http://www.vanessachamberlin.com/wp-content/uploads/2013/04/entrees.jpg
Let the BEANS rock and shake up your fiesta in the kitchen on Cinco De Mayo! Celebrating Cinco de Mayo is the perfect time to serve my 100% plant-based Black Bean Sofrito creation and rediscover a superb and palatable idea that goes beyond tacos, nachos and burritos! If you’re ever looking for an exciting dish…
Ingredients: Eggplant- 2 medium eggplants, halved lengthwise 2 cloves garlic, minced 1 small onion chopped (1 cup) 1 1/2 cup chopped button mushrooms 1 tbs dry Italian seasoning 1/2 cup millet 2 cups vegetable broth 1/3 cup green lentils, rinsed and drained 3 tbs roasted pine nuts 1/2 tbs chopped basil, for garnish Tomato Sauce-…
Ingredients: 1 big butternut or buttercup squash, halved lengthwise and seeded Sea salt and freshly ground pepper 2 tbs black mustard seed 2 garlic cloves, minced 1 medium onion, finely chopped 1 tsp ground coriander 1 tsp turmeric ¼ tsp crushed red pepper (optional) ¼ cup water Instructions: 1. Preheat the oven to 400 degrees….
Ingredients: ½ lb finger potatoes 8 oz. sliced mushrooms 1 tomato, diced ½ onion, diced 2 cloves of garlic, minced sea salt and pepper, to taste Instructions: 1. Dice potatoes and boil for 20 minutes 2. In a skillet add water or veggie broth, salt, tomatoes, onions, garlic and simmer for 5 minutes. 3. Add…
Ingredients 2 cups cooked millets 1 medium onion, diced 1/3 cup water or veggie broth, whichever you prefer 2 cloves garlic, minced 1 tsp finely chopped fresh sage or ½ tsp dried sage Sea salt, to taste 2 cups finely chopped fresh spinach ½ cup organic savory herb stuffing, grinded 1 cup tofu ricotta cheese…