So this week, I decided to cook this weeks dinners straight from my latest obsession, American Vegan Kitchen By Tamasin Noyes.
Traditional American recipes veganized.
Yesterday I Made:EGGPLANT PARM WITH TOMATO BASIL SAUCE for DINNER.
Seasoned breaded eggplant slices served with a tomato basil sauce over whole wheat spinach spaghetti.
This was my first time cooking with eggplant and I think it turned out DELICIOUS!!!!
But then again, anything fried tastes good.
The breading on the eggplant is made with processed pine nuts,breadcrumbs, dried herbs, and of course, garlic.
The tomato sauce is super easy to make.
All you need is an onion, canned diced tomatoes, dried basil, dried parsley, garlic, and salt and pepper.
Tasty and full of flavor.
Almost tastes as if it was cooked for hours.
Two days ago, I Made:NOT-SO-NICOISE SALAD.
Another recipe from AMERICAN VEGAN KITCHEN.
POTATOES and steamed green beans seasoned with lemon juice salt and pepper and mixed with romaine lettuce, radicchio, celery, cucumber,cherry tomatoes, black pitted olives.
Then topped with smoked tofu and dressed with a dijon-caper dressing.
This salad was SO delicious, I almost wanted to lick my plate.
Great for a fancy dinner!!!
On Monday, I Made:MINI CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS for DESSERT.
Recipe from EVERYDAY FOOD MAGAZINE May 2010.
Great use for leftover zucchinis.
All you need is to grate them and mix with whole wheat flour, sugar, Earth Balance, Egg Replacer,vanilla, vegan sour cream, cocoa powder, and chocolate chips.
Then top with walnut halves.
They look beautiful and they taste really decadent.
