Tag Archives: roasted

Roasted Vegetable Salad for your Meatless Mondays

Roasting vegetables brings out their natural sweetness and beautiful flavor.  Add that to a fresh bed of lettuce or spinach and you have the best of both worlds.  Here’s a great warm, roasted vegetable salad for your Meatless Mondays.  

Warm Roasted Vegetable Salad

INGREDIENTS

1 ½ cups chopped Broccoli

1 medium sized Eggplant/Melongene/Aubergine, chopped

1 Carrot**, chopped

1 Onion, chopped

7 cloves of Garlic, peeled

2 Pimento Peppers, sliced

1 Large Red Bell Pepper, chopped

2 Medium sized Tomatoes, chopped (Optional – I just love tomatoes, I’ll add it to almost anything)

1 TBSP chopped local celery (Optional)

1 teaspoon dried Herbs De Provence

2 teaspoons Granulated Onion powder (looks like tiny salt granules)

2 TBSP Olive Oil

Sea Salt to taste

Your choice of Lettuce or Spinach or both (washed and drained)

 

METHOD:

1.  Pre-heat oven to 425 degrees Fahrenheit

2.  In a large bowl, combine chopped broccoli, eggplant, carrot, onion, garlic, pimento peppers, red bell pepper, tomatoes and local celery.  Mix well.

3. Next, add dried Herbs De Provence, granulated onion powder and olive oil.  Mix well.

4. Spray a baking sheet with non-stick cooking spray.  If your pan has a tendency to burn the food you can line it with foil and then spray with non-stick cooking spray.

5. Empty seasoned vegetables onto baking sheet and spread evenly.

Chopped and seasoned mixed vegetables ready for roasting
Chopped and seasoned mixed vegetables ready for roasting

 

 

 

 

 

6. Roast at 425 degrees Fahrenheit for 25-35mins.

7. When finished roasting, carefully remove from oven and set aside.

mixed vegetables after roasting
mixed vegetables after roasting

 

 

 

 

 

8. On a serving plate add lettuce or spinach or a mixture of both.  Top off with roasted vegetables.

Serve and enjoy.

**TIP: As the carrots are the hardest and take the longest in roasting, chop these smaller.

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Crispy Golden Roasted Potato Rounds

Here’s a healthier version for those wishing to get their crispy potato fix.  It has much less salt than the deep fried version popular at fast food outlets.

The potatoes are parboiled, then roasted to give it that crispiness on the outside while remaining soft and tender on the inside.

Try my Crispy Golden Roasted Potato Rounds recipe:

Ingredients

2 Large potatoes, washed (leave skins on)

1 teaspoon dried Herbs De Provence

1/4 teaspoon sea salt

2 teaspoons onion powder

2 Tablespoons olive oil

Non-stick Cooking Spray

Water for boiling

METHOD:

– Pre-heat oven to 450 degrees Fahrenheit

– Pot a large pot of unsalted water on to boil

– Slice potatoes into rounds about 1/4 inch thick

raw potato rounds
raw potato round slices

– Place in boiling water, cover and let cook for no more than 5 minutes.  After cooking, potatoes should be soft around the edges but firm in the middle

 

parboiled potatoes
parboiled potatoes

– Strain potatoes

 

– In a large mixing bowl, add potatoes, dried Herbs de Provence, onion powder and olive oil.  Carefully toss together until potatoes are evenly coated and a starchy coating begins to appear on the faces

seasoned parboiled potatoes
seasoned parboiled potatoes

– Next, sprinkle salt over mixture and toss again to ensure even distribution

 

– On a large baking sheet, spray non-stick cooking spray

– Evenly spread potatoes, face side down, on baking sheet

potatoes ready for roasting
seasoned parboiled potatoes, ready for roasting!

– Roast at 450 degrees Fahrenheit for 25 minutes

– Carefully remove from oven.  Potatoes should look like this:

potatoes - first roast
potatoes – first roast!

– Carefully flip each potato round over

– Put back in oven and continue baking for 30  minutes.

– Potatoes should now appear golden brown in color

– Carefully remove from oven and place in serving dish/tray.

– Serve and enjoy!

Vegan Roasted Pumpkin Soup

roasted pumpkin soupYears ago I never would have thought that I would be eating pumpkin this way today and loving it.

Pumpkin was something that I grew to love in different ways: Pumpkin choka with Sada Roti, roasted with vegetables, and many other dishes.

In this roasted pumpkin soup you will savor the natural sweetness of the pumpkin that’s coaxed out by the roasting and gently enhanced by spices.

And, as with all my recipes, this roasted pumpkin soup is Vegan.  Try my Roasted Pumpkin Soup recipe, you’ll love it!

How to roast the Pumpkin?  See below

ROASTING THE PUMPKIN

Ingredients:

1 cut of pumpkin about 1 kg in weight (seeded).  For ease of roasting, you’ll want to look for a square or rectangular shaped cut.

¼ teaspoon salt

METHOD:

– Pre-heat oven to 425 degrees Fahrenheit

– Line a baking pan with foil and spray foil with non-stick spray

– Sprinkle the open face side of the pumpkin with salt and lay face down (skin side up) on the greased foil in the baking pan

– Roast for 1 hour

– Carefully remove from oven and make several pricks on the exposed skin side with a fork

– Put back in the oven and continue to cook for 1 more hour

– Carefully remove from the oven and set aside to cool.  You will be using all of the roasted pumpkin (except the skin) for the soup.

MAKING THE ROASTED PUMPKIN SOUP

Ingredients

– Roasted pumpkin pulp (see recipe above – yields roughly about 2 and ¼ cups)

– 1 teaspoon Himalayan Pink Salt

– 250ml cream alternative

– 2 medium onions (roughly chopped)

– 1 carrot (roughly chopped)

– 1 medium sweet potato (peeled and chopped)

– ¼ teaspoon Fenugreek seeds or Mathee (these can be bitter so use sparingly)

– 1 dried Bay leaf

– Water in the following quantities:
– 2 Tablespoons water

– 2 cups water

– 1 cup water

METHOD:

– In a pot, sauté 2 medium onions (roughly chopped), 1 medium carrot (roughly chopped) and 1/4 teaspoon fenugreek seeds (a.k.a mathee seeds) in 2 Tablespoons water stirring occasionally.

– When all the liquid has evaporated, add 2 cups water, 1 cup sweet potato (chopped) and 1 dried Bay leaf

– Cover and cook for 15 minutes

– Next, carefully scoop out pumpkin and add to soup mixture along with 1 cup of water.  It’s okay to add some of the pumpkin that has charred (not burnt) edges as these add great flavour to the soup.  Stir well.

– Let cook for 5 minutes

– Next, add 1 teaspoon Himalayan pink salt, and 250ml of cream alternative. Give a quick stir, cover and let simmer on low heat for 5 minutes.

– Take off heat

– Carefully remove bay leaf and add soup mixture to blender or food processor. CAUTION: Contents would be hot. Use care.

– Puree until smooth

– Carefully empty contents into serving dish

– Serve and enjoy