I took this recipe from a book called Vegan on the Cheap by Robin Robertson. I have posted recipes from this book before. Whether you are new to the vegan diet, thinking about the vegan diet, or a veteran vegan, this book is packed with great recipes that are super easy and very cost-efficient. This is a very delicious recipe that is a bit more time consuming than other recipes that I have posted, but I promise that the results are absolutely worth the effort. Continue reading Meatless Monday – Linguini with Lentils and Roasted Butternut Squash
Our backyard garden was very productive this year and I have found myself the proud owner of 7 lbs of fresh, organic tomatoes. I will start to can some of them once they start to get a little soft, but for now my boyfriend and I are enjoying the fruits of our labour, literally.
This delicious recipe is taken directly from “The Mediteranean Vegan Kitchen” by Donna Klein so all credit goes to the master chef! Any additions or substitutions I have added to this recipe I will put in italics. This was one of the first recipes that I’ve tried from this book and it was just so good I had to share. Let me know what you think!
My ‘finished’ picture of this meal is actually taken before I baked it because I planned to freeze it and use it as a quick, easy meal some time down the road. This meal in particular is great for doing that because it can easily be made into individual portions and heats up well in both the microwave and the oven.
I am lucky enough to have a mandolin slicer with julienne settings. If you don’t have access to one, then grating the zucchini would work just as well, or just substitute for a pasta of your choice. The raw zucchini pasta is quite nice, though. If you aren’t a big fan of tofu, heart of palm will work just as well.
I have enjoyed spaghetti squash as an alternative to traditional pasta long before going gluten free. When you pull it from the rind right it has the same texture as al-dente spaghetti but without any of the gluten or grain-y carbs. My boyfriend and I cook with it regularly, but we decided to try something different than our usual tomato sauce and go for a guacamole-style pesto. The results were delicious!
I think that the trend of “Meatless Mondays” is a great idea and since I don’t eat animal products I have a bunch of recipes that I’ve created or adapted to give both me (and my gluten and dairy free boyfriend) decent alternatives to the ‘norm’. I definitely missed the rich, creamy taste of alfredo sauce when I first gave up dairy products, but with this alternative and lovely subtle peanut taste I no longer crave it.