Roasted Asparagus Potato Salad~pg. 90

La Dolce Vegan! Challenge:

Loved this salad. I used one pound of asparagus because I like alot of asparagus. I only used 1 Tbsp. flax oil in the dressing instead of the 2 it called for. It was plenty for this salad. I will be making this one again.

Maury's Roasted Root Soup~pg. 111

Vegan Culinary Institute La Dolce Vegan! Challenge:

Mmm! I wish you could smell these roasted veggies. It reminds me of fall; kind of makes me forget I have a cactus and a green lawn in the backyard and it's still over 80 degrees.



The last time I made this soup it was kind of blah so this time I doctored it up! I think I had extra veggies this time so I added:  2 extra garlic cloves, 1 Tbsp. olive oil, 2 tsp. spice blend (salt, pepper, garlic, onion and oregano). I didn't add any extra salt and pepper at the end because it was already in the spice blend. For my vegetable stock I used 2 C. instead of 1 1/2 C. "Better Than Bouillon" No Beef Base to give it a heartier taste.

Now I can rate this recipe delicious instead of blah!

Perfect Pesto Potato Salad~pg 88

Vegan Culinary Institute La Dolce Vegan! Challenge:



I LOVE basil! I could have eaten this salad warm but I'll wait and chill it awhile. I used cherry tomatoes instead of the sundried tomatoes and thawed frozen green beans. I'm going to serve this with some of the Kalamata & Sun-Dried Tomato Soda Bread (pg 265) we had made earlier. I sliced it and put it in the freezer so I can just take out a few slices at a time.