Lemony Roasted Potatoes

I've been cooking a lot of comforting and familiar foods lately because a friend and I are committed to not eating any refined sugar for about 6 weeks.  We hope to gain control over the sugar beast and once the 6 weeks are up, strictly limit intake to small amounts.  I gorged myself on far too many cookies, scones, and other treats.  My body and mood definitely took a beating from too much sugar and some repair work is in order.   

Lemony Roasted Potatoes


Now that the holidays are over, my other friend and fellow blogger Kathryn and I are back to cooking something new once a week.  I received my own copy of Veganomicon for Christmas and this week decided to make the scrumptious sounding Lemony Roasted Potatoes on page 109.  

Prep was easy, just peel and slice the potatoes into wedges.  Combine the sauce ingredients which were all things I had in my pantry - lemon, oregano, tomato paste, veggie stock, garlic, salt and pepper.  The potatoes are roasted in a covered casserole and require stirring throughout the cooking process.  The potatoes were tender with an extremely intense, lemony flavour.  You must be a lemon lover to enjoy these, my husband really loved them.  In order to balance the acidity of this dish I made a big green salad with a creamy, slighty sweet dressing and it was perfect. 

Kathryn over at The Hedgehog in the Kitchen also made a recipe from Veganomicon - Applesauce Cake.  I think that sounds like the perfect dessert to accompany my dinner.   It's too bad she lives thousands of miles way!