This rather full plate of food was Saturday's dinner. So much for portion control! This is hubby's favorite type of meal, so plates were empty. We're hearty eaters around here anyway, so a plate of food like that is child's play. At any rate, most of it is veggies without too much fat.
From left to right, we have nut loaf, a little cabbage from my garden, parsnips (center), potatoes, and roasted beetroot with shallots, walnuts, and thyme. The gravy is just veggie broth thickened in a roux.
I'm sort of ashamed to say this, but I love linking to other people's recipes; it makes life so simple. The nut loaf, or should I say Nut Roast Extraordinaire comes courtesy of Diet, Dessert, and Dogs. I followed the recipe pretty closely, but I didn't have any old-fashioned oats so I left that out, and I used almonds and pine nuts in place of brazil nuts. I also added a few different seasonings. All in all, this nut roast is good, and I'll be making it again.
The veggies were gently cooked in veggie broth. My cabbages are small this year, but it's kind of fun to be able to eat a whole one at once.
Ciao, for now.