Roasted eggplant, zucchini and tomato mille-feuilles with miso, dulse and sundried tomato pesto; fusili fagioli with red peppers and spinach
Roasted eggplant, zucchini and tomato mille-feuilles (sea salt and evoo/flax oil) with miso, dulse and sundried tomato pesto (garlic, spinach, evoo/flax oil, nutritional yeast).
Whole wheat fusili fagioli with red peppers and spinach (cannelini beans, vegetable stock, white whine, wine vinegar, garlic, sea salt, black pepper).
2 comments:
At long last I got the promised mille-feuilles! ;) And they were delicious; the sundried tomato pesto had a wonderful flavour.
The pasta was really good too, though the cannelini beans were a bit too tough, and would have been better if they were blended into the sauce.
What?? No mille-feuilles for you! Come back in one year! :p
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