Vegetable creations:This one is simple. Think stir-fry but do not fry. I used olive oil blended with a bunch of coriander and 1/2 t of curry powder. Then I diced my favourite vegies of the moment (mushrooms, broccoli, bok choy, red bell pepper and forgot what else), marinated them in the dressing and that is that!
Blend in a food processor
** Let Animals Live!
Place a spoonful of the burger paste on a small Cos lettuce leaf and roll it up. Done.
You can serve it with flax-seed pizza topped with avocado and cucumber.
Blend, in a food processor,
Put tabouli, cut up avocado, fallafel and tahini on a lettude leaf, and roll it up. Luke says that these are better than the cooked fallafel rolls he used to love.
This is another, self-serve version of lettuce shells. Place a range of cut up vegies (for example: zuccini, carrot, tomato, onion, avocado, cucumber, sprouts, mint and coriander leaves) in a dish, some sauce to go with it, lettuce leaves and serve.
Below is a simple variation on the topic. Great for kids, who naturally prefer less complicated foods.
Kids lettuce sandwiches:
This is Julia's favourite. On a lettuce leaf (choose a young, soft lettuce, and a small-medium leaf, good for small hands; our favourite is baby Cos lettuce), spread some avocado and a thick slice of a tomato (nice, ripe red one). Roll up. Yum!
Stuffed mushroom:Remove stems (keep them) from
Salsa 1:Blend, until chunky,
Blend olive oil, lemon juice and garlic. Pour over aspargaus.
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