Sometimes, I just don’t know what to make for dinner. Earlier this week, I was dealing with this dilemma. I had a jar of pasta sauce and some noodles but I wanted it to be a bit more interesting than just pasta sauce and noodles.
All I did was add some chickpeas, purple kale, salt and pepper and topped with cheese.
I used, organic roasted garlic pasta sauce, Eden Organic chickpeas, organic purple kale, and some organic pasta – usually I use spelt pasta.
Adding a few simple ingredients to the pasta sauce made this quick weeknight dinner a bit more enjoyable and a bit more healthy.
I am always on the lookout for new, easy vegetarian recipes that are full of flavour and that are good leftover. I find that soups, stews or dishes with some sort of sauce or broth generally do the trick. I recently picked up the cookbook Afro-Vegan:Farm-Fresh African, Caribbean, & Southern Flavors Remixed by Bryant Terry.