Spiced Tomato Bruschetta Recipe Analysis

926 Words 4 Pages
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
…show more content…
Place a large, non-stick skillet over medium flame and heat through. Once hot, add the oil and swirl to coat.
2. Sauté the chopped onion for the filling until translucent. Add the broccoli, bell pepper, and mushrooms. Sauté until tender.
3. Sprinkle the cumin and chili powder over the mixed vegetables and sauté until fragrant.
4. Spread the hummus on two tortillas. Spread the mixed vegetables on the other two tortillas and add the cheddar cheese, if
…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

Related Documents