Tahini Roasted Cabbage Wedges

Veggies are so good! By now you have probably gathered that I love them. They’re so versatile and can be both light AND hearty at the same time, which is exactly what these Tahini Roasted Cabbage Wedges achieve.

Just like my Smoky Roasted Cauliflower Steaks, these wedges can be either a satisfying main course, or a delicious side dish! They’re full of flavour and are roasted delicious perfection. You get those outer leaves that are all crispy, yet the centre of the cabbage isn’t too soft and retains a bit of bite. So say goodbye to the days when purple cabbage was all boring and one-note; there’s a whole symphony going on over here!

I started by cutting half a head of cabbage into four nice and thick wedges. Purple cabbage is such a gorgeous vegetable! Not only is the colour amazing, but all of the layers are just so pretty.

After the wedges were ready to go, I got the sliced tahini rub alllllll ready to go. I love tahini, or sesame seed paste, a lot, and have a big tub of it in my pantry, so I’m always looking for ways to use it in my cooking! And on this cabbage it is magic🙌 I mixed some of it with a BUNCH of different middle-eastern inspired spices that all work together so well! This forms a delicious rub/paste that gets slathered onto the cabbage.

And by slathered I mean I definitely got in there with my hands and gave this cabbage a nice massage😂 You gotta make sure to get that tahini rub into every nook and cranny for maximum flavour! The cabbage then goes into a nice and hot oven to get crisp and caramelized on the outside, and tender but not to soft on the outside. So good!

As aforementioned (wow look at these fancy words), these wedges are so good by theme selves with a bit of hummus, as a side with some protein, or as part of a bowl! I even had mine with some tomato sauce and it was super tasty😋 They have so much flavour, an amazing texture, and look gorgeous with a bit more tahini drizzled on top! Hope you enjoy😊

Yours Truly,

Olivia:)

Tahini Roasted Cabbage Wedges

  • Servings: 4
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Ingredients

-1/2 a head of purple cabbage, cut into 4 wedges

-2 tbsp tahini

-1 tsp cumin

-1/2 tsp garlic

-1/2 tsp chilli powder

-1/4 tsp cayenne

-1/2 tsp oregano

-1/3 tsp paprika

-1/4 tsp cinnamon

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Mix together the tahini and all of the spices in a small bowl. Scoop about a 1/2 tbsp of the mixture onto each cabbage wedge, and rub it all over the surface, coating all of the wedges.

3. Place the cabbage wedges on a parchment lined baking sheet and roast for 30 minutes, until tender all the way through.

4. Remove from the oven and serve warm.


Smoky Roasted Cauliflower Steaks

‘Sup guys! I’ve done a lot of sweet Christmas recipes so far, but today I have some Smoky Roasted Cauliflower Steaks that are a GREAT vegetarian main or side dish for your Christmas dinner. I also threw some mushrooms on the pan to toast with the steaks because mushrooms are so tasty and remind me of the holidays!

The concept of a cauliflower steak is a thick slab of cauliflower seared or roasted so that it is reminiscent of a steak. I actually love steaks- I’m not vegan or vegetarian, but I love veggies too, and these “steaks” are just so good and perfect for switching it up once and a while.

In this recipe, I amped up the meatiness of the cauliflower by using liquid smoke in the marinade!! My family and I made some homemade beef jerky the other week (it was so good I highly recommend), and an ingredient in the marinade was liquid smoke. It gave it such a good flavour! So I thought, why not add it to my cauliflower? And it worked its magic there too. Liquid smoke is used in a variety of vegan and vegetarian recipes because it does give that savoury, meaty flavour, so it’s worth picking some up. Also in the marinade, we have balsamic, garlic, and a bunch of spices that all work together to create a ziploc bag full of deliciousness😂

I marinaded the steaks for 4 hours- flipping the bag halfway through to make sure that everything got coated evenly. This made the cauliflower so flavourful! I then placed the steaks on a sheet pan in the oven, but not before tossing some sliced mushrooms in the leftover marinade and throwing them on the pan as well.

Everything roasts up SO nicely in the oven, getting crispy and tender and steak-like! These steaks, along with the mushrooms, would be great alongside some mashed potatoes (or sweet potatoes), more roasted veggies, and maybe some vegetable gravy! They’re super tasty and have a wonderful texture.

Hope you enjoy this vegan holiday dish!

Smoky Roasted Cauliflower Steaks

Serves: 3

Total Time: 5 hours

Ingredients:

For the Steaks and Mushrooms:

  • 1/2 a head of cauliflower, washed and cut lengthwise into about 3/4 inch slabs
  • 5-6 white mushrooms, sliced
  • Sprinkle of dried oregano and dried rosemary
  • Salt and pepper to taste

For the Marinade:

  • 1/4 cup balsamic vinegar
  • 1/2 tsp maple syrup
  • 1/4 tsp liquid smoke
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp ground pepper
  • Red chilli flakes to taste

Directions:

  1. Combine all of the marinade ingredients in a large resealable bag. Add in the cauliflower steaks and place in the fridge for 4 hours, flipping over the bag halfway through to make sure that the marinade gets to every part of the veggies.
  2. Once the 4 hours are up, preheat your oven to 400 degrees Fahrenheit. Remove the steaks from the marinade and place them on a parchment lined baking sheet.
  3. Toss the sliced mushrooms in the remaining marinade, and then place them on the baking sheet as well. Sprinkle some dried rosemary, oregano, salt and pepper over everything, throw the pan in the oven and roast for 35-40 minutes, until the cauliflower is tender.
  4. Remove the pan from the oven and serves the mushrooms and cauliflower warm.
  5. Enjoy!

Hope you’re all having a wonderful Christmas-week so far! I’ll see you on Wednesday with another holiday recipe🥰

Yours Truly,

Olivia:)))

Brussels Sprout, Fig and Walnut Salad

Who else thinks Brussels sprouts are the most underrated vegetable?!??! Because they are. It’s a fact. If I unwrapped a Tupperware full of roasted Brussels sprouts on Christmas morning, I don’t think that I would be mad about it. These little green bundles of joy are one of my favourite winter side dishes. Today we’re getting even more festive and mixing some roasted sprouts with figs and walnuts to make an AMAZING quinoa salad that is a perfect take on a classic accompaniment to your holiday dinner.

Like many other great recipes, we’re starting this one off by roasting a vegetable! Brussels sprouts are chopped in half, then given a nice massage with some salt, pepper, and olive oil. They go in the oven cut-side down (so they get nice and crispy) on a parchment lined baking sheet. But guess what? You get quadruple the roasty deliciousness because at various stages during the cooking time, the figs, walnuts, and some garlic get added onto the pan. The result is some crispy Brussels sprouts, caramelized figs, golden brown walnuts, and amazingly aromatic garlic.

Since we’re on the topic of garlic, let’s talk about the dressing, shall we? It starts with some tahini, lemon juice, and maple syrup, which would all make an awesome dressing on their own, but when they get combined with the roasted garlic, everything gets kicked up a notch. Actually, like, quite a few notches. This dressing is creamy, full of flavour, and is the best thing that you could possibly drizzle all over those roasted sprouts, nuts, and figs on a bed of quinoa. Because yes, there’s quinoa in here too. Talk about hearty and delicious!

This salad is a great side dish for dinner with your family, or just lunch on a weekday. Add a protein like some cooked chicken or chickpeas, and you’ve got a filling and super tasty meal! The best is when you get a bite of Brussels sprout, fig, and walnut all together…. MMMMMM!

Hope you enjoy!

Brussels Sprout, Fig, and Walnut Salad

Serves: 4-6

Total Time: 40 minutes

Ingredients:

For the Salad:

  • 1/2 tbsp olive oil
  • 12 Brussels Sprouts, halved
  • 1 cup shelled Walnuts
  • 3 figs, chopped
  • 1 1/2 cups cooked quinoa
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 3 cloves of garlic, skins on, wrapped in tinfoil
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the Brussels sprouts on a parchment lined baking sheet and toss them with some olive oil and salt and pepper. Place them in the oven to roast.
  3. After 10 minutes, remove the pan from the oven and add on the packet of garlic. Place back in the oven and roast for another 10 minutes.
  4. Take the baking sheet out of the oven and sprinkle on the chopped figs and the walnuts. Place back in the oven and continue to roast for a final 10 minutes.
  5. Remove the pan from the oven, and carefully unwrap the garlic packet. Remove the cloves from their skins and use a garlic mincer to mince the roasted garlic into a small bowl. Add in the rest of the dressing ingredients and stir to combine.
  6. Spread the cooked quinoa on the bottom of a large serving dish. Scoop all of the roasted Brussels sprouts, figs and walnuts on top. Finally, pour the dressing over everything and toss the salad so that it is evenly mixed together. Serve warm and enjoy!

I’ll see you guys Friday with another festive recipe!

Yours Truly,

Olivia:))

Roasted Winter Fruits

Hello! I’m sure you’ve heard me talk about my love for roasted veggies before- honestly I think that I could eat them all day. They get so tender and caramelized in the oven, making them the perfect addition to bowls, or one of my favourite stand-alone sides. However, when we’re talking about raw, uncooked veggies, I definitely prefer fruit. So I was thinking, what would happen if I roasted fruit?!!??! And, ladies and gentlemen, I can assure you that what happens when you roast fruit is PURE MAGIC.

Seriously. Magic. You get ten times the caramelization that you get with veggies because of the higher sugar content, and everything gets all soft, bubbly, and sweet. I roasted some nice in-season winter fruits that you might not think to roast. We’re talking grapes, mandarins, and apples, all of which release some beautiful juices and get amazingly tender. It all feels so Christmas-y and heartwarming!

There is so little prep that goes into this- just washing some grapes, peeling some mandarins, and roughly chopping an apple. I tossed everything in some allspice before roasting for some extra holiday flavour. Then it all goes in the oven for about forty minutes; this is where the enchantment happens. Halfway through the baking time, I took a fork and smashed some of those mandarins and grapes, just to get the juices flowing. Other than that, you just let those fruits do their thing.

Not gonna lie, I sneaked a few of these fruits right off the pan. They would be amazing over oats, yogurt, ice cream, cake, pancakes, waffles- you name it, these would make it better!! Feel free to add some more spices if you like as well- I know that cinnamon would be a welcome addition to the flavour explosion.

Hope you enjoy these festive fruits!

Roasted Winter Fruits

Serves: 2-3

Total Time: 45 minutes

Ingredients:

  • 1 Gala apple, chopped
  • 2 mandarin oranges, peeled and split into segments
  • 1 1/4 cup red grapes
  • 1 tsp ground allspice

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the ingredients to a bowl and combine. Spread out the fruits onto a parchment lined baking sheet.
  3. Place the baking sheet in the oven and roast for about 20 minutes.
  4. At this point, remove them from the oven and use a fork to lightly smash the mandarins and grapes, just bursting them so that the juices can escape. Place the pan back in the oven and roast for another 20 minutes.
  5. Take the fruits out of the oven, serve warm and enjoy!

Have a great weekend everyone! Can’t wait for more holiday recipes coming next week:))

Yours Truly,

Olivia:)))

Butternut Squash Spaghetti

Anyone craving pasta? Stupid question, I know. Pasta is just one of those comforting and delicious things that I’m down for anytime🙌 Today we’re both health-ifying and fall-ifying some spaghetti by using butternut squash, roasted garlic, and juicy tomatoes. Yes please!

The butternut squash sauce for these noodles is INSANELY easy and INSANELY good. First, you oven roast some squash (I used frozen squash chunks for extra convenience), a tomato, and garlic. Then all of that goodness is blended with herbs that remind me of fall- rosemary, thyme, and sage, and lots of salt and pepper. This makes a sauce so with an amazing flavour and an even more amazing colour😍😍 Yum!

I used some nice whole wheat pasta as a base for my sauce, because it’s a great way to get more nutrients in👌 I also love lentil or chickpea noodles, which have lots of protein! Even if you’re using regular pasta, this is still a delicious and healthy meal. We need carbs people! They give us energy so we can be our amazing selves😉 Also, they’re really tasty. So it’s a win-win!

Hope you enjoy this fall pasta dish! I know it’s going to be on repeat at my house all season long🥰

Butternut Squash Spaghetti

Serves: 2

Total Time: 35 minutes

Ingredients:

  • 2 servings of whole wheat spaghetti
  • 1 tbsp olive oil
  • 2 cups frozen butternut squash chunks, or fresh butternut squash cut into centimetre cubes.
  • 1 large tomato, cut in half
  • 5 cloves of garlic, in the skins
  • 1/4 tsp ground sage
  • 1/4 tsp ground thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add the tomato and the butternut squash onto a parchment lined baking sheet, and toss with the olive oil and some salt and pepper. Wrap the garlic cloves in tinfoil to create a little packet, and place that on the pan as well. Throw it in the oven and roast for 25-30 minutes, until the squash and the tomato are soft.
  3. Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, about 8-10 minutes. Set aside.
  4. Once the veggies are done roasting, toss them into a blender or food processor with the thyme, rosemary, sage, and some salt and pepper. Remove the garlic cloves from their skins and add them as well. Blend until a smooth sauce forms.
  5. Add the sauce to the pasta and coat the noodles evenly. Serve warm and enjoy!

Have a great weekend everyone!!

Yours Truly,

MyDayIsBooked:)