din-din.

have i mentioned cooking light? my favorite cooking magazine? it comes out monthly, and the november/thanksgiving issue is always incredible. it's how i learned to cook a turkey last year, no small feat for a person who has been vegetarian for more than half her life.

so, i decided i was going to make a variety of dishes from the magazine last tuesday, as we had an abundance of what seemed like every vegetable under the sun.

first, i made cauliflower gratin, using this recipe, and a mix of broccoli and a fancy, beautiful varietal of cauliflower. (because these recipes are available, i am just going to link to them.) i used a pie pan instead of a baking dish and soy milk instead of cow, but, i followed the recipe pretty closely.

i then made brussels spouts, using this recipe, with raisins instead of currants.

photo one: sauteing the pine nuts.
photo two: everything is prepped. (there is vegetable broth in the jam jar.)
photos three and four: the entire dinner, with a salad of arugula and tomato. and brown jasmine rice.
yum.
you, too, can make this meal.