Wishwanderer

Dreamer, book devourer, knowledge seeker,wallflower extraordinaire, lame-o supreme-o, crazy cat lady...you know.

plantbasedvegan:

Quinoa with chick peas, broccoli, pumpkin and celery.

plantbasedvegan:

Quinoa with chick peas, broccoli, pumpkin and celery.

(Source: )

2 years ago

avocadh0e:

Dinner tonight! Spaghetti with mushrooms, spinach, tofu and steamed broccoli on the side. :) tasty as heck

avocadh0e:

Dinner tonight! Spaghetti with mushrooms, spinach, tofu and steamed broccoli on the side. :) tasty as heck

(Source: guacamolebeautyqueen)

2 years ago

vegan-rage:

Eggplant, Spinach, and Tofu Pasta Bake Vegan Recipe
1 pound whole wheat penne pasta1 medium eggplant, diced2 garlic cloves2 jars of vegan pasta sauce4 c. fresh spinach, well rinsed1 container firm, low-fat tofu, excess water removed2 tsp. oregano2 tsp. basil1/4 tsp. cayenne pepperPreheat the oven to 375 degrees. Prepare pasta according to package directions. Drain pasta when it is just slighly undercooked. While pasta is cooking, saute’ the eggplant and one chopped garlic clove with a bit of water until tender. Remove the eggplant and garlic mixture from the pan and set aside. In the same saute’ pan, add the spinach with a bit of water. Stir until spinach is lightly cooked and wilts. Drain the spinach in a strainer. Place the spinach, tofu, one garlic clove, and spices into a food processor. Blend until smooth. After draining the pasta, place back into pot. Add pasta sauce and eggplant mixture to pot. Stir until combined. Spread 1/2 the pasta mixture into a 9 x 12 glass dish. Spoon the spinach mixture on to the pasta and spread evenly. Spread the remaining 1/2 of pasta mixture on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes. Allow to cool slighly before slicing.
Enjoy!!

vegan-rage:

Eggplant, Spinach, and Tofu Pasta Bake Vegan Recipe

1 pound whole wheat penne pasta
1 medium eggplant, diced
2 garlic cloves
2 jars of vegan pasta sauce
4 c. fresh spinach, well rinsed
1 container firm, low-fat tofu, excess water removed
2 tsp. oregano
2 tsp. basil
1/4 tsp. cayenne pepper

Preheat the oven to 375 degrees. Prepare pasta according to package directions. Drain pasta when it is just slighly undercooked. While pasta is cooking, saute’ the eggplant and one chopped garlic clove with a bit of water until tender. Remove the eggplant and garlic mixture from the pan and set aside. In the same saute’ pan, add the spinach with a bit of water. Stir until spinach is lightly cooked and wilts. Drain the spinach in a strainer. Place the spinach, tofu, one garlic clove, and spices into a food processor. Blend until smooth. 

After draining the pasta, place back into pot. Add pasta sauce and eggplant mixture to pot. Stir until combined. Spread 1/2 the pasta mixture into a 9 x 12 glass dish. Spoon the spinach mixture on to the pasta and spread evenly. Spread the remaining 1/2 of pasta mixture on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes. Allow to cool slighly before slicing.

Enjoy!!

(Source: )

2 years ago