Ⓥ Vegan Kitchen: Root Vegetable Roast! Ⓥ

This is one of my favourite meals to make, it's the perfect holiday dinner replacement and perfect on a cold cozy evening. It's also not that hard to make, just takes a little preparation chopping up all the veggies. I almost felt a little silly posting this recipe it's so simple, but totally worth sharing, so here we go! ;) 

Root Vegatable Roast

Root Vegetables (I usually like to do any combination of; 1 large Sweet Potato, 1 large Yam, 1 Kuri squash, 4 medium Carrots, 1 large Parsnip)--enough to fill a large casserole dish.

2 tbsp Olive Oil 

Seasoning: 

1 tsp Salt

1 tsp Pepper

1 tsp Garlic Powder

1/2 tsp Cumin 

1/2 tsp Mustard Seed

1/2 tsp Oregano

2 tsp Thyme

Preheat oven to 400℉.

Chop up all your vegetables and place them in a large casserole dish. Sprinkle the seasoning and oil over top and cover with foil, if you don't have a lid. Cook in the oven for about 1 hour, gently stirring about every 20 minutes. 

Makes 4 large, or 6 small servings (depending on the size of your casserole dish). 

I love to make this with Vegan Gravy and Rice "stuffing." Tofu Balls are also a lovely way to complete a Holiday Feast with this recipe. Perfect comfort food and healthy at that! :) 

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Ⓥ Vegan Kitchen: Almond-Crusted Potatoes! Ⓥ

 These are by far my favorite potato fries. It's something a little different, packed-full of flavor and just so ridiculously good you'll be as hooked as I am on these. ;) 

I have also made this recipe with peanut butter instead of almond butter, and both are amazing! You can also use any combination of potatoes or root vegetables you'd like for this recipe, all one or a combination of anything you'd like; sweet potatoes, yams, potatoes, carrots. My favorite is sweet potatoes and yams--plus they're healthier than regular potatoes. 

Almond-Crusted Potatoes:

3-4 Potatoes or other Root Vegetables 

3 tbsp Almond Butter (or peanut butter)

1 tablespoon Olive Oil

1/2 tsp Salt

1 tsp each of Garlic Powder, Cumin, Black Pepper, Curry, and Basil. 

Chop root vegetables into thin "fries," or you can chop them into cubes--either works. Preheat oven to 400° and oil tray.

Combine all the other ingredients in a food processor (or a large bowl) until well mixed.

Line fries on tray and pour mixture over them, making sure they are well coated. - or - Place fries into the large bowl with mixture and get fries so they are well coated and then place them onto tray. p.s. you're hands are probably going to get messy unless you can manage to mix them alright with a spoon or spatula. ;) 

Bake 35-45 minutes (depending on the thickness of you fries) until coating is browned and a bit crispy and the fries are fully cooked. 

*Flip fries several times to avoid sticking. 

Makes approx. 2-4 servings, depending how hungry you are. ;)

(Will keep refrigerated for up to 3 days)

Enjoy! These are amazing and once you know what you're doing they are super fast and easy to whip up! :) 

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