I'm not sure why, but some of our meals have had a very fancy feel to them lately. Like this pasta, from the Gourmet Vegan cookbook. I think the recipe is called "Fettucini with zucchini, almond and mint" or something equally as creative. The main ingredients were... fettucini, zucchini, almond, and mint. We also added carrots and capsicum, and used veggie stock instead of wine. The mint gave it a lightly zingy flavour, but neither Andy nor I were totally impressed with this dish. A good summery meal, though!
We had the pasta along with this fancy salad Andy made. Although I've done it heaps of times before, fruit in a veggie salad makes me feel very posh. I love grapes, strawberries, and mango in salads. For this one, Andy cut up some orange. Other ingredients are lettuce, cucumber, tomato, avocado, and beetroot, and dressed with Apple Balsamic vinegar and salt and pepper.
Another night, we had a veggie-full meal. Asparagus spears are much more elegant than cut-up asparagus. These were sauteed in olive oil, salt, and pepper. The bruschetta has tomato, parsley, olives, and capers. The glowing white blob is garlic and parsley mashed potatoes.
For dessert, how about a brownie sundae? I made SusanV's fatfree and fabulous fudgy brownies, to send along with some cookies for friends. Andy and I kept a few that wouldn't fit in the box. Since I used mango flavoured silken tofu in the brownies (which you can't really taste), we served the brownies up with So Good's new Mango Coconut Swirl soy ice cream, and some fresh mango chunks. Yum!
And don't worry about washin up, Nacho's got that covered.
I couldn't resist, I'm obsessed with her! And she is obsessed with water. She loves playing in the bathtub after we shower, climbing up on buckets of fishtank water, climbing around the sink... I thought cats hated water!