VEGETABLES
Creamy Avocado Gizpacho
3 ripe avocado 2 tbsp fresh lime juice 2 tsp fine sugar 1/8 tsp white pepper 1/2 tsp salt 1 green onion, thinly sliced 1 cup heavy cream 2 cups chicken or vegetable stock Fresh mint to garnish (optional) Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice,…
See RecipeMiso Sauce with Almonds
¾ cup boiling water 5 tbsp almond butter 4 tbsp miso Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly. Pour over steamed vegetables and tofu…
See RecipeBaked Cauliflower Casserole with Cheesy Bacon Crust
2 tbsp butter, unsalted + 1 tbsp butter for greasing dish 4 cloves garlic, minced 2 eggs, beaten 2 cups cauliflower, chopped 1/2 yellow onion 1 cup Parmesan cheese 5 slices bacon, crisp and crumbled Preheat oven to 350F. Grease casserole dish with butter. In a skillet, heat butter and sauté onions and garlic until…
See RecipeSpinach Rice Salad
6 cups fresh spinach, torn 1/4 cup sunflower seeds 1/4 cup white balsamic vinegar 1/4 cup olive oil (preferably extra virgin) 1 tbsp honey 1 cup green grapes, cut in half 1 cup raspberries 2 oranges, peeled and cut into sections 2 tsp fresh basil 2 cups of brown rice, cooked and chilled Salt and…
See RecipeZucchini Pasta Bake
2 zucchini, sliced 12 oz. tomato sauce 3 cups Rigatoni 6 oz. Mozzarella cheese, sliced 1 tsp olive oil Handful of shredded cheese Preheat oven to 350F. Cook pasta according to package instruction, then set aside. In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking…
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