Made this from some leftover veggies in the fridge. The parmesan cheese makes it not so vegan (sad face) but apparently it's pretty easy to make your own homemade vegan parmesan "cheese" (happy face). I've yet to try it though (sad face).
ingredients for two:
shell pasta (the mini kind)
half an onion
handful of garlic cloves
2 tomatoes
oregano, basil, thyme
salt and pepper
two fat handfuls of baby arugula
italian dressing
1. Cook the pasta.
2. Chop up the onion, the garlic, and the tomatoes.
3. Saute the onions and garlic until nicely browned. Add the tomatoes. Season with oregano, basil, thyme, and the salt and pepper to taste.
4. Plop the pasta onto the pan and mix it all together.
5. Add the arugula and let it wilt ever so slightly.
6. Serve with dressing on the side.
Nothing too fancy. :)
Parmezano Sprinkles (via The Ultimate Uncheese Cookbook by Jo Stepaniak, page 50)
ReplyDelete-1/2 cup blanched almonds or white sesame seeds (I've also used sunflower seeds... they're cheaper)
-2 tablespoons nutritional yeast
-1 to 2 teaspoons light or chickpea miso
-heaping 1/4 tsp salt (I omit this because I think the nuti yeast is salty enough)
blend, baby, blend!
<3 Mònica