Roasted Garlic-Parmesan Cauliflower

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons vegan Parmesan cheese 

Instructions
Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets.  Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet.  Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.  Use clean hands to toss to coat.  Add more olive oil if needed.  Bake for 15 minutes and then toss with spatula.  Bake 10 more and then toss with Parmesan cheese.  Continue baking for 5-10 minutes until slightly golden brown on edges.

Recipe by Our Best Bites. 

Sweet & Savory Coconut Rice

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste


Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.


Taken from Our Best Bites. 

Lentil Soup

2 Tbsp olive oil
1 onion, diced
4 carrots, diced
3 celery stalks, diced
1 tsp minced garlic
2 tsp oregano
2 tsp basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils 
8 cups of broth (I use vegetable)

Sauté vegetables in oil until translucent. Add spices and cook for 2 more minutes. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.

Roasted Green Beans

1 1/4 lb. green beans, trimmed (5 cups)

1/2 cup chopped walnuts or pecans

1/2-1 tsp or so of dried rosemary 

1 Tbsp olive oil

Preheat oven to 475 degrees.Toss all ingredients in bowl; season with salt and pepper. Spread on rimmed baking sheet. Roast 15-17 minutes, or until beans are tender and browned in spots, stirring occasionally. 

Source: Vegetarian Times

Spicy Roasted Potatoes

2 1/2 lbs red potatoes cut in half or quarters, depending on the size of the potatoe
A couple tablespoons canola oil
2 shallots finely chopped (I usually just use a couple tablespoons of onion)
1 clove of garlic, minced
3/4 tsp paprika
1/4 tsp cayenne pepper
S & P to taste

PB Tortilla Wraps

1 tortilla, preferably whole wheat

1 knife full of peanut butter

1/4-1/2 of an apple cut into thin strips or diced

Handful of grated carrot

1 tablespoon granola or grape nuts, just some crunchy, healthy grain

1 tablespoon wheat germ, flax meal works well too

These are a little more involved, but they are great for kids and adults. They can be a little messy with the granola, but Jackson loves them and its a great way for me to sneak in some more vegetables. Plus its a nice change up from our usual peanut butter and jelly.

Spread a tortilla with a thin layer of peanut butter. Layer on the carrots, apple strips (make sure these are small or it won't roll), granola and wheat germ. I never measure, just throw on what looks right. Roll up and cut in half. Yum!

ALT's

1/4 of a ripe avocado

a couple slices of tomato

a few lettuce leaves

mayo

These are seriously soo good! You won't even miss the bacon! I usually toast my bread and let it cool, then apply a thin layer of mayo to each piece of toast. Next cut your avocado in half, remove the pit, and scoop out 1/2 of 1 side of the avocado and put it on one of the pieces of toast. I use my spoon to roughly chop the avocado and then smash/smear it around on the bread. Then I put some tomato slices on the other slice of bread, top those with lettuce and then top the lettuce with the avocado toast. Dig in.