$15 Off Purchases Over $75 | Promo Code: YOGAMONTH15

Never miss out!

Connect and be the first to hear about our new products, specials, and other useful yoga information!

No thanks, Continue to HuggerMugger

Roasted Vegetables

  • Meatless Monday: Quinoa Veggie Bowl with Avocado Sauce

    The vegan bowls just keep coming. And why not? This, along with the other bowls I've shared in the past few months, is a complete meal. I love having a variety of flavors and textures all in one bowl. This one-dish wonder fulfills my intention for every meal to be at least half veggie and half protein. The avocado sauce is refreshing and adds a nice kick. This particular bowl took three pans to make—a medium sauce pan for the quinoa, a cast-iron sauté pan for the chickpeas and a flat roasting pan for the veggies. The original recipe from Avocado Pesto calls for...

    read more
  • Meatless Monday: Spicy, Roasted Cauliflower

    I’ve been attempting to increase the number of cruciferous veggies in my diet. In the process, I’ve fallen in love all over again. Ever since I was old enough to appreciate food that wasn’t chips or sweets, broccoli, cauliflower and the like have been favorites. Cruciferous veggies are nutritional powerhouses. Broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy contain vitamins, minerals, fiber and phytochemicals. Studies show that eating as few as three servings a week can reduce the risk of cancer. A doctor I’ve seen recently, Dr. Ana Maria Lopez, suggests that veggies occupy half your plate at every...

    read more
  • Meatless Monday: Roasted Carrots

    I love carrots no matter how they’re served. I especially like fresh, raw garden carrots. They have been a staple in my cooking for years, in soups, salads and stews. But I’ve rarely given them star status. They’ve always been an integral part of a recipe, but never the main event. I recently acquired a new cookbook, The Forest Feast by Erin Gleeson. It’s a fun read, with simple recipes, photos—always a plus—and appealing artwork throughout. One simple recipe that looked intriguing on first perusal was a recipe titled Red Roasted Carrots. I tried it this week and it was...

    read more
  • Meatless Monday: Roasted Cauliflower

    Winter is officially here, at least in my part of the world. I'm watching snow come down as I sit at my laptop. My drafty old house—that will be turning 100 in January—is not all that warm. So it’s a good time to start using the oven to give my house a little warmth boost. Cauliflower, a veggie that was once maligned as boring, has enjoyed a renaissance in the past few years. It’s being used as a grain substitute—think cauliflower rice. I’ve also seen ground cauliflower used as the base of a pizza crust. I’ll admit that I’ve always...

    read more
  • Meatless Monday: Spicy Roasted Butternut Squash Soup

    As the weather cools and the days shorten, warming veggies move front and center. In general, root veggies such as yams, potatoes, onions, beets, turnips, rutabagas, etc. are said to be more grounding than above-ground veggies. Of course, this is not entirely true. Many above-ground veggies ripen in the fall: all types of winter squash and Brussels sprouts, to name a few. Over the years, I’ve tried probably at least a half dozen winter squash soup recipes. Some have been simple, for example a savory soup with just four ingredients: butternut squash, yams, miso and water. Others have been much...

    read more
  • Meatless Monday: Spicy Roasted Chickpeas

    Yesterday I was invited to celebrate a milestone birthday with a friend and colleague. The gathering took place in one of Salt Lake’s expansive city parks and included longtime friends from the city’s diverse healing community. The gathering was a mid-afternoon snack potluck. My immediate impulse was to contribute hummus, perhaps using some unexpected bean—cannellini or butter beans—as a base. (If you haven’t tried this, it’s worth doing for the change in taste and texture.) But hummus has become a staple at potlucks. Surely someone else would bring it. I looked through my favorite cookbook, Vegetarian Cooking for Everyone by...

    read more
  • Meatless Monday: Pappardelle Pasta with Roasted Butternut Squash

    I’ll admit I’m a cookbook junkie. I probably inherited this trait from my maternal grandmother, who kept a tall stack of Gourmet magazines on a little bench that I inherited some years ago. She just enjoyed reading them. I’m the same way. I love to read cookbooks, even though I may never get around to making the recipes I read. So even with a veritable library of vegetarian and vegan cookbooks, I still wander away and read magazines too. Today’s recipe comes from the September 2015 issue of Vegetarian Times. The original recipe says this takes 30 minutes or less...

    read more
  • Meatless Monday: Oven-Roasted Tomatoes

    Ready for Roasting Meatless Monday: Oven-Roasted Tomatoes Last week I wrote about ways to use up your green tomatoes, including seasonal favorites such as fried green tomatoes. I also included instructions for ripening tomatoes indoors in paper bags. This week, I had a sufficient number of paper-bag-ripened tomatoes that I needed to use them or lose them. One of my favorite preparations is to slow roast my indoor-ripened tomatoes in the oven. Roasting concentrates the flavor making even your palest, least flavorful raw tomatoes into a rather intense condiment. There are lots of ways to use roasted tomatoes. I...

    read more
  • Meatless Monday: How to Make Slime-Free Okra

    Try Oven-Roasted Okra for Meatless Monday Okra has a complicated reputation. While it’s beloved in the southeastern United States, and often used to marvelous effect in East Indian cuisine, it is also infamous for having an off-putting slimy texture. It certainly can, but slime is not inevitable. Okra is not common out here in the arid West. But I happened to stumble upon some organic okra at Salt Lake City’s Downtown Farmers Market last year. I had no idea how to cook it, but decided to bring home a pound and see what I could come up with. Frying is...

    read more
  • Meatless Monday: BBQed Veggie Skewers

    Meatless Monday: Join the Barbecue with Tasty Skewers In the decades since I stopped eating meat, people have often asked whether I miss eating hamburgers on the grill. I don’t. I actually don’t care for the smell of barbecued burgers, but I do like the taste of grilled foods. Barbecues and potluck picnics abound in the summer. Vegetarians can always partake of the meatless sides at an outdoor barbecue, but why not participate in the main event? You can always bring a ready-made or homemade veggie burger, but making skewers (aka kebabs) is easy and fun, and there’s lots of...

    read more

1-10 of 11

Page:
  1. 1
  2. 2