Thursday, October 18, 2012

Eggplant Bacon and Butternut Pasta


Still working on using up the enormous bag of kale we bought at the farmers market. I came across this non-vegan recipe and saw the vegan potential!

I used eggplant bacon, cashew cream (1 cup water, 3/4 cup cashews blended until creamy), veggie broth and vegan mozzarella. This dish was so good I can't wait to make it again!

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