Wednesday, December 1, 2010
I'm all veggie stuffing'ed out at this point, so it's back to basics for me.
Meaning, of course, my fave Italian standbys.
Just a short, simple post on what I made for lunch today- a whole wheat sub, with homemade tomato sauce, Daiya mozzarella, sauteed peppers and onions, and sun-dried tomato veggie meatballs. I basically followed my classic Italian veggie meatball recipe, but I added about 1/3 cup chopped sun dried tomatoes and used nutritional yeast instead of parmesan. Make a hot open-faced sandwich by putting the meatballs on one side of the bread, the peppers and onions on the other, and toast until Daiya has melted.
So very satisfying.