Roasted Acorn Squash with Vegan Sausage Stuffing

My brain is already in holiday mode, which means my stomach is already craving holiday feasts.  Me?  Wanting to eat ALL the food?  Shocker, I know.  Another surprise…I’ve already started a spreadsheet to organize the next few months, which includes the menus for Thanksgiving and Christmas.  I wanted to do something different this year and definitely didn’t want to go the route of a frozen tofurkey.

While walking through the market, soaking in the awesome sites of fall produce, flowers, hay barrels, pumpkins, and gourds, I saw these gorgeous acorn squash and it clicked.  The result is a hearty delicious dish of roasted squash filled with a stuffing that reminds me of what Grandma used to make.  It can be a great replacement for the main course, with each person receiving one full half squash for the fellow veg-heads coming to dinner, or it can be easily shared as a side dish by scooping out portions of the tender squash and filling stuffing.

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*Note: A day prior to making this recipe, you’ll need to prepare the bread for the stuffing. Cut the loaf of french bread into 1/2 inch cubes and lay flat on a baking sheet overnight or until the cubes are almost fully dried, with the center retaining just a bit of moisture. This should yield approximately 8 cups.  You should be able to swap the french bread with a bag of vegan prepared stuffing bread cubes (equivalent to 8 cups), such as Arrowhead Organic Stuffing Mix if you want to make it a little easier.

 

Ingredients:

Squash

  • 3 acorn squash, halved
  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • 4 leaves sage, fresh, finely chopped
  • salt
  • pepper

Stuffing

  • 1 loaf of french bread, cut into 1/2 inch cubes, yields appoximately 8 cups
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 6-8 cloves garlic, minced
  • ½ stalk celery, chopped
  • 1 14 ounce tube Lightlife Gimme Lean Veggie Sausage
  • 1 apple, skinned and cut into 1/2 inch cubes
  • 1 tablespoon thyme, fresh, finely chopped
  • 1 tablespoon sage, fresh, finely chopped
  • 1 tablespoon rosemary, fresh, finely chopped
  • 2 tablespoons oregano, fresh, finely chopped
  • ½ cup unsweetened applesauce
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped
  • 2 cups vegetable broth (I use Edward & Sons No-Chicken Broth)
  • 1 teaspoon salt
  • 2 tablespoons vegan butter, melted

Directions:

1. Preheat oven to 350 degrees.

2. Wash the squash, cut them in half (from stalk to bottom), then remove the seeds from the center with a spoon, forming a large pit in the center, clean of any other innards. Place the squash cut side up on a baking sheet. Drizzle olive oil on each and rub the oil over the entire top surface. Combine the minced garlic and chopped sage and divide into 6 portions. Rub the mixture in to each squash to spread the flavor while baking, then sprinkle each with salt and pepper. Bake for 40 minutes, then remove from heat.

3. While the squash is baking, prepare the stuffing. In a large frying pan, heat olive oil to medium high heat and add the chopped onion. Sauté 4-5 minutes or until they begin to soften. Add garlic and celery and continue to sauté for another 2-3 minutes. Add the sausage and break into small pieces using a spatula. Sauté until the sausage begins to brown. Add the apple, thyme, sage, rosemary, and oregano and continuing sautéing for another 5 minutes. Remove from heat and move to a large mixing bowl.

4. Add the bread cubes, cranberries, walnuts, and unsweetened applesauce (to bind the mixture) and stir well. Pour one cup of the broth over the mixture and with your hands, combine the broth with the mixture. When all of the broth has been soaked up and fully combined, add the second cup of broth a bit at a time and continue to mix with your hands, kneading and squeezing to create a mature somewhat resembling a thick paste. You should still feel a few hard chunks of dried bread cubes. Stop adding broth when this texture is achieved. Add the salt and melted butter and combine well.

5. After 40 minutes of roasting, the squash should still be somewhat firm, but getting tender when tested by poking with a fork. Divide the stuffing into 6 portions and place in the center of each squash, packing well. Place the baking sheet back into to oven and bake for another 40 – 60 minutes, or until the squash is very tender and the stuffing begins to brown on top.

(Serves 6-12)

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Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Arbonne: RE9 Advanced Review

The Skinny:

RE9 Advanced is Arbonne’s number one anti-aging skin care line.   The Company boasts that its star ingredient vitamin C combined with sustainable orange stem cells will minimize the look of wrinkles and enhance elasticity, firmness, and texture.

The Products and Routine:

The RE9 collection consists of six products and has a five step regimen each morning and evening.

818_US_RE9_Set

Morning:

  1. RE9 Smoothing Facial Cleanser – apply a chick pea sized amount to wet skin.  Gently massage into your face to create suds, then rinse.  The cleanser is meant to cleanse (obviously), smooth, and renew skin and includes a plant-derived moisturizer.  It will also remove mild to heavy makeup, which is a plus.  Key ingredients: mondo grass root extract, red clover extract, and watercress extract.
  2. RE9 Regenerating Toner – spritz two to three pumps on a cotton pad and wipe over entire face or spritz directly onto face and spread using your fingertips.  The toner improves skin tone and firmness, minimizing the appearance of pore size.  Key ingredients: Mexican giant hyssop extract, vitamin B3, witch hazel.
  3. RE9 Intensive Renewal Serum – apply one pump to your fingertips and gently massage your face and neck in circular motions.  The serum firms and lifts skin, while diminishing fine lines.  Key ingredients: vitamin B3, beech tree extract, and marine lavender extract.
  4. RE9 Corrective Eye Cream – apply a pin-sized amount per eye, dotting around the eye area.  This cream reduces puffiness and dark circles.  Key ingredients: caffeine, vitamin B3, and olive squalane.
  5. RE9 Restorative Cream – apply one to two pumps and gently massage face and neck in circular motions until absorbed.  This is meant to restore the skin’s youthful appearance.  Key ingredients: hyaluronic acid, vitamin B3, and mondo grass root extract.

Evening:  Repeat steps one through four and replace step five with the RE9 Night Repair Cream by applying a dime-sized amount and gently massaging face and neck until absorbed.  The night repair supports collagen growth and a youthful appearance.  Key ingredients: hyaluronic acid, vitamin B3, and beech tree bud extract.

Pros:bb9f001bfb4b480ba25c0bd81b1f8abd--arbonne-party-arbonne-online-party

  • Hello!  It’s VEGAN!!  There are no animal products or by-products
  • Again…Hello!  It’s CRUELTY FREE!!  No testing on animals over here.
  • Made from natural ingredients that are safe, non-toxic, and eco friendly.  The Company is very transparent about the ingredient list and have an extensive list on their site as to what each ingredient contains.

Cons:

  • Arbonne products cannot be found in stores, you must order through a consultant.  For some this is not a problem, but I do prefer to just drop in a store when I need to since, when it comes to taking care of myself, by brain thinks a day behind.
  • There are a lot of steps in this collection.  Most people probably don’t mind, but I am a simple kind of gal, normally washing my face, putting on sunscreen, then heading out the door.  Committing to the routine would definitely be an adjustment for me.
  • The products are a bit pricey.  I believe all the products in the RE9 collection are all meant to work together, rather than independently, so if you want real results, you really have to invest.   That being said, you get what you pay for.  Many people have found real, long lasting results from the collection.  The set as a whole costs $364, although you do get discounted pricing if you sign up as a Preferred Client.

Overall Conclusion:

While I cannot comment on the long lasting effects of using the collection, as I received a sample size meant for a short trial, I did enjoy the products.  There were no overwhelming perfumy scents…really no scent at all, which I really liked.  The products were creamy and did not leave my skin too oily or too dry, nor did they leave any residue.  I would definitely try the collection again.

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Samples were provided by Arbonne Independent Consultant, Cindy Saurette (Consultant ID: 117520386), however all opinions are my own, based on personal experience, and have not been influenced in any way.  If you are interested in learning more about any Arbonne products, you can contact Cindy via email at CindySaurette.Arbonne@gmail.com, on her website www.CindySaurette.Arbonne.com or on her Facebook page here.

 

 

Berry Crisp

All this talk about the Starbucks Pumpkin Spice Latte coming out in late August has me longing for the fall…cool breeze, falling leaves, Halloween, pumpkin patches, Thanksgiving.  Aside from the warm fuzzy feeling of settling into the holiday season, there’s nothing better than a good berry crisp or cobbler to soothe the soul.

Alt=”Berry Crisp”

Alt=”Berry Crisp”

Ingredients:

Crisp

  • 1 cup rolled oats
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 pinch salt
  • ½ cup earth balance, softened
  • ¼ teaspoon cinnamon
  • teaspoon allspice

Berry Filling

  • 6 cups mixed berries, frozen
  • ¼ cup sugar
  • ¼ cup flour
  • ½ teaspoon cornstarch
  • 3 drops vanilla extract
  • ½ teaspoon cinnamon
  • zest of one lemon
  • zest of half an orange

Directions:

1. Preheat oven to 350 degrees.

2. Combine all the ingredients for the crisp in a medium bowl and combine well with your hands. When fully mixed, place the bowl in the refridgerator while preparing the fruit filling.

3. Place the frozen fruit in a medium bowl and microwave until thawed and somewhat warm. (You can use fresh fruit, but be sure to add 1/4th cup of water to help add moisture before adding the remaining ingredients.  I like to use frozen fruit so I can save the fresh fruit as snacks)  Add the remaining filling ingredients and mix well. Pour the fruit mixture into a 9 inch glass or ceramic pie pan and spread evenly. Remove the oat mixture from the refridgerator and sprinkle on top of the fruit, covering evenly.

4. Bake for 30-35 minutes or until the filling bubbles around the edges. Change the setting on the oven to a high broil and broil for 3-4 minutes until the top is brown and crisp. Let rest for 5 minutes then serve warm alone or with vegan ice cream or cool whip.

(Serves 6)

Berry Crisp Recipe Card

 

Alt=”Berry Crisp”

Alt=”Berry Crisp”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Stuffed Shells

Sometimes you just need a good hearty pasta dish…and sometimes you just need your kids to EAT SOME FREAKING VEGETABLES ALREADY!!!  Well, at least this fills both requirements; I got my yummy pasta and my kids unknowingly ate spinach, mushrooms, onions, beans, and tofu.  And everyone loved them, no questions asked.  Parenting win.

Alt=”Vegan Stuffed Shells”

Ingredients:

  • 26 large pasta shells
  • 2 tablespoons olive oil
  • 2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 2 cups mushrooms, chopped
  • 6 cups baby spinach, washed and chopped
  • 3 tablespoons fresh oregano, chopped
  • 1 can cannellini beans, drained and rinsed
  • 1 package extra firm tofu, 14 oz, drained
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • marinara sauce

Directions:

1. Preheat oven to 350 degrees.

2. Bring a large pot of water to a boil and add the shells. Boil until aldente, then drain and set aside.

3. In a high powered blender or Vitamix, blend beans, tofu, nutritional yeast, and salt on high until smooth. Pour into a large mixing bowl and set aside.

4. In a medium sauce pan, heat the olive oil over medium high heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté another 3-4 minutes until both are soft. Add the mushrooms, baby spinach, and oregano. Sauté, stiring often, until the spinach is wilted. When fully cooked, add to the bean/tofu mixture and stir until fully combined.

5. Pour a thin layer of marinara evenly on the bottom of a casserole dish. Fill each shell with a generous spoonful of the filling mixture and place in the casserole dish. Repeat until all shells are full. Drizzle marinara sauce on top, as well as an extra drizzle of olive oil, if desired. Sprinkle with salt. Place the casserole dish in the oven and bake for 30-35 minutes. Serve hot.

(Serves 13)

Vegan Stuffed Shells Recipe Card

Alt=”Vegan Stuffed Shells”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Coconut Curried Quinoa

I have been ordering out ENTIRELY too much lately.  Mostly, I order curry, avocado rolls, and spring rolls from our local Thai place.  After balancing the budget this month and a small heart attack, I decided to go ahead and make may own curry this month.  This recipe is super easy, and it’s likely you already have most of the ingredients in your pantry.

There are three steps…three…sauté the vegetables, add the quinoa and liquid, then wait.  How much easier can that be?   Flavorful, yet subtle, this quinoa makes a fantastic main dish, but it is also great as a side to any grilled or roasted vegetables.  Enjoy!

Alt=”Coconut Curried Quinoa”

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, large, chopped
  • ½ red bell pepper, chopped
  • 2 cups quinoa, rinsed
  • 1 can of coconut creme, 14 ounces
  • 2 cups water
  • 2 cubes bouillon, (enough to yield 4 cups)
  • 1 ½ tablespoons curry
  • ½ teaspoon garam masala
  • 1 ounce raisins
  • 1 teaspoon salt
  • 1 ½ tablespoons maple syrup
  • ½ cup walnuts, chopped

Directions:

1. Heat a medium pot over medium high heat. Add the olive oil and onion and sauté for 5 minutes. Add the red bell pepper and sauté for another 5 minutes until both are soft. Add the quinoa, coconut creme, water, bouillon cubes, curry, garam masala, raisins, and salt. Bring to a boil and stir well to dissolve the bouillon then reduce heat to low, cover and simmer for 20-25 minutes or until quinoa is cooked through.

2. Remove from heat and let rest for 5 minutes. Add the maple syrup and walnuts and fluff with a fork until fully mixed. Serve hot.

(Serves 6)

Coconut Curried Quinoa Recipe Card

Alt=”Coconut Curried Quinoa”

Alt=”Coconut Curried Quinoa”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Broccoli Cheddar Soup

So, pre-vegan, I used to LOVE Panera Bread’s Broccoli Cheddar Bread Bowls…that thick, creamy, cheesy, broccoli goodness…yum.  Well, I found myself craving some the other day and decided to go ahead and take a crack at it.   This soup actually has no cheese…and no faux cheeses…which means no processed foods.  It has the same delicious taste of a traditional broccoli cheddar soup, but produced with all whole foods and plant based ingredients.

In good old Panera tradition, I like to eat mine with bread as my spoon, but feel free to do your own thing.  I hope you enjoy

Alt=”Vegan Broccoli Cheddar Soup”

Ingredients:

Broth

  • 6 cups vegetable broth  (I use Edward and Sons No-Chicken Broth)
  • 1 medium sweet potato, baked and skinned
  • 1 medium red potato, baked and skinned
  • 1 can great northern beans, 15 oz, drained and rinsed
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon salt
  • ½ cup water
  • 4 tablespoons cornstarch

Vegetables

  • 2 tablespoons olive oil
  • 2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • ½ tablespoon thyme, fresh, chopped
  • ½ cup carrot, matchstick
  • 2 cups red potato, peeled and cut into 1/4 inch cubes
  • 8 cups broccoli, washed and trimmed into bite sized pieces

Directions:

1. To prepare the broth, put 6 cups of your favorite broth in a large pot and heat over medium high heat.

2. Place the baked sweet potato, baked red potato, northern beans, nutritional yeast, and salt in a blender or high powered mixer. Add 2 cups of the broth from the pot and mix on high until the puree is smooth. Add the mixture to the remaining pot of broth and stir well to combine. Add the red pepper flakes and bay leaf. Continue to heat over medium heat, bringing to a boil.

3. In a small bowl, combine 1/2 cup of cold water and the cornstarch and whisk thoroughly. Slowly pour the mixture into the broth and continue to boil on low, stirring occasionally.  This serves to thicken the soup.

4. Heat a medium pot over high heat. Add the olive oil and onions. Sauté for 4-5 minutes until the onions are soft and translucent. Add the garlic and sauté for another few minutes stirring often. Add the thyme, carrots, and potato and continue to sauté for another 2 minutes. Remove from heat and pour the mixture into the pot of broth. Add the broccoli. Reduce the head to medium/low and simmer, covered, until the vegetables are soft. Serve hot.

(Serves 6-8)

Broccoli Cheddar Soup Recipe Card

Alt=”Vegan Broccoli Cheddar Soup”

Alt=”Vegan Broccoli Cheddar Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sesame Green Beans with Crispy Garlic

I’ve been craving veggies lately.  I even moved up my Sunday Roastday to Friday because I just couldn’t wait.  While these green beans are not roasted, it satisfied my need for some greens.  And throw in some delicious crispy garlic cloves…heaven.

This makes a great side dish for a barbecue or party, but lets be honest, we all know I can take down the entire thing on my own in one sitting.  However you choose to serve…I hope you enjoy!

Alt=”Sesame Green Beans with Crispy Garlic”

Ingredients:

  • 24 oz green beans, timmed and washed
  • 1 shallot, minced
  • 1 green onion, minced
  • 25 cloves garlic
  • 6 tablespoons sesame oil
  • ¼ cup soy sauce
  • cup rice vinegar
  • cup water
  • 1 ½ teaspoons brown sugar
  • 2 pinches salt
  • juice of 1/2 lemon
  • olive oil
  • sesame seeds

Directions:

1. Preheat oven to 400 degrees. In a small cupcake pan, place two cloves of garlic in each cup, reserving one for the marinade. Drizzle each cup holding the garlic cloves with olive oil. When the oven is heated, bake the garlic until they are golden brown and crispy, approximately 10 – 15 minutes. Set aside.

2. Steam the washed and trimmed green beans until tender.

3. To make the marinade, mince the shallot, green onion, and the reserved clove of garlic. In a medium mixing bowl, add the sesame oil, soy sauce, rice vinegar, water, shallot, green onion, garlic, brown sugar, salt, and lemon juice. Whisk until mixed thoroughly.

4. Add the green beans to the bowl and toss to coat.  It’s best to mix the green beans and marinade for a few hours before serving to soak in the flavor.  Add the crispy garlic and  garnish by sprinkling white and black sesame seeds on top. Enjoy!

Sesame Green Beans with Crispy Garlic Recipe Card

 

Alt=”Sesame Green Beans with Crispy Garlic”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Spinach Artichoke Dip

Inspiration strikes at the most random of times.  For me, it is usually in the produce section…go figure…it’s always about food.  I saw the most beautiful artichokes the other day and just had to have them, probably like how most women feel about a new pair of shoes.  So there I stood in the check out line, in a six year old pair of plastic white (now grey) flip flops that are being held together by a safety pin, clutching my beloved artichokes.  And I couldn’t have been happier.  Although, I’m pretty sure I do need to suck it up and buy some new shoes sometime soon.

Normally, I just boil my artichokes and eat them plain or with a bit of lemon butter, but I felt like getting a little fancy so I decided to make some spinach artichoke dip to have with it.  I am so happy with how it turned out, especially since it is made with actual real food ingredients, as opposed to using a vegan based cream cheese or other processed replacements.  The base of the dip is a combination of cauliflower, beans, cashews, and artichoke hearts and is flavored with nutritional yeast, salt, and sautéed onions, leeks, and garlic.  This recipe can easily be made oil-free by sautéing the onions, leeks, garlic, and spinach in water or broth.  Did I mentioned each serving has 6 grams of protein, 4 grams of fiber, and less than 1 gram of saturated fat?  Guilt-free comfort food.  Yes, please.

Alt=”Vegan Spinach Artichoke Dip”

Alt=”Vegan Spinach Artichoke Dip”

You can serve this dip pretty much however you want.  My favorite is either on a french baguette or inside the artichoke itself using the outer leaves to scoop.  The latter is fairly easy and makes for a beautiful presentation.  All you need to do is trim an artichoke, boil until soft (a butter knife can easily pass through the bottom stem), drain, then hollow out the center.  Click here to learn how to prepare an artichoke for boiling if you are new to working with them.

Ingredients:

  • 1 medium caulflower, chopped and boiled
  • 1 cup cannellini beans
  • 1 cup cashews, raw, soaked
  • 1 medium yellow onion, chopped
  • 1 medium leek, approximately 5 inches of white end, washed and chopped
  • 5 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¾ cup non dairy milk
  • 2 teaspoons salt
  • 2 cans artichoke hearts, quartered in brine, drained and chopped
  • 8 cups fresh spinach

Directions:

1. Place cashews in a bowl of water and allow to soak during your prep work. Trim, wash, and chop a medium cauliflower. Bring a pot of water to boil and boil cauliflower until soft.

2. While the cauliflower is boiling, chop the onion, wash and chop the leek, and mince the garlic. Heat a large frying pan over medium high heat. Add 2 tablespoons of olive oil, the onion, leeks, and garlic and sauté until soft, approximately 5 minutes. Set aside.

3. When the cauliflower is soft, drain and place in a high powered blender or food processor. Add the sautéed onions, leeks, and garlic along with the beans, drained cashews, nutritional yeast, 1 can of the artichoke hearts (drained), non dairy milk, and salt. Blend on high until the mixture is smooth. Pour into a large mixing bowl and set aside.

4. Reheat the frying pan over medium high heat. Add the remaining 2 tablespoons of olive oil, spinach and two pinches of salt. Sauté the spinach until wilted, approximately 5 minutes. Place the spinach on a cutting board and chop well. Add the spinach to the mixing bowl.

5. Open and drain the remaining can of artichoke hearts. Place on the cutting board and roughly chop. Add the chopped artichoke hearts to the mixing bowl.

6. Stir all ingredients until well mixed. Serve warm. Great with veggies, chips, bread, or artichoke leaves.

(Party size recipe – Serves 20 – approximately 6-8 cups)

Vegan Spinach Artichoke Dip Recipe Card

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Vegan Spinach Artichoke Dip”

Garlic Roasted Cauliflower

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted cauliflower would be bad in my opinion.  I also did the same with Brussels Sprouts today and made the correlating recipe found here.

Alt=”Garlic Roasted Cauliflower”

Ingredients:

  • 1 head caulflower, washed, trimmed, and cut into 2-4 inch pieces
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place trimmed cauliflower and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread cauliflower in one layer on a large backing sheet and back for 15 minutes. Remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 minutes or until tender. Remove from oven, sprinkle with another pinch of salt and toss.

(Serves one if you’re me, but yields approximately two cups/servings)

Garlic Roasted Cauliflower Recipe Card

Alt=”Garlic Roasted Cauliflower”

Alt=”Garlic Roasted Cauliflower”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!