Sides and Sweets

I think we're finally on the mend around here. After my last cold, I got better for 24 hours before I felt that familiar tickle in the back of my throat and along came another. Before I had a chance to recover from that one, one of the UnVegettes came down with a vomiting bug......that was Monday, so far she's the only one....fingers crossed it stays that way! I have a fear of gastric bugs!! So I apologize for my lack of comments lately. I had over 400 posts to catch up on in my google reader and I'm getting there slowly...I promise!

Poor Charlotte has also come down with a respiratory infection so she had a visit to the vet today and is on a course of antibiotics. Unfortunately it's contagious so I'm also keeping an eye on little Toby. Please keep your fingers crossed for them! Thankfully we've managed to catch it in it's early stages so hopefully she'll just get better rather than getting worse before she gets better.
In food related news, I have actually done a little cooking around the blocked noses and lack of tastebuds :P

First up Sweets! I had a craving for waffles the other day at lunch...so I grabbed Vegan Brunch and remembered that one of the recipes that made me buy it in the first place, was the idea of gingerbread waffles. I subbed powdered ginger for the grated ginger because I just did :P These were absolutely amazing and I plan to have some in the freezer for quick snacks (not that they're exactly healthy snacks, but sometimes you just want something sweet and yummy right?)
I sent Mr UnVeg on a shopping expedition for me while he was away for work the other week and one of the things he came back with for me is Lamyongs Mini Mushroom Pepper Steaks. The texture on these is incredible! I didn't know what to do with them so I just served them up with some horseradish, but I have plans for a creamy pepper sauce to go with them next time.
As sides, we had my new love.....mashed Carrot which you can see in the background there. It's not really a recipe, but you need to make this!

Mashed Carrot
Serves 4

6 large carrots, peeled and cut into rounds
1 Tbsp Margarine or Butter
Salt and Pepper
Chives for garnish

Simply boil or steam the carrots until tender then whiz them all up with your stick blender until they're smooth and creamy. Whip in the butter, salt and pepper and serve immediately topped with a small sprinkling of chives.

Yum. I could eat the whole bowl by myself *blush* (no....I didn't....but I could!)

We also had Potatoes in Parchment from Vegie Food
This was an awesome way to cook potatoes and as a bonus, no mess to clean up!

Potatoes in Parchment
Lightly adapted and veganized from Vegie Food

700g baby Potatoes, halved
1 Tbsp fresh Herbs, stemmed and chopped (I used Thyme, but you could also go for Rosemary or anything else you like)
6 Cloves Garlic, unpeeled
2 Tbsp (40ml) Olive Oil

Preheat oven to 200C. Cut 2 pieces of baking (parchment) paper, about 50cm (20 inches) long. Place half of the potatoes in the centre of one piece and the other half on the other piece. Add the garlic and sprinkle with the herbs. Drizzle with the oil and wrap parcel tightly by folding the edges in, starting with the long side. If it's dodgy (like mine was) wrap a 2nd piece around the outside and place the parcels seam side down on a baking tray. Bake for 1 hour 10 minutes or until potatoes are tender. Serve with a sprinkling of salt.

And finally, it was also served up with Asparagus Spears with Gremolata, also from Vegie Food.
Asparagus Gremolata

50g Butter, Margarine or 1/4 cup Oil
1 cup fresh Bread Crumbs
1/4 cup Flat Leaf Parsley, chopped
2 cloves Garlic, minced
3 tsp finely grated Lemon Zest
400g (14oz) Green Asparagus, woody ends trimmed
1 Tbsp (40ml) Extra Virgin Olive Oil

Melt the oil/butter/margarine in a heavy based saucepan or frying pan over medium heat. Add the garlic and saute it for about 1 minute then up the temperature to medium-high. Add the breadcrumbs and cook, stirring regularly, until they are golden brown and crunchy. Remove from pan and set aside to cool.

In a seperate bowl combine the parsley and lemon rind. Once cooled, add the breadcrumbs and season with salt and pepper to taste.

Bring a large saucepan of water to the boil and add the asparagus. Cook for 2-3 minutes or until bright green and tender. Drain well and arrange on a large serving plate. Drizzle with as much of the oil as you choose and top with the breadcrumbs. Serve immediately.