Saturday, August 6, 2011

Vegan Style Delicious

I love when people come into your life and it feels like you've known them forever. I also like that this certain someone provides me with a new cooking challenge -tasty vegan dishes that satisfy appetites of any entire crowd (vegans or not).

So I took the traditional pasta salad (which is never exciting) and created a dish that provided that same balance in a whole new light. A little Roasted Veggie Wheatberry Salad with Champagne Vinaigrette - who said vegan wasn't delicious??? Just to clarify from the start, wheatberry is not a fruit but a vegan friendly grain that is strong like pasta, shaped a little like barley and nutty like couscous, oh and utterly delicious.


Prepare wheatberry according to the package and set aside

Cut any veggies you have on hand and toss with olive oil, salt and pepper on a baking sheet. Roast at 425 until they become slightly charred, about 25 minutes

Dressing: Whisk together lemon, GOOD olive oil, salt pepper, champagne vinegar and 1 chopped garlic clove. I added some fresh basil to the dressing at the end too!

Mix the veggies with the wheatberry and add the dressing - taste along the way to make sure you don't  add too much dressing at once.

And the result - satisfying, healthy, vegan delicious dish - challenged conquered!

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