Happy December to all the wonderful creatures out there! Winter has come and we welcome it with joy and gratitude and with the smell of cinnamon and cloves in our kitchen, pumpkins of several kinds stored at a cool and shady shelf, fresh salads with tender leaves carefully placed in the fridge, zest of fresh oranges and lemons, hot vegan latte in the morning and hot vegan chocolate in the afternoon and of course tasting and making favorite recipes and especially, as Christmas are so close, traditional Greek vegan kourambiedes and vegan melomakarona.
In December, I absolutely enjoy my vegan shopping in the farmer’s market, as the producers fill their stalls with fresh, cool and tender fruits and vegetables full of aroma and colors. I walk among the stalls just to smell the scent of the freshly cut herbs and enjoy the repertoire of colors. Usually I end up ignoring my shopping list and give in to the freshness, the appetizing shapes and colors, all that magic of nature. A little bit of everything is what I like to buy – usually more than what I actually need, but I don’t mind as there are amazing ways to make good use of everything, like freezing or canning, so I rarely waste fresh produce.
The big dilemma arises when sometimes, on the one hand, I have all the fresh products that seek a place on our table and on the other hand I’m only want to spend a little more time reading or playing with Petra or trying to create the perfect recipe for vegan cookies. In such moments instead of chopping, boiling or sauteing my vegetables I just wash them, salt them, occasionally season them a little bit with paprika or garlic, olive oil and aromatic herbs and bake them all together in the oven for an hour. As they are slowly baked, they soften internally, get an appetizing golden color while they retain all their taste, minerals and vitamins. So, I give myself the chance to spend some more time doing all the things I love (yeah, cooking is one of them but sometimes I just want to be lazy reading a book!) and in the same time I make the perfect vegan salad with baked winter vegetables!
In my current batch I made things as simple as possible to enjoy the authentic flavor of fresh ingredients and not to overload our dinner with calories (do not worry, we already get enough tasting melomakarona these days!). The vegetables I chose to bake are cauliflower and broccoli, white sweet potatoes, potatoes, winter squash, onions, carrots, red cabbage, leek and the last corn of the year. In your batch feel free to experiment with the vegetables of your choice!
What I appreciate with this dish is the convenience and the rich, dense taste of the baked vegetables. In particular, broccoli and cauliflower, vegetables that traditionally are eaten boiled, losing in the simmering water many of their nutrients, become absolutely tasty while retaining all their beneficial ingredients. We like to serve them warm, drizzled with a little lemon juice or a vinaigrette sauce made with balsamic vinegar, olive oil and mustard.
- 1 small cauliflower, whole or halved
- 1 head of broccoli, halved
- 1 winter squash halved and seeded
- 1 large sweet potato, whole
- 3 carrots, peeled
- 3 onions, peeled (or two onions and one leek)
- 1 corn
- 1/2 red cabbage (this is the best of all!)
for the vinaigrette
- 1/4 cup balsamic vinegar or lemon juice
- 1/2 cup olive oil
- 2 tsp grape molasses or balsamic syrup
- 1 tsp prepared mustard
- salt and freshly ground pepper
1. Wash the vegetables and remove any hard stalks.
2. Salt and pepper the vegetables and arrange them next to each other on baking pan lined with baking paper. Pierce the potatoes with a fork. If you want you can drizzle them with some olive oil (but I prefer to add it raw afterwards).
3. Bake in a preheated oven at 200 oC for one hour or until they get a nice color and soften (check the texture by piercing with a fork).
4. Mix all the ingredients for the vinaigrette into a jar. Cut the roasted vegetables into pieces, pour over the sauce and serve immediately.