#231 The Case of Greek Lemon Roasted Potatoes

I've been influenced by the book Potatoes Not Prozac and will NOT give up my spuds, no matter how fashionable it is to do so right now. I'm betting the succulent "meatiness" of this dish will make you a believer too.

I've successfully served my Greek Lemon Roasted Potatoes with Iceberg Salad and Corn on the Cob. Next up, I'll pair them with Greek Salad.

1/2 cup water

1/2 rounded teaspoon (for 1/2 cup) vegetable bouillon powder

1/3 cup bottled lemon juice (real juice is not strong enough in this recipe)

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons oregano

2 teaspoons salt

pepper

3 pounds potatoes, peeled and cut into wedges

1/4 cup fresh parsley, chopped

Preheat oven to 400ºF.

Line a 9" X 13" baking dish with parchment paper. In it, whisk together the water to pepper to taste then toss/stir in the potato wedges. Cover and bake for 25 min.

Uncover and bake for 50 min. or until seductively tender-crisp and golden brown.

Sprinkle with the fresh parsley to garnish.

Serves 4.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

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