|
|||||
|
I played around with the dressing from the previous post and came up with this simplified version. Ingredients: Dressing: 1-2″ peeled fresh ginger Directions: Flipping through my Jan/Feb Vegetarian Times, I stopped on user submitted Kung Pao Sliders. I’ve made this so many times now, the magazine stays open to this page. The intent here was to serve the baked tofu squares as “sliders” with the cole slaw on a small bun, but I’ve been putting it in salads [...] Inspiration hit while making zucchini hash. I stirred in some hummus, added some cheese and formed it into little cakes and re-grilled them. Great with some salsa. Yum! Ingredients: Directions: The New York Times can be surprise source every so often for hearty vegan recipes. This black bean soup is super rich and deeply flavorful. They call it “black bean soup wth cumin and tomatoes” but for me, it’s the chipotle that makes this soup a standout. Ingredients: nom nom… So… file this under “spurge.” Or “what-to-bring-to-a-potluck-to-demonstrate-vegan-doesn’t-just-mean-cardboard-tasting-tofu-and-wheatgrass-smoothies” a.k.a. “vegangelicalism.” These really taste like the real deal! Chef Chloe’s blog, is a must-read, I will be back to sample more recipes, I’m sure! This is simple in nature, but makes SO many cookies it is time consuming (no complaints on that front though!). Cookie Ingredients: That’s right. Vegan pumpkin scones. There is no way better to crawl back into bed on a sleepy Saturday morning than with a plateful of these guys with a little covering of molasses. Super easy, delicous dough, done start to finish in about a half an hour. Perfect! I made a half of the original [...] |
|||||
|
Copyright © 2012 little red radish - All Rights Reserved |
|||||
