Happy Meatless Monday, VegCooks!
Last week, I made two recipes from our June VegCookbook, Meatless, by Martha Stewart Living. The first was the Penne with Oven Roasted Puttanesca Sauce. You basically roast all of the ingredients you would usually include in a pot of sauce, and boy does it make your house smell good. It was a tasty dish, but both the hubs and I thought it was a bit salty. It felt like the olive and caper flavors were stronger because they weren’t immersed in a more liquid-y tomato sauce. That said, we ate it all. Not a leftover in sight.
I also made the California Veggie Sandwich, twice. I used most of the suggested veggies: red onion, carrot, and cucumber. Trader Joe’s didn’t have radishes, or alfalfa sprouts, so I used a box of their organic micro greens to replace the sprouts.
The recipe calls for goat cheese mixed with parsley, but if you’re vegan, you could use Tofutti Cream Cheese, or make your own vegan goat cheese. Here are a few recipes to try:
- vegan ‘goat’ cheese from Spabettie
- tofu chevre from Keepin’ it Kind
- vegan goat cheese recipe from the Kind Life
VegCookbook Club Story Swap
What did you VegCook last week?