Last week was a big week for me, cooking wise. I wanted to branch out and try to cook new things, add more to the rotation. After looking at a few sites, I decided my new dish attempt would be mushrooms. I usually don't cook with mushrooms, and when I do, it's the plain white button kind. Anyway, I know there's a million ways to make portabella mushrooms, but I wanted something foolproof. Enter my vegan cookbook and their roasted potatoes & carrots with mushrooms. Seemed easy enough.Well at my weekly grocery shopping trip, I picked up some lovely looking portabella mushrooms. Huge suckers. I also picked up an eggplant for the first time ever, but that's a different post. I also grabbed a marinated tri tip for my husband. What a lucky guy. :p I had leftover potatoes anyway, I picked up some carrots and I was good to go.
It went pretty well. I didn't have little red potatoes, so I used regular peeled russet potatoes. I made it earlier this week with little dutch potatoes and it was equally good both ways I think. I also didn't have rosemary (rosemary is a "fancy spice" so I don't own it yet) but all in all, it was easy and yummy. Wanna see?
With tri tip:

Vegan style:

For dessert, we had some yummy macadamia nut kahlua coconut drinks. I know I mentioned them multiple times on facebook, but I thought you might wanna see how yummy they look.
Blended:

After settling. Pretty :)

Hope I made you hungry!
1 comment:
I hate mushrooms, so I'm not hungry...
but I am thirsty now!
The potatoes & carrots look yummy though. Do you cook Prestons, or does he have to do that dirty work?
BTW, even I have rosemary. That alone makes it a not that fancy spice. :b
Post a Comment