We did take time for a Sunday dinner with hurried photos, so I’ll give you a quick rundown of what I managed to put together. Chase said he had been living on junk all week, so I made sure to prepare as much healthy food as I could.
For our entrée we had Spaghetti and Hide the Lentils Sauce from ED&BV, only I wasn’t interested in hiding the lentils, and I added in carrots, onions, yellow squash, and fresh parsley and basil. I had my sauce with zucchini pasta and a Portobello mushroom.
I made up some quick Gimme Lean sausage patties. For some reason lentils always make me think of sausage.
La Dolce Vegan’s Easy French bread which was meant to be garlic bread, but we just had it plain.
Of course there’s always time to fix some yummy broccoli, this time prepared with sundried tomatoes.
I made a Roasted Hatch Chili Salsa on Saturday, but it didn’t make it to Sunday dinner. It was really good and of course I didn’t take time to write down a recipe. But I had all fresh ingredients. I started by roasting the chilies, somehow burned my arm really bad while roasting them, and then added in onions, tomatoes, peaches, and cilantro.
On Friday I decided we needed some healthy cookies, so I made up some gluten free cookies with rice krispies, peanuts, and chocolate chips. Chase got to have some right out of the oven which he thought were incredible. I did write down this recipe, and hopefully will get it posted before too long. I LOVE to bake with rice krispies!
I tried to make ice cream twice before I realized my freezer isn’t freezing anymore. But it’s my “extra” freezer, so I don’t have to worry with that issue right now, thank goodness. So for Sunday dessert I pulled out some cake I had frozen back in February, Vcon’s Coconut Lemon Bundt Cake. It was superb back in February, and although a little dry, still yummy on this occasion, served with fresh strawberries and peaches.