“Oh. My. Yum. Vegan Meatballs” adapted from the veggie nook

Penne Primavera
box of penne pasta (I used Hodgson’s Mill)
olive oil (I have never measured how much oil I use; I always eyeball it. But in this recipe I probably used about 4-5 Tbs total throughout)
1/2 large onion sliced
5 garlic cloves minced (more or less depending on your taste)
6 baby bella mushrooms sliced
1/2 sweet pepper sliced
2-3 large handfuls kale
3 oz sun-dried tomatoes in oil
1 Tbs butter
oregano
sea salt
crushed black pepper
cayenne pepper
1. Boil pasta according to directions
Growing up I used to watch my Mom whip up the most delicious meals. She never measured. Just a pinch of this and a handful of that… I’m lucky that I am able to do the same thing! With my cooking recipes, feel free to play around with measurements and spices. (I have yet to follow a recipe exactly; it’s fun to have that freedom whereas baking has to be precise).
My only advice: load on the garlic, herbs, and spices… the more flavor the better! 😉
32oz jar tomato sauce
1 package Tinkyada lasagna noodles
14oz jar no-fat cottage cheese
fresh or dried parsley
8oz package shredded mozzarella cheese &
Our friends Ashley and Tom flew down from Boston! And they loved the g-free lasagna! 🙂 |
4) In a 9×13 inch baking dish layer lasagna noodles, cottage cheese mixed with parsley, and sauce. I do this layering pattern twice and then sprinkle shredded cheese.
5) Cover dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes.
6) Let stand for 20 minutes… if you can’t wait to eat the deliciousness then the lasagna doesn’t keep its shape… but no worries, its just as YummY!
Now let’s talk dessert…!
I’ve never even made glutinous pie crust by myself so I was a little nervous to make a gluten free one, but it wasn’t bad at all! Usually when I have to roll out any kind of dough, I end up in tears (just ask Beau haha). I don’t know what it is, but usually my dough is SO sticky and sticks to the rolling pin horribly! BUT don’t be afraid, this recipe did NOT stick for me! SUCCESS!!!!
photo courtesy of Miss Emma Tang, berry pie lover! |