Wow, what can I say…the month just flew by like a bird freed from its cage. It is already mid January, and I am still wondering how did I make it this far without realizing it. Anyway, keeping with my New year's resolution of blogging as much as possible I finally bought by Josaph Shuldiner book, Pure Vegan: 70 recipes For Beautiful Meals and Clean Living to help me keep my promise. The book is pretty good, one thing I love about it is how simple, and easy the recipes are which is a BIG plus. I will attempt to try all 70 recipes. With that said, I have another yummy recipes to all vegan/vegetarian audiences. I recently came across this beautiful cooking blog, and I fell in love with both of them, mynewroots, betacyanin and sproutedkitchen all site/blogs have easy delicious recipes, which brings me to today's recipe which is from Sproutedkitchen. This recipe is fairy easy, and worth trying. As always I try to make the recipe in way that is comfortable, and enjoyable to me. However, I know some people will always prefer the original, so here is the link for the original recipe; sproutedkitchen. I am sorry for the low qualities of the pictures.
- 2 Tbsp Roasted Garlic oil (must Have)
- 2 Ibs *one large* butternut squash, peeled seeded, and cut into dices.
- 1tsp caraway
- 2 Bay leaf
- 1 tsp salt
- 8 oz of white/whole grain penne pasta
- 1/2 cups of grated permeasan
- 2 bags of Basil leaf
- 3 tsp Roasted Garlic oil
- 1/2 cups or handful of almond
- pinch of sea salt
- 1tsp Vinegar
- 1 cups of permeasan