Quinoa and Black Lentil Burger with Creamy Avocado Spread & Crunchy Jicama Slaw

This dish calls for far more ingredients than we regularly use, but to reach the perfect taste, texture and presentation, everything is needed!  The best part is that the burgers freeze beautifully so prepare a large batch and freeze in patties for a quick gourmet burger anytime. Quinoa & Black Lentil Burgers 1 tbsp garlic, … More Quinoa and Black Lentil Burger with Creamy Avocado Spread & Crunchy Jicama Slaw

“Vietnamese Street Food” Marinated Tofu & Vegetables in Rice Paper with Dipping Sauce

Ingredients 2 sheets of banh trang (rice paper) ½ yellow pepper 4 baby zucchini ½ block baked marinated firm tofu, chilled 1 handful purple cabbage ½ bunch scallion 1 handful organic pea shoots Dipping Sauce ¼ c fresh lime juice 1 tsp garlic, minced 4 tbsp soy sauce ½ tsp brown sugar 1 tbsp scallion. … More “Vietnamese Street Food” Marinated Tofu & Vegetables in Rice Paper with Dipping Sauce

Shaved Purple & Green Asparagus Salad with Hazelnuts, Red Onion & Fresh Lemon Vinaigrette

Ingredients 1 bunch organic green asparagus 1 bunch organic purple asparagus ½ red onion 1 c fresh hazelnuts 4 tbsp rice wine vinegar ¼ c extra virgin olive oil 1 lemon Salt and pepper to taste Directions Hold asparagus on each end and bend gently until it snaps.  Use the portion of asparagus above the … More Shaved Purple & Green Asparagus Salad with Hazelnuts, Red Onion & Fresh Lemon Vinaigrette

Vegan Miso Soup

Ingredients 8 cups vegetable stock 8 cups water 1 block organic extra firm tofu (drained) cubed 1 inch pieces … or substitute 3 ounces of glass noodles 1 large handful organic baby spinach, thin sliced 1 bunch scallion, thin slice (use white and green) 1 1/2 cups Shiitake Mushroom. thin sliced 4 tbsp red miso … More Vegan Miso Soup