Vegan Rosemary Chick’n With Roasted Potatoes
I had my wisdom teeth drilled out on Monday and it’s been a much slower recovery than I was expecting. I still look like a greedy chipmunk, and I’m not sure if I have dry sockets, but the pain gets pretty intense. Plus, my stomach didn’t much agree with the medications I was given, so that really hasn’t helped the situation. I was told at my consultation there was a good chance of nerves being damaged, and sure enough, I can’t feel the right half of my lower lip or chin. Oh well! My cat, Tiger, has been taking great care of me and hasn’t left my side since I got home on Monday. He cuddles with me while I doze or lays on my legs if I need to sit up to type or drink. He’s such a furry little angel! Mkzr, our other furbaby, has stopped by to hang out or sleep on my legs (between these two, my legs are kept very warm). but Tiger is just the epitome of loyalty.
Now, if I were to blog about this week’s eats, you’d see about 5 bowls of mashed potatoes and one delicious homemade vegan “Frosty” I whipped up that my stomach, unfortunately, didn’t agree with. I’m going to have to revisit that one when I’m feeling better. I read that some people chew soft breads or beans with their front teeth, but I’m just now beginning to be able to touch my front teeth together (I’m sure you have a fabulous chubby bunny visual by now), so maybe I can start stirring extras in with my fabulous all-starch diet. I’m hungry, but non-mashed-potato food just isn’t working out. I was prepared with frozen bananas and fruits for smoothies, coconut milk ice creams, and coconut milk yogurt, but the thought of anything sweet turns my stomach. My mom’s boyfriend was even so sweet as to make me cherry and orange vegan jello using agar agar!
Since none of you need the recipe for my mashed potatoes (I’ve just been boiling red potatoes and throwing them in the stand mixer with a little nondairy milk and sea salt), I’ll share a recipe I can’t currently consume. This is another recipe out of the “stuff I’ve served nonvegans” file; it’s easy to prepare and has plenty of flavor to please the whole family!
Rosemary Chick’n With Roasted Potatoes
- 4 pieces (1 package) Gardein scallopini
- 3 pounds red potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 3 teaspoons paprika
- 2 teaspoons dried rosemary
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Preheat oven to 425 degrees. Lightly spray or oil a 13 x 9 inch baking dish and set aside. In a large bowl, combine oil, paprika, rosemary, sea salt, garlic, oregano, and black pepper. Add in potato cubes and chick’n pieces and toss until they are well-coated in the oil and spice mixture. Place coated chick’n and potatoes into prepared baking dish. Roast in preheated oven for 20 minutes, flip potatoes, and roast for another 10-15 minutes or until potatoes are tender and chick’n cooked through. Enjoy!
Aside from this post-op week of those magical mashed potatoes, I’ve been living high raw the past 3 weeks. I’ve felt amazing and I’m definitely planning on keeping it up. I guess my recipes need to catch up to my new way of eating! I still really enjoy cooking and baking, so now the blog is going to have an even wider range of (always vegan) recipes! Speaking of baking, next month I’m doing another kid’s birthday cake, so I can’t wait to show you what I come up with!
So, what’s new in your life? I’d love for you to leave me a chatty comment! I’m just laying around, staring at the wall, waiting to heal.
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