Category Archives: Parsnips

More vegan enchiladas

Vegan Enchiladas

Today’s Bento:

Vegan Enchiladas

Spring Greens with Annie’s Raspberry Vinegrette


Chocolate Coconut LaraBar

Yum, more vegan enchiladas (from Veganomicon). Again, I altered the recipe, using butternut squash and parsnips instead of potatoes. Also, instead of frying the tortillas and rolling them, I just make them lasagna style – it is much less work and tastes just as good! And, it’s been awhile since I had a LaraBar, looking forward to this chocolaty-coconutty goodness.


Banana Chips

Today’s Bento:

Grilled Eggplant

Purple Cabbage with Lemon Tahini Sauce

Mashed Parsnips

Banana Chips

This is the first bento in the new house! We moved and I have a beautiful new kitchen with lots of cupboard space and a big window. 🙂 I forget how much I like banana chips, I saw them at the supermarket yesterday and bought a pack. I’m waiting for them to appear in the blog world – bananas + coconut oil = good snack, plus coconut oil is one of the latest crazes in the health-blog world. Mnnnnnn.

Vegan enchiladas

Today’s Bento:

Vegan Enchiladas (carrot, spinach, parship and rutabega)!

Homemade vegan refried beans

Salad and sprouts with Pineapple vinnegrette.

The enchiladas recipe comes from Veganomicon, but I substituted the more flavorful root vegetables for the potatoes and spinach for the kale. They are sooooo good!

And, Monday was my birthday! A special shout out to Wendy, who reads my blog and sent me a gift certificate to Angelica Kitchen! Wow! I’m so excited! Thanks, Wendy!


Oden (Root Vegetable Stew); Edamame; Collard Green Tofu Salad Wraps; Orange triangles

I’ve been raving about the Angelica Home Kitchen cookbook lately. I found the recipe for this Oden (root vegetable stew) in this amazing cookbook. Rutabega, Turnips, Parsnips, Squash in a broth of ginger, shoyu, mirin, shiitake, and seaweed…rich tasting, light, delicious. Even if you don’t like these vegetables, they taste delicious melded in this warming soup.

I’ve decided on our Thanksgiving menu: Oysters, Roast Pheasant; Garlic sautĂ©ed Kale; Medley of Roasted Root Vegetables (Rutabega, Turnip, Parsnip); Carmelized Onions; Smashed Squash; Rustic Corn Bread; Concord Grapes (if I can find them!!). Yum! What’s on your menu?

Have a wonderful weekend with your loved ones!