Happy 2016, everyone. I hope you all had excellent holidays. I certainly appreciated the break even though- as expected- I spent way more of it lazing around than being ultra productive
BM# 68-Cooking Carnival. Day 19 Theme of Week 4. Bread based Street Foods Dish. Vegetarian Doner Kebab Today have a vegetarian version of Turkish meat based dish
They are not stingy on the veggies so they load it up. And I love the selection of veggies, too. I typically order their standard thin crust with marinara, ask them to go light on the mozzarella, and then load up on veggies like artichokes, bell peppers, fresh basil, olives, spinach, and zucchini
Red Lentil Cashew Soup with Curry Toasted Cashews – Oh My Veggies. Vegetarian Red Lentil Curry is served on sweet potato noodles with coconut avocado sauce for a vegan meal that is healthy, quick and easy
In a small bowl, stir together the ingredients for the balsamic marinade (olive oil, balsamic vinegar, garlic, brown sugar, soy sauce, Dijon, and some freshly cracked pepper)
It takes a few minutes longer as you need to roast the veggies first but it really is worth it. Pour over the olive oil and toss until the veggies have been evenly coated
So I will do so with a bang with this banging summer veggie and pasta salad. While your veggies are grilling, boil your pasta and blend up your basil vinaigrette
