One new hard drive later, we’re back.
Sunday:
Mustard Crusted Tofu and a Carrot Salad
Monday:
White Bean and Garlic Spread on Toast Points with Minestrone Soup
Tuesday:
Grilled Daiya Sandwiches and Homemade Pickles
Wednesday:
Sweet Potato Gnocchi with Creamy Basil Sauce
Thursday:
Pan-Seared Seitan Cutlets with Roasted Brussels Sprouts
Friday:
Marinated and Baked Tofu with Spinach and Pine Nuts
Saturday:
Takeout Day
Let’s never lose touch.
3 Comments
I have been wanting to make the sweet potato gnocchi and creamy basil sauce. Did you get the recipe from “The Urban Vegan” cookbook. If you can let me know how it comes out! Thanks!
Yes Ma’am, I did. I forgot to put the books I’m using this week at the bottom like I usually do. It comes out great. The Gnocchi itself makes a total mess of the kitchen every time I make it, it’s kind of a weekend activity for me and Big C and then I freeze them uncooked so I can use them whenever. Also, for some reason I need to add more flour than recommended but they’ve always come out good. And the sauce is in my opinion, awesome. I really really love it.
Thanks so much. I have been meaning to try this recipe. I will have to make it soon!
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