V is for Vegan Valentine – Roasted Vegetables and Hotel Chocolat

Day 10 of my vegan challenge: it’s going  really well! I’ll tell you why in a minute…

Last night, for Valentine’s, I thought of making something simple but delicious for dinner: rosemary and garlic roast potatoes and roasted vegetables (and chicken roast for my boyfriend N*).

*I have recently read Andy Warhol’s autobiography where everyone calls him A and he calls everyone B so I am attempting to emulate him*

Potatoes, garlic and rosemary are delicious together, the garlic is crushed and slowly roasts with the vegetables becoming sweet and delicious!

The same happens to the vegetables: they become so scrumptious that I would eat the whole oven dish of vegetables to myself!

Roasted Vegetables

Ingredients:

  •  6 medium size potatoes
  • 2 leeks
  • 2 medium carrots
  • 1 large parsnip
  • 1 medium onion
  • 5 cloves garlic
  • 2 sprigs of rosemary
  • extra virgin olive oil
  • Sunflower oil
  • Salt & Pepper
  • Bisto gravy to serve (optional)

For the potatoes:

Turn the oven on at about 190C.

Put some sunflower oil in an over proof dish, enough to thoroughly cover the whole surface;

Wash and cut the potatoes in quite small pieces (the smaller the pieces, the quicker they will cook and the less energy you will need) peel and crush 2 cloves of garlic with the side of your knife or the palm of your hand;

Prepare the Spuds

Parboil the potatoes in a saucepan with enough water to just about cover them for about 10 minutes, drain them and let the steam come off for a couple of minutes;

While the potatoes are cooking, put the oiled dish in the oven so that it heats up;

Once the oil is really hot (you can try putting a small piece of potato in it and it should sizzle) add the potatoes, garlic and sprigs of rosemary. Cook in the over for about 40 minutes, turning them occasionally.

Crispy soft rosemary and garlic potatoes

For the rest of the potatoes (unless you want to use them all for the rosemary and garlic recipe) and the other vegetables:

Scrub and cut the carrots in your favourite shape, slice the leeks, peel and cut the parsnip, peel and chop the onion, crush 3 cloves of garlic;

Vegetables ready to be made delicious

Put all of the vegetables in a large oven proof dish and add extra virgin olive oil: I used a generous amount, about 6 tbsp;

Add the potatoes that had been parboiled, the garlic cloves and toss the vegetables and the oil and make sure the vegetables and evenly coated;

Add to the hot oven and cook for about 30 – 40 minutes; season to taste and if you want to, serve with Bisto gravy (vegan!).

Enjoy!

Delicious roasted vegetables with garlic

The reason why my vegan pledge is going SO well is that last night my boyfriend N not only got me a magnificent bunch of exquisite deep red roses AND a graceful bamboo plant, but he ALSO got me VEGAN CHOCOLATES.

Hotel Chocolat VEGAN CHOCOLATES!!!

Heavenly Vegan Chocolate

He got me Chilli & Nibs heart chocolates  and a heart chocolate lollipop from Hotel Chocolat.

The hearts’ ingredients are: Chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla, chilli), cocoa nibs. No milk whatsoever to “dilute” the chocolatey intense flavour!

Just chocolate, spicy, sweet, rich CHOCOLATE!

Must Try

Chocolate heart? Yes please!

Bamboo and Roses 🙂

We realised we didn’t have a suitable vase so a milk bottle did the job!

Funny link on Why Your Lover Will Be Glad You’re Vegan.

What did you do for Valentine’s?

Have you tried vegan chocolate?

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One thought on “V is for Vegan Valentine – Roasted Vegetables and Hotel Chocolat

  1. Pingback: Seeds for Breakfast, Little Packs for Snacks – Vegan Day 4 | GreenTrails&TeapotTales

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