Vegetables

Quinoa Loaded with Herbs & Veggies

May 11, 2011

I’ve been absolutely addicted to this happy bowl of explosive flavor bliss. It has been the perfect lunch and body fuel after my morning workouts, so I wanted to share it with you. Especially if you might think veggies and quinoa equates to boring and more boring. Contrary to popular belief, quinoa is not actually [...]

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Greek Style Peppers Stuffed With Quinoa, Herbs, & Feta

March 24, 2011

My Greek husband is not a fan of stuffed peppers – in the traditional Greek, or otherwise method. Honestly, rice or meat stuffed peppers have never appealed to me either, so I took the liberty to try something much more fresh and flavorful. These did not disappoint. As far as the family guinea pigs were [...]

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Fennel, Green Apple, & Pistachio Salad

March 11, 2011

This is a VERY addicting salad that will definitely get you into the spring season spirit. Until today, we in Central Florida have lately been spoiled with temperatures that are more like early summer than late February or early March! So this has been a wonderful light-weight but satisfying salad that I’ve been grazing off [...]

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Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

March 8, 2010

Fresh, sweet garden peas are mashed with fresh mint leaves, a touch of curry, and a pinch of cayenne and served on a crispy taro chip.

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“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010

Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette

November 9, 2009

A raw vegan Provençal-inspired salad with asparagus, baby vidalia onions, chervil, yellow tomato, and tarragon vinaigrette.

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Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

October 28, 2009

Thinly sliced meaty portobellos make a delicious carpaccio, accompanied by baby beets, arugula, and bocconcini “cheese” made with blended cashews and freshly grated horseradish.

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