January 21, 2010
….I did, however, make this Tuesday night-
Eat, Drink & Be Vegan’s Walnut, White Bean & Spinach Phyllo Rolls
Served with steamed brussels sprouts and nutritional yeast.
The filling includes: tamari, fresh basil, chopped garlic, fresh lemon juice, roasted red peppers, among other things.
This was my first time cooking with phyllo dough. and it went marvelously!!! Thus far, the ED&BV cookbook has not let me down. Every recipe is soooo delicious and pretty easy to prepare. What’s your favorite ED&BV recipe? I’d love to know which one I should conquer next.
And last night, I went recipe-less, and made ‘comfort food’. Yes, I do consider roasted vegetables and chickpeas comfort foods.
Israeli Couscous with spinach & chickpeas, and roasted cauliflower, purple carrots, and onion.
Purple carrot, pre-roastage = glorious.
…tis pretty glorious roasted, too.
Another first for Sam: Israeli Couscous.
It was very different than normal couscous. I might like this stuff better. Kosher is the way to go, fsho.
Which do you prefer, Israeli or original?
Oy vey, there’s no breakfast in this post! What have I become? I promise, I will make up for it…
Here’s a start…. comic relief!