Along with some roasted asparagus, we had a bean-and-rice dish. It was suppose to be a baked dish, but as I was assembling it I realized that it wasn't going to bake up so well. The original recipe came from the Vegetarian Times Cookbook, but we basically ended up with chickpeas smothered in a spiced tomato sauce with a touch of sweet (nutmeg, cinnamon.)
For the salad, I made a fruit-based dressing. A mango, an orange, some raspberry vinegar, and a shot of orange juice.
4 days ago