Giving Thanks with a Rainbow Roast

Thanksgiving is a pretty rad holiday. A day off work (for most) to hang out with friends and family as well as being given the opportunity to think about and appreciate what you're grateful for. A day filled of gratitude and food! Honestly does it get much better? Well yes it does actually thanks to the Random Acts of Pastel team! Today I am grateful to know such talented and magical beings who bring the visions in their minds to life in such a colourful and creative manner. 

Together we dreamed up the perfect rainbow roast and complimented it with as many vibrant veggies as we could acquire! The best part about our dinner? It's soy, gluten, grain and legume free! 

To start we had purple cauliflower soup, followed by rainbow roasted veggies and finished things off with a raw raspberry matcha tart. Very well balanced and nutrient dense! We hope to inspire you to add some abnormal colours into your classic fall palette. 


Purple Cauliflower Soup


What You’ll Need

1 head purple cauliflower
½ an onion
2 large garlic cloves
1 tsp chili powder
2 tsp cumin
¼ cup cashews
1 ¼ tsp salt (less if using veg broth)
Enough water or vegetables broth to cover veggies in your pot


To Make

  1. Chop all your veggies and add to a large pot along with your spices and cashews. Use enough water or vegetable broth to cover everything.
  2. Bring to a boil and reduce heat
  3. Simmer for about 25 minutes or until cauliflower is tender enough.
  4. Use a blender, food processor or hand emulsifier to puree soup.

This is a very simple soup recipe so feel free to get creative with spices and herbs!




Rainbow Roast For Two


What You’ll Need

1 large head purple cauliflower
1 watermelon radish
1-2 purple sweet potato
10 mini pink potatoes
½ head of broccoli
4 heirloom carrots
½ an onion
2 garlic cloves
olive oil
smoked paprika
chili powder
fresh rosemary


How To Prepare

  1. Chop veggies and brush with a generous coat of olive oil using your basting brush.
  2. Season with the spice selection we used, or use your favorite go-tos!
  3. Roast at 400°F for about 45 minutes to an hour.
  4. Check and flip half way through.
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Raw Raspberry Matcha Tart


What You’ll Need>>


10 dates
½ cup almonds
½ cup oats
¼ tsp salt
1 tsp cinnamon
2 tbsp coconut oil


2 cups soaked cashews
1/3 cup maple syrup
1 tsp vanilla
2 tbsp lemon juice
½ cup full fat coconut milk
¼ cup melted and cooled coconut oil
1 tbsp matcha
1 cup frozen raspberries, thawed


To Make>>

  1.  Starting with the crust, add everything into your food processor until it becomes a meal consistency.
  2. Line a muffin tray with two ¾ inch strips of parchment paper that are crossed and are long enough to grab for easy tart removal. Alternatively you can use individual parchment muffin cups.
  3. Pack about 2 spoonfuls of the meal into each cup and pack down firmly to form your crust.
  4. Set aside and start on your filling by rinsing the soaked cashews well. Add everything into the blender except for the matcha powder and raspberries. (Vitamix or similar preferred to create a creamy filling)
  5. Once pureed remove half of the filling into a bowl.
  6. Add you matcha powder to the blender and blend until chunks are gone.
  7.  Use this portion of the filling to create layer one of your tart! Once you’ve evenly distributed the filling, bang against the counter to remove air bubbles and but in the freezer.
  8. Rinse out your blender and add in the other half of the filling plus the raspberries! Blend until pureed.
  9.  Use this at he top layer, repeating the previous steps.
  10.  Put in freezer and let set for a few hours.

We recommend leaving these in the freezer until about 10 minutes before you’re ready to eat them!