Fresh organic tomato sauce covers the light and hearty wheat fettuccini. Add the lightly pan-fried vegan eggplant and some shredded vegan mozzarella and Eggplant Parmesan is born. This is a hearty meal that can be paired with a great salad for a nice comfort meal.


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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