This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.
These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body.
The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.
We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.
We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.
This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.
This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.
Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.
This curry is very hearty and will fill you up. I add pre-cooked tofu to my bowl before filling it with the curry and a half a cup of cooked white rice.