We've been enjoying more vegan and vegetarian meals per week in our household -- even for the omnivore, who's now outnumbered. Though not gluten-free, this delicious one-pot meal made good use of spring vegetables. First, four cloves of garlic and a package of white mushrooms, both sliced, were sauteed in coconut oil and olive oil. Whole grape tomatoes were then added and all was cooked at medium-high heat until the tomatoes' skins split. Sliced brussels sprouts and asparagus were then added, along with a tiny pinch of salt, a shake of tamari and a couple shakes of cumin. Then a scant 1/4 cup of good tomato sauce and cooked pasta were stirred into the mix and the pan was taken off the burner and covered. The green veggies cooked perfectly in the remaining steam.
This was so easy and enjoyed by all. The vegetarian and omnivore added parmesan cheese to their bowls and I added capers. After sitting overnight, the noodles had soaked up the goodness, making the whole thing even better.
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