stir fry, separating gently ( a couple of tablespoons of water might help).

Add the sauce and blend well. Add the grape tomatoes, the snow peas and the red onion. Stir fry for one minute.

Serve immediately. Serves 2.

Vegan Peanut Noodles

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vegan dinners Archives - The Midnight Baker

Roasted Root Vegetables

Vegan Peanut Noodles: Meatless Monday