Eat Like a Rabbit

Our good friend, Garrett Nudd of garrettnudd.com has an opportunity to be promoted from guest photographer to guest blogger. Garrett also has his own blog (garrettnudd.net), which is so exciting, it needs no guest writers.

This was a fabulously colored vegan dinner focused on vegetables easily accessible in our local stores. I really enjoyed it, but Paul said that the frozen lime juice I had defrosted to mix with the sugar snap peas. I do caution cooks to follow the recipe closely because the peas did not hold their bright green color.

The recipe for the peas came from foodnetwork.tv called Mint Sugar Snap Peas. I did use frozen peas and would be happier trying the recipe with fresh peas in the future. I used the roasted sweet potato recipe with olive oil, seasoned salt, and fresh rosemary for the red potatoes; and I sliced some very ripe tomatoes.

Wagamama is fairly new to the United States. Paul has been to the one in London. His previous experiences have been good as well.

This was a fantastic recipe found in "Moosewood Restaurant Cooks at Home". I used a package of regular Italian spaghetti left over from another adventure, and the entire meal took two pots and one measuring cup for mixing the sauce. I did add a variety of vegetables to ensure a well-rounded meal. Paul was concerned about the spices I added saying they fought with each other. There was crushed red pepper added in the skillet. i topped the dish with a bit of chili powder, and the peanuts were salted and peppered. My mouth was on fire for a few hours, but I like it hot.