Make It (Vegan): Cherry Tomato Rotini Primavera
Day two of Vegan...
Posted Nov 16 2009 10:03pm
Make It (Vegan): Cherry Tomato Rotini Primavera
Day two of Vegan Week is going well! For dinner, I whipped up a vegan version of something I’ve made before (unvegan). This time, I kept it simple.
You’ll need (serves 4):
4 servings rotini pasta (or whatever kind you like)
Small carton cherry tomatoes (or whatever kind of heirloom tomatoes you have on hand)
Lots and lots of spinach (basically as much as you can pack in the pot)
About 2/3 C chick peas
1/2 T EVOO
Salt, pepper, and other seasonings (think Italian)
Preparation:
Boil pasta according to directions.
Drain pasta, leaving 1/2 C water in the bottom of the pot.
Add spinach, tomatoes, chick peas, EVOO, and seasonings. I used salt, pepper, crushed red pepper, and Trader Joe’s 21 Seasoning Salute (WHICH I ADORE!)
Cook covered on medium heat until spinach is wilted and tomatoes begin to burst (about 5 minutes)
Serve hot or cold!
I was able to make the whole dish in one pot (I didn’t even use a colander!), and it took about half an hour, including the time it took to boil the water. Cooking (vegan) is hard? Not so much.
For dessert, I had a small granny smith apple with peanut butter. So far, I genuinely don’t miss meat or dairy at all.
Be sure to check out the other VeganWeeks going on around the blogosphere (and join us!).
Make It (Vegan): Cherry Tomato Rotini Primavera
Day two of Vegan Week is going well! For dinner, I whipped up a vegan version of something I’ve made before (unvegan). This time, I kept it simple.
You’ll need (serves 4):
Preparation:
I was able to make the whole dish in one pot (I didn’t even use a colander!), and it took about half an hour, including the time it took to boil the water. Cooking (vegan) is hard? Not so much.
For dessert, I had a small granny smith apple with peanut butter. So far, I genuinely don’t miss meat or dairy at all.
Be sure to check out the other VeganWeeks going on around the blogosphere (and join us!).