I forgot that I wasn't going to blog on the weekends (so my amazing eggplant stack recipe will have to wait until Monday, sorry!). Why, you may ask? Well, because I have something super duper special for all of you on the weekends. A guest contributor! We will call the weekends from here on out, 'Weekends With Zanne'.
My friend Zanne, lives in Los Angeles (awesome right?!). Here is a little bit about her.
Living in Los Angeles makes it easy to become obsessed with eating a plant based diet. With the high cost of living the hubby and I had to cut cost somewhere but did not want to cut out our enjoyment of food. So we decided to make a concerted effort to pack our lunches and eat in as much as possible. Instead of pre-made meals we make pretty much everything from scratch which allows us to make modifications and cut out "garbage" from our diets. Our budget is roughly $80 per weeks for 21 meals.
This is a rich, one pot meal full of veggies. If you don't have the ones I listed below get creative with whatever you may have in your fridge! Thinking pea shoots and carrots may make the cut next round! Living in Los Angeles makes it easy to become obsessed with eating a plant based diet. With the high cost of living the hubby and I had to cut cost somewhere but did not want to cut out our enjoyment of food. So we decided to make a concerted effort to pack our lunches and eat in as much as possible. Instead of pre-made meals we make pretty much everything from scratch which allows us to make modifications and cut out "garbage" from our diets. Our budget is roughly $80 per weeks for 21 meals.
What You Need:
- 6 cloves garlic (roughly chopped)
- Half sweet onion
- 1/2 lbs sliced crimini mushrooms-well rinsed and sliced
- 1 small head broccoli
- 1 cup chopped spinach
- 1 cup arugula
- 1 lbs brown rice pasta
- 4 cups plain rice milk
- 1.5 cups white wine
- Spices to taste (I used a French spice blend, sea salt and pepper)
- 1/2 c vegan butter-regular if you don't keep strict diet (we make our own vegan butter...it's worth it!)
How It's Made:
- In large pot place onion, 4 cloves of garlic, chopped broccoli stem and mushrooms with 2 tablespoons oil of choice (we are obsessed with grape seed in this household!) Let them sweat it out and brown
- When browned, add 1/3 of the white wine, allow to cook down and repeat until wine has evaporated.
- Add rice milk, broccoli head and pasta.
- Stir.
- Top of with butter and cover for 10 minutes.
- Season to taste.
- Add spinach, arugula and remaining garlic.
- At this point if needed add a touch more milk.
It doesn't look sexy, but it is AMAZING! And it's a one pot meal!
Zanne
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