A slightly different way to season corn before grilling.
Vegetables
Grilled Portobello Tacos with Salsa Verde
Grilled Portobello Tacos with Salsa Verde Marinade ⅓ cup oil 3 Tbs. balsamic vinegar 1 tsp. black pepper Tacos 6 large portobello mushroom caps 6 6-inch soft corn tortillas 2 avocados, sliced 2 cups chopped tomatoes 3 cups shredded cabbage Vegan sour cream, optional Salsa Verde 4 tomatillos, chopped (or 1 cup canned) 1 large […]
Quinoa Stuffed Peppers
Quinoa Stuffed Peppers Ingredients Serves 8 1 medium onion, finely chopped (1 cup) 2 Tbs. olive oil 2 ribs celery, finely chopped (1/2 cup) 1 Tbs. ground cumin 2 cloves garlic, minced (2 tsp.) 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry 2 15-oz. cans diced tomatoes, drained, liquid reserved 1 15-oz. can […]
Vegetable Enchiladas
Vegetable Enchiladas Ingredients 2 tablespoons olive oil, plus more for baking dishes 2 teaspoons ground cumin 1/4 cup all-purpose flour 1/4 cup tomato paste 1 can (14 1/2 ounces) reduced-sodium vegetable broth 3 cups grated pepper Jack cheese 1 can (15 ounces) black beans, rinsed and drained 1 box (10 ounces) frozen chopped spinach, thawed […]
Baked Zucchini Fries
Baked Zucchini Fries source Ingredients 1/4 cup whole wheat flour or coconut flour 2 eggs 2 TBSP water 2 cups Panko breadcrumbs Salt & Pepper to taste 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1 lb zucchini–cut into approximately 4″ sticks Directions Preheat oven to 425 Line a baking sheet with parchment paper. Place […]
