* STOVE TOP APPLES
Core several gala apples. Arrange them in a pan deep enough to cover with a lid.
Place cinnamon sticks in the center, stick 8 cloves in the circumference of each apple.
Add half cup of water, cover and simmer for approximately 30 minutes until they are as
soft as you want them. They smell and taste like apple cider.
* SUSHI VEGANO
short brown rice well cookedo
sweet rice vinegar
NORI sheets - toasted algae
sliced avocado
matchstick size cucumber pieces
grated carrots
asparragus
spicy radish paste (wasabi)
soy sauce for dressing
*
TEMPEH FRIES:
Cut a block of tempeh in half inch strips and marinate
in balsamic vinegar and nutrional yeast for a few minutes.
Place in a medium hot skillet until crisp. Season with hot sauce,
or salsa.
POLENTA WITH GRATED CARROTS AND PEAS
Cook coarse grits and fresh corn in a shallow pan with water or vegetable broth.
Add olives, capers, grated carrot, salt, and pepper. When almost done sprinkle
shelled peas on top. Once the pie is cooked, let it cool until firm enough to be
sliced in easy to pick up wedges or any other shape.
OATS WITH QUINOA AND FRUIT:
Cook together steel cut oats and quinoa in water with a drizzle of almond milk and
ground cinnamon. After turning off the heat, add sweet berries or diced fruit.
YONANAS ©- FROZEN FRUIT TREAT - freeze small cubes of your favorite fresh
fruits (strawberries, banana, mango, ripe jackfruit, pineapple) and shave into a
creamy treat using this very easy and inexpensive electric contraption.
GREEN SORBET Start with a couple of frozen cups of your favorite fruits plus a handful of leafy greens. Blend to the consistency of a frappé. Eat some. Freeze the rest in small paper cups.
STUFFED DATES:
Use Medjool dates, remove the pit and stuff the center with pomegranate seeds, an almond, or anything else!
