Yeeeeeeeeeeeeeehaw! Cleveland, we are the champions! I hope you caught even a little bit of the game last night. I managed to catch the last half and what a game it was! I’m not a huge sports fan, but this was such a history-making event, how could I not tune in?
I’m sure many of you are still partying and from what I have heard, the party will continue throughout the week. Despite the fact that the 52-year curse has been lifted, we’ve still got a Meatless Monday on our hands.
I gotta say, I was less than thrilled with how this week’s recipe turned out. It seems like the past few vegetarian recipes I have made have turned out great so I had high expectations for this one. I was on a roll!
This week I tried Eat Healthy, Eat Happy’s Quick Curried Veggie Brown Rice Bowls. It seemed like a winner:
- It’s “quick”
- It has minimal ingredients
- It sounds and looks delicious!
However, this does not get the coveted “make again” designation. While it’s not bad, it’s just not all that great either. Granted, I used curry paste rather than curry powder which I assumed were interchangeable, but the Internet tells me otherwise. So that may have had something to do with it. I also left out the peanut butter because I’m not a fan of peanuty Asian dishes. So I basically just butchered this recipe. If I were to make it again, I’d roast the veggies separately and then incorporate them at the end. For some reason the frozen veggies just didn’t seem to mesh well. I’d also go for more traditional stir fry veggies than the corn, green bean and broccoli mix that I concocted from what I had on hand.
Oh well, there’s always next