First, Roasted Peppers and Tomatoes Baked with Herbs and Capers.
This recipe called for roasting the peppers, then baking them with the tomatoes and serving the dish cool as a salad. The herbs used were parsley and marjoram. I don’t use marjoram or capers very often, but this was a light, lovely dish we all enjoyed. And isn’t it beautiful!
Also from Local Flavors, Collards with Potatoes.
(They were still a little steamy in this picture.) I used my collards and kale for this recipe, along with two big sweet potatoes. It is flavored with onions and garlic, and a few fake bacon pieces for a nice smoky taste.
I also made Vegan Haggis! Bex commented on my post featuring Vegan YumYum’s Delicata Squash Bisque that she wasn’t so much a fan of squash, but thought she might try this recipe. I told her if she did, I would try the Haggis she made, which she got from Mo. She did make the bisque (and liked it), so I made the Haggis.
It’s a shame to call this Haggis, because it’s really very delicious. It’s got beans, nuts, veggies, and oats in it, so why wouldn’t be tasty? Now mine didn’t bake up too well; it stayed pretty mushy, but we ate it because it was good. Later I took a cold slice and dryfried it in a nonstick pan. This piece I could eat like a slice of toast and it was much more enjoyable.
I made some Tomato Herb Bread in the bread machine, which was very good, but I just don’t like the way the loaf looks when it’s baked in the machine. I usually let the machine make the dough, then I put it in a loaf pan and bake it in the oven. Anyway, here’s the little loaf. Tastes great, looks odd.
And here’s my plate of local flavors, along with a slice of bread and some mushy haggis.
I’m glad it’s still summertime here, but I’m also looking forward to some locally harvested broccoli and sweet potatoes.
For dessert we had ED&BV Gluten Be Gone Homestyle Chocolate Chip Cookies.
And one more treat – last night I made Coffee Buzz Energy Bars from Hannah’s Lunch Box Bites ebook.