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) 1/2 avocado, sliced long 1/2 cup firm tofu, chilled/cubed 1 cup cooked brown rice Directions: 1. 2.
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. Mint & Mango Marinated Zucchini SpaghettiServes 4 as a side dish, or 2 as a dinner When we were in Thailand we bought a julienne like slicer.
Raw Spaghetti2 Zucchinis. » 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. If there’s anything to be proud of, I think I’m proud of the fact that someone can peer into my fridge and see a very bleak future for the next meal but somehow I can create something delicious from what looks like nothing (or at least that’s my hope Last week I visited my friend Kalyn’s bountiful garden and snagged a few of her lovely zucchini.
Zucchini Noodle Salad with Spicy Peanut Sauce Ingredients for spicy peanut sauce. 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) 1 can mashed pinto beans. 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. 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. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes.
So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. Kathy Patalsky Published 02/21/2012 Sweet potato veggie burgers with avocado, family-approved go-to dinner . Ingredients Instructions Nutrition. 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 1/2 cup raw cashews, soaked overnight 1/3 cup water splash lemon juice 25-30 fresh basil leaves.