Fall Roasted Veggie Tacos

These tacos were a spontaneous Sunday creation. It was the 1st of October and I was in the Fall / Halloween Spirit. So, I bought some squash, mushrooms and cauliflower to roast in the oven. I figured I'd keep them in the fridge all week to warm up and eat when I wanted something hearty but healthy. 

After I made everything I had a vision of all of it in a warm tortilla. So, Fall Roasted Veggie Tacos were born!

It takes a little work but it's worth it. Toppings are optional and you can use store bought salsa but my recipe is SO easy, fresh, healthy and delicious. 

Homemade Salsa

1 box heirloom cherry tomatoes, cut in half
¼-1/2 onion, thinly sliced
½ jalapeno, chopped thin {less if you don't like spice, but you have to put at least SOME in it}
½ lime, juiced
pinch sea salt {I used both regular and smokey kind from Whole Foods}

3 Tbls cilantro, chopped

In a vitamix or cuisinart put all ingredients except cilantro. Blend until still chunky but juicy. You can strain out some of the juice if you find it too watery. I did that. Add chopped cilantro and fold in with a spoon.

Roasted Mushrooms & Cauliflower

2-3c oyster mushrooms, ends chopped off but not too small. 
1 head cauliflower, chopped into small chunks, large stems removed
2 cloves garlic, minced or pressed
2-3 Tbls olive oil
sea salt & pepper to taste 

Preheat oven to 415F. 

Get out two large mixing bowls. After chopping all of the veggies as mentioned above, put them in two separate bowls. In the mushroom bowl, add garlic, sea salt/pepper and 1+ Tbls olive oil. In the cauliflower bowl add 1+ Tbls olive oil and salt/pepper to taste. Mix thoroughly.

On a cookie sheet lay down tin foil. Add the chopped mushrooms on one side and cauliflower on the other. 

Bake for 35 minutes or until browned. 

Roasted Butternut Squash {or other hearty orange squash}

1 winter squash
5 Tbls olive oil
3Tbls maple syrup
sea salt & pepper, to taste

Cut squash in half. Scoop out the seeds. Pour a little olive oil and a little maple syrup in the center of both halves. Sprinkle salt and pepper around it and inside mixture. 

Bake for 45 minutes or until soft all of the way through. 

Other Stuff You'll Need

tortillas
avocado
cashew cream {vegan} or cultured sour cream
walnuts