Carrot Zucchini Curry - Vegan Poutine Style Dinner
3-4 carrots sliced into sticks/fries
1-2 garlic clove(s), minced
rosemary, thyme, pepper to season
pan roast in oil at 300 degrees
3/4 zucchini, shredded
peas from approx 8 fresh pods
green onion, chopped
arugula, chopped
splash of balsamic vinegar
apple cider vinegar to taste
small portion of freshly chopped ginger root
veganaise (as the base)
rise milk
1 tsp hummous
curry powder
1-2 fresh radishe(s), chopped
fresh coriander, chopped
1/4 tsp mustard
1/2 tsp mustard oil
COMBINE!
VOILA!
VEGAN DELICIOUSNESS!
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