A blog about how I dine on vegan cuisine while traveling for work.
Ok, this is like a greatest hits album for the produce department. I have whole wheat penne pasta on the bottom, covered by black beans, portabella mushrooms, green and red bell peppers, julienne carrots, kale, and broccolli. Apologies to any veggies I may have forgotten. I cooked a pound of penne for the week. I put all of these veggies in one large pot filled about halfway with water. I kept the water boiling on lower heat for about 15 minutes, while stirring the pot every few minutes. Again, I made enough veggies for the week. Good combination!