Friday, December 12, 2008


I'm trying to eak by on what odds and ends I have left in the fridge before flying back home on Tuesday. Last night's prospects looked pretty meager with only a bunch of uncooked potatoes, carrots, and an onion left over from thanksgiving. But necessity is truly the mother of invention for a starving bohemian. I pooled resources with my roommates, to make a roast veggie feast fit for kings. We all agreed it looked more like a design project than food, and tasted like a vegan hippie festival in our mouths.
Who needs protein when you have pretty colors.

Kristin's bohemian roast veggie recipe:

left over veggies, in your favorite pallet of colors and shapes

this incarnation includes new potatoes, carrots, purple onion, beats and radishes, but just about any thing will do.

cover in olive oil, salt and pepper to taste and whatever herbs are on hand.

roast in the oven for approx 30 min, but keep an eye on it.

It's ready when the veggies are crisp on the outside and soft on the inside, like fancyfrenchfries.

We then served it with left over brown rice and tahini dressing.

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