Roasted Vegetables with Vegan Garlic “Cheese” Sauce (serves 2)

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Even though thunderstorms are forecast for half an hour from now, the temperature is in the upper 60’s, the sky is reasonably clear at the moment and the house is a short dash away, so we are risking “Dinner in the Gazebo.” It seems like a really good idea have roasted veggies tonight with a nice high protein sauce.

We don’t know if the ceilings in the house will withstand another storm, (the insurance adjustor has been here but the emergency repair crew has not!) but it is not raining at the moment, and we are hoping to have an al fresco meal. ~ Glyn and Will

Roasted Vegetables with Vegan Garlic Cheese Sauce
6 small red potatoes (1/2” inch diameter)
6 stalks thick purple haze asparagus
24 green beans, topped at each end

Marinate for 15 minutes in
2 tbsp. olive oil
¼ tsp. each garlic powder, salt, onion powder and crushed red pepper)
Baked at 425 for 20 minutes or until crisp tender and browned.

Vegan Garlic “Cheese” Sauce
1 12oz pkg. extra firm tofu
¼ c. nutritional yeast
1 large clove garlic, minced
2 tbsp. lemon juice
1 tbsp olive oil
8-10 large Basil leaves
¼ cup water
Salt and Pepper to taste
Combine all in blender and process until smooth.
Serve as a dip or sauce for the vegetables.

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This entry was posted by Glyn Ruppe-Melnyk.

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