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It took under and hour to make this fine Sunday dinner, including making the bread from scratch. And it’s even vegan without substitutions. Crazy, I know. Next time, I will add some vegan cheese and garlic to the bread for a different taste. I loaded the whole wheat pasta with tons of veggies, including shitake mushrooms, asparagus, broccoli, spinach, red onion, garlic, cherry tomatoes and fresh chopped basil. We had the rest for lunch today and Andy mentioned he’d like some olives in his, so I added them. I used Black Kalama and Green and them some sun dried tomatoes and marinated artichokes. It was like a whole new dish.
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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