This easy and delectable recipe combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful vegetables. Serve with a big chickpea or bean salad and a crusty bread. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
This recipe of stuffed potatoes with chickpeas is a gift for your body. It will allow you to stock up on protein, and itâ€™s also really gourmet. Roasted vegetables are always a hit, but itâ€™s the sweet potato that wins the prize for tastiest. Stuffed, it turns into a complete and comforting meal.
Low caloric, but very energetic, the chickpea deserves a good place in your menus. Just think about it the day before: after 12 hours of soaking and 30 minutes to 1 hour 30 minutes of cooking, it is the perfect protein element for vegetarian meals.
- Prep Time:Â 20 min
- Cook Time:Â 35 min
- Servings:Â 4
- 4 Sweet potatoes
- 1 cup precooked chickpeas or 1 can of chickpeas
- 1 cup cherry tomatoes cut in half
- 2 green onions finely chopped
- 1 pinch Cumin
- 1 pinch Coriander
- 1 pinch Turmeric
- 1 pinch Paprika
- 1 pinch salt
- 1 filet Olive oil
- Â¼ cup Tahini
- 2Â tbsp. lemon juice
- 1 tbsp. maple syrup
- Preheat the oven to 450 FËš. Clean the sweet potatoes with a brush, and prick them with a fork. Place them on a baking sheet lined with parchment paper.
- Bake in the oven for 30 to 40 min.
- In a bowl, mix chickpeas with the tomatoes, the green onions, and the spices.
- Prepare the sauce. Mix the tahini with lemon juice and the maple syrup.
- Let the sweet potatoes cool for a few minutes, then cut them in 2 and mash the flesh a little bit.
- Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.
This is one of my favorite things to make in the late summer â€”Â a gorgeous platter of roasted vegetables that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round. Substitute or add other vegetables if you’d like â€” mushrooms, yellow squash, green beans, asparagus … increase the amount of marinade if need be. Continue Reading…
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious â€” eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted fromÂ Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan RecipesÂ by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.Â Continue Reading…
In this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, itâ€™s really all you need to create fantastic side dish. Continue Reading…
Mild tofu balances well withÂ balsamic-roasted zucchini, eggplant, mushrooms, and peppers.Â This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas. Continue Reading…
Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Tofu is combined with bell peppers, carrots, zucchini, and onions in a flavorful barbecue sauce and then baked. Serve with a simple quinoa dishÂ and a big salad. Photos by Evan Atlas. Continue Reading…
Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who arenâ€™t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest.Â Iâ€™ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, theyâ€™re good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. Continue Reading…
Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don’t care for parsnips, try golden potatoes. Continue Reading…
These garlic roasted carrots are absolutely addictive! Roasting brings out the natural sweetness of carrots, and garlic and onion become sweeter with roasting as well. Recipe contributed by Norene Gilletz, reprinted by permission by Whitecap Publishers from Norene’s Healthy Kitchen.*Â Continue Reading…