Vegan Pasta With Broccoli

Broccoli has always been one of my all-time favorite’s food. I love broccoli with rice, broccoli with shrimp, and broccoli with spaghetti noodles dressed in garlic, olive oil and oregano.

When I first tasted vegetarian lasagna many years ago, I loved every bite of it. As a pasta lover, having the dish prepared with broccoli just added a further appeal to me. The broccoli had taken the place of the meat usually included within traditional lasagna.

Ziti is another favorite pasta dish of mine and the noodles covered, packed, and melted in vegan cheese is just a wonderful satisfaction to my taste-buds.

Vegetable, Pasta, And Grain Meal Preparations

I had white rice and corn last night for dinner. I love rice and corn!

I sautéed the corn in a lovely sweet and tangy dressing before covering it over the rice. Corn tastes so good mixed in with rice; peas, beans, and broccoli also go delectably well with all types of rice.

Vegetables bring out the best in rice and I don’t normally eat my rice cooked with salt either. The vegetables themselves usually give my rice its own nice complimentary flavor.

Vegetables bring out the best in many other dishes too.

Vegan/vegetarian lasagna is also an inviting meal that could include broccoli and whatever other vegetables of choice that may add to a fabulous dinner. Lasagna pasta crafted and baked with broccoli, shrimp, and vegan cheese is another great idea for the ever-tempting appetite!

Some individuals even like spinach or numerous other types and blends of vegetables and/or tidbits in their vegan or vegetarian lasagnas.

Grains, pastas and vegetables are such great combination foods when designed together effectively.

Ah, Delicious!

Last night I prepared white rice and breaded shrimp for dinner. I boiled my rice to a nice firm texture and I baked my shrimp to a nice firm juicy crisp.

Over my rice I drenched a tasty marinade consisting of lemon juice, olive oil, garlic, oregano, basil and spices.

It was one of those meals that once in a while come out just perfect, and I enjoyed every bite until I had gotten full.

Spaghetti, I’m Ready!

The night before last, I made two delicious pots of spaghetti with garlic, basil, oregano, and tomato sauce.

I just love spaghetti, I buy the thin spaghetti, and I break my noodles up small.

It’s been a while since I had tomato sauce over my spaghetti as I like to change things up a bit with my food as I experiment with flavor and recipe.

Lately, I’ve been sprinkling herbs and spices over my noodles then dressing my dish in olive oil or plant butter.

I love my spaghetti noodles mixed with shrimp on occasion.

Hearty Meals

Most of my family and people who I know are meat eaters and I’m fine with that. To each his or her own.

Everyone isn’t cut out to be vegan, vegetarian, or polo pescetarian (one able to eat chicken and seafood through a modified vegetarian diet yet strictly does not eat any form of red meat or pork).

My mother loves her burgers and pork chops!

We come from a family of farmers from down south Halifax, Virginia where my great-grandmother (my mother’s mother’s mother) and her husband and children would produce and sell their own original goods.

Born into a bloodline of hardworking southern cooks who genuinely dolled up and prepared healthy, nutritious, hearty meals that well-fed the entire household put a stamp on what we was accustomed to and till this day there is no exception.

As long as my mother eats healthy I’m happy for her and just make sure to pick out quality choices when I do the grocery shopping.

Just because an item is labelled vegan/vegetarian doesn’t at all mean that it is necessarily good or nutritious.

My mother does love some of my vegan and vegetarian selections though and agrees that their better than the other traditional products in certain areas. And a few have become her favorites!