Roasted Veggies


Roasted Veggies

Ingredient List:

3-4 C Mushrooms (I used Baby Bella) cleaned

1 C cherry tomatoes

1 head of cauliflower (I used green) cut into florets

1 red onion sliced into 1/4” rounds

6 gloves of garlic peeled

1 tbsp fresh oregano chopped

1 tsp thyme

1 tsp basil

1 tsp sea salt

2 tbsp olive oil (I used spicy olive oil from Rocky Mountain Olive Oil)


Heat oven to 400

Prepare a baking sheet

in a large bowl combine all veggies

Drizzle olive oil

Add all spices

Combine with your hands

Pour mixture onto baking sheet


Bake for 25 minutes



Print Roasted Veggies Recipe

{vegan}{raw} Peach Cheesecake


What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top


Light fried baby eggplant


What you need:
5-6 baby eggplants
1 Tbsp sea salt
2 Tbsp of bread crumbs (I used plain, if you use italian you could forgo some of the other seasonings)
Crushed black peppercorn
1 Tbsp olive oil
1 Tsp season salt

What you’ll do:
Sweat the eggplant by cutting into thin slices and placing on a cookie sheet or plate, sprinkle all pieces with salt

Let sweat for 15 minutes

Mix all ingredients together

Place in a warm skillet

Cook until crispy about 5 minutes per side



Greek Salad

Greek Salad

What you’ll need:

Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped

1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste

What you do:
Combine all salad ingredients

Combine all dressing ingredients

Pour on salad and enjoy!!!!!

Veggie Pad Thai

Vegan Pad Thai

What you’ll need:
1 package of brown rice noodles
2 TBSP extra virgin olive oil
3 garlic cloves chopped finely
1 shallot chopped finely
1/4 head of cabbage chopped finely
1 Cup of sugar snap peas cut in half
4-5 radishes cut finely
1-2 TBSP Sriracha (use more to make it more spicy or leave out if you don’t like spice)
Fresh cilantro (use as garnish)
1/2 lime quartered (for garnish)

1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper

What you do:

Heat a pot of water until boiling
Add brown rice noodles to boiling water, turn the burner off and let noodles sit 5-9 minutes until soft

Drain and rinse noodles with cold water (this will help prevent them from sticking)
Set aside

In a bowl mix:
1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper
Set aside

Heat a skillet over medium and add olive oil, shallot and garlic and cook for about 3 minutes

Add cabbage and Sriracha and mix thoroughly, let cook for 1-2 minutes

Add rinsed noodles and pad thai sauce you already mixed

With two forks continuously mix noodles and sauce until completely absorbed

When sauce is completely absorbed into noodles fold in peas, radishes and/or any other veggies you like

After you plate the noodles top with fresh cilantro and place one quartered lime on plate


Cabbage Stir Fry

Cabbage Stir Fry

What you’ll need:

1/2 head of cabbage chopped
5 carrots chopped (one small bag of shredded carrots would also work)
1 large yellow onion
5 red potatoes chopped ( I like the skins left on but you can peel first if you prefer)
Olive oil (enough to coat the bottom of the pan you are using 3-4 TBSP)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TBPS turmeric
1 TSP cayenne pepper (you can leave this out)
Fresh cilantro (a few sprigs to use for garnish at the end)
1/2 lime

What you do:

Heat oil in skillet over medium

Add chopped onion and carrots and cook until tender about 5 minutes

Add all spices and cabbage

Let cook until cabbage is soft about 5 minutes

Add potatoes, reduce heat and cook over low heat until potatoes are soft about 15-20 minutes

After you dish this up on a plate or in a bowl squeeze lime juice over mixture and add cilantro