Spicy Peanut Tofu Rice Salad + Twirl of Avocado. This Spicy Peanut Tofu Rice Salad + Twirl of Avocado is a rockstar salad - easy to whip up in a flash for lunch or dinner.
The spicy peanut flavors that infuse the dressing and tofu are bold and cravable. The vibrant green twirl of creamy, buttery avocado slices compliment the rustic, nutty brown rice and protein-rich chilled tofu cubes doused in the bold peanut sauce. A fluffy bed of mixed spring greens lays the foundation to this sassy meets elegant salad feast. Craving spicy peanut sauce flavors? This salad is one to try.. The secret is in the sauce. Substitutes. Spicy Peanut Tofu Rice Salad + Twirl of Avocadoserves 2 entree/large portions (or 3 for smaller portions) Spicy Peanut Miso Sauce / Dressing: 2 Tbsp peanut butter 1 Tbsp white miso paste 2 tsp agave syrup 1/2 cup water 2 tsp tamari 3-4 dashes cayenne powder (to taste for heat) 5 cups spring greens mix (spicy greens variety for me)
Mint & Mango Marinated Zucchini Spaghetti. It has been awfully quiet around here lately.
We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you. First of all. We have started working together with two computer geniuses, on a project that hopefully will result in the Green Kitchen Cooking App for iPad! We have also been working on a guest post for Design Sponge. Last but not least, we took a road trip to Denmark to visit Luise’s family. In Denmark we had 5 days of summer weather, barbecuing, friends and family. At the Raw food café we tried a delicious zucchini spaghetti. So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta.
» Zucchini Noodle Salad Recipe with Spicy Peanut Sauce Vintage Mixer. This cool zucchini noodle salad came from an epiphany I had recently and maybe it’s not that grand of a thought but it inspired me none the less.
Here it is… instead of starting my grocery list with things I need, I’m going to start my list with the things I already have, then I’ll find recipes using those items. If there are some ingredients I still need at this point, then I’ll make a grocery list from here. This way I can try better at making tasty meals with the strange assortment of produce hiding in corners of the fridge and feel good about not wasting anything. Veggie Burger Love. I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger!
Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations. After reconstituting a package of HotHuck’s Lean Veggie Ground, I had a wonderful base to mix together a rather ‘traditional’ burger concoction, aside from the can of pinto beans, which helped bind everything together, and stretched the mixture to make four decently sized patties. Topped with sauteed mushrooms and onions and and condiments galore, these will take your veggie burger love to a whole new level! Ingredients: 1 package of HotHuck’s Veggie Ground, reconstituted (available at Karmavore) or any package of veggie ground (For a soy-free version, add 1.5 cups of cooked brown rice or quinoa, and 1 tablespoon tamari, for more flavour)
Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger.
One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. Pepper. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. White bean quinoa burger with basil aioli. After two tasty trials, the third time is Most Definitely A Charm.
I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list. See? Very few ingredients, just as I like it: Those ingredients make for a very tasty burger, and after baking, they held their shape! Check, Check and CHECK ! For added flavor, I also made a vegan basil aioli, using my beautiful basil plant: Jason’s burger, without tomatoes: Jason had a second burger, sriracha-fied. white bean quinoa burgers 1 can great northern beans, rinsed, halfway mashed 1 cup cooked quinoa 1/2 cup yukon gold potatoes – mashed 1/4 cup nutritional yeast 1/2 red onion, finely diced 2 cloves garlic, finely diced sea salt, to taste + gluten free ap flour, to roll/form (1/8 cup) Combine all ingredients except flour. Bake @ 325 for 40 minutes – flip burgers after 20 minutes. Makes 5 burgers. vegan basil aioli.