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.
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!