My weekday grub
has been less inspired lately like I already mentioned the other day.
It's not necessarily a bad thing, but there have just been less
post-worthy dishes. I've been eating my favourite pastas and salads
for the most part, but I have also occasionally had Quorn Mozzarella
and Pesto Escalopes this and last month, which are a good protein
addition to a meal. Here are four different variations how I have
recently eaten these escalopes. I have to admit that these meals
aren't that different from each other, but I noticed that I really
enjoyed the escalopes together with pasta and salad.
When one component
of the meal is a ready made escalope that only needs to be heated in
the oven, it's easy to cook the other ingredients in the meanwhile,
but still have a wholesome meal with several components in the end.
These are the
additions to the quorn escalopes:
- Pasta, tomato sauce, arancini and rocket
- Chickpea and spelt fusilli with pesto and lettuce
- Mung bean sprout salad, ravioli and tomato, garlic and herb mix
- Mozzarella and tomato ravioli, pea shoots, spinach, roasted aubergine and tomato sauce
Have a good week!
Your VegHog
