Roasted Lettuce

Lettuce is one of those veggies that people think you aren't supposed to roast. Whenever I talk about roast lettuce, I get some confused looks and some "how is that even possible?" remarks. But although it can be hard to conceptualize since lettuce is so darn watery, it's actually one of my favorite greens to roast. And it's so incredibly easy to make.

You'll need 1/2 a medium-sized lettuce per person as it shrinks down quite a bit in the oven. I use red leaf mainly (pictured here) but romaine also works well. It should be a hearty, flavorful lettuce with a deep green color. Avoid iceberg and Boston varieties. You'll also need about 1 tbsp of olive oil per half lettuce.

Method
1. Cut the lettuce in half and remove any suspicious-looking outer leaves.
2. Wash gently with water to remove any dirt from between the leaves and then dry well with paper towel.
3. Place the halves inside-up on a baking sheet lined with parchment paper.
4. Use a brush to baste each lettuce half with olive oil, making sure to get it in between the leaves. Be careful not to oversaturate the leaves or they'll just end up a greasy mess.
5. Sprinkle generously with sea salt and black pepper.
6. Place in a preheated 400F oven and roast for about 15 - 20 minutes, or until the leaves are wilted and caramelized. The oven time will depend on the size of the lettuce so keep an eye on it the first time you try this recipe.
7. Remove from the oven and serve immediately. I like to add a dollop of grainy mustard (look for gluten-free mustard!) and a side of pickled green tomatoes. If your grandmother doesn't make pickled green tomatoes every summer like mine does, you can serve your favorite pickled vegetable instead. I also like to sprinkle with shelled flax seeds or sometimes with good balsamic vinegar.

Tips/Suggestions
You can also do this on the BBQ!
Try making this recipe with radicchio and increase the cooking time to 30 minutes. It's a rich taste your guests will love.

Roasted Sweet Yams

Yams are the more delicious cousin of the potato. I hate to say that (having Irish in my blood) but it's true. Sometimes a potato just doesn't cut it in the flavor department. And baking up these sweet yams is incredibly simple. Add an inexpensive and flavorful starch to your meal with this recipe.

1 yam per person
1 piece of aluminum foil per yam
1 tbsp of maple syrup per yam
salt and pepper to taste

Method
1. Wash and scrub the yams.
2. Cut a slit in the top of each one to let the steam release while baking.
3. Wrap each yam in foil and place directly on the middle rack of a 350F oven. You can add a pan to the lower rack to catch any drips if it makes you more comfortable.
4. Leave them to bake for 2 hours
5. Remove from the oven after baking is complete and slice in half or in rounds. Drizzle with maple syrup, salt, and black pepper to taste. You can throw them back in the foil and bake for 15 minutes more if you want them to be seriously syrupy, or you can just drizzle and serve hot without re-baking.

Swirl Sugar Cookies

This recipe does not call for any dairy, nuts, peanuts

Ingredients
1 cup Earth Balance spread (or other vegan butter, lard, or shortening)
1 tsp vanilla extract
1 cup sugar
1 large egg
2 cups all purpose flour
1 tsp baking powder
a pinch of salt
1 - 2 tbsp your favorite sprinkles
4 - 5 drops any one food coloring

Method
Cream the vegan butter, sugar, vanilla, and salt until smooth

Add the egg and beat well

Add half the flour and mix until just combined, then add the remaining flour and baking powder and mix well

Separate the dough into 2 equal portions. Shape one piece into a square and wrap in parchment paper. Put in the fridge. Mash the food coloring and sprinkles into the other half and then shape into a square and wrap in parchment. Refrigerate both portions of dough for at least one hour. It needs to set and firm up for the best finished product. One of the parchment pieces should be large enough to roll the dough out on afterwards to avoid waste.

After the dough has chilled take it out of the fridge and stack the colored piece on top of the plain one. Dust the surface lightly with flour, then begin to carefully roll the dough out into a rectangle approximately 14 inches x 5 inches wide.

Use the parchment to roll up the dough into a log. It should look like a pinwheel from the side

Cut slices anywhere from 1 - 1.5 cm wide, depending on how doughy you like your cookies. Place 1 inch apart on a nonstick baking sheet and place in a preheated 375F oven. Bake for 6 - 8 minutes, until golden brown