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CREAMY RISOTTO WITH SPRING VEGGIES AND PINE NUT PARMESAN

BROTH1 Head Celery chopped6 Large Carrots chopped1 Large Onion Chopped8 Mushrooms Quartered1 Large Russet Potato1 can Jovial Whole Tomatoes ChoppedShould equal around 6- 8 cups. Taste for flavor, adding more carrots give the broth more taste, discovery! Saut√© the vegetables, until lightly browned in a little Grapeseed oil, until lightly browned, cover with water add the sprigs of fresh Thyme …

Vegan Raw Juicy Beauty Taco

Juicy Walnut Beauty Raw Taco: 1 Cup walnuts chopped marinated 15 minutes in~ 1/2 juice Lemon 1/2 tbs. Nama Shoyu Sauce Seasoned with Chili Powder, pinch Cayenne, Mexican Oregano Topped with diced tomatoes, lettuce, Avocados, fresh herbs of thyme, chives, sage. Kimchee And a dollop of Miyoko’s Kitchen Creamery Ale and Onion Crock Cheddar for extra decadence and richness Served …

Vegan Miyoko’s Creamery Cheese Bruschetta

Dellafattoria Loaf Bread* 1 Pint Mixed Organic Cherry tomatoes Chives, Thyme, Oregano, Basil, diced finely Dressing: ¬†2 tbs. Della Terra Artisan Balsamic Vinegar 6 Tbs. EVOO 1/2 Shallot finely diced, Lemon Lavendar Sea Salt, whisk and marinate the tomatoes for an hour if you have time. In an cast-iron pan add olive oil and 2 cloves garlic diced, add sliced …