Linguine w/Gremolata - This is a great dish warm or cold.
From Vegan Planet
3 Cloves of Garlic minced
Grated Lemon Zest of 1 lemon
2 Cups of Parsley chopped
1 lb Linguine Noodles
4 large Shallots
3 Cups of Oyster Mushrooms
1/4 Cup of Olive Oil
Mix the parsley, lemon zest & garlic together & put in the fridge for several hours.
Put a large pot of water on to boil for linguine. While pasta is cooking, heat the shallots in a large oiled frying pan & cook about 5 minutes, then add the oyster mushrooms. When they are soft, add them to the drained linguine; because you should have paid attention to your pasta & drained it already!! Then add the Gremolata mixture from your fridge & the remaining olive oil. Toss it up, smell that awesome aroma & munch away!
Honestly, name this one what you want! LOL
Basically just slice in half some red/yellow/orange peppers & thinly slice some zuchinni & onions. I would add mushrooms to this next time personally. Put the veg uncovered (cut side up for peppers) in an oiled casserole dish for 15-20 minutes until tender. Cook up some quinoa with a sprig of rosemary in it & when you are ready, build a little pepper pocket full of yum like the picture that I took above. Laid out on a bed of mixed greens with a shot of lemon juice! Very springy.
*This is my top 5 favourite thing ever!!!
5 cups of Sweet Potatoes
2 cans of Black Beans
1/2 cup of chopped Coriander
Juice of One Lemon
8-10 8" tortillas
3-4 cups of minced Onions
1 tsp of Ground Coriander
1 tsp of Ground Cumin
Salt - just for you!
Vegan Sour Cream
Ok, so peel & dice up your sweet potatoes & cook them until they are soft. Once drained, mash the sweet potato, black beans, fresh coriander & lemon juice together in a large bowl. Set this aside.
Turn your oven on to 350C now, must not waste hydro!
In a frying pan, cook the onions with the ground coriander & cumin until the onions are soft. Once cooked, add the onion mixture into the mashed sweet potato mixture. Have a taste now & add salt until it tastes how you personally like it. Because shouldn't we all have exactly what we want??
Get out your tortillas & add 1/3 or so cup of mixture to the centre and roll it up! This is something that only gets better with practice. Lay your rolled up burritos onto an oiled pan with the seam side down. Once you have all your burritos finished cover the entire pan/tray/cookie sheet/ with aluminum foil. Put them into the oven for 30 minutes. I prefer to turn them after 20 minutes so that there is a nice toasty tortilla on both sides. When finished cooking, add some yummy salsa & vegan sour cream to the top & enjoy.
*A recent mutation took place where I had some leftover filling & leftover brown rice, so I mixed it up & fried it! May work well in the burritos with the rice too!