Who says Meatless Monday meals have to be hard and time consuming to make?!? When you have the perfect fall veggies to choose from, full of amazing flavor and nutrition and an organic can of chickpeas, dinner can be ready in no time! The roasted veggie recipe below is no fuss cooking at its best! Plus, dessert is just as simple to make and helps satisfy that sweet tooth!
Roasted Fall Veggies with Chickpeas
12 small mushrooms
2 ripe tomatoes, halved
1 red and yellow bell pepper, seeded and cut into strips
1 red onion, cut into wedges
1 small fennel bulb, sliced into thin wedges
1 whole garlic bulb, broken into individual cloves but left unpeeled
2 teaspoons sea salt
2 tablespoons olive oil
14 oz can chickpeas, drained and rinsed
2 thyme or rosemary sprigs
Preheat oven to 350. Place all vegetables, including garlic bulbs, into a large roasting pan. Sprinkle salt evenly over the vegtables and drizzle with olive oil. Toss well to coat. Roast in the preheated oven for 45 minutes.
Remove the roasting pan from oven and turn vegetables. Add chickpeas and thyme sprigs. Return the pan to the oven and roast for a further 20-30 minutes, until the edges of the vegetables are just starting to blacken and char.
This recipe is great on it’s own or served with a side of quinoa.
Berries with Yogurt & Hemp Hearts
7 oz blueberries (or mixed berries)
a strip of lemon peel
squeeze of lemon juice
a pinch of ground cinnamon
2 3/4 cups plain yogurt
1/2 cup agave nectar-amber or light OR Grade B maple syrup works well too!
3-4 tablespoons hemp hearts
Reserve a few berries for serving and put the remainder into a saucepan. Add lemon peel, lemon juice, cinnamon and 1 tablespoon water. Heat gently for about 3 minutes until berries just start to soften slightly. Let cool.
Spoon berries into 4-6 glasses, then add the yogurt and agave. Top with the reserved berries, sprinkle hemp seeds evenly amongst glasses and serve.
How easy was that! Sweet and heart healthy all at the same time!
Enjoy this Delicious Monday!