Roasting Vegetables and Some Savory Lentils

Last week as I was having that panic stricken moment of "OMG there are too many vegetables in my fridge what do I do, let's just go out to eat instead." I talked myself off of that ledge with the foolproof idea of just throwing them all in a pan with olive oil and salt, roasting them at 400F for about an hour or so, and reaping the deliciousness afterward.

This incarnation of OMGVeggies includes:
Cauliflower*
Yellow Onion*
Sungold Cherry Tomatoes*
Golden Beets*
Carrots*
Mushrooms*
Chives*
Garlic*
Cubed Herb Tofu**
Olive Oil
Smoked Paprika
Salt and Pepper

I also made some roasted yukon gold potatoes*** with rosemary* and garlic* and some Garlicky Kale (Farmers Market) with Tahini Dressing (from VWaV). Yum! The cherry tomatoes burst during the roasting and mixed with the olive oil for this sweet tomato-y fantasticness. All of the veggies turn into golden love nibbles. Seriously, I'm not really a huge fan of beets or cauliflower, but roasted like this, everything just tastes luscious and juicy. Mmmm.

This week I'm participating in a "Giving Our Cookbooks Some Use" challenge over at The PPK Forums - this week the cookbook in question is Eat, Drink and Be Vegan by Dreena Burton. I have this cookbook, and I've made several recipes, but I love a challenge and I don't use this book as much as I should. So I'm challenging myself to make:

• Lemon-broiled green beans
• Blackened Tofu
• Savory French Lentils
• Roasted Winter Squash Rings
• Pan-Fried Temp-teh
• Teriyaki Quinoa
• Pumpkin Cheese Pie

Seems kind of psychotic, but I have all this stuff in the house already, so it's just a matter of making the time.


I started off the week right by making the Savory French (Puy) Lentils and Lemon Broiled Green Beans last night. YUM! Both were super easy and very tasty, and I would recommend them to all. I will definitley be making both again. I freaking love lentils, don't you? They're just so dang good.

To round out the meal I made a (huge) batch of this rice mix I bought at Trader Joe's - I think it has red, wild and brown rices mixed together, and I cooked it with some garlic powder, oregano, evoo and salt, so it had some flava on it's own. It went great with the lentils. I also made some quick pickles with our gabillion cucumbers and some radishes, red wine vinegar, sugar and salt. The rest are actually pickling in the fridge in jars, woo-hoo! Oh and we had an arugula salad topped with sungold cherry tomatoes and some of the tahini dressing leftover from the kale the other night. It was like a feast, I tell ya! I love fall, so many good things to eat.

* = CSA, Organic!
** = NW/Local Product
*** = Picked it ourselves! Organic.

We went apple and potato picking this past weekend, and also picked up some winter squash. I'm feeling a combo soup coming on...stay tuned.