1 can garbanzo beans
1/2 cup radish, sliced into half moons 1/4 cup chopped mint, stem and all 1/4 cup parsley 1/4 cup sliced thin red onions 1 tsp cumin 2 tsp turmeric powder 1 tsp salt 1 tsp paprika 1 tbsp lemon 1 tbsp olive oil 1 tbsp red wine vinegar 1. Strain garbanzo bean juice into bowl and vigorously whisk in lemon, vinegar, olive oil, salt, paprika, turmeric, and cumin. 2. Mix all ingredients together. 3. If needs sweetness, add maple syrup.
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We served this dressing with our Amor Abundant Salad during our Seed to Soul Takeout Dinner. It could also be served as a dip or drizzled over roasted veggies!
Apple Cider Vinaigrette (base) 1/8 c apple cider vinegar 1/2 c olive oil 1 tsp sea salt 1 tsp black pepper Make it rich n creamy 1/4 c soaked cashews 1 tbsp nutritional yeast 1/8 c veggie broth (or water) Make it Seed to Soul 1 tsp dill seed 1 tsp oregano 1 tsp thyme Blend it all together and enjoy! Need some comfort food? Serve this bolognese over your favorite pasta, we like fettucini.
½ cup carrot diced 16 oz pack mushrooms 2 garlic cloves 1 cup diced onion ¼ cup white wine 1 cup fire roasted tomatoes 3 cups mineral broth 1 bay leaf ½ tsp rosemary ½ tsp thyme 1 tsp salt 1 tbsp oil Directions:
Happy Cinco De Mayo! Makes 8 large tacos
Ingredients: For the lentil-walnut taco meat (makes 2 1/2 cups): 1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)* 1 cup walnut pieces, toasted 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1/2 teaspoon fine grain sea salt, or to taste 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons water For the toppings and wraps: 1 to 2 large bell peppers, thinly sliced Fresh lime juice Other topping options: sliced avocado, hot sauce, cilantro, etc. Directions:
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October 2020
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