Roasted Vegetable Orzo

[Guest guest]

The original recipe called for Parmesan cheese to be sprinkled on top

or stirred in at the end. I eliminated that ingredient instead of

trying to find a substitute.

 

Mary

 

 

Roasted Vegetable Orzo

(adapted from Allrecipes.com)

 

INGREDIENTS

 

1 zucchini, sliced

1 summer squash, sliced

1 red onion, cut into chunks

1 pound asparagus, cut into 1-inch pieces

1 pound portobello mushrooms, thickly sliced

4 cloves garlic, minced

1 pinch white sugar

salt and black pepper to taste

4 cubes veggie bouillon

1/4 cup dry white wine

1 (16 ounce) package orzo pasta

 

1. Preheat oven to 450 degrees F (230 degrees C).

2. Spread vegetables in a single layer on a baking sheet, and

sprinkle with salt and pepper. Roast vegetables until tender, 20 to 25

minutes.

4. Meanwhile, bring a large pot of lightly salted water to boil.

Add bouillon cubes, wine, and orzo, and cook until al dente, about 8

to 10 minutes. Drain. Stir in roasted vegetables and serve warm.

[Guest guest]

There's a great Vegan parmesan cheese that I use to sprinkle on top of my food. I've done things like added it to already vegan pesto and what-not.

On Tue, Sep 16, 2008 at 7:58 AM, threefatesfiber <maryl4 wrote:

The original recipe called for Parmesan cheese to be sprinkled on topor stirred in at the end. I eliminated that ingredient instead of

trying to find a substitute.MaryRoasted Vegetable Orzo(adapted from Allrecipes.com) INGREDIENTS1 zucchini, sliced1 summer squash, sliced1 red onion, cut into chunks1 pound asparagus, cut into 1-inch pieces

1 pound portobello mushrooms, thickly sliced4 cloves garlic, minced1 pinch white sugarsalt and black pepper to taste4 cubes veggie bouillon1/4 cup dry white wine1 (16 ounce) package orzo pasta

1. Preheat oven to 450 degrees F (230 degrees C). 2. Spread vegetables in a single layer on a baking sheet, andsprinkle with salt and pepper. Roast vegetables until tender, 20 to 25minutes. 4. Meanwhile, bring a large pot of lightly salted water to boil.

Add bouillon cubes, wine, and orzo, and cook until al dente, about 8to 10 minutes. Drain. Stir in roasted vegetables and serve warm.---Check out our recipe files at http://www.fatfreevegan.com .

[Guest guest]

The few vegan Parmesan (or other cheese) substitutes I've come across

have all been rather high fat, IMO, so I don't use them. I've gotten

used to not eating cheese substitutes now and don't miss them. YMMV.

 

Mary

 

 

 

, " Blue Rose " <bluerose156 wrote:

>

> There's a great Vegan parmesan cheese that I use to sprinkle on top

of my

> food. I've done things like added it to already vegan pesto and

what-not.

>

>

[Guest guest]

Nutritional yeast does the trick over spaghetti.

The local vegan restaurant (we have one in NH, lol)

puts shaker containers of it on the tables.

 

 

-Erin

http://www.zenpawn.com/vegblog

 

-

threefatesfiber

 

Wednesday, September 17, 2008 7:05 AM

Re: Roasted Vegetable Orzo

 

 

 

The few vegan Parmesan (or other cheese) substitutes I've come across

have all been rather high fat, IMO, so I don't use them. I've gotten

used to not eating cheese substitutes now and don't miss them. YMMV.

 

Mary

 

, " Blue Rose " <bluerose156 wrote:

>

> There's a great Vegan parmesan cheese that I use to sprinkle on top

of my

> food. I've done things like added it to already vegan pesto and

what-not.

>

>