Hello April!
Hello April! Did everyone have a good Easter yesterday? I feel like I was cooking all day long but we had an amazing dinner. I made Maple Dijon Roasted Carrots from Closet Cooking. The flavor was amazing. The roasted carrots were the star of our meal. I loved them! We will be making these again for sure.
I also cooked Vegan Spring Potato Salad from This Savory Vegan. Eric liked this more than I did but this recipe is also a keeper. This potato salad will be great for picnics and when we have and endless supply of fresh basil growing out back this summer. The creamy dreamy green sauce was fun to make.
We made these Golden Beet Stacks with Cashew Cheese as an appetizer. I plan on posting the recipe for these later this week. I’m supper happy with the way they turned out yesterday. It’s an idea I have been playing with for the past couple of months. I saw this done with goat cheese and wanted to veganize it.
“March comes In like a lion and goes out like a lamb”
March was such a quick month! I feel cheated my birthday month wasn’t long enough! We did have a great road trip up to the mountains for a fun weekend filled with hiking so I can’t complain too much. Speaking of hiking…If you like to hike or run check out this post on books to check out this spring.
Busy month planned for April
Next weekend we are planning on going to Nashville VegFest on Saturday April 7th. This is the 3rd annual event but this is the first time we will be going. It looks like they will have tons of vendors, guest speakers, and cooking demos. I can’t wait!
I also want to plant our container garden on the back porch sometime this month. It got up to 80 degrees here today so I think I can safely plant a few things without fear of another frost. We normally plant tons of basil, tomatoes, and peppers. I want to try something new this year. I am thinking about growing a few varieties of edible flowers. Does anyone have tips for growing edible flowers? What have you tried growing in containers?
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