Video of my Food Workshop from Aug. 14th

I did a Zoom class on roasted veggies a couple of weeks ago and finally have the link so you can view it if you like. Here it is:

https://1drv.ms/v/s!AjIrLWGUH2YMs7ABc0J7FMOambhC7g?e=8hyuvk

Also, here is the recipe I demonstrated:

List of choices for roasted veggies that are good sources of protein. Not all will be included in the recipe, but you can mix and match each time you make this dish, depending on the season and what is available, hopefully organic.

 

Roasted (Organic)  Veggies

These are the cut veggies before roasting.

(I forgot to take a photo of the finished dish.)

Utensils: Cookie sheet, cutting board and knife, colander, serving dish

Prep Time: 20-30 minutes, depending on how many servings needed

Cooking Time: approx. 20 min

Categories: Vegan, Gluten-Free, Sugar Free, Paleo

 

Ingredients (any or all) for roasting

Asparagus

Baby Corn

Brussels sprouts

Cauliflower

Carrots

Garlic

Mushrooms

Onion

Red or Yellow bell pepper

Sweet potato (may need to precook)

Avocado or other Oil (or spray)

(Sat & Pepper) optional

 

Directions

  1. Wash, drain, trim, cut or dice veggies into bite-sized pieces
  2. Arrange on a lightly oiled tray or on a silicon pad on a tray.
  3. Bake at 375 degrees til veggies are cooked but still crunchy.

(Check after 20 minutes and every 5 minutes after that.)

Feel free to change to “grill” during last 5 minutes for crisper veggies. You can also put them on skewers for easy eating outside.

These veggies can be served over rice or quinoa, over pasta, over fresh greens.

If served over rice or pasta, make a fresh salad with these high protein veggies:

spinach or lettuce, radishes or tomatoes, onions or leeks, and sprouts (alfalfa/clover)

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