Saturday's Fixins......

Happy Monday. :o) I hope everyone had a great weekend! Mine was great. To start off our Saturday, I made Isa's Pumpkin Waffles from Vegan With A Vengeance. If you haven't tried them, you must! They were great! It made alot of waffles, so I was able to put some in the freezer.

I also had some Gimme Lean sausage to go with the waffles..... I started to make a breakfast sandwich out of the waffles and sausage, but...I changed my mind....extra yummy breakfast!

Okay, for supper I made some onion veggie-beef steaks. I found this recipe here. This was the first time that I have made anything like this, so I wasn't sure what to expect. I wish I would have taken a picture of the little steaks before I put them into the onion soup mixture, because they were half this size. I couldn't believe how much they expanded as they cooked. I thought the steaks had a very good taste to them. It was, however, a little hard for me to get past the texture of it. It was spongy-like, but at the same time I thought it tasted very good. Have you ever thought something tasted good, but you couldn't really get over the whole texture thing? I thought the same thing about tofu when I first had it, but now I love it. I'm sure as I cook more recipes similar to this that I will grow to like it more.

Tony made some roasted corn again, and this time it was awesome! Here's the recipe.

1 can sweet yellow corn (rinsed and drained)

1 tablespoon olive oil

1 1/2 teaspoon minced shallot

2 1/2 teaspoon red wine vinegar

1/4 teaspoon salt

pinch of black pepper

1 teaspoon dried basil

Preheat oven to 450. Toss drained corn with olive oil and spread out on a rimmed baking sheet. Roast for about 15 minutes, stirring once.

While the corn is cooking, stir together the basil, minced shallot, red wine vinegar, salt and pepper in a bowl. Add the roasted corn to the bowl and toss.

We also cooked one our our sweet purple potatoes. I peeled and cut the potato up into small chunks and boiled it on the stove. After the potatoes had finished cooking, I put them on my plate and added about a tablespoon of "butter". I mashed the butter and potato up and added a sprinkle of brown sugar. I thought they were great. The texture was a little different (a little grainier) than a regular sweet potato, and they didn't taste as sweet. I still have one more to cook, and I think I am going to bake it in the oven. I'll let you know what my take on that is too.

~Peace~Love~Happiness~