Thursday, March 22, 2012

Vegan Lunchbox

Feels Like Summer Salad1 cup arugula
1/2 carrot, chopped
1/8 yellow bell pepper, sliced thinly
1-2 radishes, sliced thinly
1 tsp hemp seeds
1 Tbsp crushed pecans
1 Tbsp dried cranberries
1 Tbsp balsamic vinegar

Combine everything!

Serves 1

Roasted Potatoes with Rosemary & Thyme
2-3 Russet potatoes, cleaned and chopped (leave the skin on!)
2-3 cloves of garlic, smashed
1 yellow onion, coarsely chopped
Salt & Pepper to taste
1-2 tsp rosemary
1-2 tsp thyme
2-3 Tbsp olive oil

Preheat oven to 425. Combine all ingredients in a roasting pan. Bake at 15-20 minute intervals, pulling the pan out to mix the veggies so they don't stick as much to the pan. Bake until browned and crispy, about 45 minutes.

Serves 4

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