Romano bean veggie burger (hazelnut butter, spinach, vidalia onion, nutritional yeast, vegan worcestershire sauce, garlic, ginger, savory, tarragon, thyme, lemon juice, red wine, evoo/flax oil, sea salt, nama shoyu) with roasted mushrooms (sea salt, evoo/flax oil) and rosemary/savory potatoes (evoo/flax oil, sea salt).
Sweet potato and rhubarb soup.
1 medium sweet potato peeled and diced.
2 stalks of rhubarb diced.
2 cups vegetable broth.
1 tablespoon of garlic.
1 teaspoon of ginger.
1 half teaspoon of chipotle (or to taste).
Sea salt to taste.
Minced cilantro for garnish.
Rhubarb and sweet potato complement one another very well. The rhubarb works a lot like tamarind in this recipe. With some heat from the chipotle, this soup has a lot of flavour.
Red bean and black rice salad with spinach and orange peppers.
2 cups cooked red beans
2 cups cooked forbidden black rice
2 orange peppers diced.
3 cups packed spinach minced.
Dressing:
1 heaping tablespoon of white miso.
1 heaping teaspoon of hazelnut butter.
Juice from three small limes.
1 small teaspoon of ginger.
1 tablespoon of garlic.
Sea salt and black pepper to taste.
2 tablepoons of evoo/flax oil.
Brown-rice fusilli fagiole (nutritional yeast, white beans, vegetable stock, hazelnut butter, garlic, white wine, tomatoes, jalapeno peppers, lemon juice, cider vinegar, herbs de Provence, thyme, sea salt, black pepper, spelt flour, spelt bread crumbs) with kale and oyster mushrooms (garlic, tamari, evoo/flax oil); baby romaine and tomatoes with lemon thyme dressing (lemon juice, thyme, evoo/flax oil, garlic, sea salt, black pepper).
