Sunday, November 24, 2013

Roasted Butternut Squash with Sage Hazelnut Pesto

Roasted Butternut Squash with Sage Hazelnut Pesto

My ‘vegan at home’ tasting partner and I have been eating roasted vegetables a lot this month, and while I love the root vegetable medley that I recently posted,  http://atastersnotesrecipes.blogspot.com/2013/11/roasted-root-vegetables.html sometimes I want something different, a little more involved.  When we were eating fish at home (before we ventured into the ‘vegan at home’ diet) I would have numerous presentations and tastes for grilled salmon.  Not so much with vegetables.  I am working on that because I realize in order to be successful with a vegetable based, vegan diet, I need to have exciting, fresh tastes to compliment the vegetables.  This recipe, from FOOD52, meets those criteria.  Combining a hazelnut pesto with roasted butternut squash, and adding ricotta salata (not vegan) is a wonderful taste.  I recently served this dish when my sister was visiting, and both she and my tasting partner applauded my efforts. 

recipe after the jump

Tuesday, November 12, 2013

Roasted Root Vegetables

Roasted Root Vegetables

As the evenings turn cooler, my cooking changes as well.  I am more likely to use the oven or have something simmering on the stove top all day long.  One of our favorite dinners of late has been roasted root vegetables with a green salad and some crispy bread.  You can adjust and modify this recipe according to your tastes, but my suggestion is to use a variety of root vegetables for the best flavor.  And if there are leftovers, you can always puree them, add a vegetable stock to thin, and serve as a soup the next day.

recipe after the jump