This weird plant feels right for this week, doesn’t it? I mean, I know Denise hasn’t seen plants in weeks, nor is she likely to for the months ahead, but she can also walk out of her second story windows on snow banks, so… trade-offs? (If I weren’t on the actual other coast…) [Apparently, MaryKate is taking advantage of distance here, as I can’t reach through the interwebs to smack her. And yes, I am sick of snow in NH. – D]
So this week, in honor of garlic/anti-Vampire month, (and for anyone who’s ever watched Chopped) here’s some information on what black garlic is.
Less garlicky, maybe, but since Jack and I started sharing kitchen duties, and now that there are two of us, we have probably had a pasta bake of some sort about every two weeks. It’s good — and it’s so incredibly improved by the Miyoko’s Kitchen Vegan Mozz we can get out here (but if you can’t buy it, check out the cookbook), but I’m interested in switching it up some. While I don’t eat tofu, I am looking at this pasta bake recipe from fat-free vegan kitchen for some ideas on adding more vegetables.
To continue our theme month, I (Denise) give you Mojo de Ajo (Garlic Dipping Sauce) which sounds awesome to me. I bet it would be great on fries and the only thing I would have to sub out is the white vinegar.
As some of you know, my birthday was this month and I was the grateful recipient of an Amazon gift card. (woo hoo!) I got a Lodge Cast Iron Cornbread Wedge Pan, which I will use to try to make scones or millet bread, and not corn bread for obvious reasons. I think I could use this recipe for Gluten Free Vegan Blackberry Scones as a starting point to try make a safe scone recipe for me. I’d have to do a good bit of modifications, but others may not.
Enjoy your weekend everyone!