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.
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:
Must have been created for a HUGE peanut butter fan.