Sweet potato hash with five spice and watercress, from Vegan with a Vengeance. I used a mix of gold kumara and purple-skinned sweet potato. To go with it, Andy made some broccoli flavoured with mustard seeds, lemon juice and fresh dill.
This was the makings of vegetable wraps. In the farthest black bowl is a mixture of sautéed zucchini and green capsicum, flavoured with mustard seeds. The closest black bowl has raw corn, which added a lovely crunch to the wraps. The rainbow bowl has Andy’s favourite side dish of sautéed spinach and grated carrot, with balsamic vinegar. The yellow bowl holds guacamole, and the glass bowl has some Almost Sour Cream (from Hot Damn and Hell Yeah). All that filling, plus sauce, made for overstuffed tortillas.
Here we have roasted green beans, a garlic-herb dinner roll, baked mushrooms, mashed potato balls and stuffed zucchini. The zucchini stuffing had the zuke inners, a big mushrooms, grated carrot, tomato, bread crumbs and nut yeast.
This was a very filling dinner, but somehow we found room for salad. It wasn’t a typical salad since it didn’t have any leaves in it. Most of the salad was made up of alfalfa sprouts, raw corn and grated carrot. It also had avocado, green olives, capers, and balsamic vinaigrette.
Here was another filling dinner, made entirely for me by Andy. He made sweet potato chippies in the oven, roasted green beans, broccoli and cauliflower baked in cream sauce and topped with yeast sauce, raw corn and red capsicum, and baked peanut tofu (pre-marinated and marked down to $1).