May_RecipesDownload DWTD · May Recipe Collection Three plant-forward recipes for the season Rainbow Thai Noodle Salad Serves 6 Tofu Crumbles Serves 4 Piña Colada Parfaits Serves 6 DWTD · May Rainbow Thai Noodle Salad Serves 6 For the Dressing 2 small garlic cloves ⅓ cup smooth almond butter 3 tablespoons fresh lime juice 3 tablespoons … Continue reading May 2026 Recipes
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May 2024 Recipes
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March 18, 2024
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August 21, 2023
Dinner with the Doctor Recipes August 21, 2023, PDF dwtd-aug-2023Download
May 15, 2023
Cucumber Lemon Orzo Salad Adapted from mydarlingvegan.com Ingredients 2 cups dry orzo pasta 2 tbsp. olive oil ¼ cup lemon juice 3 cloves garlic, minced 1 ½ cup cucumbers, chopped 1 cup lettuce of choice, loosely packed ½ cup packed parsley, minced 2 tbsp. fresh mint, minced ½ cup toasted pine nuts Directions Combine the … Continue reading May 15, 2023
March 2023
Pecan-Cabbage Toss (Serves 4) Ingredients 4 cups coarsely shredded cabbage ½ cup shredded carrot ¼ cup sliced green onion ½ tsp dried dill ¼ cup chopped pecans, toasted Directions In a large saucepan combine cabbage, carrot, onion, 2 tablespoons water (or vegetable broth), and ⅔ teaspoon salt. Toss to mix. Cook, covered, over medium heat … Continue reading March 2023
November 2022
Fresh Cranberry Sauce Ingredients 2C fresh cranberries 1 navel orange, cut into quarters - I cut out the white core and hard areas where the “navel” is 2T sugar Directions Finely chop the cranberries in a food processor. Transfer to a small mixing bowl. Place orange quarters in a food processor and puree. The result … Continue reading November 2022
October 2022
Kale Salad Ingredients 2 medium bunches destemmed kale, finely chopped (8 to 9 cups/300 to 340 g chopped) 2 large garlic cloves ¼ cup fresh lemon juice 1-2 tablespoons extra-virgin olive oil, to taste ½ teaspoon fine sea salt ¼ to ½ cup (35 to 70 g) dried sweetened cranberries, for garnish For the Pecan … Continue reading October 2022
Mushroom Risotto Stuffed Peppers
Ingredients: 8 oz mushrooms, chopped 2 stalks celery, chopped finely 2 cloves garlic ½ tsp each rosemary, thyme, basil,oregano 1 tsp salt 2 cups Arborio rice 4 ½ cups veggie stock or water 6 bell peppers cut into halves lengthwise Directions: Sauté mushrooms and celery in a pan on medium high heat until soft and … Continue reading Mushroom Risotto Stuffed Peppers
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