For breakfast, I made a delicious tofu scramble with cremini mushrooms and red onions. Served with a blob of ketchup and HP sauce!
I'm going to a potluck today so I decided to make penne with roasted veggies and pesto. I used this tunisian style pesto that I got from a wonderful book, 'Classic Vegetarian Cooking from The Middle East and North Africa'. It's a delicious blend of fresh parsley, basil, almonds (I used walnuts), olive oil, garlic, butter (I used Earth Balance margarine), oregano, cayenne and parmesan (I used a vegan parmesan substitute). I added a squeeze of lemon for some brightness.
Tossed with the penne and roasted veggies. How festive!
7 comments:
The roasted veggies look wonderful! I also love the idea of mushrooms in the scrambler. I never thought of that but it is a great idea!
Look at those veggies!!! One of fav things!!! Veggies and pasta!!
mmm i love tofu scrambled!
those veggies & pesto look right up my alley!
Yum, it all looks delicious, especially the pesto!
Scramble is my favorite!! That pesto looks yum too!
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Kim, your pesto is gorgeous! And those roasted veggies are making me hungry.
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