Remember this post from a couple of months ago? I mentioned I created the pasta and garlic bread recipes for an upcoming VegNews article.Well, the recipes are now out! This Roasted Tomato and Fennel Pasta with Pine Nuts, Capers, and Basil and Simplest Garlic Bread (and really, it is super easy) appear on p.66-67 of the new July/August issue of VegNews Magazine. My copy just arrived in the mail a couple of days ago, so your copy may be sitting in your mailbox too!
Hope you enjoy... :)
11 comments:
Geesh Dreena...you're a star! and such a nice one at that! and you cook grand too!
thanks for being around and sharing your life with us. that's really cool...i love blogging.
Yum. Thanks for the reminder to go to the PO box.
Congratulations Dreena! The mail man just delivered it 10 minutes ago. I can't wait to try the recipes. Now I'll just have to wait to try your crepes with Celestial creme : )
Fennel, now there is another ingredient that I have to get up the courage to try! What is it with new ingredients and me? I need courage to cook with new ingredients. Tell me about fennel again Dreena and why I should venture into the unknown!
I just got my VegNews today. I'll have to check it out!
Dreena, that is so exciting. You are rockin' the vegan world!
I'll have to make a stop at the store for a copy : )
That looks so good, and my drooling is enhanced my the fact that it's lunchtime and all I have is salad. Oh wait! I'm using your Everyday Vegan Lemon Sesame dressing! Crisis averted.
I'm going to hunt me down a copy of VegNews this weekend.
Tanya, it's really cool how enthusiastic you are... thank you!! :)
Leslie, only thing is that you need an oven for both of these recipes - doh!
Thanks Julie! I am writing pieces every second issue for VegNews now, and I'm just delighted to be doing so!!
Ok, dragonslayer, fennel is just a great veggie! First, if you like licorice/anise flavor, you will particularly like fennel. Raw, you can slice it thinly and add it to salads, or you can chop/slice it and add it to casseroles, soups, roasted veg mixtures, grill it, etc. When it is raw, the licorice flavor is more pronounced, but when you cook it, the flavor *really* mellows and it just tastes very sweet and carmel-like. It's wonderful!!!
Danielle, this whole issue is jam-packed with goodies!!
Vicki, you are too kind - thanks!!
Jess, I wish we had copies at our stores here - maybe soon...?!
Hi Mishka! Thanks for commenting... I haven't made that salad dressing in SO long, I almost forgot about it!! :)
Hey, thanks for the great-looking recipe, I'll have to check it (and VegNews) out. I'm a new vegan, so the more resources I have the better!
You're welcome veganista! Congrats on becoming vegan, and if you ever have q's or concerns, pop by and leave a comment or e-mail me! :)
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