Ed. Note: An older post from March 2016, shelved before our 3-month break from publishing.
I. Burger, Fries and Salad
|Green Leaf Lettuce, Cherry Tomato and Kirby Cucumber Salad with Miso-Ginger Dressing|
|Some of the best dressed veggie burgers this Spring are accessorized with only a dab of vegan mayo and sweet onions.|
II. Cassoulet for Chilly Spring Nights
|After the vegetables and beans have cooked until tender, the cassoulet is topped with bread crumbs, minced herbs and olive oil and browned under the broiler. You'll find our original post with the full recipe HERE.|
|Leftover cassoulet with salad, quinoa and grilled bread|
III. When In Doubt, Make Tostados. Everything will be Fine.
|For all you carb addicts out there, we present Jerusalem Artichoke Tostados.|
|Black Bean and Vegetarian Sausage Tostados with tangy Avocado and Peanut Salsa. The salsa recipe can be found HERE on Rick Bayless' online treasure trove of authentic Mexican recipes.|
IV. Any Sandwich Topped with Creamy Coleslaw and Sided with More Carbs Is OK with Us.
|Tempeh Reuben Sandwiches with sides of salad and leftover baked ziti.|