Tuesday, November 27, 2007

Brown Rice Pasta with Grilled Artichoke Hearts, Gouda 'Sheese' Bagel

Tonight, I made a simple but tasty meal. I prepared some organic brown rice penne pasta
and made a sauce including Monterey Farms' "Buffalo" variety of "Artihearts" and half-moon slivers of briefly sauteed onions. I topped it with vegan Parm! "Parmesan cheese". I also served some sauteed tempeh and a salad of tomato and purple pepper.

I love Scottish Bute Island Foods' "sheese" - my favorite "cheese" (vegan, of course) and am so glad that Black Duck Imports brings their products to the U.S. I served slices of their gouda-style sheese on top of a toasted wheat English muffin half.


Post a Comment

<< Home