Chloe's Kitchen is due back at the library today. I am happy that I can't renew it because someone out there requested it from the library. Sad day for me since I can't make anything else from this cute cookbook in a while (might have to buy it), but so glad veganism (or at least vegan cooking) is gaining popularity locally.
nutrition related, but it is also taste preference). I've always wanted to make my own gnocchi, but too afraid to attempt it, especially since the kids are not gnocchi fans (what is up with that?). Chloe included step by step pictures which make me say, "I think I can". So one busy day a couple weeks ago, I did it. Not only did I make sweet potato gnocchi (which isn't hard at all - get out the apron though because it is a bit messy), but I doubled the recipe and then got all nuts. I skipped the Sage Butter because I didn't have any fresh sage and opened up Spork-Fed (also on loan from the library) and made the roasted shallot cream sauce they have with their white potato gnocchi. It was good, loved both the sauce and the gnocchi, but I have to admit the sauce is too sweet really to serve with sweet potato so I won't pair them together again. I can't wait to make the sweet potato gnocchi and the kids will learn to love it. I used white whole wheat flour instead of all purpose and it worked out fine. I also made some steamed veggie and Vegan Diner's Chicken Style Seitan Loaf to complete our meal.