Happy Friday everyone! I came across this article on veganism today and thought I would share the link with you. My best friend (hi Valerie!) has been vegan for several years now and it's a topic that fascinates me. I've also been listening to this podcast on iTunes called "Vegetarian Food for Thought" which is very interesting. The lady who does the podcast has written two vegan cookbooks and has some really creative recipe ideas.
Although I don't follow a vegetarian or vegan diet at this point, I do make an effort to prepare and share with you vegan and vegetarian recipes. It's a complex subject but it's nothing to be scared of and I encourage everyone to learn more and share your thoughts.
On a different subject, do you know how to roast potatoes? It's really easy but I never knew up until a few years ago. Roasted potatoes make a delicious side dish for lunch or dinner. They get crispy in the oven and they are so comforting and satisfying. I made them last night as a side dish to leftovers and thought I would share.
Roasted Potatoes - Serves 4 ( printable version )
12 small, whole potatoes (about 3 potatoes per person)
2 garlic cloves, chopped
2-4 tablespoons olive oil
salt and pepper
Preheat oven to 400 degrees. Place potatoes in a colander and scrub them until clean
Slice potatoes into wedges and toss with garlic, salt and pepper on a baking sheet lined with foil (for easy clean-up)
Roast for 35-40 minutes or until potatoes are brown and crispy. Sprinkle additional salt on top if needed for flavor.
I assure you they were as tasty as they look. I will probably make them again tonight. I'll be back next week with another recipe. I'm also going to be working on my post for my entry into Foodbuzz's Project Food Blog where bloggers compete to win $10,000 (!). Check out the entry widget I have located on the top left side of my home page . Have a great weekend!