Yikes, I’m still so far behind in blogging about my meals of the past week! But they were all special and I want to give each the attention it deserves 🙂 So, we are still harking back to last weekend, when I was home alone. One night J was out with friends so I was cooking just for me; I made a really simple dinner using a recipe out of a fantastic cookbook which I have not yet featured on here, The Mediterranean Vegan Kitchen by Donna Klein. I’ve had it for a while, and I couldn’t understand why I’d yet to make any of its recipes! (Sometimes I think maybe I let my Dreena Burton obsession cloud my life a little too much haha). Anyway the book is awesome and is filled with naturally vegan Italian and Greek recipes…great for if you’re having omni guests and want to serve food that is familiar and not “scary” vegan.
Anyway, I made Roasted Greek Potatoes with Oregano and Lemon (no, the recipe names aren’t terribly original) and ate some broccoli on the side.
These were simply delicious, and made the whole house smell amazing. I’d definitely make them again as a side to a larger meal, but this small and simple meal was more than enough for little old me 🙂 I’m excited to try a few of the risotto recipes in this book also!
A.Cook in the Making 