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.
Ingredients:
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!
