Skip to main content

Grilled veggie yumminess


I know, I know, I haven't posted in forever. It's not that I didn't have anything to post, it's just that I fell out of the habit. It's like the gym - I love going, but if I miss a couple of days, it's impossible to hop back on that treadmill/yoga mat. But, I did collect a bunch of fun and easy recipes to post, so you'll be seeing a lot more of me in the next regular while.

I discovered something the other day when making another noodle bowl (with rice - though not a rice bowl, because that's something different...) that helped me along on my path to become the laziest chef EVER. I always think it's so funny when I mention one of my dishes or desserts to a non-vegan and their first comment is almost always "that must be a lot of work." HA! As IF I'd spend more that 10 minutes prep time for anything! Mostly it's true everything in a food processor, push button, voila! Well, the one thing that does tend to take a while, and thus is my least fave part about cooking, is chopping veggies. Sometimes I can convince the boy to do that part of it. But now, with my newest cooking discovery, I can do it too! What's my secret? The different blades on the food processor!!! Which brings us back to the noodle-less bowl (with rice). I put everything through the food processor! Used the grating disc for the carrots, the slicing disc for the cabbage (that was the funnest one) and bok choy, the serrated blade for the ginger. Only thing that really did not work was the snow peas...I kind of knew it wouldn't, but I was feeling optimistic. I hope this little discovery of mine helps you to become a lazier chef too!

(recipes after the jump)



Anyway, tonight I"m making one of my all-time fave dishes. This one is tons of prep time with veggie chopping so I tend to not make it as often as I'd like. I know you can use the serrated blade in the food processor to chop things like peppers and mushrooms, but I'm not ready yet to experiment with that! Other than the like 20-30 min of chopping veggies, this is a super easy and healthy dish and requires no cooking skill. And, it's beautiful!!! You can also make it on one of those veggie trays over the bbq - I prefer it that way, but alas, have no bbq, or if you don't want any oil, you can just spread it on foil on a cooking sheet. My sister and I always make it when we visit my grandparents, much to their horror at the sheer number of veggies, because it's so easy to get the right ingredients and not have to worry about not finishing items. It's a creative dish too, meaning you can use whatever veggies you feel like/are on sale. If you wish for more protein, I sometimes add sauted/oven roasted tofu pieces. You can dress it with a balsamic vinagrette, or with silken tofu pureed with some garlic and lemon juice, or the creamy garlicy dressing posted below.

Just a word of advice. While I thought there was no possible way to err in this recipe, I have been on the receiving end of it gone horribly horribly wrong. So a couple of guidelines to follow:
  1. think colour - for a dish that's as nice to look at as it is to eat, make sure you have some variety of colour. No one wants a dish that's beige - especially not in their vegetables!!
  2. easy on the oil - if you choose to use oil, LESS IS MORE. I can not emphasize that enough (well, I guess I could have bolded it as well...). Too much oil will make it soggy and mushy, and will likely hurt the tummies of those eating it - none of these things are good. This dish will cook fine with no oil, so if you do add some, keep it lighthanded.
  3. don't overcook it - back to the mushy, soggy thing...seriously, you can always cook it more if necessary. And, unlike meat, there is no such thing as an undercooked vegetable (well, maybe potatoes, but most veggies you're ok). Overcooking will also make your veggies gray. No one wants that.
Ok, I think we're good with those guidelines. Follow them and no matter what veggies you use, you'll be fine!

Oven roasted veggies
Cherry tomatoes, whole
brussel sprouts, halved
mushrooms, quartered
red onion, wedges, separate pieces
yellow and orange bell peppers, chopped
garlic, chopped
eggplant, chopped

Toss with a bit of heat-stable oil (or just toss sans oil. I use olive oil, so sketchy I know...)
Put in a baking dish and cook in the oven at 425F 30-40 min (until desired tenderness. This will also vary based on how good your oven is and what temperature it actually gets to), stirring about halfway through.

With garlicy cashew cream sauce

Garlicy cashew cream sauce

2c cashews, soaked
water to cover the cashews
3-4 cloves garlic, remove the root (otherwise it'll be STRONG. If they're wiener cloves, use more)
2 tbsp olive oil
2-3 tbsp lemon juice

blend together, add a bit more water to thin out. just a bit, like 1-2 tbsp. blend again.

Serve it over green salad, with pasta or just on its own.


Take leftovers for lunch and be the envy of your co-workers!

Enjoy!!

Comments

Bliss Doubt said…
Oh my wordly wordy word, that cashew garlic sauce makes me want to buy a blender. I'd do it with 40 cloves.
Kirsten said…
How long do you cook and at what temp? Looks delicious!
Iris said…
This looks delicious! I need to learn how to use the different blades on my food processor. Sometimes it's the bother of chopping up veggies that makes me have cereal for dinner.
Pure2raw twins said…
Roasted veggies look decilious!! Love brussel sprouts...and that garlic sauce, YUM!
Selene said…
Thank you for the comments! Hope you enjoy!!

Kristen - Oops, forgot to put that in! Was too busy rambling on...:)425F for 30-40 min (until desired tenderness is reached). stir at about 20min and try a piece at 30min to see if it's to your liking, if you'd like it more tender go for a bit longer!

Iris - I know!! I'm the same way!

Popular posts from this blog

Raw vegan meal plan (Day 2) and raw vegan tacos (or, my new obsession)

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks!
I'm building my meal plan to allow for leftovers, because in any meal plan, really, leftovers are kind of needed to get by timewise.

A note on raw eating...I am trying to achieve a high raw lifestyle, meaning that 90-95% of what I'm eating is raw. However, when it comes to spices and oils and tamari, I am often not opting for the raw versions. For spices and oils, this is a matter of accessibility (other than coconut oil, which is easy and inexpensive to acquire); although I am going to try to find and use more whole versions of the spices (like the tumeric root and cardamon pods, for instance), it will still be very hard to determine whether these are raw. For tamari, this is because nama shoyu (the raw version) contains gluten, which I am allergic to. Now, you could go with bragg's soy sauce-like product, but I don't use enough o…

Make your own raw tahini and cheesy tahini broccoli recipe

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks xoxo Broccoli smothered in cheesy tahini sauce
I already toted the many amazing benefits of sesame seeds here so we'll skip that part in this post and go straight to the awesomeness that is tahini.

Raw tahini is delightfully easy, and inexpensive, to make. And you can do such awesome things with it! I personally love using tahini as salad dressing. And when I discovered you could make a delicious cheese sauce with it...!! You can't really tell from the photo, but this makes a deliciously creamy and cheesy sauce that you can use on zucchini linguine, or for kale chips, or really just about anywhere that cheesy goodness could go (which is pretty much anywhere). The cheesy tahini broccoli is my version of Julie Morris's awesome recipe. While you're there check out her other recipes, yum they sure do look good!

How to make raw tahini

Raw vegan chili and a raw meal plan for the lazy chef in all of us

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks! Hearty bowl of raw chili
Ok, it's been a great great weekend for many reasons: went to an amazing clothing swap put on by V. A. S. T., went to my adorable niece's birthday party, attended a wonderful raw potluck (yum!!), and went to my uncle and dad's joint bday lunch at my uncle's place. And to make everything even better, there were amazing people and conversations throughout it all!

So that part has been great. Of course, all the family get togethers mean that I haven't been eating as raw as I normally do. And I'm really noticing how much better my body does when I'm eating mostly raw. I feel much more grossly full and sluggish on cooked foods. And my throat is burning as it's giving me some serious acid reflux issues. I've also been on this stupid cleanse (I bought it a long time ago and figured I had better use it …