Sun Dried Tomato Pasta with Broccoli: fresh and delicious! ?
Let me tell you something, I never cooked with sun dried tomatoes before. Yeah – it’s true. I remember one pasta salad that my mom used to buy from the market when I was younger and I would pick out all the sun dried tomatoes and eat around them. It’s not that I didn’t like them, but yeah, I guess I didn’t like them….
World Pasta Day – a day I never even knew existed until recently. I guess you could say we kind of like pasta, so it would only make sense for us to compile our recipes in celebration. Did you know, Italy exports 1.7 million tons of pasta per year? Not only that, but Italians themselves eat, on average, over sixty pounds of pasta per year!* Whether we come close to that personally is hard to say, but we for damn sure give it our best effort.
Vegan Eggplant Parmesan. A classic dish made with eggplant, tomato sauce, and vegan cashew cheese. Another dish where I texted my mom to ask for her traditional recipe, much like the vegan stuffed artichokes we love.
If you know anything about me, it’s that I have permanent garlic fingers and I LIKE IT. No shame. We use garlic in a lot of our recipes and I ALWAYS have a bulb or two in our produce basket. Ripping a clove off the bulb, cutting off the hardened end, and smashing it underneath my knife to release the aroma is on the top of my list for favorite things to do. Does that sound crazy? Yeah, it’s crazy. So be it. I’m Italian and garlic runs through my veins!
Vegan sausage, peppers, onions and potatoes is a classic (veganized) Italian dish that makes a hearty, delicious meal. The potatoes add some weight to make it a healthy dinner that uses less than 10 ingredients and comes together in 30 minutes!
This recipe uses Field Roast Italian Sausage which we always have stocked in our freezer. Whenever those babies go on sale, we buy a few packages because we use them so often.
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