Although this recipe has many of my favorite ingredients in it, I don’t think it’s nearly as yummy as the V-con Baked Lima Beans I made earlier. I also think my quinoa shells competed a little too much with the sauce. I would recommend a plain pasta or white rice to serve with it, or even just naked with a nice whole grain roll or biscuit.
I made lots of roasted veggies for our side dish. The first pan to go in had red potatoes, carrots, and onions.
About 15 minutes later I added a second pan of purple cauliflower, broccoli, and cherry tomatoes.
When done I piled them all onto a platter. They were deeelicious, simply seasoned with olive oil, salt, pepper, and Italian blend.
For our treat I made V-con Chewy Oatmeal Cookies. I opted to use my new gluten free chips and shredded coconut instead of raisins. I might have baked the first batch just a minute longer than I wanted, but they are truly chewy cookies and as expected, awesome.