Rosemary Baked Veggies with pasta

Pasta with Baked Veggies

Baked Veggies

Very simple and your kids will also love it.

4-6 servings

Ingredients:

2 cups Cauliflower
2 cups Broccoli
10 Brussel Sprouts
1 stem of Green Onion
1/2 Medium sized Red onion
8 small baby Carrots
Rosemary
Pink Himalayan Sea Salt & Pepper to taste
Honey or agave For a little sweetness to them if you would like.

Start by greasing a large glass baking dish with Earth Balance vegan butter. Cut up all your veggies and put them in your dish. Add a little extra butter on top of your veggies and add your salt, pepper, rosemary and sweetness. Bake, uncovered, at 375° for 30 minutes. Take out your veggie dish, stir them around and put it back in for an extra 10 minutes.

Serve warm with Gluten Free rice pasta.

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Organic Gluten Free Blackberry Crisp

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Serve this warm and people will Love it even more!!!

This is a Vegan, Gluten Free, no refined sugar dish. Super yummy!

6 servings

Ingredients:

2 cups Blackberries
2 cups ground hazelnuts
1 cup ground GF oatmeal
1 cup GF oatmeal
1 tsp pink himalayan sea salt
1/2 cup Almond Milk
5 dates
1 tbsp Raw Honey
1 tbs cinnamon
1/2 tsp lemon juice
1 tablespoon vanilla extract
1/2 Cup melted Organic Earth Balance vegan butter

Place blackberries in a greased 1-qt. baking dish. In a bowl, combine the 6 dry ingredients and mix. Mix Almondmilk, 5 dates and Vanilla extract in your blender together until it is really smooth. This tastes like carmel and can be use for other desserts. Melt butter and pour in to the bowl. Add lemon juice and another dash of vanilla until everything is mixed together. Dress the mixture over berries.
Bake, uncovered, at 375° for 30 minutes or until filling is bubbly. Serve warm with vegan ice cream.