1 tbsp EVOO
½ cup bread crumbs
½ cup Parmesan cheese or Vegan Parmesan Cheese
½ tsp Pink Himalayan Salt
Fresh Ground Black Pepper (optional)
Preheat oven to 450 degrees F. Slice zucchini about ¼ inch thick Coat in slices with EVOO. Combine bread crumbs, Parmesan, salt pepper and mix dip olive oil covered zucchini in mixture and place on greased cookie sheet Bake for about 18-22 minutes.
This was posted on facebook and I’m going to try it out without the bread crumbs.
Vegan risotto experiment.
Vegetarian enchilada lasagna with poblano sauce.
Warm arugula herb salad with tomatoe basil mozzarella melt.
Lentil stew with mock lamb peices
Mock chikn with mango tomatoe curry sauce.
Spicy noodle with shitake mushroom and mock spicy chikn with kale salad.
Kale and mushroom vegan Alfredo pasta dish.
Strawberry banana cakes dessert with a vegan strawberry jelly.
Roasted vegetables sandwich with a creamy avocado spread.
Vegetable fried rice.
Curry vegetable fried rice
Vegan strawberry cheesecake
Tomatoe basil veggie chicken and jasmine rice stir fry
Black Eyed Peas coconut stew with teriyaki veggie chikn
Mango beet salad with cilantro and a lemon curry drizzle
BlackBerry strawberry dessert
Veggie peppered chikn with curried rice and kale