Dinner, Lunch, Vegan
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Chunky-vegtable Pasta

Never go grocery shopping when you are hungry…or you’ll end up spending $80 on a months worth of groceries like I did tonight. Whoops!

Well at least that means its recipe time!

Tonight’s dinner: 1 serving

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Heirloom Caprese with balsamic reduction

1/2 heirloom tomato of your choice
4 basil leaves
3 thin slices of fresh mozzarella cheese
1 tbsp Balsamic reduction

Probably the simplest yet tastiest recipe ever. Just layer the 3 ingredients and drizzle on some balsamic reduction!

Veggie rotini

1 cup cooked rotini pasta
1/2 can tomato sauce
1/2 cup chopped broccoli/zucchini/bell peppers (a mix of the three or one of your choice)
1 tsp salt, pepper, brown sugar, olive oil
3 tbsp oregano or Italian seasoning
1tbsp crushed red pepper

Sauté veggies in olive oil, pepper, oregano/Italian seasoning, red pepper, and brown sugar. Pour in tomato sauce, let simmer for 10 min, stir occasionally. Pour over hot cooked pasta and stir.

Herbed cucumber tofu spring salad

I cup herb spring salad mix
1/4 cup chopped cucumber
1/4 cup diced extra firm tofu
1 tsp pepper
1tsp olive oil to drizzle

Combine all ingredients.

And whalaa, 20 min to a full Italian meal. A simple and easy start! No onion, no garlic 🙂
Most of this I just eyeballed and taste tested, next time I promise I’ll measure everything out exactly. These measurements are all approximate.

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