Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I cut up a tofu pkg., an eggplant, a few portobello caps, 2 zucchini and a red onion. Tossed with 1 T. sesame oil, some soy sauce and lots of balsamic vinegar. Roasted at 400 for 35 minutes and ate with a ittle brown rice. YUM!! What did you have? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Sounds good. I had some herbed tomato cauliflower soup (made yesterday in my pressure cooker). I am loving my pressure cooker and Lorna Sass's Vegetarian Pressure Cooker cookbook. (That's not the exact title.) Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Nice eggplant idea. Been trying to introduce eggplants into a meal. I'm big on spaghetti these days. For a spaghetti topping (sauce), I usually chop up onion, garlic, carrots, zucchinni, and tomatoes. I fry the onions, zucchinni, and garlic in olive oil, then add the rest of the veggies, water, tomato paste, and spices into the pan. Adding eggplant in the sauce I think might be even more delicious! czoghi <zoghi.cindy wrote: I cut up a tofu pkg., an eggplant, a few portobello caps, 2 zucchini and a red onion. Tossed with 1 T. sesame oil, some soy sauce and lots of balsamic vinegar. Roasted at 400 for 35 minutes and ate with a ittle brown rice. YUM!! What did you have? Quote Link to comment Share on other sites More sharing options...
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