This weekend, something very exciting happened. My grandmother, Nanny, has been veg-curious for awhile, asking me vegan-related questions and trying my kitchen creations. She finally took the plunge herself when we made tempeh veggie burgers together on Saturday.
Coincidentally, on Sunday she watched a TV show about the benefits of a plant based diet. The program was hosted by Dr. John La Puma, whose name I’ve not heard before but cannot argue with since he finally convinced my grandmother that moving toward a more plant-based diet.
In the upcoming days and weeks, I look forward to helping my grandmother with her new plant-based inspiration. I’m not sure if she will continue on to become vegetarian or vegan, but I do believe she is looking to replace some of her meat-based meals with more meatless options. Every little bit counts for health, the environment, and animals!
In fact, I even made Nanny and my uncle (whom I call Pasta…a story for another time…) a vegetarian dinner. I found some Rising Moon Organic Garlic and Basil Gnocchi (which are vegan) in the fridge, but no marinara sauce in sight.
Nothing a little olive oil, melted goat cheese, and chopped local tomatoes couldn’t fix. With a fresh romaine salad with homemade balsamic vinegrette and bread hot out of the oven, dinner was served in minutes!
Garlic Basil Gnocchi in Creamy Goat Cheese Sauce (not vegan, unless you use vegan goat cheesse, cashew cheese, etc.)
- 1 package Rising Moon Organic Garlic and Basil Gnocchi or other gnocchi/pasta product
- 2-4TBS olive oil
- 1/4 cup goat cheese
- 1/2 tomato, chopped
- fresh basil, or dried Italian herbs
- Prepare gnocchi according to package directions.
- Lightly sautee garlic in 2 TBS olive oil until lightly brown and fragrant.
- Add in hot pasta, goat cheese, and additional olive oil if needed to thin the goat cheese.
- Remove gnocchi from heat.
- Top with tomato and basil.
- Remove from heat
My non-vegan family loved the flavorful gnocchi. I have had wonderful luck with Rising Moon Organics before for myself, so it’s wonderful to hear the same report from others. My only complaint is that the serving size is a bit on the small side, but luckily it was still light and filling none the less. That’s always great to hear because non-vegs often worry vegetarian food won’t be substantial enough. That definitely wasn’t the case!
For dessert, I made my loved ones homemade baked vegan donuts. I usually dip them in a simple powered sugar + almond milk glaze, but decided to go the chocolate route this time.
Chocolate Glazed Donuts
- 1 recipe baked vegan cake donuts
- 1/4 cup vegan chocolate chips
- 1 TBS coconut oil
- sprinkles, shredded coconut, etc.
- Prepare 1 recipe baked vegan cake donuts.
- Melt chocolate chips in the microwave or in a double boiler on the stove. Make sure not to burn it!
- Stir in coconut oil.
- Dip top of donuts in chocolate glaze.
- Sprinkle with sprinkles, shredded coconut, or any toppings of your choice.
Does your family share your eating habits? Do you like to cook with your friends/family? If so, what do you make together?
See you tomorrow for WIAW!