A friend was coming by last night and the weather was so beautiful, that I was inspired to make us a healthy, light vegan dinner to match.
First, I sprayed baby carrots, string beans and broccoli with avocado oil, added some lemon salt, and roasted them on a sheet pan at 400 degrees.
Then I forgot about them. Literally! (I also forgot to take a photo )
I pulled them out after an hour went by, a little charred but perfect. I should forget things in the oven more often! (Kidding...bad idea...)
You can eat them just like that, but I made a spring salad with fresh herbs, diced tempeh and vegan feta dressed with fresh juice and avocado oil, and tossed in some of each of the vegetables for heat and texture. To compliment it all, I made a creamy white bean dip.
To make the dip, add this to your blender:
2-3 TBSP avocado oil
1/2 tsp garlic powder
1 can drained, organic cannellini beans
2 TBSP lemon juice
pinch each of:
Lemon salt or kosher salt with 1/2 tsp lemon zest
Purée until smooth.
Serve with crudité, crackers or pretzel thins for dipping or drizzle it over the roasted veggies or salad for a creamy, protein-packed dressing.