So I’ve had a difficult couple of days health wise and really needed to pump up the nutritional value of my meals to make up for not eating enough before (it’s all about balance!). Today it was all about green green green vegetables. I don’t have a picture of today’s lunch but it was loverly: potato leek soup with a good hit of ginger and a pile of collard greens. Tonight, Fialonia and I tested out another recipe from La Dolce Vegan with my usual modifications.
‘Cheery Cherry Tomato Pasta’
1/4 cup vegan cheese
2 pieces bread
2 cloves garlic
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
25-30 cherry tomatoes, halved
1/4 cup fresh basil (or, if you are me and couldn’t find any basil, 1 tbsp of the dried stuff oughta do it)
+enough pasta for two people (I went with an organic penne because it was on sale)
+something green and leafy (I went with the leftover collards – packed with vitamins and very filling)
Preheat oven to 400C. In a food processor or blender, mix together the bread, cheese, garlic, salt and pepper, and oil. Put the halved cherry tomatoes in a baking dish (I used a glass pie plate) and cover evenly with bread/cheese fantasticness. Pop in the oven for about 15 minutes. While that’s doing its thing, cook up the pasta and greens. Throw it altogether in one bowl, adding the basil. Yum!!
This was a success for both Fialonia and I. This time around, all my stomach wanted as a side was a tall glass of hot water with ginger but next time I would try it with some fried mushrooms and onions I think.