Assorted mini vegetables, washed and trimmed:
beets, golden or red
Steam harder vegetables first for about 5-8 minutes, then add softer vegetables and continue to steam all vegetables for 5-8 minutes, until tender. Plate immediately.
1 cup spinach, frozen, squeeze excess water out
1/4 cup walnuts
1 small clove garlic
1/4 cup olive oil
1/4 cup water
10 fresh basil leaves
salt and pepper
Blend all ingredients in food processor, until smooth.
Garlic Whipped Purple Potatoes
8 small purple potatoes, peeled and boiled
2 cloves garlic, pressed
3 tbsp vegan sour cream
2-4 tbsp soy milk, if desired
Salt and pepper
Mash all ingredients together then puree potatoes with emulsion blender to produce a whipped texture.
Roasted Red Pepper Coulis
1 small jar roasted red peppers
1 clove garlic, pressed
1 tsp olive oil
1 tsp balsamic vinegar
1 tsp paprika
1-2 tsp crushed red pepper
Blend all ingredients in food processor, until smooth. Warm in pot over stove, stirring frequently to avoid burning; serve immediately.
Create beautiful meals at home by plating with purpose, just because you made it for yourself doesn’t mean it can’t look pretty. Our sense of sight is just as important as our sense of smell when eating. Start with purple potato in half circle, opposite potatoes spoon red pepper coulis in half moon. Place vegetables on top of potatoes add hazelnuts, drizzle with spinach pesto and serve immediately.
TIP: Decorate the plate with the pesto by placing in a squeeze bottle to add fine lines and dots creating a beautiful display of your meal.