Monday, April 9, 2012

Easter Dinner

Nothing like an awesome Vegetarian Dinner! It was really yummy! 
Here's the low down:

Chickpea Deviled Eggs

These were REALLY good! I left out two of the yokes, and added a little more chickpeas. I also replaced the Mayo with Veganase or Nayonnaise. And I topped them with Paprika! YUM!
Definitely something you could entertain with! (need to remember this!)

Click HERE for the recipe

Pasta Primavera

8 oz. Quinoa Pasta or whatever pasta you desire
1-2 Tbl Olive Oil
1 red onion, diced
2-3 Cloves Garlic, minced
1/4 C Dry White Wine
2 C Broccoli
2 C Cauliflower
1/2 Stalk of Asparagus Chopped
8 oz sliced mushrooms
1 zucchini or yellow squash diced
1 Can Italian style Tomatoes
1 tsp Oregano
1/4 tsp Thyme

1) Cook Pasta.
2) Cook Onion and Garlic until soft.
3) Add broccoli and wine. Cover and simmer about 4 minutes. Add the rest of the veggies and tomatoes, and herbs. Cover and Cook until desired consistency. (I like mine crisp tender).
4) Stir cooked pasta into veggies, stir in 1/4 C chopped Parsley and Basil. Lots of Salt and Pepper. Top with Parmesan Cheese if desired.

Pecan Sweet Potatoes

3-4 Large Sweet Potatoes/Yams
The Juice of One Orange
Dash Salt
1 tsp Ginger Powder
1/4 C Pure Maple Syrup/ Honey/ Or Agave (whatever you prefer)
1/2 C Chopped Pecans

Clean Potatoes. Poke with a fork and cook in microwave until fork inserts easily (about 5-8 minutes). Slice potatoes and put in blender with Juice, Ginger, Salt, and Maple syrup. Blend until all pureed. Put in 8 x 9 casserole dish. Spread with Pecans, 2 Tbl Sucunat or Brown sugar, 1 tsp Cinnamon and 1/2 tsp Nutmeg. Bake at 350 for 20-25 minutes.


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