Broccoli, apples, kale, cucumber, celery, quinoa, sunflower seeds, sliced almonds. Dressing is mix of lemon juice, apple cider vinegar, vegan mayo, salt.
Green Summer Salad!
Garden Whole-Wheat Pasta with Squash Cream
Made with red bell peppers, onions, kale, and asparagus. Cream is made from a squash puree mixed with coconut-almond milk, a few cashews, nutritional yeast, salt, and pepper.
Cream of Onion Soup with Tofu, Mushrooms, Collards, Asparagus, & Green Onions
Green Penne Medley with Shaved Broccoli, Kale, Peas, and Asparagus
Made with onion cream sauce!
Creamy Kimchi Stir-Fry Over Brown Rice Noodles
Kimchi daikon radishes, mushrooms, and broccoli smothered in a peanut sesame ginger sauce, over brown rice noodles.
Onion & Sweet Potato Soup with Curried Roasted Chickpeas & Pumpkin Seeds
Includes squash, corn, and mixed greens.
Sweet Potato Chowder
It’s sweet potato chowder time! Pureed sweet potato (cooked) with pureed caramelized onions; red bell peppers, corn, potato chunks, kale, and pumpkin seeds. Seasoning: thyme, fresh rosemary, salt, pepper.
Mushroom-Stuffed Ravioli with Onion Cream Sauce Over Split Peas
Been experimenting with onion cream (pureed caramelized onions with sage, thyme, salt, pepper, and nutritional yeast). Here’s some mushroom stuffed ravioli with onion cream, served over split peas.
Power Medley with Crispy Snap Peas
Tonight’s salad experiment: mixed greens topped with brown rice noodles, crispy snap peas, carrots, purple cabbage, toasted almonds, & a tangy peanut dressing. (Dressing is a mix of peanut butter, sesame oil, apple cider vinegar, soy sauce, hot sauce, & salt.)
Power Salad Topped with Fresh Rosemary & Horseradish-Turmeric Dressing
