I realize that this is going to look odd, last night’s dinner posting *after* this morning’s breakfast. But I had some documents that had to get written today before I did anything of substance. Isn’t it interesting how writing about my breakfast didn’t seem substantial to make me want to wait, but writing about dinner did? Hum… This one may take some pondering.
Regardless, my sweet husband made dinner again last night. E and I had both had a touch of the stomach bug that is going around. Now, I admit that this dinner seems a little odd considering we had stomach issues, but we were both feeling ok stomach-wise by dinner time.
And since he loves me, he also chose a recipe that would qualify for E.A.T World! Again we went to the library copy of “Vegan Planet.” (And since we had two very successful meals from this cookbook I went on ebay and bought myself a used copy.)
So we went to France with a wonderful “White Bean Cassoulet” The first picture shows the cassoulet right out of the oven; The second picture has the added dry toasted breadcrumbs (wheat free of course!) and fresh parsley; The third is my bowl.
One of the things I’ve been impressed with as I’ve eaten the last two nights was the amount of flavor these recipes have had. There have been levels of spice and flavor that, frankly, I have had trouble finding in vegan food up until now. Obviously, this means I haven’t been cooking good vegan food or finding the right recipe. Mark went out and bought miso paste for this soup so I’m looking forward to using it in other things. I was a little shocked since I have always associated miso paste with Asian food, not French. But the flavor on this was very reminiscent of my time in Paris. Earthy and good with bits of peppery flavors. The parsnips added a really nice crunch with their peppery flavor. And I loved the added breadcrumbs and parsley. The breadcrumbs thickened it a bit and the parsley added a little bit of freshness that was lovely.
We are starting to eat better around here, and this is helping all of us realize we can, in fact, eat this way successfully. We’ll see how it goes when I have to cook tonight!