Sunday, 1 December 2013

Sunday Dinner

After a super hectic few weeks, it is nice to be back to some semblance of normal. Today was laundry and some other "Sunday Chores" but other than that was pretty laid back and relaxed. Faith and I decided that a great way to reconnect would be a formal Sunday dinner at the dining room table. :)

On the menu, sweet and sour veggie meatballs, garlic and herb mashed potatoes and balsamic glazed brussel sprouts. 

Sweet & Sour Sauce:
-Icelandic Bilberry & Chilli Sauce (Sub for Apricot Jam)
-SoHot Bareback Berries Cranberry Hotsauce (Sub for hot pepper sauce)
-1/4 Cup Vegetable Oil
-1/4 Cup White Vinegar
-1 Cup Ketchup
-1/4 Cup Minced Onion
-1 tsp dried oregano

Mix all ingredients and pour over veggie meatballs (I used PC brand) in a crock pot. Set on low for 4-6 hours and enjoy as your house starts to smell like heaven! We used a few subs because we had them. The Bilberry sauce was from our trip to Iceland, and I'm a little devastated that it's gone now!! 

The hot sauce is a from a company owned by a friend of Faiths. They're all delicious! You can check them out here:

For the potatoes:

After cutting into cubes and boiling, I mashed them (skin on) and added the following:

-Vegan sour cream
-Vegan butter
-Chopped fresh parsley
-Minced garlic
-Almond milk

Use a hand blender to mix thoroughly and resist the urge to eat the entire bowl.

I served the meatballs on top of the potatoes and it was amazing.

For the brussel sprouts I steamed them first and then tossed them in equal parts balsamic vinegar and olive oil. I then put them on a cookie sheet with parchment paper and broiled for 3-5 minutes. 

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