Mediterranean Style Pasta (GF)
1 pint cherry tomatoes, cut in half
1 small eggplant, chopped in 1” cubes
1 small zucchini, chopped in 1” cubes
1 red onion, chopped
1 red pepper, chopped
small head broccoli, rough chopped
8oz baby bella mushrooms, sliced
½ tsp cumin
½ tsp oregano
1-2 shakes red pepper flakes
brown rice/quinoa spaghetti
1 Tbsp dill
1 Tbsp fresh mint, chopped
1 Tbsp fresh Parsley, chopped
1 Tbsp fresh Cilantro, chopped
Toss chopped veggies in spices and roast on parchment lined baking sheet for 20-30 minutes at 400.
When soft but still a bit crunchy, add to the spaghetti. Add more dressing as needed and sprinkle with vegan Parm*
Avocado dressing (no garlic)
½ cup water (or more to thin)
3-4 large leaves fresh basil
2 Tbsp lemon juice
Blend together and pour enough to coat spaghetti after it is slightly cooled.
1 cup Raw cashews, ground in nutribullet
¼- 1/2 cup nutritional yeast
½ tsp onion powder
sea salt and pepper to taste.
Stir together well and keep refrigerated in glass jar.