Amazing Side Dish!

Maple-Mustard-Glazed Potatoes and String Beans!!! It sounds scrumptious, doesn't it?? The smell was mouth-watering and it did not disappoint! Best side dish I have made, would be great to impress a non-Vegan friend!

2 pounds small Yukon gold potatoes, halved
1/2 pound string beans, halved, ends cut off (I would add a bit more)
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 TBSP tamari or soy sauce
1/4 c pure maple syrup
3 TBSP Dijon mustard
2 TBSP olive oil

Preheat oven to 400, grease 9x13 dish. Put potatoes, string beans, and onion is a 9x13 dish. In a bowl mix together remaining ingredients until the mustard is dissolved. Pour over the vegetables and mix until coated. Cover with foil and put in oven. Bake 25 mins. Remove and toss, spooning sauce over mixture. Turn oven down to 350 and cook for 25 mins uncovered. Remove and toss, spooning sauce over mixture again, cook 25 more mins.

Salads and Shopping

I spent quite a bit of time shopping yesterday at Nordstroms Half-Yearly Sale. After all my conquests, ie. purchases, I decided it was time for a quick bite. Since I was right next to Nordstroms Cafe I thought I should give it a try. After looking over the menu I decided on their Nicoise Salad. I was delicious!! The dressing was amazing and the potatoes were hot which added an interesting touch to the salad. I ordered it without the egg and salmon.

Mexican Casserole

Tonight for dinner I made a new recipe, a Mexican Casserole. While everything in it I love, (tortilla chips, "ground beef", refried beans, cheese) together it did not turn out great. Oh well, you have to keep trying to find ones you like!

So Simple Pasta

I love this recipe. Literally all you have to cook is the pasta and it taste great. Not a strong flavor but still delicious. Easy to make if you are somewhere with limited supplies, oh say.....a dorm room? (wink, wink)

Linguini with Pesto, Pine Nuts, and Sun-Dried Tomatoes

8 oz whole wheat linguini
1/2 c basil pesto (see below for recipe or you can buy from a store)
1/2 c sun-dried tomatoes, diced
1/2 c pine nuts

Cook pasta, drain keeping some of the water. Return pasta to pot and stir in the pesto, sun-dried tomatoes, and pine nuts. If pasta seems too dry add some of the pasta water.

Basil Pesto Makes 1 1/3 cup
1/4 c pine nuts
4 cloves garlic
3 c fresh basil
1/4 c vegan Parmesan Cheese
1/2 tsp salt
1/8 tsp pepper
3/4 c EVOO

In food processor, or blender, combine the pine nuts and garlic and pulse. Add the basil and pulse. Add the cheese, salt, and pepper and pulse. Slowly add the EVOO, processing until the oil if fully combined.

I HAVE FOUND A CHEESE!!!

This is a breakthrough in my cooking options!! Since going vegan my husband and I have been unhappy with all the cheese options that are out there. With a recommendation from a cooking class I decided to give a new one a try. Daiya, and I love it!! Now I have only tried the shredded cheddar, but it does not disappoint. Tonight we made cheese and bean quesadillas and they turned out fantastic. So simple and easy, but soooo delicious! To help them brown spray tortilla with oil before placing in pan.

Great Eats in KC

While visiting Kansas City recently someone recommend a new restaurant. Eden's Alley, www.edenalley.com, has something for everyone. They offer many different options from vegan, vegetarian, gluten free, even raw. They start your meal with Agave butter, which is like honey butter, and bread-yum yum! My father ordered the waffles with maple syrup and walnuts. They were so sweet it was like dessert for breakfast. While I ordered the Vegan Breakfast, which consisted of tofu over breakfast potatoes. It was great and you know I couldn't pass up an opportunity to have breakfast!! I will definitely be going back next time I visit KC!

For all my adoring fans, I'm BACK!!

What a better way to start back than with a wonderful appetizer.

I love Bruchetta, but you already know that. Here is a great recipe that I found. Easy to make but takes some time chopping.

Double Tomato Burchetta Servings 12

6 roma (plum) tomatoes, seeded and chopped
1/2 c sun-dried tomatoes, packed in oil, chopped
3 cloves of garlic, minced
1/4 c olive oil
2 TBSP Balsamic Vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp pepper
1 French Baguette, sliced

Mix everything in a large ziploc and let marinate.

Preheat oven Broiler, low. Broil baguette, until slightly brown, 5-6 mins. Top with tomato mixture. Viola!!