HerbRoasted

Crispy Herb-Roasted Maitake Vegan Crostini With Walnut Pesto Aioli

Use the pesto aioli in this recipe from the Little Pine cookbook to jazz up sandwiches, vegetable spreads, and burgers. Make extra of the herb-roasted mushrooms for sprinkling over salads or layering in sandwiches. What you need: For the pesto aioli: ¼ cup walnut pieces2 garlic cloves, peeled½ teaspoon salt2 tablespoons lemon juice3 tablespoons water6 tablespoons … [Read more…]

Vegan Garlicky Herb-Roasted Whole Cauliflower

Save time chopping and roast up an entire cauliflower head instead. This cheesy, herb-rubbed cauliflower head from the Mostly Plant-Based cookbook makes a wonderful meatless centerpiece.  What you need: 3 tablespoons olive oil3 cloves garlic, minced2 tablespoons grated vegan parmesan cheese, divided1 teaspoon dried basil1 teaspoon dried parsley¼ teaspoon salt⅛ teaspoon black pepper1 large head … [Read more…]