Colorful winter squash and earthy potatoes, aromatic onions, whole cloves of garlic and a generous drizzle of olive oil–simple! Roasted to tender caramelized golden doneness, here’s a main dish vegetarian meal full of nutritious fall vegetables and tamari-seasoned tempeh!

The recipe for roasted vegetables is Robbie’s idea. Mine was to add the tempeh for protein and meatiness. There are no hard and fast rules about which vegetables to roast, “Use what you’ve got”, he says. As in, choose any variety of potatoes–purple, gold, red, or sweet. Red onion is pretty, but if yellows are what you have—go for it. Include plenty of orange—like winter squash, carrots, and sweet potatoes.

Save for later–Click here to PIN Roasted Fall Vegetables with Tamari Tempeh! 

Continue Reading…

This homemade red wine herb vinaigrette gets its bright tang from a tomato-y vegetable juice like V8 juice. You can season the mix with fresh or dried herbs, your choice. Either way, your beautiful salad greens will thank you for dressing them so tastefully!!

Click here to PIN Red Wine Herb Vinaigrette!

Continue Reading…