Hope you all are having a wonderful holiday season. You’d think we’d have had enough roasted food over the Christmas period, right? Yeah, not so much. We decided we’d round out the week with a dinner full of a variety of roasted foods — nuts, cauliflower, tofu, tomatoes, blueberries. You name it, we roasted it.

We were finally able to welcome Callie back to Portland this week with a night full of catching up, food, laughter and videos of Taylor when she was little. Oh my goodness she was the most adorable child ever. So, so cute. We also finalized plans for our New Years celebration next week. It’s completely mind-boggling to me that 2014 starts next week; this past year has gone past at lightening speed.

The food last night was excellent. Mary’s roasted nuts and sweet potato fries were delicious, as were Callie’s tofu dish, Taylor’s cauliflower and chickpeas, and Annie’s spicy tomato soup. I made a roasted blueberry cupcake recipe I found and paired it with my dark chocolate fudge frosting. Friends, if you like chocolate this is the frosting for you. Just ask Mary, our resident chocaholic 🙂

These recipes are all super easy, which was nice after all of the holiday cooking we’ve been doing. Try them out and let us know how you like them!

Thanks for all of your support for our blog this year, and we’ll talk to you again in 2014 🙂


Roasted Nuts: 


  • 1 egg white
  • 1/4 cup caster sugar
  • 1 tsp. salt
  • 1 tsp. ground cayenne pepper
  • 1/2 tsp. mustard powder
  • Pinch of ground allspice
  • 1/2 tsp. ground cumin
  • Selection of shelled nuts (500g)


  1. Preheat oven to 300°F.
  2. Separate an egg and whisk the egg white up in a clean bowl until it starts to foam. Whisk in the sugar, salt, mustard powder, cayenne and cumin. Stir in the nut selection and toss together to make sure they’re all combined.
  3. Scatter the nuts across two lined baking trays so they are in a single layer if possible. Roast for 30 minutes.
  4. Loosen all the nuts and leave to cool.


Roasted Sweet Potato Fries: 



  • 1 large sweet potato
  • Drizzle of olive oil
  • Pinch of sea salt
  • 1/4 tsp. cayenne pepper
  • 1 cup full-fat Greek yogurt
  • 1/4 tsp. fresh ginger
  • Juice from 2 limes


  1. Preheat oven to 400°F.
  2. Cut sweet potatoes into matchsticks and spread them out on a baking sheet. Drizzle with olive oil and sea salt. Bake them for about 30 minutes.
  3. For the dipping sauce, combine full-fat Greek yogurt, ginger, and lime juice in a bowl and whisk until blended.


Roasted Tofu with Portabello Mushrooms: 


  • 16oz. extra-firm tofu, drained, cubed
  • 3 tbsp. Balsamic vinegar
  • 2 tsp. soybean oil (vegetable oil)
  • 2 tbsp. sugar
  • 1 clove garlic, minced
  • 1/2 tsp. each dried/crushed oregano and salt
  • 2 portabello mushrooms


  1. Combine vinegar, oil, sugar, garlic, oregano and salt; mix well.
  2. Place tofu and vegetables in a shallow baking pan leaving enough space between the pieces for even roasting; brush with vinegar mixture. Let stand 30 minutes, brush again and let stand 30 minutes longer.
  3. Bake tofu at 500°F about 10-15 minutes.
  4. Serve over two whole portabella mushrooms (roasted with salt and pepper for 20 minutes at 450°F).


Roasted Tomato Soup with Chipotle: 



  • 3 pounds fresh plum or garden tomatoes, cored and sliced in half
  • 1 onion, peeled and quartered lengthwise
  • 4-5 cloves garlic, skins on
  • 1 red bell pepper, cored and sliced in half
  • Olive oil
  • Salt
  • 1 to 2 chipotle chiles (canned in adobo), roughly chopped {we recommend 1 chile, 2 was a little too much for all of us}
  • 2 cups vegetable broth
  • Sliced fresh basil or cilantro, for garnish
  • Sour cream, for garnish


  1. Preheat oven to 400°F. Coat the bottom of a rimmed baking pan or baking sheet with olive oil. Arrange the tomatoes and red pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables. Sprinkle salt over the tomatoes, peppers, garlic, and onions, and bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.
  2. Remove the baking sheet from the oven and allow it to cool for 10 minutes. Pick the tomato and red pepper skins off the tomatoes and peppers and discard. Peel the skins off the garlic and discard. Reserve the baking sheet. Put the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle into a food processor or blender. Add any of the tomato liquid that may be left in the baking pan. Scrape up any browned bits on the pan (not blackened bits) and add those to the food processor bowl as well. Pulse until you have a rough purée, about 60 seconds.
  3. Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.
  4. Garnish with a dollop of sour cream that has been lightly thinned with water, and freshly sliced basil or chopped cilantro.


Roasted Cauliflower and Chickpeas:

Via Gwyneth Paltrow’s book, “It’s All Good”


Cauliflower & Chickpeas

  • 1 (14-oz.) can garbanzo beans (chickpeas), rinsed, drained and dried on paper towels
  • 1 large head cauliflower, cut into florets
  • Olive oil
  • Salt
  • 1 tbsp. Dijon mustard
  • 1 tbsp. seeded mustard
  • 1 tbsp. white wine vinegar
  • Freshly ground black pepper
  • 1/4 cup chopped Italian parsley


  1. Preheat oven to 400°F.
  2. Prepare cauliflower and chickpeas, toss together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
  3. Meanwhile, whisk together the mustards, vinegar and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.


Roasted Blueberry Cupcakes: 

Cupcake Recipe via How Sweet Eats; frosting recipe is my own



  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 cups fresh blueberries
  • 2-3 tbsp. milk


  • 6 tbsp. butter
  • 2 tsp. vanilla extract
  • 3 cups powdered sugar
  • 3/4 cup dark cocoa powder
  • 1/3 cup milk



  1. Preheat oven to 350°F.
  2. Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
  3. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough.
  4. Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.


  1. Cream butter and vanilla in a large bowl.
  2. In a separate bowl, whisk powdered sugar and cocoa powder together. Add these ingredients to the butter/vanilla and stir to combine.
  3. Slowly add the milk, stirring, until frosting reaches desired consistency.






Happy eating, everyone!


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