http://www.elanaspantry.com/
Ingredients
1 lb carrots
1 tsp olive oil
½ teaspoon salt
Directions
Cut each carrot into 2-inch long sections. Cut each section into thin sticks. In a large bowl toss carrot sticks with olive oil and salt. Spread out carrot sticks on a lined baking sheet. Bake at 425° for 18-22 minutes until carrots are browned.
http://lindsayisvegan.wordpress.com/
Ingredients:
1 sweet potato/delicata squash
1 clove of garlic
1/4 cup olive oil
1/4 cup pecans
Dash of salt
Directions:
Preheat oven to 375 F. Cut squash in half, roast (seed side down) for about 40 minutes. Once squash has cooled enough to handle, scoop out seeds and discard. Scoop squash into food processor and add the rest of the ingredients. Blend until smooth. Mix with zucchini noodles and bake at 350 F for 15-20 minutes.
Cut one head of cauliflower into chunks. Pulse in food processor until rice-like. Melt 1 T butter in pan. Add cauliflower and cook over medium heat for about 5-7 minutes.
Wash and cut cauliflower, boil for 5-10 minutes (until fork tender). Remove cauliflower with a slotted spoon and transfer to food processor and blend with butter, salt, and pepper until smooth. If liquid is needed to make creamier, feel free to use a little milk or water from boiling.