Saturday, March 30 Field Roast, Roasted Potatoes, Asparagus, Salad and Spinach Pies Rating: 4.25

Seth went to Chattanooga to see his mom for Easter. They had their Easter dinner on Saturday night since Seth needed to get back to Atlanta pretty early on Sunday. I made some of the “This is Sparta!” spinach pies fromVegan Eats World at Christmastime and everyone liked them so much, I made a batch for Easter. Seth said they were his and his mom’s favorite part of the meal, but I think he just says stuff like that to be nice. In fairness, they are pretty darn good, although a fair amount of work. I had a mishap with not thawing the filo dough correctly, so Seth had to run to the store and get me a new package on Friday, which meant I had to thaw that one and make the pies in the morning instead of Friday night. Oh well. Filo is a harsh mistress. Anyway, if you’ve got a little time on your hands and want to impress your friends and family, make these little guys. They reheat really well too, so they’re a nice addition to a holiday meal. Seth roasted some potatoes and asparagus and whipped up a salad for them. Our favorite vegan roast to have for holiday dinners is the Field Roast brand, and I made a quick batch of Happy Herbivore brown gravy for them too.  


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