Friday, June 26, 2009

Cooking with Vanessa

HORS D'OEURVRES- Calamata tapende on squash

Tapenade mixture conatains:
2 small lemons zested, 1/2 cup kalamata olives, 1/2 cup finely minced parsley, 1/2 cup olive oil, 5 cloves of garlic finely minced, himilayan pink salt and black pepper

Seved with balsamic vinegar/olive oil glazed cherry tomatoes

MAIN- Vegan Lazagna:

Layers of:
Salt and peper bottom of pan
Tomatoe Sauce
Mandolined zuchinni
Ricotta mixture (2 handfuls fresh chopped parsley, 1/2 lemon juice, 1/4 red onio, 5 cloves garlic, 8oz silken tofu)
Feild Roast- Grain heat sausage
Follow your heart- Vegan Gourmet Cheese Alternative- Mozarella

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