Thursday, February 10, 2011
Friday, February 4, 2011
Blend until smooth. Filled with loads of vitamins and delicious flavors.
Thursday, February 3, 2011
Thursday, January 27, 2011
Tuesday, November 30, 2010
The bread comes out crispy on the outside and soft, slightly sweet, and both fluffy & firm on the inside. Yum.
Wednesday, November 10, 2010
Monday, August 16, 2010
Thursday, August 12, 2010
What You Need:
4 sun-dried tomatoes
3 tablespoons hot water
2/3 cup freshly chopped basil, divided
2 tablespoons minced garlic, and divided
3/4 cup vegan mayonnaise
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons tamari or soy sauce
6 portobello mushrooms, de-stemmed
6 hamburger buns or rolls
Choice of toppings such as lettuce, tomatoes, onions, avocado, vegan cheese, etc.
What You Do:
1. Preheat the grill. Place the sun-dried tomatoes in a small bowl, pour the hot water over them, and set aside for 15 minutes to rehydrate. In a food processor, place the sun-dried tomato mixture, 1/2 cup chopped basil, 1 tablespoon garlic, and the mayonnaise, and process for 1 minute. Transfer mixture to a small bowl and set aside.
2. In a small bowl, whisk together the remaining chopped basil and garlic, olive oil, vinegar, and tamari, and set aside. Dip each of the mushrooms in the marinade and place on the hot grill, stem-side down. Grill the mushrooms for 5 minutes, carefully flip them over, and grill an additional 4 to 5 minutes or until tender.
3. Slice the buns and lightly toast on the grill. Serve the grilled mushrooms on buns with your choice of toppings and a few spoonfuls of the flavored mayonnaise or other condiments of choice.
Tuesday, August 3, 2010
Wednesday, June 9, 2010
1-1/2 cups cooked quinoa
1. In a mixing bowl, combine the quinoa, tomato, scallions, parsley, salt, and pepper. Mix until well combined.2. Carefully halve avocados lengthwise and remove the pit. Running a small knife between the avocado skin and flesh, remove pulp, keeping shells intact. Cut the avocado pulp into 1/2-inch dice and add to quinoa mixture.3. Add the lemon juice and olive oil and toss gently to combine. Taste to adjust seasoning.4. Spoon the mixture into reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.