Roasted Veggies Four Ways

Roasted Veggies Four Ways

Eat Heal Glow! XO

Veggies:

1 butternut squash cut in half and seeds removed

4-5 parsnips cut in large pieces

6-8 carrots

2 large onions cut in quarters

2 shallots whole

3-4 cloves garlic

4-5 sweet potatoes skins on

¼ cup melted coconut oil

Salt & pepper to taste

Preparation:

Preheat oven to 400F

Roast the veggies for about 30 minutes until tender. The parsnips and potatoes may take a bit longer. You want them to be nicely browned.

#1 Arrange on a platter, serve with a balsamic glaze or a light tahini dipping sauce.

#2 Cut the parsnips, carrots and onion into large chunks and serve over a salad of mixed greens. Garnish with warm walnuts or pecans, diced dried apricots and dress with sweet fig vinegar.

#3 Pulse the veggies in the food processor until mashed but still a little chunky. Sautee 1 diced Vidalia onion and 2-3 stalks of diced celery in 2 tablespoons of coconut oil in a large pan. When soft add 4 cups of veggie or chicken-less stock, 1 piece of kombu and a kefir lime leaf (optional). Season with cumin, red or green chili paste, salt & pepper to taste. Bring to a boil, reduce heat and add 3-4 cups of the veggies. Add 2 cups of coconut milk and heat through. Adjust seasonings and enjoy!!!

#4 Mast 2 cans, or 4 cups of black beans. Stir in 1 -2 cups of veggies. Add 1/3 cup finely chopped onion, 1 tablespoon cumin, 3 tablespoons natural peanut butter, 1 teaspoon braggs amino acid, 1 tablespoon hamburger seasoning, 1 teaspoon smoked paprika, ¼ cup of nutritional yeast, 2 tablespoons ground flaxseeds, 2 tablespoons of organic ketchup or tomato paste, 1 teaspoon Trader Joe’s South African Smoke seasoning or liquid smoke. Mix together (mixture should be thick). Refrigerate for 20 minutes and form into patties. Coat lightly with corn meal, and cook on a frying pan with a couple of tablespoons of coconut oil. Serve on a whole wheat bun with avocado, sliced onion ketchup and mustard. Enjoy!!!