Day 363 Roasted Winter Vegetables

Roasted Winter Vegetables

4 Parsnips, peeled and cubed
4 Turnips, peeled and cubed
1 Rutabaga, peeled and cubed
1 Butternut Squash, peeled, seeds removed and cubed
1/4 Cup All Purpose Flour
1 Tablespoon Salt
1 Teaspoon Freshly Ground Black Pepper
1/3 Cup Earth Balance, melted

Peeled parsnips, turnips, and rutabaga

1.  Spread vegetables in large, greased roasting pan. Sprinkle flour, salt and pepper over the vegetables and mix to coat.

Floured vegetables

2.  Drizzle the Earth Balance over the veggies.  Bake at 375 F for 45 minutes.

Goes with the Black Rice Stuffing

Pairs well with Claude Lancelot Champagne

Soundtrack Queen Latifah - All Hail the Queen

Day 257 Roasted Vegetables and Pesto Pizza

Roasted Vegetables and Pesto Pizza

Pesto

1 Cup Total Parsley, Basil and Rosemary
1/4 Cup Pine Nuts
1 Tablespoon Nutritional Yeast
2 Cloves Garlic
Salt and Pepper to taste
1/4 Cup Veggie Stock
1/4 Cup Olive Oil

Pizza
1 Zucchini, diced
1 Yellow Squash, diced
1 Red Bell Pepper, chopped
1 Cup Shitake Mushrooms, sliced
1/2 Cup Veggie Stock
4 - 6 Whole Wheat Pita Bread

Ingredients

1.  Preheat Oven to 400 F.  Mix all the veggies on a baking tray and pour the stock over.

2.  Roast 15 minutes in the oven.

3.  Add all of the pesto ingredients to a food processor.  Process until well blended.

Pesto Sauce

4.  Spread the pesto on the pita rounds.  Top with roasted vegetables.

5.  Broil in the oven until browned.

Soundtrack DGC Rarities Vol. 1 - Various Artists

Day 231 Vegetable Pie with Bean Crust

Vegetable Pie with Bean Crust

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
2 Tomatoes, diced
1 Cup Spinach
1 Cup Mushrooms, sliced
2 Cloves Garlic, chopped
1/2 Cup Total Herbs, Parsley, Thyme and Rosemary, chopped
1 Pound of Mixed Beans, pureed (I used cannelloni and kidney beans)
1 Cup Veggie Stock
Salt and Pepper to taste
Dried Fruit Relish (Day 230)

Bean puree

1.  Preheat the oven to 375 F.  Place the vegetables on a baking tray.  Add the stock and roast for 20 minutes. After roasting, drain the stock and mix in the garlic and herbs. Salt and pepper to taste.

Veggies ready to roast

2.  Spread half of the bean puree on the bottom of a casserole dish. Top with the mixed vegetables.  Spread the remaining bean puree on top of the vegetables.

Baked pie

3.  Bake covered at 350 F for 1 hour.  Remove cover and bake an additional 15 minutes.

4.  Serve with the dried fruit relish.

Goes well with a green salad.

Soundtrack Trapt - DNA

Day 99 Mix of Roasted Vegetables

Mix of Roasted Vegetables

1 1/2 Cups Pearl Onions

2 Cups Carrots, peeled and cut into sticks

12 Ounces Turnips, peeled and cut into sticks

1 Tablespoon Avocado Oil

1 Tablespoon Maple Syrup

1/2 Teaspoon Salt

Freshly Ground Pepper, to taste

1 Tablespoon Thyme

1 Tablespoon Cider Vinegar

2 Tablespoons Parsley, chopped

1. Preheat oven to 450F.  Bring a medium saucepan of water to a boil.  Add the onions and boil for 1 - 2 minutes.  Drain and rinse with cold water.  Using a sharp knife, trim root ends and peel.

2.  Combine the onions, carrots, turnips, oil, syrup, salt, pepper and thyme.  Mix well.  Spread the vegetable mixture in a large roasting pan.  Roast until lightly brown, about 30 minutes.

3.  Add the parsley and serve.

Goes well with baked beans.

Pairs well with 2014 Anthill Farms Pinot Noir

Soundtrack Clutch - Psychic Warfare

Day 88 Linguine with Roasted Vegetables

Linguine with Roasted Vegetables

1 Pound Whole Wheat Linguine
1 Pound Asparagus, cut into 2 inch pieces
3 Bunches Green Onions, trimmed and cut into 2 inch pieces
2 Red Bell Peppers, cubed
4 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper, freshly ground
1/2 Cup Nutritional Yeast
1/4 Cup Balsamic Vinegar

Ingredients

1.  Preheat oven to 450 F.

Chopped vegetables

2.  Add vegetables to a large roasting pan.  Toss with 2 tablespoons of olive oil and the salt and pepper.  Roast for 25 - 30 minutes stirring once during cooking.

Drained linguine

3. While the vegetables are roasting, cook pasta according to package directions. Drain and mix with 2 tablespoons of olive oil.

4.  Add the vegetables to the pasta and toss to combine.  Add the yeast and vinegar and mix well.

Pairs well with 2012 Avinyo Cava

Soundtrack A Day to Remember - Common Courtesy

Day 42 Roasted Vegetable Pie

Roasted Vegetable Pie

Crust

1 1/4 Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
2 Teaspoons Baking Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/3 Cup Water
1/4 Olive Oil
1/2 Cup Kalamata Olives, chopped

1.  Combine dry ingredients in a food processor with steel blade.  Pulse several times to mix.  Mix water and oil, slowly add to the dry ingredients while the motor is running.  Add olives and pulse to mix.  Dough should come together and not be too sticky.

Dough ready to refrigerate

2.  Press the dough into a disk.  Wrap in plastic wrap and refrigerate for 30 minutes or longer.

Filling

1 1/2 Cups Carrots, peeled and diced
1 1/2 Cups Parsnips, peeled and diced
1 1/2 Cups Butternut Squash, peeled and diced
1 Cup Beet, peeled and diced
2 Tablespoons and 1 Teaspoon Olive Oil
2 Tablespoons Fresh Rosemary, chopped
1/2 Teaspoon Salt
Freshly ground Pepper to taste
1 Head Garlic
4 Ounces Vegan Soft Cheese
Water for glazing

1.  Preheat oven to 400 F.  Cover a baking sheet with parchment paper. Combine the vegetables in a large bowl with seasonings.  Add 2 Tablespoons of oil and toss to coat.  Spread the vegetables on a baking sheet.

Vegetables ready to roast

2.  Remove the excess skin from the garlic head.  Cut the tips of the garlic.  Place in a square of aluminum foil.  Pour 1 teaspoon of oil over the garlic and seasoning with fresh ground pepper.  Close the foil around the garlic.

3.  Roast the vegetables and garlic for 40 minutes.  Stir the vegetable a few times during cooking.

Roasted garlic

4. Transfer the cook vegetables to a bowl.  Squeeze the garlic cloves into a small bowl and mash.  Add to the vegetables and mix well.

To Assemble the pie:

Dough, rolled out and ready to fill

1.  Roll the dough into a rough 14 inch circle.  Add a sheet of parchment paper to the baking sheet. Transfer the dough to the baking sheet.  Some of the dough will overhang the sheet.  Arrange the roasted vegetables on the dough, leaving a 2 inch border. Fold the border over the vegetables and pinch the dough together to form a decorative crust.  Place tablespoons of the soft cheese around the top of the pie.  Use a brush to coat the top crust.

Whole cooked pie

2.  Bake the pie at 400 F for 35 minutes.  Crust should be golden.  Serve warm.

Goes well with steamed broccoli

Soundtrack  Jane's Addiction - A Cabinet of Curiosities