A blog about how I dine on vegan cuisine while traveling for work.
Pasta with mixed veggies
This is a combination of whole wheat penne pasta, chopped carrots, pinto beans, fresh green beans, portabella mushrooms, kale, and sliced bell pepper. I made the penne in a big batch for the week, boiling it for maybe 11 minutes on the stove top in a big pot. The pinto beans can be acquired from Whole Foods with almost no salt in either a box or a can. I put the kale (after chopping it up), the mushrooms, and the red and yellow bell peppers (after slicing them up) in a big pot of water and boiled them about 20 minutes. The carrots and green beans were both fresh. I chopped the carrots and microwaved them in water for 8 minutes. The green beans only needed 3 minutes in the microwave, again I microwaved them in water. This is the kind of meal I really feel good about because of the variety of flavors and nutrients included.