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Roasted Vegetables with Cider and Coriander

Roasted Vegetables with Cider and Coriander

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Roasted Vegetables with Cider and Coriander

I only used a little bit of oil in this recipe. Three tablespoons is all you’ll need and believe me — you won’t miss the rest.

The secret? Apple cider vinegar and fresh oregano. I honestly don’t know if I’d ever used fresh oregano before making this dish but I highly recommend finding some and tossing it into this roast.

The best part is that these roasted veggies won’t be soggy or soft tomorrow — they’ll still be nice and pretty and can be used for the week in your salads, omelettes, and whole grains. Nothing like cooking once and eating twice.


  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 1 large eggplant, cut into ½-inch chunks
  • 2 cloves elephant garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/6 teaspoon freshly ground white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Juice of 1 orange
  • 1 teaspoon orange zest
  • 2 tablespoons ground pistachios
  • 2 tablespoons oregano, chopped finely

Vegan roasted vegetables with coriander cream

Hope you guys have had a nice weekend? Ours was a bit boring, to be honest. We are sort of mid-move as the estate agent has let us down – what a surprise! – so we haven’t been able to fully move into our new place just yet. They told us that we will have a new oven and extractor fan installed by the time we move in on Friday, which for obvious reasons was a very important thing for us.

When we saw that no work has even commenced on it, we realised that it was just a ploy to get us to sign the contract without them having to add a clause about the offer being subject to these two things being done. We were not impressed!

We also still don’t have any of our stuff as the shipment from Greece is still in a warehouse somewhere and we haven’t been able to get an ETA on it for the past few days. So we decided to stay at Duncan’s cousin’s house a few more days or else I would not be able to bring you any new recipes – there is not much you can do with a mug and a microwave – I guess there is, but that’s not my style of cooking.

We have therefore spent the weekend shopping for house necessities, which was kind of lucky as we managed to get a few Black Friday deals in the process. Neither of us enjoy shopping very much, but it had to be done and shopping for house stuff is by far the most enjoyable, especially that we seem to have a fairly similar taste in furnishings. Shame we cannot scrap the current decor and do it all up to our taste as this is a project we are very much looking forward to taking on. Still, we got a few bits and pieces that will definitely make the place feel more homely and more ‘us’.

Today’s recipe has been designed in collaboration with my best friend of late – Biscuits (Duncan’s cousin’s bunny rabbit whom you might have seen in our Instagram stories). She is super keen on kale, carrots and coriander so she has been making lots of approving murmurs as I was running the recipe idea past her… I am sad to leave tonight as I think she has enjoyed having two resident vegans in the house and a constant supply of their crunchy off-cuts.

This bunny-approved, warm roasted vegetable salad with a delicious and completely oil-free coriander cream is exactly what the doctor has ordered in this cold weather. And if you are not in the mood for it now, it will make a great vegan side to your Xmas table so make sure you keep it safe.

PS: If you make my vegan roasted vegetables with coriander cream, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Coriander Roasted Sweet Potatoes

A holiday meal isn't complete without sweet potatoes, and this nutty, creamy version will have your guests begging for more.

  1. Heat oven to 425°F. Using a heavy pan, coarsely crush coriander seeds.
  2. Peel potatoes, halve lengthwise, then cut into 1&frasl2-inch-thick pieces. Transfer to a rimmed baking sheet and toss with oil, coriander, cinnamon, 1&frasl2 teaspoon salt, and 1&frasl4 teaspoon pepper. Roast, turning once halfway through, until tender, 40 to 50 minutes. Transfer to a serving platter.
  3. In a small bowl, whisk together yogurt and lemon juice until smooth. Drizzle over potatoes and sprinkle with chile and feta.


Roasted Root Vegetables with Cider Vinaigrette

Maggy and I were at the farm stand near our Pennsylvania house the other day, and we noticed they were practically giving away the end-of-season corn, tomatoes, and watermelons. They know what we know. It’s decidedly fall, and most of us are ready to switch from delicate summer lettuces to hearty fall vegetables. These last few weeks we’ve been enjoying shredded Brussels sprouts salad, a recipe we’ll be sharing in the coming weeks, but we’ve also started serving up root vegetables, which we occasionally shred into slaws but are much more likely to roast.

We never roast just what we need for one meal. We fill up a big rimmed baking sheet or two. With roasted root vegetables on hand, it’s easy to make quick soups, pastas, and bean and grain salads. We especially like serving them warm from the oven with a vinaigrette drizzle. If you don’t have time to make dressing, simply toss them with a little extra-virgin olive oil and a few drops of balsamic or sherry vinegar.

Measuring eight generous cups of chunky vegetables can be clumsy, so just fill a large rimmed baking sheet (18- by 12-inches) in a tight, but single layer.

Every oven and roasting pan is different, so cooking times may vary. Just understand the principle—you’re using the oven element like a big stovetop burner to cook and brown the vegetables as quickly as possible. If you’re using an especially thin pan, your vegetables may brown more quickly. If so, turn them sooner than the suggested twenty minutes.

Come March I’m sure we’ll be longing for lettuce, but for now we’re diggin’ root vegetables.

Pan-Roasted Pork Tenderloin & Vegetables with Apple Cider Glaze

If you need a special holiday meal that everyone can eat, or are simply craving some new dinner inspiration, this Pan-Roasted Pork Tenderloin & Vegetables dish could be your solution. Many meat glazes contain butter, but this dinner has a naturally dairy-free apple cider glaze. It’s festive, comforting, gluten-free, and top food allergy-friendly.

Holiday hosting is all about providing guests a cozy atmosphere, good company, and food that tastes as good as it looks. But it can become challenging when various food allergies come into play. Fortunately, chef Chris Scott of the soul food restaurant Butterfunk Kitchen in Brooklyn has this flavorful option.

This dairy-free Pan-Roasted Pork Tenderloin dinner is seasoned with simple, natural ingredients, and is free of all top allergens. It’s even corn-free, sesame-free, and mustard-free!

I’m not sure if chef Scott intended it to be so allergy-friendly, but he is very diet aware. His menu at Butterfunk Kitchen actually includes dairy-free and plant-based options, like Chicken Fried Tempeh and Roasted Kabocha Squash Salad. I hope to make it to his restaurant one day to try one of these dishes. But in the meantime, this Pan-Roasted Pork Tenderloin & Vegetables with Apple Cider Glaze looks pretty darn good and easy!

This Pan-Roasted Pork Tenderloin & Vegetables recipe with photo was shared with us by Anolon. Chef Chris Scott created the recipe using the Anolon Accolade Saute Pan.


    • 3 tablespoons butter
    • 12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
    • 12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
    • 12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
    • 1 cup sparkling apple cider
    • 2 tablespoons Calvados (apple brandy) or other brandy
    • 1 tablespoon minced fresh parsley


  • Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.
  • Arrange the parsnips in a single layer in a 9吉-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.
  • Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Recipe Notes

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How To Make Quick Pickles

1. Combine 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.

2. Add vinegar, sugar and desired seasonings (see recipes for details) and bring to a boil, stirring occasionally to dissolve the salt and sugar.

3. Pack your vegetables into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.

Sweet and Spicy Roasted Root Vegetables

Roasting mellows and deepens a vegetable's flavors, caramelizes it outside and keeps it tender and moist inside. The method is tailor-made for hearty fall and winter vegetables: Brussels sprouts, cauliflower, winter squash and, as in this recipe, root vegetables such as potatoes, carrots and parsnips.

Here, they are seasoned with an aromatic mix of warm, vibrant spices, plus a generous kick of cayenne pepper to contrast with the vegetables' inherent sweetness and a touch of honey to enhance it. The dish is practically effortless, but the flavor payoff is tremendous.

Serve as a main course, or with roast chicken, turkey or pork.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl.

Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters you might need to further cut the thicker upper parts of the parsnips). Cut the carrots in the same way. Peel the sweet potatoes, then cut them into 1-inch pieces. Add the vegetables to the bowl and toss to coat evenly.

Spread the vegetables on the baking sheets in a single layer, drizzling over them any spice mixture left in the bowl. Roast for 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out. Serve warm.

Lentil Dhal with Roasted Vegetables – Super Simple Recipe 23

I’m guilty on occasions of forgetting that there are a good many non-meat great providers of protein but the simple fact is that there are! That’s especially true when you look at foods like lentils, grains and beans. Many WLS patients welcome this because meat-toleration can be tricky, especially in the early days post-op (and sometimes much later).

So this recipe may well be a welcome addition to your recipe rota. It’s a lentil dhal (made with red split lentils) and vegetables that are roasted with spices to produce a thick nourishing meal. Lentils are a tasty, low-fat source of protein and fibre and I have roasted the vegetables with just a spritz of low-fat oil or mist to keep the fat content low – many ready-made dhal mixtures toss or cook the mixture in quite a bit of oil or clarified butter (ghee) which can make the fat content soar. The spices used also mean you can reduce the salt content appreciably – they add sufficient flavour on their own. Better still, this recipe will go some way into providing your so-called 5-a-day.

As an aside, this recipe can be halved, doubled or trebled as liked, reheats well and my left-over portion did freeze well (although I wouldn’t freeze for longer than 2 months).

I think it’s a great super simple recipe and so it is going into our recipe archive under that strand.

I like to serve with a sprinkling of torn coriander/cilantro leaves and a dollop of fat-free thick yogurt – you might too.



1 small butternut squash, about 350 g/12 oz, peeled, seeded and cut into small bite-sized pieces


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