Now usually I live by the rule
that one does not screw with the recipe when one is making it for the first
time. But I also usually have a jar of
nutritional yeast in my cupboard, yet for some reason (most likely due to broth
and gravy making), the jar was nearly empty when I went to make this recipe. So I wound up with no cheese sauce and had to
sub-in some Daiya. Oh well. I was also forced to skip the broiler step
due to a lack of broiler-safe plates…
Anyway, enough of what I didn’t
do. I had a beautiful eggplant crying
out for some love, and this recipe totally delivered. The batter was just right, it wasn’t too
heavy, and the eggplant was perfectly tender on the inside, with a nice
crispness on the outside. The only
problem I had was residual breadcrumbs on the pan that of course burned up and
made the smoke detector go off (but that’s how you know dinner is ready,
right?!). The pasta was a regular store
bought whole wheat, cooked a little past al dente (I like my pasta MUUUUSHY).
As for the sauce, I also used
Clean Green Simple’s Super Easy Marinara Sauce,
which is truly worthy of its name! Not
having to dice up any veggies to make the sauce was great, and what was even more kick-ass was that it was completely delicious.
I let it simmer for probably about ½ hour total.
In the end, this was a fantastic,
filling recipe, and I was really happy to feed such a good dinner to my mom and
brother, who don’t eat at my house very often.
Because I am their estimation of what vegans cook and eat, it is
important that the meals always be delicious when they are dining with us.
Gold star to Clean Green Simple
for the great recipe! Clean Green Simple is also home to a ridiculously good vegan pulled pork recipe too, that I recommend to absolutely everyone.
Vegan Mofo continues! Stay tuned...
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