Last weekend we had some people over for the UFC fights. Since Haley and I were the only vegans (everyone else was carnivorous) I had to make something that was appealing for all. This was a hit.
- asparagus, chopped in 2″ segments
- red onion, chopped in large chunks, layers pulled apart
- sliced mushrooms
- eggplant, peeled and cut in large chunks
- olive oil
- salt, pepper
Place chopped vegetables in a large rimmed sheet pan. Drizzle with a small amount of olive oil, salt and pepper. Toss well and roast in a 375 degree oven for about 30-45 minutes – until veg is soft but not overcooked.
Real pesto has roasted pine nuts, but I didn’t have any and roasting them would have been more effort 😉
- 1 clove garlic, skinned
- 2 large bunches basil, washed and large stems removed
- olive oil
In a food processor mince garlic. Stuff in all the basil, turn on low and slowly pour in olive oil until a desired consistency is achieved. Scrape down the sides occasionally.
Viola! Homemade pesto! Don’t you look like the gourmand!
Store in a glass jar with a lid. Every time you use some, float a little olive oil on the top to keep the top from oxidizing.
In a large bowl combine the roasted veggies with a big dollop of pesto. Since this was a main dish for us vegans I added some pan-fried “chick’n” strips. Toss gently until everything is well coated in delicious garlicky pesto.
Sorry – no nutritionals because I was making such a huge batch and I was winging it.
Vegans have to deal with a lot of people who “worry” about their protein, iron, calcium and B12. Here is a dish that will keep you FULL all day and put to rest those worries.
It’s cheap, easy and filling.
- 1/2 cup Grape-nuts
- 1/3 cup Naturade Soy-Free Protein Powder
- 1-1/2 cups unsweetened vanilla Almond Breeze
- 1 tsp cinnamon
- 1/2 Granny Smith Apple, cored and rough diced
Mix Grape-nuts, protein powder and cinnamon in a bowl. Add Almond Breeze and stir well. Add apples, stir and microwave for 3-4 minutes – until hot.
Sprinkle with a few Grape-nuts for crunch!
Trust me – if you can finish this you’re probably a lumberjack or something! I would split it in half – so halve the nutritionals accordingly.
- 417 calories
- 7g fat
- 0 cholesterol
- 782g sodium
- 67g carbs
- 14g fiber
- 13g sugars
- 33g protein
- 101% calcium
- 128% iron
- 112%+ B12
Perfect if you have a busy day ahead!
The top two layers of this cake, the marzipan roses and the fondant were all vegan! See – you don’t have to do without!
My amazing aunt made our wedding cake. She used a boxed cake mix and used Ener-G egg replacer and make strawberry and raspberry jam filling.
I ate A LOT 😀 And our guests were pretty amazed that it was vegan!
New posts are coming soon – I promise!
Now that the wedding is behind me I am getting back in the kitchen – and it’s all outfitted with brand new pots, pans, knives, a food processor, a juicer and a bunch of other things that make me want to cook! Some things may not be so “easy” just because I have new toys!
Welcome to all the new people!