Monday, July 11, 2011

Vegan Dinner Delight

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




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