Last Thursday, I was honored to share our exciting announcement about
Lacy and Meg GF with the readers of
Casey Leigh. If you guys haven't ever read
Casey's blog, you are in for a treat. Casey is one of the sweetest, most genuine people I've ever met (and she's a pretty big deal in the blog world--but she'd never say so herself). She is truly such a blessing in my life! Every time an e mail from her pops up in my inbox my heart is always lifted by her kindness and love.
Her words have given me the courage to step out in faith and share my journey with
loss with you all on this space, and to share bits of my story with
chronic health issues. If you couldn't tell, I just love her little space!
I wanted to share this amazing recipe with you all today in case you missed it over there.. because it is SERIOUSLY one of the best dishes I've ever made.
This recipe is one of the most delicious roasted vegetable recipes I have ever put into my mouth. When I first tasted this dish I was absolutely speechless, and felt pretty cool for whipping up something so tasty in our kitchen with minimal fresh ingredients.
I know you will have the same feeling when you share this naturally gluten free AND vegan recipe with your friends and family.
Ingredients:
(serves 4)
2lb potatoes, halved if large
salt and pepper
olive oil for cooking
vegan pesto dressing
3/4 cup, chopped, drained sun dried tomatoes
2 garlic cloves, crushed
6 tbsp sunflower seeds
2/3 cup extra virgin olive oil
roasted vegetables
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or Braggs liquid aminos)
2 tbsp honey or agave
2 red bell peppers, seeded and quartered
2 zucchini, sliced lengthwise
1 fennel bulb, cut into thin wedges
16 vine-ripened tomatoes
8 garlic cloves
2 fresh rosemary springs
For the roasted vegetables, mix the oil, vinegar and honey together in a large, shallow dish. Add the red bell pepper, zucchini, onions, fennel, tomatoes, garlic, and rosemary to the dish and toss in the marinade. Let marinate for at lest 1 hour.
Preheat the oven to 400 F/200 C. Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes, or until partially cooked. Let cook and then coarsely grate with a cheese grater.
Transfer the vegetables, except the tomatoes and garlic, and the marinade to a roasting pan. Roast in the preheated oven for 25 minutes, then add the tomatoes and garlic and roast for an additional 15 minutes, or until the vegetables are tender and slightly blackened around the edges.
Meanwhile, prepare the pesto by combining all the ingredients into the food processor and processing until it forms a creamy paste. (You will have leftover pesto)
Cook the potato pancakes. Take a quarter of the grated potato in your hands and form into a roughly shaped cake. Heat just enough oil to cover the bottom of a skillet over medium heat. put the cakes, 2 at a time, into the skillet and flatten with a spatula to form circles about 3/4 inch thick.
Cook the pancake for 6 minutes on each side, or until golden brown and crisp. Mix 2 tbsp water in with 3 tbsp pesto dressing and whisk. To serve, top each pancake with the roasted vegetables and drizzle with a little pesto dressing. Season with salt and pepper to taste.
If you have any leftovers, feel free to overnight them to our little house in Alabama:).
Feel free to stop by and check us out. We'd love for you to say hi!
