Roasted veggies over rice and tomatoes

Toss green beans, onion, zucchini, and potatoes in oil, salt, pepper and garlic. Roast veggies single layer at 225' for 2 hours. 

Cook rice and set aside. While veggies roast, simmer 1-2 cans of stewed tomatoes over med heat with salt, pepper and garlic. Simmer for at least a half hour. 

To serve, layer rice on a plate topped with tomato sauce and roasted vegetables. Salt and pepper to taste.

ENJOY!!!

Garlic, lemongrass, ginger roasted vegetables

I love roasting vegetables!!! I love how healthy, versatile, and easy they are.

Last night I was using up my veggies in my fridge before I go grocery shopping again. 

This is a great way to use up the end of the produce in the fridge. 

So I had a bulb of garlic, a chunk of ginger, and two lemongrass stalks that I decided to dice into thick slices. 

I tossed the diced mixture in a bowl and added sliced zuchinni rounds, onion rings, brocolli florets, and a mushroom medley (oyster, shiitake, and crimini). 

I tossed the mixture in the bowl with an olive and peanut oil blend until all veggies were lightly coated with oil. Once I have coated the veggies in oil, I sprinkle salt and pepper and mix again. 

This time I sprinkled soy sauce on too but that ingredient is optional :-)

I roast veggies in a roasting pan or on a cookie sheet at 425' for 45-60 minutes. Toss veggies once or twice during cooking. Veggies are done when they are roasted to your liking. 

I served the roasted veggies with quinoa and wild rice. 

Ingredients: 

Veggies of your choice

A bulb of fresh garlic peeled and diced

(Optional: diced fresh ginger and lemongrass)

Oil

Salt and pepper

Roasting pan or cookie sheet

Roast veggies on 425' for 45-60 minutes.

Wild rice casserole #vegan

Ingredients:
Garlic 5-10 cloves
Mushrooms
Onion
Peppers
Eggplant
Chard
2-4 cups crushed canned tomatoes
Wild rice
Quinoa
Salt
Pepper
Soy sauce
Peanut oil
Vegan butter

Dice all the veggies and garlic.
Cook rice and quinoa.
Sauté Half the garlic, mushrooms, and onion (salt, pepper, and soy-sauce) in half peanut oil half vegan butter until caramelizing begins. Throw in eggplant, peppers, and the other half of the garlic, mix well and remove from heat.

I use equal parts veggies. So as much or as little as you'd like.

Mix rice, quinoa, canned tomatoes, and sautéd mixture together. You don't want it to be too soupy or too dry.

If you want a casserole, chop the chard and add to the mixture and bake covered with foil in a casserole dish at 450 for and hour.

For chard rolls, take mixture and stuff chard leaves and bake as directed above.

For stuffed peppers, fill whole topless peppers with mixture and bake as directed above.

The possibilities are endless and delicious.