If you’re bored of regular rice and curry meal, this variation is a must try. Lemon-flavored rice with vegetables is a good way of taking less carbs and more healthy vegetables. Just add this rice and your choice of pickles or chutney for a complete meal.
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This bread is one of my favorites to have around for midday snacking, toasting, or using as bread crumbs. It is delicious toasted and topped with vegan mayonnaise, a fresh garden tomato, and a generous sprinkle of freshly ground black pepper. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission of the author.
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No one will know that avocado replaces butter, cream, and eggs in this silky treat. Create an easy and elegant parfait by layering it with Vanilla Crème Sauce. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People*, revised edition.
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You can serve this easy and fresh Corn Salad as a side dish at any BBQ. Save Print Corn Salad Serves: 4 Ingredients 2 tbsp olive oil 1 tbsp balsamic vinegar salt 2 cups canned corn, drained 1 red bell pepper, diced ½ cup cilantro, finely chopped 1 small red onion, diced Instructions In a bowl, combine oil, vinegar, and salt.
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This Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner. Save Print Asian Veggie Noodles Serves: 4 Ingredients 1 tsp rice vinegar 2 tbsp soy sauce 1 tsp ginger powder ½ tsp curry powder salt 3 carrots, chopped in small cubes 250g vermicelli 3 tbsp sesame oil 1 red pepper, chopped in small cubes ½ cup peas 1 can baby corn 1 clove garlic, finely chopped pepper Instructions Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
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