Some of last weekās dinners included my recreation of NYTās Baked Romanesco Broccoli with Mozzarella and Olives, where I turned it into a vegan pasta dish by adding extra wide yolk-free ribbon pasta, all vegan cheeses (Violife Mozzarella, Feta and Parm) and a little cashew cream before baking it. It was phenomenal! I still want to try a couple more tweaks, but once I get it just right, Iāll type up the recipe and share it. Because, honestly, who doesnāt love romanesco?! LOOK AT IT!! šI also made ātraditionalā vegan maztzo ball soup which is a household fave, a Buddha Bowl featuring baked tofu and broccoli over rice then slathered with the delicious cheese sauce from Veggie on a Penny (thanks, Jenn!) which is incredible! I also made Olive Pasta Even a Toddler Will Love from The Plantiful Table cookbook ā another fave around here, followed by another Buddha Bowl, this one with roasted tofu, broccoli and delicata squash over wild rice and slathered in a lemony-spicy tahini sauce with roasted pepitas on top, YUM! And last but not least, I made the Black Eyed Pea Pot Pie from the Sweet Potato Soul cookbook that I gave myself for Christmas. So good and a new way to enjoy black eyed peas in the new year! Itās not super pretty, in fact, it reminds me of many meals I ate growing up in the ā70s, but trust me, it was great! I added No Evil Foods Comrade Cluck No Chicken in it too for a little more meatiness. It held up perfectly! Ahh, all good stuff. Now Iām hungry. Gonna go get started on tonightās dinner soon... #vegan #vegansofig #easyveganrecipes #sfvegans #theveganstruggle #meatfree #dairyfree #eggfree #plantbased #veganuary #anythingyoucaneaticaneatvegan (at Kook Corner) https://www.instagram.com/p/BsWcDK0jy4Y/?utm_source=ig_tumblr_share&igshid=3furhzu1vpe4
