Now, I usually spearhead the meals.
But every once in a while, Tony will chime in with an idea.
So when he does, I follow his lead.
Knowing and FULLY supporting my attempt at a lifestyle adjustment, Tony was, on his own, perusing through my copy of Veganomicon, my one and only vegan cookbook.
I purchased this book when I offered to cook a birthday meal for a friend of mine. I don't use it often but this week, I had it out again.
Tony picked it up(!) and said, "Hey, I was thinking we could have portabella mushroom burgers and I found this recipe for vegan scalloped potatoes."
Um,YES!
He even went on to say that we had all of the ingredients already, which always makes life easier.
I mean come on, people, this guy is a gem.
Here is what we made.
The recipe for the potatoes is in Veganomicon but it basically is potatoes, herbs, veg stock, some flour and garlic.
Tony wanted it a bit crispier but the taste was all there.
The mushroom is super simple.
Take two portabellas and scrape the bottom flakes, trim the stem, brush a little EVOO with a pinch of salt on top and bottom then stick them on a preheated grill pan.
To make it really tasty, I toasted the pretzel buns (usually I'm a stickler for whole wheat grains, but this was one of Tony's requests so...I mean he made VEGAN scalloped potatoes!).
Then I made some pesto (Basil, almonds, garlic, EVOO, salt, pepper and pulse in Food Processor or Blender).
Then for a little acid, I made some oven roasted cherry tomatoes (drizzle with EVOO, salt, sugar, pepper with garlic and fresh oregano and stick in the oven).
The big indulgence for me in this meal was the single slice of mozzarella cheese. I am trying to cut out dairy completely, but this was the first taste I've had in weeks which I am pretty proud about anyway.
This was just a good tasting meal and the fact that it was also pretty good for us, just makes it that much better.
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