Roasted Vegetables (Broccoli, Potatoes and Mushrooms)

Roasted Vegetables – Broccoli, Potatoes, Mushrooms and More!
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free


I really love roasted veggies of all kinds. I put this recipe together with items I had laying around and if any ingredients have to be purchase they are fairly inexpensive. The only item I purchased to create this recipe was the fresh broccoli. We LOVE broccoli in this household and I really had the taste for roasted broccoli! That was the first ingredient I thought of and I just built the recipe around that. I had a bag of potatoes laying around, mushrooms and parsley and the other ingredients I had in my pantry. The flavors of the roasted veggies are highlighted nicely by the toasted sliced almonds (I just toast them up in a dry pan until they are lightly golden) and the lemon juice was a nice pairing with the broccoli and mushrooms also. Enjoy!

Roasted Vegetables

  • Servings: 4-6
  • Difficulty: Easy
  • Print

6 Red Potatoes, cut/quartered
1lb White Button Mushrooms, halved or quartered
5 bunches Broccoli, cut into Florets
Juice of ½ Lemon
4 Tbsp Extra Virgin Olive Oil Salt/Pepper & Oregano
1 handful Fresh Parsley, chopped
½ Cup Sliced Almonds, toasted

-Preheat oven 400˚F. Prepare vegetables – slicing/quartering be sure to wipe mushrooms clean.
-Drizzle 2 Tbsp Olive Oil over Potatoes and add ½ Tbsp Salt, 1 Tsp Pepper, 1 Tsp Oregano and roast in oven for 45 minutes on baking sheet.
-Toss Mushrooms and Broccoli with remaining 4 Tbsp Olive Oil and ½ Tbsp Salt, 1 Tsp Pepper and Lemon juice, massaging together. -Transfer to a separate baking sheet (I had to distribute them onto 2 baking sheets).
-After Potatoes have been roasting for 20 minutes, toss and shake pan so they are in an even layer. Add Mushroom/Broccoli to oven at this point so they finish baking at the same time.
-After another 25 minutes remove from oven. Toss together with toasted Almonds and Parsley. Enjoy!


I served this recipe as a side dish aside Jasmine Rice and Curried Chickpeas, however, I can absolutely eat a larger portion by itself as an entrée.


Raw Fennel & Grapefruit Almond Salad

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!

Yummy in my tummy!
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks.  🙂 Enjoy!

Slicing Grapefruit:

Toss together to combine:

Fennel 🙂

Upside Down Cake – Raspberry/Almond Upside Down Cake

Raspberry/Almond Upside Down Cake
(Serves 8-10) Vegan, Soy-Free

U is for Upside Down…Cake that is! I entered this cake into a recipe contest over a year ago. I didn’t win or place but that is okay. The excitement for me is the challenge. I enjoy creating new recipes, coming up with new ideas and pushing my mind to the limits of creativity sometimes…even when the idea seems so simple. This cake is great as a dessert but I also found it to be a nice breakfast item…picture a slice with a little coffee in the morning. You’re looking out the window, sitting on your patio enjoying the beautiful morning. Haha – Enjoy!

1 ½ Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
½ Cup + ¼ Cup Light Brown Sugar, divided
1 Tsp Apple Cider Vinegar
½ Cup Warm Water
1 Tsp Vanilla Extract
½ Cup Applesauce
½ Cup Raspberry Jam
½ Cup Sliced Almonds

-Preheat Oven 325 degrees. Grease one (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-In mixing bowl, combine dry ingredients: flour, baking powder, salt and ½ Cup brown sugar. Stir together to combine.
-Add wet ingredients: Apple Cider, Water, Vanilla and Applesauce. Stir to combine but Do Not Over mix.
-In a separate Bowl mix together Raspberry Jam, Sliced Almonds and remaining Brown Sugar (1/4 Cup).
-Place Raspberry mixture in the bottom of the baking pan. Then top with cake mixture – Be sure to spread evenly.
-Bake for 30 minutes at 325 degrees until inserted toothpick comes out clean.
-Run knife around entire edge to loosen cake from pan. Let cool for 10 minutes.
-Place pan over plate and turn out cake onto plate.
(Note: If some of the topping sticks to baking pan, scrap out with spatula and spread it back over the cake to make it look pretty).
-Serve Warm, preferably.


Roasted Rosemary Mixed Nuts

Roasted Mixed Nuts

These are a delicious and satisfying snack. All the flavors meld together and they are just superb while they are still warm. This is a large batch of roasted mixed nuts and makes about 40 (1/4 Cup) servings combined. We surely eat more than ¼ cup [chuckle].

1 pkg (14oz) Peanuts
1 pkg (9oz) Raw Cashews
1 pkg (9.5) Raw Almonds
1 pkg (7oz) Walnuts
2 Tbsp Earth Balance (Vegan Butter)
1 Tsp Cayenne Pepper
2 sprigs fresh Rosemary, removed from stems, chopped roughly (about 2 Tbsp)
2 Tsp Brown Sugar
2 Tbsp Raw Blue Agave
2 Tsp Sea Salt
½ Tsp Cinnamon

-Preheat oven 375 degrees.
-In a large bowl toss raw nuts to combine. Spread evenly on an ungreased baking sheet (2) – I used two.
-Roast in oven for 10-12 minutes. – I give them a shake halfway through so they roast evenly.
-While nuts are roasting in large bowl add: Earth Balance, Cayenne Pepper, Rosemary, Brown Sugar, Agave, Salt and Cinnamon. –You can use all brown sugar or all agave as the sweetener if you prefer to adjust.
-After nuts have been roasted add them directly to mixture while they are hot. Enjoy!
Great for a party or store in airtight container (room temp or in refrigerator) and pack them for lunch to snack on.

Cabbage and Fennel Slaw/Salad

Fennel, Apple and Cabbage oh my! This recipe is fantastic year round. The crisp and crunch makes me think of summer in these cold winter months. Fennel is so aromatic; the wonderful smell instantly hits you upon cutting in, with liquorice notes it tastes how it smells in my opinion. Fennel is related to celery, dill and carrots (aromatic plants) so why not add them all to the recipe. The dill and celery seeds in this recipe add to the flavorful taste. Vitamin C, Fiber & Potassium, great for immunity!



3 Carrots, shredded

1 Fennel Bulb, cored and finely sliced/shredded

1 head Cabbage, cored and finely sliced/shredded

½ Red Onions, sliced finely

1 Granny Smith Apple, julienne

2/3 Cup Vegenaise (vegan mayo)

1/3 Cup Extra Virgin Olive Oil

Juice of 1 Small Orange or ½ Large Orange

2 Tbsp Apple Cider Vinegar

½ Tsp Dill Weed

½ Tsp Celery Seed

½ Tsp Salt

½ Tsp Pepper

2 Tbsp Blue Agave

¼ Cup Sliced Almonds, toasted


As noted above, core the Fennel Bulb and Cabbage then slice/shred finely – See Note*. To a large bowl, add sliced red onions and shredded carrots – I use a box grater for the carrots. Julienne the Granny Smith Apple and add to the bowl; I use organic apples and keep the skin on.

-In a small bowl whisk the: Vegenaise, Olive Oil, Orange juice (fresh squeezed), seasonings and Agave.

-Lightly toast the sliced almonds in a pan

-Drain the sliced fennel and cabbage (I use my salad spinner). Add to large bowl with Carrots, Onion and Apple. Add dressing and toasted almonds then toss together to coat. Refrigerate for about 30 mins. before serving. Toss again before serving up.


*Note/Tip: After I slice the Fennel bulb and Cabbage I let them hang out in my salad spinner with ice-cold water. Leaving them in the ice cold water while you prepare your other ingredients will keep them crisp and crunchy.

Raw Energy Balls!

There comes a time or two or too many in our busy lives that we need a jolt, boost or uppercut of energy. This week has been one of those times for me. Between work schedules, our two dogs and the kids back to school from winter break we can all use a little pick me up. Whether I pop an energy ball in for quick morning boost or just before a workout these are certainly sure to deliver. This week I have redirected my focus towards more on raw and fresh ingredients. Despite being vegan we too felt the heaviness of all the holiday fare, not to mention, the exhaustion of all the hustle and bustle.


Raw Energy Balls (Makes about 13 balls – depending on size)

½ Cup Organic Roasted Unsalted Peanuts (Divided)

½ Cup Raw Almonds (soaked, rinsed and drained)

½ Cup Organic Pumpkin Seeds (soaked, rinsed and drained)

1 Tbsp Pure Coconut Oil

1 Tbsp Chia Seeds

1 ½ Tbsp Hemp Seeds

2 Tsp Maca Powder

1 Tbsp (100%) Cocoa Powder Unsweetened

5 (pieces) Organic Turkish Apricots

6 (pieces) Organic Medjool Pitted Dates

¼ Cup Organic Maple Syrup

In this recipe I soak the almonds, pumpkin seeds and (1/4 Cup) Peanuts for about 8 hours (see below for a suggestion and note). Soak in fresh water (filtered if available) with 1 Teaspoon of Salt (I use sea salt). After the seeds/nuts have soaked, drain and rinse in fresh water.



-In Food Processor – place Soaked nuts/seeds; Coconut Oil; Chia Seeds; Hemp Seeds, Maca and Cocoa powder and pulse for about 30 seconds. Add Medjool Dates with Turkish Apricots and pulse for another 30 seconds. Finally, add remaining ¼ Cup of Peanuts and Maple Syrup. Pulse until incorporated this will form a ball or a paste-like mixture.


(I only add the ¼ cup unsoaked/dry peanuts in the final step, because it adds a familiar peanut taste/texture that we’re used to. However, you may soak all the peanuts (1/2 Cup) in the initial step for nutritional purposes).

-With wet hands grab about 1½ tablespoons, or so, of mixture and roll into 1 inch balls. You may want to wet hands again halfway through.

-Place Raw Energy Balls on cookie sheet lined with parchment/wax paper. Refrigerate for at least 30 minutes before serving.

This recipe should produce about a bakers dozen, so if you can’t wait like me, pop one in and call it a dozen! Each ball is about 140 calories.

Store in a sealed container – I like to keep them nestled in the parchment paper. They should remain fresh for 7 days; they typically don’t last that long at home.



Suggestion: If I’m preparing this on the weekend, I’ll put the seeds/nuts to soak the night before and prepare the recipe the next morning. If it’s the weekday, I’ll place them to soak in the morning before I leave for work, so I can prepare the recipe after work. If your initial reaction to soaking is as mine was, that it sounds very time consuming, especially for a quick 10-minute recipe…it’s not so bad. When I plan ahead and use the above system it works for me. There have been a few situations where I forgot to soak or was in the mood (needed) this recipe at an inopportune time; I can say that I’ve made this recipe after soaking for 2 hours and once after soaking for 30mins. to at least softened them.

Note: Soaking seeds/nuts improves the nutritional value – the vitamins, proteins and allows for better digestions. It also removes anti-nutrients/toxins. Place nuts/seeds in warm fresh/filtered water a 2:1 ratio seems to work fine. I typically add a teaspoon of salt.