SoyBoy spinach ravioli is very tasty. Here it is with sauce from a jar (Newman’s Organics, I think) and red peppers. This is actually a great way to get some of those veggies in. I use the stop light pepper strips from Trader Joe’s- pour a bunch of them, frozen, into a nonstick skillet and cook them (stirring frequently) until all of the water is gone (the water from the frozen peppers themselves. Don’t add any water). By then they should be sticking to the pan a bit and getting a little brown. Now pour some balsamic vinegar over them and stir quickly for a moment, then take it off the heat (the vinegar will be gone, absorbed int the peppers). You’re left with a sweet, almost crisp veggie that you can throw over a number of different dishes, or serve on the side.
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
Comment PolicyI welcome and encourage your comments! However, please be respectful of others, even when you don't agree with what is written. Any comments that attack a specific person, use foul language, are spam or otherwise non-productive to the conversation will be deleted at the owner's discretion.