Glazed Carrots, Broccoli with Lemon, Pasta with Roasted Cauliflower + Tortilla Española

It’s our last week cooking from our June VegCookbook, Meatless, before we jump into July with our next VegCookbook, Eat, Drink & Be Vegan!

Last week, I tried four recipes from Meatless. My favorite was the Glazed Carrots with Whole Spices and Rosemary. These are what I would call dessert vegetables.  They are glazed with brown sugar and honey, and are ridiculously good. A great side dish for company, but a bit decadent to be on regular dinner rotation.

Glazed Carrots with Whole Spices Rosemary

After making so many pastas over the last few weeks, I tried to branch out, so I also made the Broccolini with Lemon, except I made it with broccoli. The broccolini at my store looked kinda wilted, plus, I’m not much of a broccolini fan. Too much stem!

Broccoli with lemon

Them same night I made the Broccoli with Lemon, I also made the Pasta with Roasted Cauliflower and Lemon Zest, which was very lemony. The recipe called for orecchiette, but I used Barilla Plus Rotini. Because the broccoli had lemon zest in it too, we threw it into the same bowl with the pasta, and ate them together.

Pasta with Roased Cauliflower and Lemon Zest

In addition to these three vegan recipes (unless you’re a vegan who doesn’t eat honey, in which case, the carrots would be considered vegetarian), I made one vegetarian recipe, Tortilla Española, which turned out quite well, considering that I’d never made one before.

Tortilla Española

VegCookbook Club Story Swap

What did you VegCook last week?

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