Here's some venues I've found so far, but pricing is a bit....ehem...on the high side! Oh the life of a person with food allergies and a compassion for animals...my vegan/gf followers, you understand. I'm just thrilled I have a vegetarian boyfriend who agrees that it should be an all vegan wedding!
Anyway, as you'd expect, I have a lot on my mind at the moment. I'm having a panic attack just thinking about it....I need a drink! Stat! Yet, despite these overwhelming, life altering events that are slowly but inevitably racing towards me, I happen to have the day off today. I was supposed to go on a hike, but sadly my plans fell through. Everyone I'd care to hang out with is busy or lives much too far away, so here I sit on a perfectly lovely day binge watching Star Trek and trying not to panic about the future. So instead I thought I would share my latest creation with you lovelies. It was inspired by the Veggie Grill's new winter menu, but it's also super simple/quick to prepare because really, who has time for involved weeknight dinners? It's even easier if, like me, you have a plethora of winter squash pre-cut and stored in the freezer. No? Just me that's obsessed with sweet potatoes and butternuts to the point of being a hoarder aye? I mean really, how am I supposed to ignore those adorable little butternuts at farmers market? They're so cute! I have a feeling this recipe will be in rotation a LOT in the upcoming year. I'll also try to post any vegan wedding ideas I come across, in case any one is interested! And if you have any ideas please post them here! I'd love to hear from you! Wish me luck! I hope you enjoy! Bryan gave this one a thumbs up!
1-2 cups brussel sprouts, trimmed and sliced in half
1 red onion, sliced into rounds
1 fennel bulb, sliced into rounds (fluffy ends reserved for sauce)
1 carrot sliced into rounds
2 celery stalks diced
2 tblsp olive oil
1 teaspoon each dried thyme, oregano, and sage
2 tsp garlic powder
black pepper and salt to taste
2 cups brown rice, uncooked ( I used instant rice to speed up cook time, but feel free to use regular)
For the Sauce:
Ends of one fennel bulb (about 1/2 cup fennel)
2 tblsp tahini sauce
Juice of 1 lemon
1-2 garlic cloves
water to taste
optional toppings: toasted pinenuts, fresh chopped basil, sauteed mushrooms
Directions:
1. Line 2 baking sheets with parchment paper. Preheat oven to 425. Cook brown rice according to package directions.
2. While rice is cooking, chop veggies. On one baking sheet add the diced brussels and butternut, drizzle with 1/2 of the oil and coat in 1/2 of the herbs and garlic powder. On the second baking sheet add the onions and fennel, coating them in the remaining oil, garlic powder and spices. Sprinkle both sheets with salt and pepper at your discretion. Roast vegetables in preheated oven for about 15 minutes, careful not to let onion and fennel burn.
3. While veggies are cooking make the sauce. Add all sauce ingredients to a high speed blender and pulse, adding water 1 tblsp at a time until desired consistency of sauce is reached. (for a creamy sauce only add 1 tblsp water, for a thinner sauce add more)
4. Serve roast veggies over rice, and top with sauce. Enjoy!
Harvest Bowl
Serves 4:
Prep and Cook time about 30 minutes.
For the Bowl:
1 medium butternut squash, peeled and chopped into 1/2 inch pieces1-2 cups brussel sprouts, trimmed and sliced in half
1 red onion, sliced into rounds
1 fennel bulb, sliced into rounds (fluffy ends reserved for sauce)
1 carrot sliced into rounds
2 celery stalks diced
2 tblsp olive oil
1 teaspoon each dried thyme, oregano, and sage
2 tsp garlic powder
black pepper and salt to taste
2 cups brown rice, uncooked ( I used instant rice to speed up cook time, but feel free to use regular)
For the Sauce:
Ends of one fennel bulb (about 1/2 cup fennel)
2 tblsp tahini sauce
Juice of 1 lemon
1-2 garlic cloves
water to taste
optional toppings: toasted pinenuts, fresh chopped basil, sauteed mushrooms
Directions:
1. Line 2 baking sheets with parchment paper. Preheat oven to 425. Cook brown rice according to package directions.
2. While rice is cooking, chop veggies. On one baking sheet add the diced brussels and butternut, drizzle with 1/2 of the oil and coat in 1/2 of the herbs and garlic powder. On the second baking sheet add the onions and fennel, coating them in the remaining oil, garlic powder and spices. Sprinkle both sheets with salt and pepper at your discretion. Roast vegetables in preheated oven for about 15 minutes, careful not to let onion and fennel burn.
3. While veggies are cooking make the sauce. Add all sauce ingredients to a high speed blender and pulse, adding water 1 tblsp at a time until desired consistency of sauce is reached. (for a creamy sauce only add 1 tblsp water, for a thinner sauce add more)
4. Serve roast veggies over rice, and top with sauce. Enjoy!
