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Something to think about!

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CRISPY POTATO ROAST

Crispy Potato Roast



Ingredients


3 tbsp vegan butter

3 tbsp extra-virgin olive oil

4 pounds russet potatoes, peeled

4 shallots, thickly sliced lengthwise (optional)

Salt, to taste

1/2 to 1 teaspoon red-pepper flakes (optional)

8 sprigs thyme



Directions

Preheat oven to 375 degrees.


In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
With a sharp knife, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots (if using) throughout.

Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture.

Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top (about 35 minutes more.)

*Note that the recipe in the photo is doubled. 



RECIPE HERE

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Twice Baked Stuffed Onions

Twice Baked Stuffed Onions


Oven Roasted Vegetables appear on my meal plan at least 3 times a week. In winter I roast them in the oven and in the summer I like to roast them on the grill. One thing is always the same though, if Sarah is around she will steal the onions! I decided to go all out with onion and roast the whole thing and stuff it with a delicious mixture of bread crumbs, spinach, mushrooms and cheese. This dish definitely has enough onion to satisfy all of us.

2 good sized Vidalia or other sweet onion


3 tbsp extra virgin olive oil, divided
1 cup (packed) baby spinach


4 ounces mushroom, small dice


1 clove garlic, minced


1 tsp basil


1 tsp oregano


sea salt and pepper to taste


1/2 cup Homemade Breadcrumbs


1/2 cup grated parmesan or pecorino romano cheese (optional)

PLEASE GO TO THIS LINK FOR COMPLETE RECIPE

full recipe here