Category Archives: How To:

Roasting Vegetables Recipe – Root Vegetable Edition

Roasted Vegetables

Roasted Vegetables - Look at that garlic!

I like roasting vegetables because it’s easy and the results have a lot of flavor. Gotta get down to the root of things sometimes to get to the good stuffs. Roasting vegetables of the ROOT variety is one of my favorites, because there is very little fuss over the timing of the different veggies to worry about. As long as you cut them about the same size there is no need to put some vegetables in earlier and then some in later. Roasting vegetables allows you to wander away from the kitchen and do some other stuff.

Roasting Vegetables Potatoes Carrots Garlic Onions

Halfway done - Adding Herbs

This is not so much a hard and fast recipe as it is a basic how to guideline. Feel free to change-up the root vegetables or if you wanted to add something else like asparagus or eggplant you might need to do a little research and factor in the timing of adding other non-root veggie items. Also, I encourage you to play with the herbs and spices. I often do! This is just how I did it this one time. Next time will probably be slightly different. I am not going to give amounts either. Just roll with what you want or got or whatever is in season.

Roasted Vegetables Vegan

Roasted Vegetables Plated

I used cassava or yuca root this time around. Once I had yuca fries at an El Salvadoran restaurant and fell in love with it. What a weird beast, though. You should give it a try. I have only cooked with it a few times, but I dig it. Come to find out cassava is the 3rd largest source of carbohydrates for meals in the world. Right after rice and soft-drinks. :) Ha ha! I am guessing after rice and potatoes, actually.

Roasting Vegetables is Easy

Prep time: depends on the amount of roasting vegetables
Cooking time: 55 minutes
Total time: 70-90 minutes

Ingredients:

Potatoes
Yams or sweet potatoes
Leeks
Sweet onions with stalks still on
Carrots
Japanese turnips
Cassava a.k.a. yuca root, manioc, or incorrectly as ‘yucca’
Parsnips
Garlic whole heads
Extra Virgin Olive Oil
Marjoram
Thyme
Sea Salt
Black Pepper freshly ground
Tabasco Sauce to taste

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Peel the carrots. Chop the tops off of the leeks where they begin to turn green. Do the same with the onions and halve. Halve the turnips and snip off the greens, leaving a little stem attached to each turnip. Use the leftover turnip greens for a salad or cook them like spinach or kale. Peel the parsnips. Peel the cassava. Cut the very tops off of the garlic heads.

2. Cut up the potatoes, yams, parsnips, and cassava into similar size pieces. See my pictures for size examples. I wish I had cut my carrots in half. So, cut the carrots in half length-wise.

3. Place all items (except garlic) onto a roasting pan or cookie sheet or multiples of such items if needed.

4. Sprinkle the root vegetables generously with extra virgin olive oil. Add salt and freshly ground black pepper and Tabasco sauce to taste. Then take your clean hands and make sure all the vegetables are well-coated with oil, otherwise they might dry out and no one wants that.

5. Cook at 425° Fahrenheit for 25 minutes. Remove from oven, stir well and rearrange vegetables with tongs and try to make sure they get coated again with the olive oil. Add the garlic to the roasting pan and pour about 1 teaspoon of extra virgin olive oil over the top of each garlic head and add a pinch of salt. At this point add the herbs (in this case marjoram and thyme) to taste.

6. Return the roasting pan to the oven for another 30 minutes.

7. Remove from the oven and let cool for about 4 minutes and serve.

What to Serve with Roasted Vegetables?

We often just eat these like this and with nothing else. Yes, they are that good. But, I suppose you could serve them with some seitan or other plant-based protein if you wanted these to be kind of like a side dish. Roasted vegetables are just one of the many reasons I love being vegan.

~*The Funky Vegan

Roasting Vegetables

Roasting Vegetables Prep

Vegetarian Roasted Vegetables

Roasted Veggies Lookin' Good

5 Comments

Filed under Cooking, Cuisine, Culinary, Eating, Farmers Market, Food, Foodie, How To:, Recipe, Recipes, Roasting, Vegan, Vegetarian

How To: Freezing Avocados – Avocado Love

Avocado Love Heart

Avocado Love

Freezing Avocados is awesome when you come across a good deal on really ripe avocados. In fact, a lot of people don’t even know freezing avocados is possible. It’s so easy and I love to take advantage of those times when the wonderful avocado fruit is on sale. It is one of my favorite fruits, along with olives and chili peppers. Here in San Diego County, the avocado capital of America, there is even a highway dubbed “The Avocado Highway” because there are so many avocado groves along the route. The Aztecs actually used avocados as a sex stimulant or aphrodisiac!

Freezing Avocados

Ripe Avocados

How To Freeze Avocados

Avocado Heaven!

My girlfriend loves avocados more than anyone I have ever met. It is probably her favorite food. So, we went to the farmers market and got a litter of avocados cheap. Why were they so inexpensive? Because they were ripe and ready to eat. We bought quite a few (it’s never enough) and left some out to eat and will freeze the rest to use as we need them and before they spoil. Frozen avocados don’t work well if they are in halves, chunks, slices, or pieces. They should be ripe and it’s best if they are mashed up. These will keep for 3 to 6 months frozen, but we always eat them within a few weeks. Why? Because WE LOVE AVOCADOS!!

Here’s how I freeze avocados!

Ingredients:

  • Avocados (however many you can get your hands on!)
  • 1 teaspoon of lemon juice or lime juice per avocado (this helps to keep them green)

Instructions:

1. Mash up the avocados with a fork and add the appropriate amount of lemon juice or lime juice to the mashed avocados. Mix well.

2. Put the mixture in plastic zip lock bags in the amounts you prefer, remove as much air as possible and seal tightly. I try to stick to about 2 avocados per bag. More than that takes longer to thaw.

3. Place in the freezer until you need them.

4. When ready to use the avocados, place the frozen plastic bag in the refrigerator for around 24 hours to thaw or place in a bowl and run cool water over the baggie until thawed.

5. Use the avocado however you want. Maybe some guacamole dip or in a vegan sandwich or wrap! Perhaps in an avocado salad or in your favorite vegan avocado recipe. Mmm. Or with some nachos, quesadillas, tacos, or burritos. Yum! Oh so many ways to spread the avocado love. Some people freeze avocados for baby food. I often like to keep it simple and just add Tabasco sauce, salt, pepper, and some ground cumin.

Voila! That’s all there is to it. Simple, huh? Freezing avocados is EASY! Try it. Stay funky and vegan!

~* The Funky Vegan

Avocados with pits

This is the pits. Not!

Sexy Avocado

Sexy Avocado

Freezing Avocados with Lemon

Avocados and Lemons

Mashed Avocados

All Mashed Up

Avocados Ready To Be Frozen

Avocados Ready To Be Frozen

12 Comments

Filed under Cooking, Culinary, Eating, Food, Foodie, How To:, Vegan, Vegetarian