Monday, August 31, 2015

Our 8 Year Anniversary...

The 25th of August was me and my Husband’s anniversary, and though our celebration was pretty low key this year we did start the day off right with a delicious breakfast. I didn’t go all out this year as I tend to do some years because I didn’t get home from work until 8am and then we had a little overnight getaway planned. I chose three simple - yet tasty - dishes from my new copy of Mastering the Art of Vegan Cooking by Annie and Dan Shannon (of Betty Goes Vegan fame)

A combination of something savory and something sweet sounded just right to me and so I started with the Cinnamon Peach Skillet Rolls. Yes, these are exactly what they sound like, Cinnamon Rolls filled with sliced peaches with a peach glaze. Oh my god! I don’t know why I don’t make Cinnamon Rolls more often! They are a bit time consuming but always so worth the effort. Unfortunately my cast iron skillet wasn’t near big enough to accommodate the rolls and so I ended up just baking them in a glass dish, but that’s okay, they were amazing regardless. We each ate 2 right out of the gate, and they didn’t survive longer then a second day, that’s how fantastic these were.

For the ‘main’ course I made the Tofu a la Goldenrod which is a simple plain seasoned tofu scramble served over toast and drenched in a milk based gravy. It probably sounds weird, and if you’re like me you might even think that sounds slightly disgusting, but trust me, it was soooo good! The only reason I even made it was because it was simple and I thought I could at least utilize the tofu scramble even if I wasn’t interested in drenching it in gravy but I’m really glad I took the chance on this dish as it was super filling, and so unexpectedly wonderful. I loved the flavor combo of the tofu, the toast, and the savory gravy.

As a side I made the Roasted Red Flannel Hash, which is a standard Hash of potatoes and beets baked in the oven with red onion and some spices, there’s even kale thrown in there for good measure. This was pretty good too, though I thought it could use a bit more salt, but that’s me.

It was a fantastic way to start our anniversary, and the perfect opportunity to try out some new and interesting recipes.

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