Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.
Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup
Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.
** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.
** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)
3 comments:
Looks wonderful!
Thank you for sharing.
Judy
Hi Judy,
I hope this finds you well. The dishes were wonderful - fresh & alive. These cooking classes are up in Guelph; a bit of a drive for me but I will probably attend as many of them as I can. Will share what I learn in the coming weeks.
Michele
Hi Michele,
All the way to Guelph! You sure are committed.
Looking forward to seeing more because I love this kind of food.
Take care!
J
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