July 5th, 2017
Roxanne Holland
Cauliflower again, you say? I could eat and create recipes with this versatile veggie for months on end. As I said before, cauliflower tastes great by itself but also takes on the flavor of whatever you use to season it.
If you don’t like cauliflower (I mean, come on, is that even possible?) you can substitute another veggie.
The cashew cream sauce keeps for about 4 to 5 days in the refrigerator.
ENJOY!
April 27th, 2017
Roxanne Holland
When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.
And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.
I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.
ENJOY!
April 18th, 2017
Roxanne Holland
I like to try and invent a variety of veggie burgers and these seriously are amazing. Most veggie burgers have cooked peas and corn, which are two of my least favorite veggies. I prefer broccoli and sweet potato so that’s what I put in this recipe.
You can always bake them in the oven but I prefer the crispy texture that comes from pan-frying or grilling. If you want to bake, I would recommend coating the burgers in cornmeal first.
I used Cajun Seasoning for a little bit of heat but you can substitute hot sauce or eliminate it altogether. These burgers are gluten-free but if you want them to hold together better, add 1/2 cup of bread crumbs.
Burgers can be made ahead and frozen.
ENJOY!