For the potatoes:
4-5 cloves roasted garlic (Wrap garlic in a small tin foil packet with a little olive oil. Roast on 400 F for 30 minutes)
1.5 pounds potatoes, boiled and mashed
1 can white beans
salt and pepper to taste
1 TBL Earth Balance
In a food processor, blend the white beans (with liquid) and roasted garlic until smooth. When the potatoes are cooked, drain and mash with beans in a large bowl. Season with salt, pepper, and Earth Balance.
Roasted asparagus: Toss asparagus with olive oil, salt and pepper. Bake at 400 F for 10-12 minutes)
Serve with a lovely spring salad: arugula, broccoli, radishes, tomatoes, green onions, and mushrooms. The dressing is Bragg’s, tahini, lemon juice, balsamic vinegar, and some black pepper.
It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe. We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!
Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.
Pizza 2 has asparagus, mushrooms, and Daiya. This was excellent, too, but it could have used some garlic or shallots. Next time!
First, toss 16 oz of mushrooms and one large bunch of asparagus with olive oil, salt and pepper. Then for about 10 minutes at 400 degrees. Set aside to cool.
For the white bean dip, drain and rinse one can of white beans. Add 2 TBL raw cashews, 1/2 cup tomatoes, 1 shallot (chopped), 2 TBL tahini, 2 TBL lemon juice, and some salt and pepper, then blend well until smooth and slightly pink. You may need more tomatoes depending on your tastes.
Top fresh arugula with mushrooms and asparagus, white bean dip, and slice black olives. BOOM.
This looks fancy, but it’s really just a vegan white sauce made with rice flour, shallots, nooch, and a little sherry. The cauliflower, asparagus, and mushrooms are tossed in olive oil with salt and pepper, and then roasted for about 15-20 minutes. In your bowl, layer the noodles first, then pile on the veggies, and toss them all together with the sauce.