I made this for dinner last night. Sean and I both loved this! While the pasta was cooking I cooked up some mushrooms and zucchini. When they were done, I added some julienned sun dried tomatoes. I also threw some asparagus into the boiling water near the end of the pasta's cooking time. I tossed it all with fresh pesto.
On the side I served some left over breaded cauliflower from my sanctuary salad a few days ago.
(Sorry I didn't measure)
2 handfuls of fresh basil
I handful of pine nuts
3 smallish garlic cloves
1 Tb miso (mild yellow)
About a 1/4 cup nutritional yeast
Lemon juice, salt and pepper to taste
Put the ingredients in a food processor or blender. I pour the olive oil in a little bit at a time until it gets to the consistency that I like.
This came from Appetite for Reduction. In the back of the book there are a bunch of suggestions for bowls and sandwiches. I love love love bowls. I also love the goddess dressing this bowl called for. I really like all the components to this bowl. However, as I was eating it I really felt it was lacking some heat and something crunchy to contrast the other ingredients. As I was solving this in my mind, I glanced over at Sean's bowl and saw that he too had been craving heat and crunch. I knew this without even asking him because I saw broken ruffles and jalapeño in his bowl. Hahahahaaaa it was funny.
I made this using a big portabello mushroom. The filling is Yves crumbles, stewed tomatoes, and spinach. After baking the mushroom most of the way, I added the filling and crumbled some of the kalamata cashew cheese sean made. The potatoes were roasting in the oven the whole time. I tossed them in olive oil, salt and pepper. When I put the stuffed mushrooms in the oven, I started on the asparagus. I sauteed shallots and garlic in a pan. I added the asparagus (i had already blanched them) and heated them up. After a few minutes I squeezed a little fresh lemon on top.
I like curries but am not a huge fan. This yellow curry changed my mind. While the basmati rice was cooking, I dry fried some tofu cubes and steamed a handful of mini potatoes. I also cooked up some mushrooms and carrots. When it was done cooking I put all the components in a pan and added the jar of curry sauce and a 1/2 cup of frozen peas.
We both really liked this. Now I just need to find a good recipe for vegan naan bread.
This was a very Norman Rockwell dinner- except for the fact we ate it in the living room while watching tv.
I bought a fieldroast meatloaf and baked it according to the directions. I was tasty and as good looking as a meatloaf could ever be. The mashed potatoes were totally amazing. Instead of stirring in soy milk, I stirred in some vegetable stock. That made them really flavorful.
The green beans were steamed, then buttered and topped with a little salt and pepper.