Serves 4
2 cucumbers
2 tomatoes
1/2 medium red onion
2-3 tablespoons red wine vinegar
6-7 tablespoons extra virgin Spanish olive oil
½ teaspoon of fine sea salt
Preparation:
Peel the cucumber with a vegetable peeler or knife. (Some English or European cucumbers do not require peeling) Next slice the cucumbers into rounds, about an 1/8 of an inch thick. Cut each of the tomatoes into eight pieces. Thinly slice the red onion into rings and cut the rings in half.
Place all of the vegetables into a serving bowl and sprinkle the salt over the top. Fold to combine. In a small bowl whisk together the vinegar and 6 tablespoons of the olive oil until emulsified and pour over the top of the vegetables. Garnish with toasted pumpkin seeds and fresh black pepper.
Best served at room temperature.
6 -7 Cups prepared fruit
1-2 tablespoons all purpose flour
1 tsp lemon juice and grated zest from one half
1 cup Light brown Sugar, packed
1/3 cup dark brown sugar, packed
1 ¼ cup Flour
1 cup whole (old fashioned) oats
½ teaspoon cinnamon
½ teaspoon salt
10 tablespoons refined coco...
Serves 2
¼ cup raisins
¼ cup pine nuts or blanched almonds, lightly toasted
12 ounces of spinach, tough stems removed
1-2 tablespoons of olive oil
Sherry Vinegar
Salt and fresh black pepper
Cover the raisins with ½ cup hot water and let stand for 10 minutes. Drain and set aside.
R...
Serves 4
1 package extra firm tofu, drained and pressed until dry
2 tablespoons olive oil
½ yellow onion, minced
½ cup carrot, finely diced
½ cup celery, minced
2 cloves garlic, finely diced
1 tablespoon cornstarch
¼ cup nutritional yeast
Juice of half a lime
Panko crumbs, for coati...