We made Roasted Potatoes and Vegetables:
We used 4-5 gold all purpose potatoes (similar to red potatoes), 1/3 of a large cauliflower, about 1 cup of baby carrots, and some onion, garlic, olive oil, and lots of rosemary. With it, we made homemade wheat rosemary bread (used Hodgson Mill Honey Whole Wheat Bread Mix and added rosemary) in our bread machine, which was a time saver, although we prefer making 100% whole wheat bread from scratch.
We also made Mexican Vegetable Enchiladas (well, more like baked tacos):
We sauteed about 1 cup of mushrooms, 1/2 cup diced onion, 1 cup zucchini, 1 garlic clove minced, and 1 cup of diced red bell pepper. We also added some flavor - some jalepeno, chili pepper, and black pepper. We used whole wheat tortillas and put the vegetable mixture in the tortillas and baked at 350 (not sure how long, maybe 15-20 minutes). We liked the crispy tortillas (although lots of juice from the vegetables reduced the crispiness). Served with our favorite baked blue corn tortilla chips and salsa and mexican diced tomatoes. Yumm!
This week we received Sun Flour Cookies, and so far we've tried the Carrot Spice cookie which tastes somewhat like a cinnamon pumpkin cookie. We are originally ABC vegan cookie fanatics, but saw these and we are currently trying them out (although so far we still like ABC best). We also ordered at Pangea Vegan Store, which we really appreciate their food and business. We bought Larabars (great snack bar!), McDougal's Oatmeal (best oatmeal ever!), and Sensible Foods crunchy apples (great healthy snack!). Just some great food products worth trying out!
Until next time, LK.