Tonight’s dinner is roasted carrots with black lentils and green harissa, the first recipe I’ve ever cooked out of Vedge. The lentils and carrots are both spiced with the book’s “island spice blend,” which is some pan-Caribbean spice mixture with a little sugar. I didn’t have any dried onion powder so I just doubled the…
Tag: roasted carrots
Baked tofu with balsamic vinegar and green garlic, roasted rainbow carrots with thyme and asparagus, lemon parsley dressing, kale salad, and quinoa The sauce was a riff on the creamy-cilantro lime dressing from Salad Samurai: lemon instead of lime, parsley instead of cilantro, and fresh spring onion instead of powder. The rest of the recipe…
Vegans Need Sauce 