roasted vegetables

Nothing extravagant today. I was craving summer veggies and my CSA delivered a bunch last week. There are very few culinary treats as lovely as fresh summer vegetables. Japanese eggplant, tomatoes, yellow squash, zucchini, onions, basil, peppers, oh my!

I sprinkled some balsamic vinegar on them and poured them over some brown rice. I'm still a little tired from the bug, so this was just right.
 Fresh, fast and fabulous.

Gives a new meaning to "Dollar Meal."

Cost Breakdown:

zucch: $1

squash: $1

pepper: $1

onion, basil: $1

tomato: $1

eggplant: $1

rice: $1

Total to feed a family of 5:

$7.00

raw spaghetti and vegan meatball

It sure looks like spaghetti and meatballs! However, it tastes like squash and nuts. Not that that is a bad thing, but in this case looks are certainly deceptive. I suppose when I look at a plate of spaghetti I expect it to be hot and with a deep tomato flavor.

The recipe I used for this meal came out of Raw Made Easy by Jennifer Cornbleet. The spaghetti sauce called for 1 tomato and 1/2 c of sun-dried tomatoes. Although my mind said 'that's too much,' my hand still added it. I love sun-tomatoes but they dominate! The proportion of fresh v. sun was out of whack. So I remade the sauce, but I was running out of steam, getting tired.

The 'not meatballs' were once again made using nuts and well, ...they tasted like nuts.

I need to stop using raw cookbooks. I need to stop replicating cooked food because I am expecting one thing and another is delivered.

This is getting frustrating. I wind up making two meals on Mondays because the raw is under-appreciated by the kids and it is getting exhausting.

Next week I'm going back to the raw basics. Salad. Maybe an easy soup, and a cracker. Back to the raw-ing board.

Cost Breakdown:

squash: $1

walnuts: $1

tomato and sun-tomato: $2

basil, parsley, lemon: $1

Total to make 2 servings:

$5.00