This dish is great served slightly warm over a bed of greens, and is delicious enough that we’ve already tried it out on others. It’s garnered ‘seconds, please’ approval from picky eaters.
https://www.purplecarrot.com/plant-based-recipes/seared-scallops-with-gold-beet-citrus-salsa-yukon-mash If I recall, Kate’s review of the mushrooms was “everything that is bad about mushrooms. So if you think there are bad things about them, omit. The salad was great, even with the lack of gold beets (not in season). Recipe below in case Purple carrot nixes it: Seared “Scallops” with Gold Beet Citrus… Continue reading Trumpet Oyster ‘Scallops’ with Citrus Beet Salad
Today’s dinner is an adaptation of this one from Two Peas in a Pod. Spring has technically been here, but its cold and spitting snow right now. This sort of weather apparently inspired their recipe too. Here’s how I used it: -I already had a ton (metric) of cooked lentils from yesterday, so these became… Continue reading Spring Quinoa Salad w/ Asparagus & Lemon-Basil Dressing
Tonight’s dinner was based on this recipe from Forks Over Knives. There was something a bit off about the numbers they have on their website. This is not the first time I’ve encountered such a thing. The editorial staff perhaps does not cook. First of all, it called for 3 cups of lentils which is… Continue reading Green Lentil Salad