2 naan breads
2/3 cup shredded mozzarella
1/2 of an avocado- chunks
10 strawberries- sliced
1 TBs strawberry all fruit mixed with 1 TBs warm water
1 TBs strawberry Serrano hot sauce
1/4 tsp garlic powder
Put all in fridge for 1 hour
4-6 strawberries- sliced
Pinch of sugar
Sautée until caramelized
Sautée shrimp with 2 TBs balsamic until slight warmed through.
Add cheese on bread then shrimp, sautéed berries. Top with fresh berries. Put in 375 degree oven for 8 minutes . Top with diced avocado
Sorry- many steps but very tasty. Sweet, spicy, creamy- satisfying .
2 celery stalks- diced
1 yellow onion-diced
1 yellow squash-diced
5 garlic cloves-pressed
4 cups veggie stock
2 cans cannellini beans- drained/rinsed
14 oz. crushed tomatoes
1 TBs white vinegar
1 cup sautéed kale
On high heat add onions, carrots, celery, zucchini, squash. Cook for 5 minutes.
Add garlic, thyme, rosemary. Stir for 1 minute.
Add broth, brand, tomatoes. Bring to a boil and then set on low for 15 minutes.
Remove 2 cups of soup and blend with cooked kale.blend until smooth. Add back to soup.Add vinegar and salt and pepper to taste.
Sooooo hearty/ very flavorful. I crisped up done roasted garlic bread to serve with it .
1 1/2 cups frozen mixed berries ( strawberries, blueberries, blackberries, raspberries)
3 1/2 cups unsweetened coconut milk
3 tsp coconut- sweetened
1 tsp honey
Toppings: coconut, blueberries, blackberries
Blend all . Top with toppings.
16 oz firm tofu
1/2 cup veggie stock
2 TBs Buffalo sauce plus 1/4 cup
1 tsp garlic powder
Salt and pepper
3-4 TBs cornstarch
Cut tofu in three’s . Put on plate with paper toweling. Put heavy pot on top. Press for 1/2 hour. Discard water. Coat tofu with 2 TBs hot sauce, salt and pepper, veggie broth and garlic powder. Marinate in fridge for 24 hours. Discard juice and sprinkle with cornstarch. Sautée until crisp then add rest of hot sauce .
Ooooooo boy! This is so flavorful. I topped a baked potato with it . Throw those chunks in s wrap with lettuce and some vegan cheese!!
1 cup wheat berries
1/3 cup red bell pepper- diced
2 TBs yellow onions- diced
2 TBs fresh basil- ribbon cut
1/2 juice of a lemon
1 tsp Dijon mustard
1/2 tsp oil
Cook wheat berries- add 1 cup wheat berries and 2 1/2 cups water. Bring to a boil then set on simmer. Cover and cook for 15 minutes. There might be a little liquid left/ drain. Combine all ingredients. Best next day.
Tastes like Summer! Fresh , light and kindof nutty!