EASTER is HERE! Well, almost. Every holiday my roommates and I spend here in Hermosa Beach, California instead of going back to the East Coast to see our families, we host a potluck of some sort. This Sunday, we're hosting an Easter Brunch Potluck and I'm getting pretty excited. On the menu at our house so far is a ham, scrambled eggs, carrot juice mimosas, and these roasted veggies with homemade vegan pesto, which I know you're going to love.
I've actually made this dish pretty often this past winter. I switch up the veggies based on what's on sale and what I'm feeling that week, but for the most part it's a mix of root vegetables, fresh and in season in the winter. Pesto goes good on, well, basically everything, and to be wholistic belly approved and gut friendly, I omit the dairy and load it up with lemon juice and a good source of salt to make up for the flavor.
When I personally attend potlucks I try and bring a vegetable or some sort of healthy dish that I know I can eat. I definitely indulge a bit on day's like this, especially in the dairy department, but I try not to blow it 100% and still get some good sustenance in my body.
Check my Instagram stories @wholisticbelly for all the yummy meal prep my roommates and I do and for a peak at what our other friends will be bringing to the Easter table! I hope you enjoy this recipe, and your holiday!
ROASTED VEGGIES WITH HOMEMADE VEGAN PESTO
Ingredients:
Vegetables -- what ever you like roasted, I like sweet potatoes, purple potatoes, carrots, and brussel sprouts
Extra Virgin Olive Oil
Salt
Pepper
Vegan Pesto:
1/2 cup Extra Virgin Olive Oil
1/2 Lemon, Juiced
1 Bunch Fresh Basil
1/4 cup Sunflower Seeds (or whatever you have on hand)
Salt
Directions:
Cut veggies. Line baking pan with veggies. Toss with EVOO and Salt. Bake at 375 for 45 minutes or until veggies are tender.
While veggies are cooking, combine all Vegan Pesto ingredients in a blender or food processor. Blend until smooth.
To serve, toss roasted veggies with Homemade Vegan Pesto.