Green Goddess Bowl #vegetarian #vegan #broccoli #green #easy

Green Goddess Bowl #vegetarian #vegan #broccoli #green #easy

Lou and I are at the age where we have a million weddings. This past Saturday we had two of every one day. Furthermore, don't misunderstand me, I adore a decent wedding! Lou commonly exploits mixed drink hour, as he hits up each station at any rate twice, and afterward continues to "pulverize the move floor." I additionally love a decent mixed drink hour, a well-made grimy martini, and flaunting some mother esque move moves (love you Mom).

I revealed to Lou I was somewhat stressed over doing the veggie lover challenge at the weddings. His answer was, "It's simple. In the event that it's not veggie lover, don't eat it."

What's more, he had a point. It truly was definitely not a tremendous arrangement. In spite of the fact that I shed a little tear as I passed the cheddar station, I was clearly fine. At supper, Lou told the server I was 'vegetarian' and she presented to me a plate of mixed greens with balsamic dressing rather than the Caesar serving of mixed greens on the menu. I requested the veggie lover course, and I didn't eat the cake.

So in the event that you folks are taking part in the veggie lover challenge this month, we thoroughly understand that get-togethers are enticing. Be that as it may, if all else fails, recall the counsel from my significant other, and simply eat something different. It's extremely that basic!

Green Goddess Bowl #vegetarian #vegan #broccoli #green #easy

Also try our recipe : PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #mushroom #pasta #spagheti #vegan #vegetarian

INGREDIENTS

  • brussels sprouts, ends trimmed and cut in half
  • kale
  • edamame (i used organic frozen edamame)
  • zucchini, chopped
  • quinoa
  • extra virgin olive oil
  • sea salt & pepper
  • your favorite vegan creamy dressing (*optional)

INSTRUCTIONS

  1. preheat the oven to 400 degrees.
  2. drizzle the brussels sprouts and zucchini with olive oil, sea salt and pepper.
  3. roast for 25-30 minutes until tender (zucchini may cook faster, so check on it and remove and set aside when done)
  4. cook quinoa according to package directions in water or vegetable broth.
  5. add a small amount of extra virgin olive oil to a pan over medium heat.
  6. add the kale and sauté until wilted and slight crispy.
  7. add edamame and sauté until warm.
  8. arrange everything into a bowl or mix together!


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