STEAMED VEGGIES VEGAN DINNER

Since we are going more plant-based in our family, I am always researching new ways to cook vegan meals and finding spices that we really like.  One evening this past week, I just decided to do my own thing.  Here's what I came up with:

ROASTED VEGGIES VEGAN DINNER

4-6 red potatoes, peeled and cut into chunks

1/2 head of cauliflower, cut into pieces

2-3 large carrots, peeled and cut into pieces

1 sweet potato, peeled and thinly sliced

Olive or avocado oil

2  tsp dried basil

2 tsp thyme

2 tsp oregano

(you can replace the basil and oregano with Italian seasoning)

black pepper

dash of sea salt

• Lightly spray the bottom of a glass rectangular baking dish with olive oil or avocado cooking spray.
• Arrange the above veggies in the glass dish by sections: potatoes, then carrots, etc.
• Drizzle olive or avocado oil over the top...just lightly drizzle.
• Add the spices and gently toss.
• Roast in a 350 degree oven for 55 minutes or until potatoes are just fork tender.  If thinly sliced, the roasting time might only take 45 minutes.

MEANWHILE:  prepare a packet of Earthly Choice Organic 7 Grains in the microwave for 90 seconds and set aside.  

THEN:  prepare a cold fruit salad:  ball cantaloupe (or cut into chunks), add fresh blueberries, blackberries, and/or Pomegranate arils.  Lightly toss and keep cold until serving.

Cut up a French Baguette into chunks and place in a bread basket.

Once the veggies are roasted, pour the 7 grains into a large serving dish and top with the roasted veggies.  If you are not vegan, you can add 1/4 c. of shredded Parmesan cheese to the top and lightly toss.

Serve with the Fruit Salad and Baguette.

ENJOY!

please note: as with all of my recipes under the label "faithfixes", you do have permission to copy and print this post.  If you make this, please leave me a comment as to how you liked it! Thanks!!