Recipe #61 - Spiced Tomato Bruschetta
Ingredients:
• 1 slice Crusty salt bread, toasted
• 1 tablespoon roasted red peppers pesto sauce
• 1 teaspoon olive oil
• 1 fresh green tomato, sliced into ⅛-inch medallions
• Dash of dried pepper flakes
• Pinch of kosher salt
• Pinch of white pepper
Directions:
1. Spread pesto sauce on one side of bread; heat in toaster oven until warmed through.
2. Meanwhile, pour oil into non-stick skillet set over medium heat. Fry tomato medallions until lightly seared on both sides.
3. Transfer cooked pieces to a bowl; season with salt, pepper and dried pepper flakes.
4. Spread this mixture on warmed bruschetta. Serve. Recipe #62 - Vegetarian Greek Burger
Ingredients:
• 2 vegetarian burgers
• 2 tablespoons feta cheese, crumbled
• 2 …show more content…
Place the hummus tortilla over the veggie tortilla, hummus side facing the vegetables. Press lightly to adhere.
6. Wipe the skillet dry and cook each quesadilla for about 1 minute or until lightly toasted. Set aside and cover with aluminum foil to keep warm.
7. To make the guacamole, combine all of the ingredients, except the chopped tomatoes in a food processor. Blend until smooth.
8. Spoon the guacamole into a dipping bowl and add the chopped tomatoes on top. Serve the quesadillas with the dipping sauce or pack for lunch on-the-go. Recipe #65 - Hearty Kelp Noodle Curry
Ingredients:
• ½ cup red bell pepper, julienned
• ½ cup carrot, julienned
• ½ cup zucchini, julienned
• 2 teaspoons sesame oil
• ½ cup fresh cilantro leaves, torn
• ½ cup Thai basil leaves, torn
• 1 cup bean sprouts
• 2 tablespoons lime juice, freshly squeezed
• 2 cups kelp noodles, raw
• 1 avocado
• 2/3 cup watermelon radish, julienned
• ½ cup raw cashews
• 2 teaspoons sesame seeds
For the sauce:
• 1 ripe avocado, pitted
• 2 teaspoons lemongrass, chopped
• 1 teaspoon green curry paste
• 1 teaspoon fresh ginger, chopped
• ½ cup carrot juice, freshly squeezed
• Pinch of sea salt
• Pinch of ground black
Ingredients:
• 1 slice Crusty salt bread, toasted
• 1 tablespoon roasted red peppers pesto sauce
• 1 teaspoon olive oil
• 1 fresh green tomato, sliced into ⅛-inch medallions
• Dash of dried pepper flakes
• Pinch of kosher salt
• Pinch of white pepper
Directions:
1. Spread pesto sauce on one side of bread; heat in toaster oven until warmed through.
2. Meanwhile, pour oil into non-stick skillet set over medium heat. Fry tomato medallions until lightly seared on both sides.
3. Transfer cooked pieces to a bowl; season with salt, pepper and dried pepper flakes.
4. Spread this mixture on warmed bruschetta. Serve. Recipe #62 - Vegetarian Greek Burger
Ingredients:
• 2 vegetarian burgers
• 2 tablespoons feta cheese, crumbled
• 2 …show more content…
Place the hummus tortilla over the veggie tortilla, hummus side facing the vegetables. Press lightly to adhere.
6. Wipe the skillet dry and cook each quesadilla for about 1 minute or until lightly toasted. Set aside and cover with aluminum foil to keep warm.
7. To make the guacamole, combine all of the ingredients, except the chopped tomatoes in a food processor. Blend until smooth.
8. Spoon the guacamole into a dipping bowl and add the chopped tomatoes on top. Serve the quesadillas with the dipping sauce or pack for lunch on-the-go. Recipe #65 - Hearty Kelp Noodle Curry
Ingredients:
• ½ cup red bell pepper, julienned
• ½ cup carrot, julienned
• ½ cup zucchini, julienned
• 2 teaspoons sesame oil
• ½ cup fresh cilantro leaves, torn
• ½ cup Thai basil leaves, torn
• 1 cup bean sprouts
• 2 tablespoons lime juice, freshly squeezed
• 2 cups kelp noodles, raw
• 1 avocado
• 2/3 cup watermelon radish, julienned
• ½ cup raw cashews
• 2 teaspoons sesame seeds
For the sauce:
• 1 ripe avocado, pitted
• 2 teaspoons lemongrass, chopped
• 1 teaspoon green curry paste
• 1 teaspoon fresh ginger, chopped
• ½ cup carrot juice, freshly squeezed
• Pinch of sea salt
• Pinch of ground black