I just returned from a once-in-a-lifetime trip to Italy. It is an absolutely beautiful country and the people are amazingly kind. My only complaint is there is not a lot of vegan food.
I have always loved Pasta Fagioli but the restaurants there used chicken broth for a base and usually included some type of meat.
After I returned home and stocked up the refrigerator I created the following recipe. You can eliminate the Tofurky Spinach Pesto Sausage but it does add a lot of flavor to the dish.
My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.
A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.
You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.
My ancestry is half Italian so anything with the word “Roman” in it automatically gets my attention.
The jury is still out on whether or not to call this funky looking veggie broccoli or cauliflower. I think it tends to be more like cauliflower but is a little more tender and sweeter.
Whatever you choose to call it, romanesco is a wonderful vegetable with a lot to offer. If you happen to find some at your local farmers market or grocery, romanesco is an excellent addition to vegan recipes for pastas, salads, and adding a dimension to just about any dish.
Nutritionally speaking, this veggie contains high levels of carotenoids, iron, Vitamin C and folates.