First comes Christmas, then comes New Year’s… and what’s usually on the agenda of people around the world after New Year’s Eve? That’s right: New Year’s resolutions! While I personally don’t think much of starting a new chapter with self-imposed restrictions that usually lead to frustration, there are two January trends that have caught on in recent years that I can get behind: The Veganuary and the Dry January. Ok, at this point I have to row back for the sake of fairness – I do not use January as a detox month and drink with pleasure my Prosecco.
But today’s post is supposed to be about the vegan start to the year anyway. The Veganuary appeals to many as a challenge to do without animal products for four weeks. Often even for the reason that non-vegan people part out can not imagine what on earth these ‘herbivores*innen’ because even ‘may’ eat. Oh, the clichés! All the more gratifying that a brief engagement with plant-based nutrition is often enough to dispel prejudices and expand one’s own horizons to include pleasurable elements. From the surprise moment, some remain even completely with it, others let in the future, again and again, vegan meals into their everyday life flow. And let us tell you: there are so incredibly delicious dishes to discover! If you search on our blog for the keyword ‘vegan’, you will surely find some inspiration. Food inspiration is still the very best!
Today we are proud to present you with an excellent meal that is so easy to prepare that it is almost presumptuous to use the term ‘recipe’ for the short instructions. But the simplest things are often the most delicious. So get to the stove, er, the oven, and while enjoying melt away like the feta in the casserole dish. Perfectly suitable even for declared non-cooks!
What you need & how to make it:
One package of vegan feta (best from Bedda or Violife).
500g organic cherry tomatoes
about 4-5 cloves of garlic
Olive oil & some lemon juice
Spices of your choice (Italo herbs, salt, pepper, etc.)
1.) Preheat oven. Place washed tomatoes, feta, and whole peeled garlic cloves in an oven-safe casserole dish. Drizzle coarsely with olive oil and a little lemon juice.
2.) Braise at about 180°C and upper-lower heat for 25 min.
3.) When the garlic can also be easily mashed with a fork, remove it from the oven and mix everything well. The ingredients have now softened, the cheese has melted and a delicious sauce can be made. Season and fold in the cooked pasta.
Enjoy it! You can thank me later 😉
(c) Cover picture: i am a food blog // Pictures in the text: gernkochen.de