I love baked pastas. This is whole wheat penne with some of the Pine Nut Cream Sauce from Veganomicon, with the spices slightly altered. It was baked with a breadcrumb topping. On the side is tricolor peppers with balsamic vinegar and garlic. It looks like it would be mushy, but they’re actually quite crisp. They were the frozen variety (from Trader Joe’s), but I kept dumping off the water that accumulated while sauteing them, and they came out great. Tasty.
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel teese New Haven area restaurant health topic soup breakfast rice seitan healthy weeknight meals tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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