ROASTED GARLIC AND WALNUT LINGUINE

Today I Made:

ROASTED GARLIC AND WALNUT LINGUINE AND SPINACH SALAD for DINNER.

Linguine recipe from FRESH AND FAST VEGAN PLEASURES by AMANDA GRANT.

Roasted garlic, toasted walnuts, parsley, and whole wheat linguine.

This recipe calls for 2 whole heads of garlic, but they become sweet and very subtle when roasted.

So worries, no garlic breath.

The combination of the roasted garlic and walnuts was wonderful.

Another restaurant quality dish which I highly recommended it.

For tonight's salad, I decided to use spinach instead of our usual mixed greens.

But everything else is pretty much the same: carrots, red onions and Asian Miracle Dressing.

I prefer the mixed greens.

Can't wait for left overs tomorrow!!!

WALNUT AND BROWN-SUGAR RUGELACH

Today I Made:

WALNUT AND BROWN-SUGAR RUGELACH for DESSERT.

Recipe from EVERYDAY FOOD MAGAZINE, Dec. 2007 issue.

I veganized it by using Earth Balance, vegan cream cheese, and soy milk.

Tasty, small morsels of walnuts, brown sugar, and perfectly browned dough.

Although we loved the end result, the dough was super hard to work with.

It kept falling apart, even after refrigerating it for more than 2 hours.

I blame it on the Earth Balance and vegan cream cheese in the dough.

I definitely will be making rugelach again, but I will using the vegan version found in The Joy of Vegan Baking Cookbook by Colleen Patrick-Goudreau.