When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Crispy Potatoes and Mushrooms with Avocado” makes eating food plant-based fun, healthy, and most importantly: delicious!
- 1½ lb yellow or red baby potatoes⠀
- olive oil (just enough to coat)⠀
- large pinch of ground black pepper⠀
- ¼ tsp salt⠀
- ½ tsp dried oregano⠀
- ½ tsp lemon juice⠀
- 1 tsp dried thyme⠀
- 2 cloves garlic, minced⠀
- Preheat oven to 425°F.⠀
- Wash potatoes and cut into halves.⠀
- Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper.⠀
- Bake for 25 minutes on a baking sheet lined with parchment paper.⠀
- Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they’re golden brown and crisp.⠀
- 2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered⠀
- 1/4 cup (60ml) extra-virgin olive oil⠀
- Kosher salt and freshly ground black pepper⠀
- 8 to 12 sprigs thyme or rosemary⠀
- 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs⠀
Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes.⠀
Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately. Enjoy!