Today I Made:ROOT VEGETABLE CREOLE for DINNER.
Recipe from VEGETARIAN TIMES MARCH 2010.
Cajun-inspired stew made with a brown roux sauce (sauce made out of flour and a fat and used as a thickening agent), "holy trinity"(green bell peppers, onions, and celery), carrots, potatoes, and tomatoes.
Served over brown rice.
This dish turned out exactly as I thought it would, DELICIOUS!!!
Made one substitution, used potatoes instead of turnips.
The roux gave the dish flavors I've never tested before.
Deep, intense, and so flavorfull!
Next time, I might add soy chorizo or even beans for protein.
Today I Made:MONKEY BARS for DESSERT.
A peanut butter banana layer topped with sliced bananas, chocolate chips, caramel sauce, and baked.
Only one word to describe this dessert:
RICH!!!
Must have been created for a HUGE peanut butter fan.
2 comments:
Hello! It's nice to meet you, thank you for visiting me at Suite Apple Pie!
That is a BUMMER that you've been unsuccessful with rugelach. I imagine the translation to vegan would be tough, since 2 of the 3 dough ingredients are dairy. I wish I knew more about vegan baking, why it wouldn't work out, and how to fix it. Keep trying though, what a triumph it would be to get them right.
Um, can I have one of your Monkey Bars? Life doesn't get better than peanut butter, chocolate, and caramel.
Have a lovely weekend!
I love the Vegetarian Times!!!! They have some really delicious recipes in there!
Love your photos. Too cute!
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