Salad: 2 lbs brussels sprouts 1 chopped green or honey crisp apple 1/3 c pumpkin seeds ⅓ cup craisins Vinaigrette: ¾ tsp dijon mustard 2 Tbsp maple syrup 3 Tbsp apple cider vinegar 4 Tbsp extra virgin olive oil salt & pepper to taste Directions: Cut the ends off of brussel sprouts, then slice the rest as thin as possible. (Mandolin or sharp knife.) Add all ingredients to bowl. Mix dressing pouring in Olive Oil as you whisk. Toss salad and enjoy!
This vegetable side dish is SO good! It takes the strong licorice flavor to a minimum but the fennel is enhanced with garlic, lemon zest and parmesan. Very simple to make. Bon Apetit! Serves 4-6 4 fresh bulbs of fennel 1⁄2 teaspoon salt fresh ground black pepper, to taste 1⁄3 cup freshly shredded parmesan cheese 4 tablespoons olive oil Preheat the oven to 375 degrees F. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds
This was a compilation of trying all sorts of vegetarian chili recipes after trying different kinds and after a few years, this was the best combination that I have come up with so far! I hope you enjoy it as much as we did! THREE BEAN VEGGIE CHILI 1 3/4 cups organic vegetable broth 1 cup chopped onion 1/4 cup chopped seeded jalapeño pepper (2 peppers) 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 2 garlic cloves, minced