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:

www.sohotsauce.com

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. 

Potato Leek Soup

Potato & Leek soup is one of my faves!

Ingredients:

3 large bunches of leeks

10-12 small/med potatoes

4 cups broth (I used vegetarian chicken broth)

2 cups hot water

1 tbsp ground thyme 

2 tbsp parsley 

1 tbsp oil

Salt/Pepper to taste

Wash and slice the leeks. Add them to a saucepan with the oil and simmer covered on low for about 10 minutes. Stir and don't let them brown. 

In the mean time wash and cube about 10 small potatoes. When the leeks are cooked, add in the broth and potatoes and bring to a boil. Stir in the thyme and parsley and let simmer. 

If you want the soup to be chunky, remove half and purée it in a blender and then stir it back in. I like it smooth so I used my immersion blender to purée the whole thing.  If it is too thick for your liking you can add hot water to thin it out. 

When serving, for a little flavour kick green Tabasco sauce stirred in is delicious! Enjoy!