Dinner Plate #26

 

I still had some vegan roast left over, so I made this meal, again focused in part on what was already here. I used some of my stuffing mix to make some stuffing, then made asparagus with mushrooms (recipe from The Complete Vegetable Cookbook (1994)) and some mashed red potatoes with the skins on, garnished with chives.

This was good. I'm glad to be using one of my physical cookbooks, too, especially one from the 1990s, when cookbooks had the kind of simple, straightforward recipes that proliferate the internet now, but which were tested and vetted before being published. Do they come with photos? No. You just have to take a leap. This recipe used up the end of a bottle of wine wine I had in my cupboard from who knows when, as I do not drink and only use wine for cooking. I liked that this was a different take on asparagus, seasoned with rosemary and cooked down in a garlicky white wine sauce. I'd probably make it again.

When I went shopping, I wanted Yukon gold potatoes, because those are the most delicious for mashed potatoes in my opinion, but they were out and I grabbed red instead. I decided to make the best of the situation and make the mash in a way that played up the features of a red potato, and I really loved these, so that was a win.

Stuffing and roast are some of my favorite things, so there's no need for commentary, other than to declare them delicious as always.