1 pound broccolli crowns
1 1/2 cup mandarin oranges
6 sliced of mock bacon (baked and crumbled into bits)
1 cup pine nuts
1/4 cup goji berries
1/4 cup apricots sliced
Honey Mayo
1 cup vegan mayo
1/4 cup honey
Combine ingredients, chill and serve.
Blueberry and Peach Lemonade Soda
Juice from 7 freshly squeezed lemons
1 cup of water
3 1/2 large sliced peaches
1 cup of blueberries
5 cups soda water
2 teaspoons of stevia to taste
Place all of the above ingredients in order as listed in a pitcher. Top off pitcher with 6 ice cubes depending on the size of your pitcher.
Fresh alternative to frozen lemonade.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Grilled Avocado with Sour Cream, Chives and Goji Berries
2 Avocados pitted and peeled
Sour Cream
2 Chive Stems
Paprika
Goji Berries
Grill avocados on bbq approximately 5 minutes on each side until warm and grill marks are present.
Place a dollop of sour cream in the middle with a handful of chives and dash of paprika. Top with a sprinkle of fresh goji berries.
Sour Cream
2 Chive Stems
Paprika
Goji Berries
Grill avocados on bbq approximately 5 minutes on each side until warm and grill marks are present.
Place a dollop of sour cream in the middle with a handful of chives and dash of paprika. Top with a sprinkle of fresh goji berries.
Simple Cucumber Mint and Avocado Panini
6 thin slices of cucumber
4 sprigs of fresh mint
1/2 small pitted and peeled avocado thinly sliced
3 small grated uncooked brussel sprouts
Handful of bean sprouts
1/4 fresh lemon wedge
2 teaspoons of vegan mayonnaise (or non vegan based on preference)
Ciabatta bread (2 pieces)
Mix lemon and avocado together. Set aside.
Spread a thin layer of mayo on the bottom on the ciabatta bread. Add cucumber, mint, lemon and avacado mixture as well as brussel sprouts. Top with bean sprouts and place top of ciabatta bun to complete sandwich.
Serve with strawberries and cashews on the side.
4 sprigs of fresh mint
1/2 small pitted and peeled avocado thinly sliced
3 small grated uncooked brussel sprouts
Handful of bean sprouts
1/4 fresh lemon wedge
2 teaspoons of vegan mayonnaise (or non vegan based on preference)
Ciabatta bread (2 pieces)
Mix lemon and avocado together. Set aside.
Spread a thin layer of mayo on the bottom on the ciabatta bread. Add cucumber, mint, lemon and avacado mixture as well as brussel sprouts. Top with bean sprouts and place top of ciabatta bun to complete sandwich.
Serve with strawberries and cashews on the side.
Split Pea Soup
1 medium white onion diced
1 leek washed and diced
1 cup diced celery
1 large carrot peeled and chopped fine
Small handful of flat parsley
2 1/2 cups green split peas
9 cups vegetable stock
3 tablespoons butter (or vegan alternative)
Olive baguette
Small handful of pea shoots
Cinnamon
Smoked Paprika
Handful of pistachios
Sour cream
Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot. After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly. Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat. Remove from stove, let cool and puree in blender.
Cut thin slices of olive baguette to toast while the soup is in the blender. Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.
Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.
1 leek washed and diced
1 cup diced celery
1 large carrot peeled and chopped fine
Small handful of flat parsley
2 1/2 cups green split peas
9 cups vegetable stock
3 tablespoons butter (or vegan alternative)
Olive baguette
Small handful of pea shoots
Cinnamon
Smoked Paprika
Handful of pistachios
Sour cream
Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot. After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly. Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat. Remove from stove, let cool and puree in blender.
Cut thin slices of olive baguette to toast while the soup is in the blender. Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.
Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.
Naan Pizza with Feta Cheese, Black Olives, Pineapple and Hot Banana Peppers
2 pieces of prepared or freshly made naan bread
4 hearty spoonfuls of marinara sauce
1/2 cup pineapple
1/2 cup feta cheese
1/2 cup black olives
1/2 cup hot banana peppers sliced
1 clove fresh minced garlic
Olive oil
Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple.
Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.
4 hearty spoonfuls of marinara sauce
1/2 cup pineapple
1/2 cup feta cheese
1/2 cup black olives
1/2 cup hot banana peppers sliced
1 clove fresh minced garlic
Olive oil
Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple.
Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.
Brussel Sprout & Manchego Cheese Soup
2 cups water
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
Subscribe to:
Posts (Atom)
