(Disclosure: As an Amazon Associate, I earn from qualifying purchases.) If you’re ready to elevate your side dish game, you’ll adore this hearty recipe straight from the pages of The Plant-Based Diabetes Cookbook! Yes, that’s my newest cookbook. (Find out more about it HERE!) I hope you’ll check it out soon if you have diabetes or prediabetes—or if you simply want some creative plant-filled dishes! At the heart of all the 100% plant-based recipes is deliciousness. In the meantime, let’s dive into the world of Mediterranean-inspired goodness with this Roasted Greek Eggplant with Plant-Based Feta recipe.
There are so many things I love about fall. When it comes to food, roasted winter squash is at the top of my list. I adore its texture, sweet-savory taste, heartiness, and color. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. And, of course, I gave it my usual Mediterranean-style twist. It’s perfect for the holidays, too.
You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized roasted cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.
For veggies that are a meal highlight, rather than a side-dish afterthought, you’ll want to make this recipe for roasted carrots with spicy coriander avocado puree. It’s packed with savory and sweet tastes and full of color. And it’s simple enough to prepare on a weekday, but special enough to serve on a holiday table.