i have a serious brain disease. please bring me a cat.
Tonight’s dinner, Mushroom Barley Soup from The Candle Cafe Cookbook and a couple of slices of Italian bread with Earth Balance. I used hulled barley rather than pearl so it took about 10 minutes longer to cook. Hearty, tasty, perfect cold weather food. This would be a good one for a novice cook. Not at all complicated.
Saturday instead of having our monthly vegan lunch at a restaurant, we had a potluck at my house. It was filled to the brim with vegans. And food! We had pumpkin waffles, banana oatmeal raisin waffles, tofu scramble, biscuits, greens, tira misu, soy yogurt, fruit and granola, ‘tatoes, and homemade beer. Of course I completely forgot to get my camera out. It was much nicer than being at a restaurant. Hopefully we’ll be doing that again. And I will have to say I’ve never had a party with such a quick and easy clean-up. Vegans rock!
While I’m still a huge fan of all in one pot cooking, more and more frequently I am finding myself making dinners like this. Usually on a weekend. The potatoes are from a recipe called Wolfgang Puck’s Potato-onion Latke. Okay, it isn’t a latke really. And the recipe I found online wasn’t actually complete, but it’s basically thinly sliced potatoes with onions fried up in olive oil layered between. Then it’s baked in the oven until the potatoes are soft.
The (see, here’s where the horseradish comes in) from Vegan With A Vengeance was amazing. I didn’t really think much about what to expect when I had the first bite. The flavor was so vibrant. I can see this being a pick-me-up in the cold winter months. And of course, a giant pile of collards rounds things out.
