Food recipe: Filling tummies everywhere with wholesome goodness

This week, I am going to take a look at some Websites to see what Almost Vegetarian recipes they have to offer.

Here's the rationale ...

Two weeks ago
I featured a different vegetable every day with an accompanying food recipe and, in some cases, a variation or two or even three. These are recipes I developed.

The point of these recipes was to give you really fast, really easy ways to prepare delicious vegetables, and with luck, show that all sorts of yummy Almost Vegetarian food recipes can be had almost anywhere: From a neighbor, a co-worker, a family member, and even a food blogger, like me.

The week before
Every day of the week, I ran a different vegetable-based recipe from a different food blogger.

The point was to get some great food recipes, sure, but also to see that wonderful Almost Vegetarian recipes can be had from some of the great food bloggers out there.

(By the way, if you want to see recipes, just click recipe, under Labels to your left.)

This week
We want to see if we can find mainstream sources that have good ideas for Almost Vegetarians. And, pick up a yummy food recipe or two along the way, too.

So let's get started
With a visit to your friend and mine: The only, the only, the totally incorrigible ... Ms Martha Stewart.
Food recipe: Roasted Mixed Vegetables
You can substitute any fresh vegetables for the ones in this recipe; adjust the cooking times accordingly.
1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussel sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil, cooking spray

Heat oven to 450 degrees; with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussel sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
More important than the recipe is what we can learn from it
Namely, that you can take pretty much any veg you like, in any combination that sounds yummy, and cut them into bite-size chunks, toss them with olive oil and any herbs or spices you like, and pop them in the oven at high heat for half an hour or so.

Which, in turn, means, a trip to the farmer's market is easy: Simply leave the shopping list at home, pick up whatever looks good, and that, with a good loaf of bread, makes for a hearty and satisfying Almost Vegetarian meal.

How easy is that, I ask you?

Tomorrow ...
We will visit the home of all things decadent - cream and butter and expensive and exotic ingredients - and see if we can find a recipe that's good for the tummy without being bad for the wallet.