We have enjoyed the veg focus so much this week that we have decided to carry on.
Monday – eating on the run. A glass of wine and a falafel wrap on the commuter train.
Tuesday – French onion soup. – Made with lots of onions, sauteed with olive oil and a tablespoon of sugar into a brown caramelised mush. Add hot vegetable stock, a glass of sweet sherry and served with crusty bread.
I was remarkably clumsy with the sherry while cooking this. Not only did I manage to splash the sherry into the soup, I also managed to splash it into the little tiny crystal sherry glasses we have (twice).
Wednesday – Veg roast dinner. – This was a feast. Roasted cauliflower, carrots, parsnips and potatoes with peas, onion and sage stuffing balls and mushroom and red wine gravy (made also with veg stock).