Guest Post By Pamela Tourigny, Vegan Eats Ottawa
It was lunchtime, and I stood looking into the fridge, trying to figure out a way to cram in some vegetables, but also some starches so I’d be able to think for the rest of the afternoon.
I had some pasta, some spinach, some smoked tofu and some Zengarry Brie that I wanted to use up. Perfect!
This particular option is a bit more of a white cheddar style mac and cheese. Since it has greens right in it, there’s no additional choking down of salad required. Big win!
LAZIEST MAC & CHEEZ
PENNE WITH ROSÉ SAUCE
I recently spent some time at a family member’s home, and as we have very different eating habits, I had to bring all of my own food.
This time, I cooked up penne noodles and greens as described above (adding sautéed onions, and mushrooms for my husband) and then tossed the cooked pasta in Zengarry sundried tomato and basil fauxmage. All I needed to add was a little bit of salt!
Pamela Tourigny is a marketing/communications consultant, and is Ottawa’s leading voice on the vegan lifestyle. She was the president of the National Capital Vegetarian Association for many years, co-founded Ottawa Veg Fest, and has spoken at events including Ottawa Veg Fest and Toronto Vegan Food Fest. She blogs at www.pamelatourigny.com and founded the Vegan Eats Ottawa Guide to vegan food in the Ottawa region.
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