What is it about roasting (veggies)?

This is not a recipe, but a method. I found my refrigerator teeming with broccoli today, and with two additional heads of cauliflower in the farm share, something had to give.

My most favorite thing used to be broccoli with cheese sauce (you know, the processed stuff that barely passes as cheese but still remains a 'dairy' product?). I still love broccoli, and have learned that cauliflower is delicious, too. Especially when well prepared. There is something unique about the texture of these roasted beauties that makes it difficult to save any for later.

You might have enjoyed my Aloo Gobi and Chard recipe, and that is a tasty trick. But even simpler is the simple act of slowly roasting veggies on a cookie sheet in the oven.

The process is simple:
1. Wash and chop the broccoli and/or cauliflower (you must use fresh for this method).
2. Coat with a thin layer of olive oil by tossing the florets in a bowl with a little oil.
3. Pour onto a cookie sheet and dust with a little sea salt.
4. Roast at 325 for 40 minutes, shaking the tray two or three times in the middle.
5. Serve as is, or toss in seasoned salt, nutritional yeast, or the cheese of your choice (but try it first! It is glorious as is).

Easy side dish for any meal, and so much healthier than anything with the mysterious cheese sauce.

GF Ginger Brownies and Glutenous Ginger Crisps

WARNING: There is no chocolate in this recipe. These are quite tasty, but if you're seeking a real brownie you'll have to head elsewhere.

Ingredients:
1 1/3 c rice flour
1/3 c potato flour
1/3 c tapioca flour
1 t baking soda
1/4 t salt
2 1/2 t ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1/2 c oil
1/4 c black strap molasses
1/4 c almond milk
1 c brown sugar
1 t vanilla

1. Heat oven to 350.
2. Combine flours, salt, soda and spices in a medium bowl and set aside.
3. Combine the remaining ingredients in a large bowl and stir to combine completely.
4. Add dry ingredients and stir to combine.
5. Pour into a 9x9 greased baking pan and bake for 30-40 minutes, testing for done-ness about the edges.
Yield: 9 or 16 servings, depending on your needs.

For the Glutenous Cookie version:
Substitute 2 c wheat flour for rice/potato/tapioca flours.
Step 5: Roll balls of dough in sugar and place on a parchment lined baking sheet. Note the dough will be very soft, but do not be tempted to add any more flour. You'll be just fine! The cookies will double in size. I yielded 26 and a couple of mine grew together. Don't worry, I ate the bad ones :) *Thanks to Vegan with a Vengeance by Isa Chandra Moskowitz for the original recipe.

Greens, Tofu & Kohlrabi (the post-candy meal)

I'm writing this the day after Halloween, and I've heard about quite a bit about candy hangovers today. My first complainant? My husband.

Have you or your family suffered from the sugar rush? Do you need a tasty, healthy meal to counteract your sluggishness? Boy do I have a suggestion for you.

Roasted root veggies, braised greens, and seasoned tofu.

Tofu:
1. Wrap a square of extra firm tofu in a kitchen towel and place a cast iron pan or a baking sheet with a heavy book on top.

2. Allow to sit 30-45 minutes.

3. Remove the towel and saturate the tofu with tamari soy sauce and a dash of liquid smoke.

4. Preheat a cast iron skillet at 7 of 10 heat.

5. Slice the seasoned tofu, reserving any remaining liquid. One block makes 8 slices for me, but adjust to your family size.

6. Cook the tofu in a small amount of olive oil for about 4 minutes. Flip, add any remaining marinade and cook an additional 4 minutes.

7. Serve immediately or set aside.

Roasted root veggies:
1. Chop a variety of root veggies, like kohlrabi, beets, turnips, parsnips, sweet or white/yellow/purple potatoes, to sweet potatoes and toss with peeled garlic cloves and sliced onion.

2. Toss all veggies with olive oil and salt, pepper, paprika, dried chili pepper flakes, oregano, and a dash or two of liquid smoke.

3. Roast in a cast iron dutch oven at 300 degrees for 45 minutes to an hour, stirring every fifteen minutes.

Braised greens:
(this recipe follows easily after the tofu has just finished)

1. Wash and chop your greens (collards and kale work best, but beet, turnip and mustard greens work well too).

2. Saute garlic slices in about 2 T of olive oil over medium heat. Add chopped greens and toss to coat.

3. Add seasoned salt or mixture of salt, pepper, paprika, oregano, and chili flakes. 4. Once greens are brightened, add a dash of lemon juice (juice of one half lemon) and serve immediately.

To cook the whole meal in concert:
1. Press the tofu.
2. Wash and chop greens, then veggies.
3. Start roasting the root veggies.
4. Cook the tofu.
5. Stir the veggies.
6. Cook the greens.