Last night I threw this pesto veggie/lentil/tofu dish together, and it came out wayyyy better than expected. So good, in fact, that I feel it's worth sharing here. :) It's really easy, and a lot of the ingredients are interchangeable so you can just use what you already have. Hope you enjoy!
Preheat oven to 350.
Chopped and peeled organic carrots, zucchini and onion (but you could use any veggies)
Chopped up veggie "meats"- I used "meat"balls, and Chik'n nuggets (could use tempeh or skip this)
1 cup almond milk
1 1/2 cups water
Three heaping scoops pesto
A pinch of cinnamon
1 cup lentils (optional and interchangeable with chickpeas or any other beans)
1/2 cup brown rice (optional and interchangeable with quinoa, millet, etc.)
Directions: Put the grains in a casserole dish, followed by the other ingredients. Add the liquid and pesto last. Put it in the oven for 30-40 minutes (or until the grains are completely cooked). The liquid looks like a lot when you're putting it all together, but keep in mind it gets completely soaked up by the grains as it cooks. Eat and enjoy!