Lately, we’ve been venturing more and more into vegan territory. Being vegetarian is super easy, and I don’t miss meat or seafood anymore. Last year, I would occasionally have seafood for special occasions (scallops!), but now I’ve been pretty hardcore vegetarian. The adjustment to eating more vegan meals has been pretty easy. We’ve cut back on eggs and cheese, reserving them for special occasions or dining out. It has also taught me to be more appreciative of those ingredients on the rare occasion I have them.
I recently made this colorful pasta dish for dinner, and it’s the perfect example of how easy and delicious it is to go vegan. Spaghetti with roasted brussels sprouts and sun dried tomatoes. Toss it all in a little olive oil, then top with nutritional yeast, black pepper, and capers. The red and green makes this a wonderful holiday dish, and I sure do love roasted brussels sprouts. Not bad for a quick weeknight dinner!