Ingredients 1 eggplant 1 can artichoke hearts, chopped 1 can chickpeas olives (any kind you like – I used green), chopped 1 tomato, chopped parsley, chopped basil, chopped 1/2 – 1 cup breadcrumbs vegan parmesan cheese (like Galaxy) vegan mozzarella cheese (like Daiya) Directions 1. Preheat oven to 350. 2. Cut the eggplant in half, …
Jan
03
Meatless Monday #50: Pesto Panini
Ingredients Pita bread or flatbread Spinach Olives (kalamata and/or black) Pesto sauce (pre-made or homemeade – I used this recipe) Vegan mozzarella (like Daiya) Feta (for a vegan feta, try this recipe) Olive oil Directions 1. If making homemade pesto, combine all pesto ingredients in a food processor and blend until smooth. 2. Spread the …
Jun
28
Meatless Monday #36: Penne With Squash, Chickpeas, and Olives
Ingredients: 8 oz ziti or penne pasta (whole wheat is best) 1 can (15 oz) chickpeas, drained 1 small squash or zucchini (or 1/2 of each) 4 tbsp kalamata (or your favorite type) olives, chopped 1 can (14.5 oz) diced tomatoes with basil, garlic & oregano (or similar seasonings) 1 cup tomato puree 1 tbsp …
Jun
21
Meatless Monday #35: Hummus Pizza
This is one of my very favorite dinners! This pizza actually uses hummus instead of cheese. I know, you’re already groaning, “Cheeseless? Ugh.” But trust me, this is so delicious that you won’t even miss the cheese (or the fat, the calories, the cholesterol, and the growth hormones). I was sure that Ed would complain …
Mar
06
Meatless Monday #24: Tofu Puttanesca
A variation on the classic Italian dish, spaghetti puttanesca, which translates to “whore’s spaghetti” because the ingredients are cheap and easy to find. This vegan version of the sauce does not contain anchovies. Of course spaghetti can be used instead of tofu, but tofu is a fantastic source of vegetarian protein. Recipe from Post Punk …
