basil parmesan roasted asparagus

makes about 4 servings

1 bunch fresh asparagus (about 15 large) olive oil salt freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 1/2 cup chopped Basil leaves Directions Preheat the oven to 400 degrees F.   Lay asparagus on a baking sheet.  Drizzle with olive oil.  Add salt and pepper to taste.  Roast for fifteen to twenty minutes until tender.  Remove from oven and sprinkle parmesan and basil then place back in the oven for another minute or until cheese is melted.

Roasted Cauliflower

Ingredients:
1 head of cauliflower cut into bite size pieces
1.5 tbsp organic extra-virgin olive oil
1/4 cup parmesan cheese, grated
1 tbsp pine nuts (optional)
Juice of 1 lemon
sea salt to taste

Directions:
Preheat oven to 350 degrees. Toss cauliflower in olive oil. Bake cauliflower in oven for 10 minutes until soft. After 10 minutes, turn oven to broil. Sprinkle parmesan and pine nuts on cauliflower. Watch for 3-5 minutes until cauliflower is almost burnt. Remove from oven and place in bowl. Squeeze the juice of 1 lemon and add sea salt to taste. 

Raw Vegan Zucchini Hummus

Raw Zucchini Hummus (yields: 3 cups)

2 zucchini, chopped
½ cup lemon juice
1 tsp salt
1 ½ tsp cumin
1 cup raw tahini (the Artisana brand or other)
4 tbsp olive oil
½ cup raw sesame seeds

Instructions: Put all ingredients in blender or food processor and blend until smooth.

(Optional: Garnish with fresh parsley or basil and cayenne pepper)