Recent Eats

'Potato Chips' are classic. These are a healthier version and take only a little time to prepare.

You'll need 2 baking potatoes, 2 tablespoon olive oil, sea salt & freshly ground pepper, 1 tsp. chopped fresh parsley (from our AeroGarden)
Preheat oven to 400*. Line baking sheets with parchment paper. Slice potatoes 1/8 inch thick and toss with oil to coat. Season with salt & pepper. Bake until crisp and browned. Transfer to coffee filters and top with fresh herbs and adjust seasoning. Serve immediately.

Recently a friend asked me "What do vegetarians eat on St. Patrick's Day?"
Hmmm, I've never really thought about that, and didn't have an answer until receiving the March '08 issue of Vegetarian Times. I counted all the recipes, and of 37, 17 are vegan. This is one of those, featuring seitan (I used White Wave), stout beer (Sierra Nevada Celebration Ale), butternut squash (organic), edamame, and fresh thyme (Aerogarden). Yume!



'Updated Irish Stew ' plated up with steamed collared greens, an Idaho potato (with chives from Aerogarden) and Earth Balance, and sliced baby orange bell pepper.

This was good enough to become a new tradition as I've never actually had Irish stew.







I was skeptical of 'Carrot-Pineapple Sunshine Muffins' from Veganomicon from the get-go, and only made them because I was out of stuff for the other muffins. The description says, "These muffins don't rise very high, preferring to have a flat, crisp top instead."

Ahhh ha! I'd found a dud recipe from Isa. Everybody knows the muffin top is the best.



But Liv really wanted to make breakfast muffins and was the prime motivator for our kitchen adventure. We found out she's quite talented at straining pineapple juice.
Art snagged a muffin while they were cooling. "What're these?" And after much munching and "mmmmm-ing" He proclaimed that these were the very best thing I've made since Chocolate Mint Melties (eat, drink, & be vegan). So glad I gave these a try, you should too! :)