Recipes — vegetables

Amy Ingram

Roasted Zucchini with Fall Flavours

Ingredients: 3 tbsp. LG Balsamic Vinegar. Flavours we recommend: Pomegranate, Red Apple, Traditional, & Cinnamon Pear 1 tsp sea salt 1/2 tsp freshly crushed pepper 3 cloves garlic, minced 1.5 tsp dried basil 2.5 tbsp. LG High Polyphenol Extra Virgin Olive Oil  1 small white onion, chopped finely 1 of each: zucchini, eggplant, sweet potato, cut into rounds   Directions: Preheat oven to 450F. After cutting all of the veggies into round slices place them in a bowl and set them aside. Whisk together the rest of the ingredients in a small bowl until combined.  Pour the mixture over the vegetables...

Read more →


Amy Ingram

Smoky Carrot Lox

Ingredients: 4 carrots 1 Tbsp. tamari 1 Tbsp. Liquid Gold Smoke Infused Olive Oil 1 tsp. Sea Kelp Seasoning (or flaked Dulse)   Enjoy with: bagels, english muffins, or wrapped in cucumber or zucchini vegan cream cheese tomato slices arugula red onion slices capers fresh dill   Method: -Preheat oven to 400°. Line a baking sheet with aluminum foil. -Use a vegetable peeler to peel carrots into thin strips. Place in a bowl and toss with tamari, liquid smoke and seasoning. -Place on baking sheet. Fold aluminum foil around carrots so they are completely covered. Bake for 20 minutes. -Remove...

Read more →


Tiara Phaboonheuang

Crispy Cauliflower

Ingredients: One head of fresh cauliflower, florets removed and cut into bite-sized pieces 3 cups High Phenol Extra Virgin Olive Oil( your choice) 1 cup rice flour Sea salt and pepper to taste 1 liter soda water Directions: In a large pot, bring 5 cups of salted water to a boil. Once boiling, add cauliflower florets and blanch for 45 seconds. Remove florets from boiling water and immediately place into an ice bath to stop cooking. Once cauliflower is cool, lay out on paper towels to dry. In a large steep-sided pot, add olive oil and heat to 350 degrees F....

Read more →