Yummy Roasted Veggies

I have discovered that vegetables I thought I really didn't like are actually among some of my favorites. It all comes down to preparation. Roasting brings out amazing flavor in so many vegetables. Root vegetables, like rutabaga and parsnips become sweeter and more mellow. Brussel sprouts, which I would not touch, are now edible. JJ actually begs for them. Asparagus was another that I avoided because it was always over cooked. I now love it so much that I eat it whenever I can fit it into the budget. Thus the reason for this post.

Yesterday I ran into Harris Teeter and discovered asparagus for $.99 per pound! This was amazing and boy was I glad to have an extra $3 in my pocket. The boys and I quickly scooped up 3 pounds and headed home. The question then became when to have it, and what else to serve. I remembered a head of cauliflower in the fridge and along with seasoned brown basmati rice, today's menu was decided. Cauliflower has always been a favorite of mine, but even more so now that I've discovered this recipe for Oven Roasted Cauliflower with Rosemary and Garlic.

This is so good! The first time I made it I didn't think it would make it to the dinner table because the boys were eating it from the pan like it was popcorn! Definitely give this recipe a try!

She's Here!

My mom has come for a visit! Can you tell I'm excited? I love my mother so much. She is one of my best friends and we have so much in common. She arrived yesterday and will be with us for two whole weeks. IJ and JJ have been counting down for the past two weeks and are thrilled that Granny is finally here.

Mom and I both enjoy cooking so you can guess what we did today. Dinner was delicious, nutritious and shared with good company. We had roasted root vegetables, a mixture of collard, mustard and turnip greens and cornbread. I used to think I didn't like root vegetables, but I've changed my mind. These were absolutely wonderful! We included butternut squash, rutabega, turnips, onions and beets. This is wonderfully easy to make.

Roasted Root Vegetables
2 beets
1 rutabega
1 butternut squash
1-2 small turnips
1 large onion

Wrap beets individually in foil - do not peel or cut
Place in 400 degree oven for 1 to 1 1/2 hour (depending upon size)

Peel and cut vegetables into 2 inch chunks.
Place all vegetables together in large mixing bowl.
Drizzle with 2 T of olive oil
Season with salt and pepper to taste
Mix to coat all vegetables

When beets are nearly done, place other vegetables on a foil lined cookie sheet and place in oven for 35-45 minutes, until tender when pierced with fork.

When beets are done, allow them to cool slightly before peeling and cutting into wedges. Do not mix the beets in with other vegetables as they will transfer their color and everthing will be "beet red". Enjoy!

All Raw?

Yes, the veggies in the spring rolls are all raw. I began making these when J was eating a nearly all raw diet. He currently eats about 80% raw foods and so I incorporate raw meals into dinner as well. There is a cooked version of spring rolls that I also prepare. The veggies are slightly different, but can vary based on what you have. Here's what I usually include:

shallots, fresh ginger, mushrooms, broccoli, cabbage, carrots, snow peas, soy sauce and sesame oil. Basically I just chop all of the veggies and saute in 2-3 tablespoons of canola oil until tender-crisp. Add 2-3 drops of sesame oil , 2-3 tablespoons of soy sauce and 2 teaspoons of sugar. Season with pepper to taste and cook for another minute. Let cool slightly and fill wrappers as in previous recipe. These are great with fried rice.

Tasty and Colorful

Last nights dinner was tasty and colorful, two of my favorite food attributes. We dined on spring rolls and quinoa salad (pronounced keen-wa). Both items are simple, although the spring rolls do take a bit of time because of the chopping and rolling. Here's what I do for each.

I prepare the quinoa salad first because I like for it to be chilled. However it can be served warm or at room temperature. The recipe is as follows:

1 C quinoa
1/3 C red wine vinegar
2 tsp extra virgin olive oil
1 medium clove garlic, minced
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/2 C chopped cucumber
1/4 C sliced kalamata olives
1/4 C chopped red onion
1/4 C chopped fresh parsley

Cook quinoa (1 C quinoa in 2 C water, bring to a boil, reduce heat, cover and simmer 10-15 minutes.

Dressing: In a small bowl, whisk together vinegar, oil and garlic. Season to taste with sea salt and pepper. Set aside.

In a large bowl, combine peppers, cucumber, olives, onion, and parsley. Mix well. Add dressing and toss to coat. Add quinoa, stir gently to combine. Serve warm, room temperature or chilled.

Spring Rolls
I do not have an exact recipe for these. I think there used to be one, but I've been making them for many years without one. Here are the ingredients:

chopped cabbage, chopped carrots, chopped radishes ( I do all of these in the food processor)
chopped green onion, chopped tomatoes
chopped mushrooms, soaked about 5 minutes in Bragg liquid aminos (or soy sauce)
guacamole or hummus
spring roll wrappers ( the kind you soak in water, not cook)

Here's what I do: fill a large bowl about half full with water. Place one spring roll wrapper in the water about 15 seconds. Remove from water and place on a cutting board. Begin by putting a couple of tablespoons of guacamole or hummus in the center of the wrapper. Next, put 1/4C cabbage in center in a narrow mound. Add a small amount of carrots on one side, radishes on the other. Place a tablespoon of mushrooms on cabbage, followed by a small amount of tomatoes and green onions. It should look like this.

Roll like a burrito and enjoy!

Our complete meal.