From the Vault: Summertime

Due to a back to school night situation, we will be bringing you our regularly scheduled meal group meal...tomorrow.  In the meantime, please enjoy thinking about back when it was the early days of summer and the Eastern seaboard was experiencing a heatwave.

Date:06/09/11

Cook:  Jen G.
Menu: Cold Soup, Rice and Quinoa Salad and Watermelon

The soup was disappointing to me, it was missing a depth of flavor. The grain salad was standard and prosaic. But the watermelon....delish.

Now I'm even MORE nostalgic for summer.

Roasted Carrot Soup and Fennel Cauliflower Bake

Date: 04/07/2011
Cook:  Jen G.
Menu:  Roasted Coconut Carrot Soup, Cauliflower Fennel Bake, Rice and Spinach Salad with Berry Dressing

The soup was delightful- roast your veggies, add your ingredients in a pot, throw everything together and zizz with your handblender!  I added a sweet potato, and also thinned it with some rice milk after it was zizzed.  

The Cauliflower Fennel Bake was also very easy - chopped veggies and tofu, sprinkled with fennel and served over rice. I liked the flavors together.  My main problem came from the fact that I didn't choose a pan large enough to bake it all together and so I ended up putting 2 different pans in the oven. 

The spinach salad had toasted nuts and onions, the berry dressing was good though a tad oily.

All recipes were from La Dolce Vegan.