Recipe: Roasted Vegetables with Sun-dried Tomato-Cilantro Vinaigrette
How My Aunt’s Fear of Going Vegetarian Led to a Delicious Revelation
Exciting Changes Coming to CJ’s Fresh Approach!
Hello friends,
I’ve loved sharing my passion for vibrant, nourishing food with you through CJ’s Fresh Approach, and I’m so grateful for your support!
Starting March 1, I’ll be transitioning to a paid subscription model. Paid subscribers will receive:
✨ Full access to all posts and recipes
🎧 Audio versions of each post
📚 Exclusive discounts on upcoming e-books (I’ve got one in the works and when you subscribe today, you’ll automatically receive it when it comes out in a few weeks.)
Free subscribers will still receive occasional posts, but if you’ve been enjoying my work, I’d love for you to jump onboard as a paid subscriber! Your support helps me continue creating high-quality content, creating and sharing delicious recipes, and inspiring a fresh approach to eating.
Thank you for being part of this journey! 💛
With gratitude,
CJ
My Aunt Panicked When I Mentioned My Blog—Here’s Why
Last week, my Aunt Margaret and I were chatting about this new blog when she suddenly blurted out, “But I don’t want to stop eating meat!”
I could hear the concern in her voice. Change—especially when it comes to food—can feel overwhelming. She thought that to get the most out of my posts and recipes she had to be fully vegetarian or a vegan. But that’s not the case at all!
Here’s the thing: Eating more plants doesn’t mean giving up what you love—it just means making room for more delicious options!
That’s exactly why CJ’s Fresh Approach exists. It’s about meeting you where you are. Maybe you want to add more vegetables to your meals while still enjoying meat. Maybe you’re already mostly plant-based and looking for fresh inspiration. No matter where you fall on the spectrum, my goal is to help you make your meals more delicious, more vibrant, and packed with flavour.
When I explained this to my aunt, I could literally hear the tension leave her voice. Then she said, “Well, in that case…”
A Plate Bursting with Colour, Flavour, and Texture
This week, instead of plain steamed veggies with a heaping side of mashed potatoes, why not try something with a little WOW factor?
ROASTED VEGETABLES WITH SUNDRIED TOMATO-CILANTRO VINAIGRETTE is a game changer (recipe at the end of this post). The creamy cashew cream is the perfect contrast to the meaty mushrooms and slightly charred cauliflower, while the vinaigrette? Wow. It’s the pièce de résistance—the punchy flavour that ties everything together.
To round out your meal, add a chickpea-rice pilaf, a crisp tossed salad, and some whole wheat pita. Whether you’re having it fully plant based, or adding some meat, the result is a meal that’s not only delicious but bursting with colour, flavour, nutrition, and vibrancy.
Versatility is Key
What I love most about this dish is how adaptable it is. Make all three components if you like, or mix and match them throughout the week:
✅ The sautéed mushrooms and roasted veggies make fantastic side dishes on their own or use them as a topping for a vegetarian pizza. It’s especially delicious if you drizzle the top with some of the cashew cream.
✅ The vinaigrette is incredible on a tossed salad—or switch out the cilantro for another fresh herb to suit your taste.
✅ The creamy cashew sauce, which also stars in my Slow-Cooker Bean Chili with Cashew Cream, is endlessly versatile and can be a base for so many sauces, dressings, and dips.
Life (and Eating) Should Be Fluid
We all move through different seasons of life. Clinging to one strict way of eating can feel limiting—believe me, I’ve been there. It’s tricky when you’re traveling, cooking for family with different preferences, or just trying to keep meals exciting.
That’s why I take a flexible approach to food. More plants, no pressure. Just really delicious meals that fit your life.
🌱 Your Action Steps this Week
1. Try the Roasted Vegetables with Sundried Tomato-Cilantro Vinaigrette—Make the recipe as is or use it to elevate a vegetarian pizza. Try spreading the base with the vinaigrette and then scattering over the roasted veg and other toppings. Bake and then drizzle over the cashew cream before serving.
2. Experiment with Cashew Cream—Try jazzing it up with some spices or fresh herbs and turn it into a spread for sandwiches or a delicious dip.
3. Swap One Side for Something New—Instead of plain mashed potatoes or rice this week, add some cooked chickpeas and a few cooked vegetables to a rice pilaf for a plant-powered boost.
Recipe: Roasted Vegetables with Sundried Tomato-Cilantro Vinaigrette
Serves 4-6 as a side dish
Roasted Vegetables
3 cups peeled and 1” (2.5 cm) diced butternut squash
½ a large head cauliflower, cut into a medium-sized florets
1 green pepper, ½” (1 cm) diced
1 onion, cut into ½” (1 cm) thick wedges
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
Sautéed Mushrooms
8 oz (227 g) button or porcini mushrooms, sliced
Olive oil, for sautéing
Salt and pepper, to taste
2 tbsp (30 mL) Worcestershire sauce
Sun-Dried Tomato-Cilantro Vinaigrette
¼ cup (60 mL) lightly packed cilantro leaves and stems
1 heaping tbsp (15 mL) diced or sliced sun-dried tomatoes packed in oil
1 tsp (5 mL) brined capers
1 tbsp (15 mL) hulled sunflower seeds
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) balsamic vinegar
3 tbsp (45 mL) olive oil
About 6 tbsp (90 mL) water
Cashew Cream
See recipe Slow-Cooker Bean Chili with Cashew Cream
Preheat oven to 400°F (200°C). In a bowl, combine the butternut squash, cauliflower, green pepper and onion with the salt and pepper. Drizzle over some olive oil and toss well to coat. Transfer to a parchment paper lined rimmed cookie sheet. Spread evenly and roast, uncovered, for about 30-45 minutes, or until the cauliflower is slightly soft and has charred edges.
Meanwhile, heat a skillet to medium. Add about 1 tbsp (15 mL) oil along with the sliced mushrooms. Sprinkle with the salt and pepper and stir until starting to soften. Add the Worcestershire sauce and cook a few more minutes. Set aside.
In a blender or smoothie cup, add all the vinaigrette ingredients. Puree. If needed add more water to make a dressing consistency. Taste and season with some salt. Puree again and set aside.
Spread a cup or so of the cashew cream within about 1-2” (2.5-5 cm) of the edge of a 10” (25 cm) plate. Top with an even layer of the sautéed mushrooms. Top with the roasted vegetables (you may not need all of them) and then drizzle over the vinaigrette (you won’t use it all). Use a metal spatula or flat spoon to serve.
Let me know if you try the recipe! Don’t be afraid to get creative - it’s about adding bold, vibrant, flavour-packed options to your plate. Drop me a comment in the comment section below and tell me how the cooking went this week!
Delicious stuff!
Beautiful post!