Date: 12/2/2010
Cook: Jen G.
Menu: Lentil soup, sweet potato corn bread and blueberry scones
The soup (from The Vegan Girl's Guide to Life) was simple and straightforward. The bread (from How it All Vegan) is so delicious that I have no idea why I haven't made it in four years (yes) and the scones (from La Dolce Vegan) always make my taste buds happy. I threw some leftover herbed cashew cream into the bags, as well as a clementine for each mealshare member because I love those little orange bursts of deliciousness!
That bread was amazing! Perfect cold weather noms.
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