Need a quick and easy side for your dinner tonight? Look no further and make these super tasty potatoes!
1 small bag of small fingerling potatoes
1/8 cup olive oil
2 tbsp rosemary
1 tbsp thyme
1 tbsp salt
Preheat oven to 400 F. Wash the potatoes. Put into large bowl and pour oil over the potatoes. Add the rosemary, thyme and salt, and toss well. Grease a baking pan and add the potatoes (face down) to the pan. Bake in the oven for approximately 30 minutes. Enjoy!
Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding a a great recipe for bread pudding but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:
1 baguette, day old, cubed
1/2 cup raisins
1/2 cup dairy-free chocolate chips
2 cups cashew milk
1 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg
a pinch of salt
1/2 cup earth balance, melted
Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.
Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!