Ingredients:
few handfuls of mixed greens
few handfuls of kale, stemmed and chopped
1 bunch asparagus
2/3 cup quinoa, cooked
1/4 cup pumpkin seeds, toasted
1 avocado, thinly sliced
1 small clove garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon agave
3 tablespoons olive oil
salt and black pepper, to taste
Toss the mixed salad greens and kale together. Set aside.
Roast the asparagus in some oil until crisp tender. Set aside to cool.
Divide the salad greens between bowls and arrange quinoa, asparagus, and avocado on top. Sprinkle with the pumpkin seeds and drizzle with the dressing ingredients.
Saturday, December 8, 2018
Autumn Crunch Salad
Ingredients:
5 ounces baby spinach
1 cup small pasta, cooked and rinsed
1 large stalk celery, chopped
1 mandarin orange, sectioned
1 green apple, sliced
1/2 cup cranberries
1/3 cup pecans, toasted
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
2 tablespoons agave
a pinch of paprika
a pinch of onion powder
2 tablespoons olive oil
2 teaspoons poppy seeds
Toss the spinach with the pasta, celery, mandarin, apple, cranberries, and pecans. Toss with the dressing ingredients and serve immediately.
5 ounces baby spinach
1 cup small pasta, cooked and rinsed
1 large stalk celery, chopped
1 mandarin orange, sectioned
1 green apple, sliced
1/2 cup cranberries
1/3 cup pecans, toasted
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
2 tablespoons agave
a pinch of paprika
a pinch of onion powder
2 tablespoons olive oil
2 teaspoons poppy seeds
Toss the spinach with the pasta, celery, mandarin, apple, cranberries, and pecans. Toss with the dressing ingredients and serve immediately.
Friday, December 7, 2018
Mushroom Ravioli
Ingredients:
1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares
4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped
Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.
Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.
Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.
1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares
4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped
Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.
Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.
Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.
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