Hey everybody! I'm about to depart for a four-day camping trip at Bonnaroo Music Festival on a 700-acre farm in Manchester, Tennessee. NOFX, Eminem, Lil' Wayne, Wanda Jackson, and the Scissor Sisters will be there! And the best part — my all-time favorite filmmaker John Waters will be performing in the comedy tent.
But first, let me share my meal from last night — Potato & Cauliflower Burritos from the June issue of Vegetarian Times:
These were so yummy, and totally veggie-based. I typically need protein with every meal. But these bean-less burritos were so satisfying thanks to potatoes, local cauliflower, and a fire-roasted, chipotle tomato-garlic sauce. Oh, and they're topped with the new Daiya Pepperjack Shreds.
On the side, I roasted some local Beets & Baby Squash:
Now beets take FOREVER to roast, and tender baby squash takes no time at all. So I coated each with olive oil and roasted them on separate pans. Then I mixed them together upon serving. I love this time of year, when fresh veggies at the farmer's market are in abundance.
Alright, well see y'all later. I'll be back from Bonnaroo on Sunday, but I doubt I'll blog again until Monday night.