Rosemary and Garlic Roasted Winter Root Vegetables

The tell-tale signs of Christmas are in the air: people have been driving around with reindeer horns and Rudolph noses on their cars for a solid 3 weeks now, they are out of cinnamon in every brand in the grocery store, and we have giant bags of barely used cranberries and popcorn kernels from stringing our tiny Christmas tree. In addition, an epic snowstorm is pending for the one weekend of the entire season we will be embarking on a 14-hour road trip.

So, before I end up in a giant snowball with a car full of Maritimers and Christmas presents somewhere between Ontario and Nova Scotia, a little winter vegetable roasting is in order. Feel free to toss in or substitute a beet or sweet potato; I just used what happened to be in my cupboard. There is nothing unique about this recipe- except maybe the anise which I mistook for fennel until spotting fennel in a different area of my poorly organized spice box- but I believe in complimenting natural flavours once in a while. I'll hold off on putting a spin on traditional recipes until the gluten-free vegan cheese and baguette fondue night comes around.

Rosemary and Garlic Roasted Winter Root Vegetables 

Ingredients 

1 rutabaga (aka yellow turnip), peeled and chopped
2 large carrots, peeled and chopped
1 large golden potato (peeling optional), washed well and chopped
2 tbsp olive oil
2 cloves garlic
1 - 2 tbsp fresh rosemary
1 tsp anise
1/4 tsp coarse-ground sea salt
1/2 tsp freshly ground black pepper

Directions

Pre-heat oven to 425 degrees Fahrenheit. While it's heating, prepare the vegetables.

Toss vegetables with oil and spices in a large bowl. Transfer into a baking dish, and roast for approximately 50 minutes, stirring occasionally.

When vegetables are soft, turn oven on broil for 3-5 minutes until the edges are crispy. Serves 4 - 6 as a side.

Second Generation Mulled Hot Apple Cider

A major obligation that has consumed me for months has just been lifted from my shoulders. So, when chunky, soft snowflakes began falling over the weekend, and a wonderful friend showed up with a bag full of branches for crafts, I knew I could actually embrace December. And what better accompaniment to a snowy day full of projects than hot apple cider?

My mom gave me this recipe from her university days when it was a highlight over her holiday parties. I made a few adjustments to the first pot, and then a few more to the second. As it turns out, coconut oil does not actually prove to be a good replacement for butter in warm beverages. Oh, and I added more rum.

Here is the final recipe, to warm you from the inside out. Happy December.

Mulled Hot Apple Cider 

Ingredients 

5 cups (approximately 1L) unsweetened apple juice
2 cups dry white wine (we used our homemade wine which was a bit on the sweet side, so we took the sugar down a notch)
3/4 cup spiced rum
1/8 cup brown sugar
3 cinnamon sticks
6 whole cloves

Directions

Combine all ingredients in a large pot, and slowly heat on the stove. Generally, you should let it heat to almost a boil, and then turn it to low for at least 30 minutes. We had time, so we let it gently heat for a couple of hours until it was just under a boil before turning it to the lowest setting. Serve hot.

Vegan "Cheesy" Oven-Roasted Broccoli Soup

It's a chilly November day. As the sun was coming up this morning and I was in a terrible mood, I decided to get out and enjoy the morning air, destined to find a new book to get lost in. Well, the coffee shops on the way to the library weren't open, so really it shouldn't have been a surprise that the library wasn't either. As I made my way back up the street disappointed, I passed not just one, but two 24-hour grocery stores. It is a bit ridiculous, especially since they are one block apart, but for some reason I wandered into both. If I couldn't get lost in a book, I could get lost in something just as comforting.

The cheesy flavour comes from the nutritional yeast, but it could be omitted if you have any allergies and still be very tasty. This is one of my favourite soups in the world. And it's my favourite colour. The greens and golds may fade out of this city with the seasons but never from my kitchen.

Vegan "Cheesy" Oven-Roasted Broccoli Soup   

Ingredients 

1 broccoli crown, chopped into florets
1/2 tbsp olive oil, plus a small amount for drizzling
1 large yellow onion, peeled and chopped
4 cloves of garlic, crushed and minced
3 cups GF vegetable stock (CF and TF if necessary)
1 tbsp nutritional yeast
Pinch of salt and pepper, to taste

Directions 

Pre-heat oven to 400 degrees Fahrenheit. Spread broccoli over a baking tray and lightly drizzle with olive oil. Roast for 15-20 minutes until tender.

While broccoli is roasting, sauté the onion and garlic with the olive oil in a large pot on medium heat for 3 minutes, until soft. Add veggie stock and bring to a gentle boil.

When the broccoli is done, combine all ingredients in a food processor including the nutritional yeast and blend until smooth. Return to the pot, turn the heat down and let simmer for about 20 minutes to let the flavours settle. Season with salt and pepper to taste. Serves 3-4 people.