Salt and Pepper Roasted Cabbage

Roasted Cabbage

Summer is here and so are the summer veggies! This recipe will make you want to fire up your oven even in this summer heat! I stumbled across this recipe while trying to get out of my “raw cabbage salad” rut. It is best enjoyed a few minutes out of the oven when its all crispy.

Salt and Pepper Roasted Cabbage

Ingredients:

1/2 head of green cabbage
1 tbsp olive oil
sprinkle of salt and pepper

Method:

1. Preheat oven to 350F. Slice cabbage into thin wedges about 2 cm thick.

2. Place wedges on a baking sheet and drizzle with olive oil rubbing it into the leaves. Sprinkle with salt and pepper.

3. Bake for 15-20 minutes flipping half way through. Adjust baking time to ensure that the leaves are golden brown on both sides.

Roasted Cabbage

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Creamy Vegan Dill Dressing

I learned a few things while creating this blog entry. 1. That I would make a horrible hand model.  and 2. That I LOVE dill!

I don’t usually purchase dill on a regular basis but today was my first City Beet Farm CSA pick up and dill was on the list of veggies for me to pick up. I immediately rushed home feeling inspired and overwhelmed thinking of all the possible recipes I could make with the various vegetables. I zeroed in on dill for some reason and ran with it. Here is what I came up with. I had a little help from my fave vegan food blog Oh She Glows for recipe inspiration.

Creamy Vegan Dill Dressing

Creamy Vegan Dill Dressing 

Ingredients:

3 tbsp tahini
1/2 garlic scape or 1 garlic clove or more if you’re a garlic lover
2 tbsp juice from lemon
1 tbsp apple cider vinegar (if you don’t have this you can sub for lemon juice)
3 tbsp water
1 tbsp olive oil
3 tbsp nutritional yeast
1 tsp salt
1/4 cup fresh dill

Method:

1. Throw all ingredients in a food pro or magic bullet.

2. Blend until smooth. Adding more water if you find that it is thick. Enjoy!

Creamy Vegan Dill Dressing