drink pairings – Drawn to Food

Greek pasta: vegan

This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan

Cauliflower soup: vegan

Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.

Beet burgers: vegetarian

These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body.

String bean and apple sauté: vegan/vegetarian

The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.

Lentil broccoli slaw: vegan

We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.

Portobello mushroom sandwich: vegan

We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.

Soba noodle salad: vegan

This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.

Chinese style string beans: vegan

This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.

Hummus, barrata and fig jam: vegan and vegetarian

Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.

Massaman curry: vegan

This curry is very hearty and will fill you up. I add pre-cooked tofu to my bowl before filling it with the curry and a half a cup of cooked white rice.