I have been craving something with tomatoes and pasta, and this recipe from Veganomicon was calling out to me. Last night was the night. I was busy busy in the kitchen making two different sauces for the family. I used the marinara sauce from the book as well, and it was simple and delicious. The beanballs were easy to make too. I baked them instead of frying them. I think if I would have fried them, and made them smaller, they would have been chewier. They were a bit mooshier than I wanted them to be, but very yummy. I will make them again sometime. I served the meal with steamed broccoli.
I have also made one recipe from my new cookbook, 1,000 Vegan Recipes. I made the Mushroom Black Bean Spinach Quesadillas one night, and ate them with guacamole. Very, very yummy!
I have a whole menu planned for my next adventure. Samosa stuffed baked potatoes (from Vcon), vegan Toor Dal (a curried red lentil soup), and homemade chapatas (an Indian flatbread from 1,000 Vegan Recipes) with mango chutney. Who's coming over?
Yum, I'd love to come over for that meal! But unfortunately, I don't think I'll have a chance until the first weekend of April. :(
ReplyDeleteSigh. I suppose I can wait until then...this has been a busier-than-hell winter for me as well.
ReplyDeleteOf course, that gives me time to try out the recipe and make sure it's good before I serve it to you!
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