Garlic Red Potatoes and Carrots with Spinach Salad

i chopped up some apple in the salad too....good, but note to self: don't use granny smith next time! :)

needed to use:

red potatoes

the process:

the potatoes were relatively small, so i cut each into quarters and put them in a pot of boiling water.  while that was happening i chopped up two 

yellow onions 

into larger pieces than usual, with the intent of them being a more substantial part of the dish, and then searched the fridge for other ingredients.  i found some 

*carrots

and chopped them up into bite size pieces as well.  instead of using two pots i just put them in with the potatoes (after the potatoes had a few minute head start).  consistency isn’t too, too important with most veggies, but potatoes you want to make sure are done enough.

i drained the water and added the mix to the pan of onions, which i had on low with some olive oil.  i know olive oil has a low burning point....but i substituted it for butter because i wanted to make a vegan dinner when i was that close to one!  ;)  i figured on low heat it would be ok...and added some bragg’s for good measure and more liquid.  then several cloves of garlic, of course..... then i figured a little 

italian seasoning 

would make it a more official looking dish, and then for good measure i added a few good dollops of dijon......i’m recently obsessed....hooked.....done for!  :)  i’m also recently obsessed with olive oil, vinegar, and dried cranberry salad.  i put it with whatever greens i have, and preferably a few other goodies, like toasted nuts, or olives, or feta cheese, or green onions, but if it has to it will stand on its own.

and there it was: a delicious vegan dinner (i think!).  will went back for thirds!  :)  

garlic red potatoes and carrots with spinach salad

approximate price:  $5

* i definitely prefer organic veggies, though the local grocery store is seriously lacking in that department!  some non-organic veggies are far more passable than others, but for me and carrots it’s a make or break deal.  and the organic ones only cost a little more than non-organic, usually around $1 per pound.  for color and sweetness, it’s a steal!  :)