Focus on Food Essays and Recipes – Part 7

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Seven of the Seven Part series…

It’s great these days, because we get excited about food seasonally, it’s something to look forward to! When summer came, the first peaches were amazing, now that it’s fall, we’re enjoying autumn squash, including butternut squash, pumpkins, zucchini, and acorn squash, food ingredients that we never cooked with before.

It’s hard to stay hyper focused on something long term. It’s stressful and tiring to stay focused on one life topic, day after day, meal by meal. Sometimes I think we did it the hard way, and other times I know this was how we needed to do it, for our family, to slowly change habits, try out different diets and ways of eating a plant based menu. I feel that with this choice to be simply a whole food plant based vegan, that we are finally on the right track for now, on the path of something healthy that we can maintain long term.

“Many times when people hear about the health transformations they jump right into the lifestyle without fully realizing the mental, emotional and lifestyle changes that are required to succeed long-term. Old unhealthful habits have to be replaced by new healthful ones. This is a very slow and painstaking process that requires conscious effort. You’ll still be living in a culture where destructive habits are encouraged and supported. It will seem sometimes like you’re the only one in the world who cares about living healthfully. On top of all that, you’ll have to have enough resolve and commitment to get through stages of healing that may include feelings of weakness, anxiety, lack of energy, and flu-like symptoms. The process of detoxification can be unpleasant at times. Ultimately, the benefits you reap WILL be equal with the effort you sow.”

Oatmeal Chocolate Chip Banana Pancakes
1 cup old-fashioned oats (can be gluten-free)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ripe medium bananas, cut into chunks
3/4 cup vanilla almond milk
1 cup of chocolate chips, vegan chips, or carob chips
1. In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter it should be somewhat thick. If they appear to too thick, add a tablespoon or two of almond milk and blend again.
2. Lightly coat a large nonstick skillet or griddle with vegan cooking spray or vegan butter and heat over medium heat. Drop batter by 1/4 cup onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit or whole fruit jam.

Mexican Pumpkin Soup
Serves 4
1 TBSP garlic, minced
1 TBSP chili powder
4 cups low-sodium vegetable broth
1 (15 oz) can pure pumpkin (NOT canned pumpkin pie!)
1 (15 oz) can black beans, drained and well-rinsed
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoon oregano
pinch of cayenne or other red pepper
1/3 cup unsweetened soy milk or other non-dairy milk
salt, to taste
¾ cup low-sodium salsa
2 avocado, diced (optional)

Put all ingredients (except avocado) in a soup pot, bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.
Top with diced avocado.

Focus on Food Essays and Recipes – Part 6

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Six of the Seven Part series…

At the start of the year we tried to eat less meat & cheese, progressing to “vegan’ with the salads and icky tofu that implies. Next we tried going raw, when that didn’t work we tried the raw til four plan. Even that was too difficult for us to maintain, so we tried gluten free vegan for three weeks, but since that was also a no go, we’ve backed up a bit. People are having great results with just a basic whole food plant based vegan diet. Low fat, by only using small amounts of oil, and with a little bit of whole wheat, a bit of fruit for sweetness. It’s the type of menu used in the movie Forks Over Knives, and the book Food Over Medicine. This way of eating provides more variety of food than the other diets we were trying this year, and combined with some exercise is helping to heal and cure people. We’ve eaten this way for most of September, and for the first time all year we’ve been excited to cook healthy meals. Excited to eat what we cook, knowing that it will taste fabulous!

We have also lately been cutting way back on bread/wheat products. “The processing of many breads has led to it becoming addictive to many who find themselves craving the carbs inherent in wheat along with the salt and sugar additives. For many people, wheat is addictive, it meets all the criteria for an addictive product: People crave it, consuming it creates a desire for more, lacking it triggers a withdrawal phenomenon. If you try to quit smoking, you’ve got “crutches” like nicotine patches and gum. If you try and quit wheat, what have you got? Nothing, to my knowledge. Nothing but sheer will power to divorce yourself from this enormously destructive, diabetes-causing, inflammation-provoking, and addictive substance. Though food addiction can be a powerful and debilitating illness, like alcohol and drug addiction, grain addiction can be overcome.”

Burrito Bowl
-2-3 cups cooked rice
-1 can refried beans (no lard), warmed and thinned with a splash water
-1 15 oz. can black beans, drained, rinsed and warmed
-Corn, canned or frozen or fresh, warmed
-1 avocado, smashed up with a little lemon juice and salt added to it
-1 cup or so of Salsa Verde
Layer the above ingredients into some bowls, and enjoy!

Baja Bean Chip Salad
Serves 4
1 15 oz. can petite diced tomatoes
1 15 oz. can black beans
1 15 oz. can corn
1 green pepper, seeded and diced
2 small avocados, diced
Salt and pepper to taste
Salsa or Salsa Verde
Corn tortilla chips

Combine the diced tomatoes, black beans and corn in a colander in the sink and rinse well. Shake well to “dry.” Set out all food on the table, then layer the ingredients anyway you like over a plate of tortilla chips!

Focus on Food Essays and Recipes – Part 5

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Five of the Seven Part series…

We watched Forks Over Knives in the summer of 2012 along with all the other eye opening movies about plastics, chemicals, electric cars, farming practices, and how modern food is killing us. This was actually the first one we saw regarding going vegan and eating a plant based diet. Knowing that a burger and chocolate cake is “unhealthy” in theory, is different than seeing what a plant based diet can do, even reversing heart disease and diabetes. It was shocking at the time, we absorbed what we were able to, decided to attempt to eat less meat, and then continued watching more documentaries. Our resolve to eat less meat continued, and now that we have achieved a 99% meat free life, with very little dairy, we decided to watch it again. As we watched the movie again, now with a different mindset, we could enjoy better how much sense the movie makes. We also noticed that the “healthy food” they were eating looked so much better than the last time we watched it. Dishes and platters of food that before looked alien and worrying, now were making us hungry! It firmed our resolve to finish out the year focused on food, and solidifying the eating habits that are finally really coming together for us!

Blackberry Smothered Peaches
Ingredients:
8 oz. peaches
8 oz. blackberries
Directions:
Slice peaches into a bowl.
Blend blackberries into a sauce and pour onto the slices.

Chocolate Oatmeal
Serves 4

2 cups gluten free rolled oats
2 cups almond milk
2 tsp. vanilla
2 banana, sliced thinly
2 TBSP. chocolate or carob powder
3 apple, chopped into very small squares

In a saucepan combine 2 cups of oats, 2 cups of almond milk, and 2 cups of water. Bring to a boil, reduce heat to medium, cook for about eight minutes, stirring frequently. Add vanilla, bananas, and powder. Stir well. Cook for several more minutes, or until desired consistency, do not overcook. Top with bits of apple.

Focus on Food Essays and Recipes – Part 4

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Four of the Seven Part series…

As we’ve been muddling through new recipes, new flavors, new styles of cooking, we have not been totally successful, falling back on our old patterns of eating when all this newness becomes overwhelming. As a family we agree that when we eat plant based we all feel strong, more energetic, and generally happier. So we decided to recommit over the summer, especially with all the fresh seasonal food choices available. We also discovered something called Raw Till 4, meaning 4pm, it’s a way to get much of the benefits of eating a raw lifestyle, but still have a hot comforting familiar vegan dinner. It’s something that I’ve maintained for three weeks this month, and hope to continue through the summer. “Why go raw? Heat changes the molecular structure of foods, rendering nutrients mostly unusable. Cooked and otherwise denatured or processed food is less digestible than raw food…Biologically-appropriate raw food provides all the nutrients that the body requires, as it does for all the other species of animals on the planet.”

These are the lyrics of my current favorite power song to get me through the cravings:
Something has changed within me, Something is not the same, I’m through with playing by the rules
Of someone else’s game, Too late for second-guessing, Too late to go back to sleep, It’s time to trust my instincts
Close my eyes: and leap! It’s time to try Defying Gravity, I’m through accepting limits, ’cause someone says they’re so
Some things I cannot change, But till I try, I’ll never know!, Defying Gravity from the musical Wicked

Focus on Food Essays and Recipes – Part 3

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Three of the Seven Part series…

Changing the way you eat is not about cutting foods out of your diet. That’s the part most people get hung up on. It’s not about deprivation, it’s about change. Saying “I’m not going to eat cheese today” gets you nowhere. All you can think about is cheese. Instead, if all day you are thinking about the wonderful juicy peach you bought for an afternoon snack, and how tasty that will be, you have positive thoughts. What we learned this month is to focus on what we are able to enjoy. It can’t be looked at as “I’m going vegan, I can’t eat any ‘real’ food!”, or your list of eating choices will be very limited. It must be “I’m going vegan, I can eat these foods!” Then make a list of healthy sweet and satisfying vegan alternatives such as Pina Colada Juice, Bell Pepper Romaine Salad, Apples & Peanut Butter, Pistachios & Cashews, Cucumber Carrot Salad, and Fresh Oranges. Looking over even this short list, is it any wonder that simply eating healthier food can cure illness? I had the first salad of my life this year, and it was not so bad as I’d imagined!

These are our two favorite recipes from this month:
Pear Juice
2 Pears
2 Green Apples
1/4 Lemon (optional)
Juice.

Mono Meal of Pears
dipped in real peanut butter and raw honey

Focus on Food Essays and Recipes – Part 2

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Two of the Seven Part series…

When we cut out meat, we went through a couple bad weeks before the cravings faded. The same happened with milk. Recently cheese was next, and it was so hard, three solid days of shaking like drug addict. What I could not manage to give up was the bread, finally I buckled down and went through my four worst days of withdrawal, including flu-like symptoms, cold sweats, and withdrawal shaking, but broke down on the fifth day. Jared lasted about the same. Obesity has long been blamed on weak willpower, overeating, genetics and lack of exercise. Now scientists increasingly are seeing signs that suggest there may be an additional contributor: food addiction. Research has confirmed what has been long suspected: food makes us feel good. Food triggers the body to release neurological chemicals similar to pharmaceutical drugs like Valium. When we are driven by addictive food cravings, just like with drugs or caffeine, we are more likely to overindulge. It’s difficult to say just eat less bread, it would be similar to asking a cocaine addict to scale back their use. The addictions interactions with your brain chemicals would not allow this, which is why drug rehabilitation usually operates on a cold turkey basis. As we discovered with meat, once you stop eating the foods your body can’t process, your body feels better, and does not have any interest in those foods. Even a few months ago I could never imagine a future that I would not need bread as a comfort food. Now I’m looking at trying to create that future, and it’s both scary and exhilarating.

These are our two favorite recipes from this month:
Morning Sun Juice
4 oranges
1 apple
1 pear
1/2 pineapple, chopped
2 TBLS honey
Juice ingredients, whip in the honey

Cucumber Carrot Salad
1 head romaine lettuce, chopped
1 cucumber, diced
1 large tomato, diced
2 carrots
1 red bell pepper, diced (optional)
Place all salad fixings together in large salad bowl. Serves 1-2.

Focus on Food Essays and Recipes – Part 1

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part One of the Seven Part series…

Since last august we’ve mostly been successful with our vegetarian goal, and decided to take the next step for our health – going vegan. I got about twenty books from the library with vegan recipes, and as I researched vegan diet and recipes I discovered there was an even healthier way to live. Only eating raw food. Some consider raw honey, or raw fish part of this regime, others do it along with vegan, meaning no animal products. We thought that maybe we’d try that ‘raw thing’ later. However! After a week of trying to cook vegan, with tofu and fake soy cheese, the food was repulsive, and I was still feeling my food related sickness, and we decided to really research that top rung of health, vegan raw. I returned all my vegan recipe books and checked out twice as many on living a raw lifestyle, and what we discovered was nothing short of miraculous! Regular people who had stumbled onto this info of a plant based raw way of eating were curing themselves of everything from allergies to diabetes! Even shrinking tumors, and stabilizing cancer! This way of eating was healing their bodies instead of treating it with medication. We wanted to try this, and burrowed into our forty or so raw books to gather as much info and recipes and tips as possible. With my dairy and gluten intolerances, and Jared’s migraines and kidney stones, we want to shift our eating habits to live without constant illness.

These are our two favorite recipes from this month:

Zucchini Pasta with Avocado Sauce
Noodles:
4-6 Large Zucchini, spiralized into thin noodles
Sauce:
1 Ripe Avocado, pitted and halved
1/2 medium zucchini, coarsely chopped
2-3 garlic cloves, minced
2-3 sprigs fresh tarragon, removed from stems, save some for garnish
1 lemon, juiced
Salt and pepper to taste
1/4 cup water, as needed
1. Spiral the zucchini into thin noodles
2. Toss all sauce ingredients into a high-speed blender, adding up to 1/4 cup water as necessary to facilitate blending. Blend until smooth and creamy!
3. Add sauce to noodles, toss to coat evenly, and enjoy!

Strawberry & Banana Smoothie
1 Banana
1 cup frozen strawberries
Handful of frozen blackberries
Drizzle of honey
Small splash of vanilla
Sprinkle of Chia Seeds
Blend until smooth! Yummy!

Raw Lunch Ideas

I’m still eating vegan dinners, but lately for lunch I’ve started doing Raw Till 4 again, which looks like this through the day…

Breakfast – one quart Fruit Drink
options:
Strawberry Cherry
Strawberry Blueberry
Strawberry Peach
Banana Blueberry
(See recipes below)

Midmorning Snack – Whole Fruit
options:
1 Gala Apple
1 large banana

Lunch – Whole Fruit
options:
4 pears with 2 oranges
5 apples with 3 tangerines
5 bananas with half a bowl of blueberries
1 cantaloupe with sliced strawberries

Afternoon Snack – one pint Fruit Juice with Whole Fruit
Juice options:
Apple Juice
Apple Pineapple Juice
Orange Juice

Whole Fruit options:
Three tangerines
1 large banana
Bowl of berries
2 oranges
Cherry tomatoes

I don’t have as much variety through the winter, but I lost three pounds the first week that I maintained Raw til 4 with low fat vegan dinners, and I have a lot more energy, so I’ll continue on!

A Bowl of Lunch:

Drink Recipes:

Strawberry Fruit Drink
Makes 2 Quarts
4-5 cups water
2 cups frozen strawberries
1 cup other frozen fruit
1 ripe banana
4 dates or prunes
Drizzle of honey
Blend thoroughly.

Blueberry Fruit Drink
Makes 1 Quart
1 cup almond milk
1 cup water
2 large spotty bananas
1/2 cup frozen blueberries
2 pitted dates (optional)
Blend thoroughly.

Creamy Cauliflower Sauce

When I saw this recipe for cauliflower sauce at Pinch of Yum, I was wondering if it would taste as good as it looked, and it did! I felt like I wanted to meddle with it, but instead did the sauce exactly as stated, and it was just so perfect! The sauce can be used for a variety of different things, but we tried it first over rice and broccoli because I really miss eating broccoli alfredo, and happily, this recipe hit the spot!

Rice & Broccoli with Creamy Cauliflower Sauce
8 minced cloves garlic
2 tablespoons vegan butter
I head of cauliflower florets, chopped
6 cups Better than Bullion Veggie broth
1 teaspoon salt & pepper to taste
½ cup nondairy milk
3 cups rice, before cooking
2 heads of broccoli, finely chopped.

START THE RICE, when the rice is nearly finished:

1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the vegetable broth, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
4. Broccoli: Lightly cook broccoli in water until just tender.

Serve sauce hot, over the rice and broccoli, stir to coat.

Ripening Bananas

For a couple recipes that I’ve wanted to try I needed really ripe bananas, luckily I came across this great tip at Clean Green Simple! Take a look at the directions and great photos at that site, but the steps are simple, just bake the bananas at 300 degrees for an hour and done! Here are my ripened bananas:

More Noodles and Avocado Sauce

Last year around this time I discovered a spiralizer to make zucchini noodles, and a great recipe for the sauce. Recently a coworker was telling me about a device he got to make even thinner noodles called a julienne peeler! I was all ready to try just zucchini again, but when researching the julienne peeler I got the idea to also do yellow squash and carrots from the Oh She Glows blog. So here is my very quick recipe:

Raw Noodles and Avocado Sauce

Peel zucchini, yellow squash, and carrots into thin noodles

Toss into a bullet blender:
1 avocado
The leftover bits of the zucchini
1/4 cup water
Little bit of lemon juice
Tiny amount of salt (optional)
A small handful of cashews (optional)

Blend sauce, then mix with the noodles. Tasty!!

Best Black Bean Burger – Vegan!

I’ve seen recipes for veggie burgers floating around, but they always look complex, or in all honesty, they have strange ingredients as to not sound appetizing. I came across this recipe in Parent’s Magazine, and although it was not vegan I made a few minor adjustments and yay! Amazingly delicious dinner!!

Veggie Burger & Fries
Makes 4 Patties

1 can black beans
½ cup rolled oats
3 tsps chili powder
1 tsp onion powder
¼ teaspoon paprika
1 TBLS minced garlic
Salt & black pepper to taste
1 TBLS cornstarch
water as needed
Whole Wheat Buns
Leaf Lettuce
1 Tomato, sliced
1 avocado, add lemon juice & salt to make guacamole
Coconut cooking spray

1. Place the beans, oats, seasonings, and cornstarch in a food processor and pulse until chunky but not pureed; if it seems dry or isn’t sticking together, add a little liquid a tablespoon at a time – you want a moist but not wet mixture. Let mixture rest in the fridge for a few minutes.
2. With wet hands, shape into patties; refrigerate for 15 to 20 minutes if your schedule permits.
3. Heat a large skillet or griddle over medium-high and spray oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes.
4. Serve on Whole Wheat Buns with the usual burger fixings. I also usually serve these with my Roasted Wedge Fries recipe, however the photo is from a day that I did not have time to make them.

Banana Oatmeal Cookies

My mini guest blogger is here again! With a video this time about her new favorite obsession: three ingredient vegan oatmeal cookies! This snack is VERY yummy, a wonderful cross between chewy oatmeal cookies and moist banana bread. I don’t know how to store them, because a batch of these never lasts more than ten minutes in our house!

 

Banana Oatmeal Cookies

2 large old bananas, new or ripe
1 cup of any kind of oats
a handful of chocolate chips, or carob chips, or raisins
coconut oil – in a sprayer

Mash the bananas, then stir all ingredients together. Line a cookie sheet with foil, and spray with coconut oil. Drop the cookie dough by large spoonfuls, makes about 12 cookies. Cook at 350 degrees for 15 minutes.

(Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. )

I found this delicious recipe at: The Burlap Bag

Buffalo Wild Wings, Vegan Style!

One thing I miss from my old eat-whatever-sounds-good life is my almost weekly trips to Buffalo Wild Wings! I ordered the same thing at every visit – twelve medium sauce chicken wings, and there is little else that made me so happy! Lately I’ve been craving some wings, however most ‘vegan wing recipes’ seem to always use tofu and BBQ Sauce, neither of which I enjoy.

When I came across this cauliflower recipe, I wondered if there was a copycat version of my favorite wing sauce on the web somewhere, I did quick search, and found what I was looking for! The amazing thing is that the recipe smells and tastes EXACTLY like the meal I so enjoyed in the past… you don’t miss the chicken at all! A hit for my whole family!

Cauliflower Nuggets
2 heads of cauliflower, do not wash

Cut the cauliflower into pieces.
Spread pieces out on two foil lined cookie sheets.
Bake at 400 for 30minutes.
Then set the oven to “high broil” and broil 2-3 more minutes, depending on how crispy you like it
Serve with your sauce for dipping.
I HIGHLY recommend viewing the original recipe here to see the rest of this awesome tasty website!: Chocolate Covered Katie

“Buffalo Wild Wings” Medium Wing Sauce Vegan
1 cup franks cayenne pepper original sauce (VERY IMPORTANT)
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon fresh coarse ground black pepper
2 TBLS water
1 TBLS cornstarch

Combine first seven ingredients.
Heat sauce over medium heat until boiling.
Reduce heat and simmer for 5 minutes.
Remove from heat and allow it to cool for 10 minutes.
While the sauce cools, whisk cornstarch with 2 teaspoons water.
Drizzle the cornstarch mixture into the hot sauce mixture in a steady stream while rapidly whisking.
Cover the sauce and chill until ready to serve.
You can view the original non-vegan version of this fantastic recipe here: Buffalo Wild Wings Copycat

Roasted Veggies, So Tasty!!

Roasted Veggies
1 cup of yellow, or red, cherry tomatoes, halved
3 carrots, halved along the length & cut into 1 inch pieces
1 sweet yellow bell pepper
1 yellow squash
1 zucchini
1 clove garlic
2-3 tbsp water
black pepper, to taste
basil, to taste
thyme, to taste

In a large skillet, heat approximately 2-3 tbsp water over medium high heat.
Cut vegetables and place in the skillet.
Add your spices and stir frequently to avoid charring.
Cook vegetables for five minutes, so they are still semi-crisp.
Serve with roasted potato wedges.

Roasted Wedge Fries
8 brown or red potatoes
4 cloves garlic
3/4 cup non-dairy milk
1 tablespoon lemon pepper
1 teaspoon salt

Preheat oven to 450.
Cut potatoes in half, length wise, and then each half lengthwise again. Dice into ½” slices.
In a large baking dish, add everything. Using a spoon or your hands, toss together so that potatoes are coated, and spread them out.
Bake for 10 minutes. Stir, and bake for another 15 minutes or until potatoes are tender. Stir, and bake for another 10-15 minutes.

You can view the original recipe for the Roasted Potatoes at: Naturally Ella

And the view the original of the Roasted Veggies at: Clean Eating Chelsey