Wednesday, March 26, 2014
My brother gave me a cookbook for my last birthday called "The Vegan Cookbook." Every recipe I've tried out of it has been delicious. Thank you Brother! Today I just randomly picked the first recipe that the book opened up to and made it.
This is what resulted: peanuty, potatoey goodness. Yum....
I'm too lazy to copy the entire recipe on, so just enjoy the picture for now.
Sunday, March 23, 2014
I don't think I've ever made something with radicchio before. It's quite interesting and flavorful. This salad was pretty good, but a little too oniony. Both Will and I suffered from heartburn after eating it. The next day, I ate the leftovers, but picked out the onions. The recipe is from Real Simple magazine.
- Combine the onion, oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
- Steam the carrots in ½ inch of water until tender, 10 to 12 minutes. Drain and let cool.
- Add the carrots, beans, radicchio, and parsley to the onion and toss to combine.
This delicious recipe comes from my Real Simple magazine. I would never have thought of this mix, but it turned out great! I love this pasta shape, and the rosemary carrots were amazing with it.
Here is the recipe straight from Real Simple:
- Cook the pasta according to the package directions; drain.
- Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the carrots, rosemary, and ¾ teaspoon each salt and pepper. Cook, stirring often, until tender, 12 to 15 minutes.
- Add the pasta, lemon juice, and the remaining 2 tablespoons of butter to the carrots and toss to combine.
- Serve the pasta
Tuesday, March 4, 2014
Monday, March 3, 2014
Life is pretty hectic in our household lately, but when I get the urge for my all time favorite comfort food, I have to indulge. Mmm, Mac and Cheese... so delicious.
This is a new recipe I just made up tonight, and I swear it's the best one yet. But you know I say that every time.
And I didn't really measure out the ingredients specifically; just threw everything together.
First I made the cashew cream with 1 cup of raw cashews soaked over night. Blended them with one cup of fresh water.
While the macaroni noodles were cooking, I heated the cashew cream on the stove with the rest of the following ingredients:
pink sea salt
Daiya vegan cheddar
Mixed the creamy, cheesy mixture with the pasta, sprinkled some more Daiya on top and broiled for a about five minutes.
As you can see, I don't have time to bother with measurements, let alone write about them.
Start with the cashew cream and then go from there. Good luck.