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
Tagsslow cooker sweet potato bokashi dessert wine portland spinach recipe NGI cupcakes NYC restaurant tomatoes local desserts peppers green beans pizza kale salad greens class apples potatoes chickpeas fruit food gluten-free travel cabbage raw xgfx ginger vegan health topic New Haven area restaurant teese pasta soup seitan healthy weeknight meals breakfast rice tempeh tofu 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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