marjoriebelizaire

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So far marjoriebelizaire has created 34 blog entries.

Roasted Vegetable Tostadas

2022-09-15T16:35:43-04:00

Roasted Vegetable Tostadas By Philip Riley Print Recipe Ingredients Instructions Preheat oven to 400 deg. Slice the zucchini and squash into 1/2 inch rounds. Drizzle oil over the slices, and roast for 20 minutes. Bake the tortillas for about 4 minutes, until crispy. Dice the onion, tomatoes, and avocados. Combine with a squeeze of lime and salt Heat the beans. Whip the yogurt alternative with a hefty squeeze from limes, adding lime zest. Assemble the tostadas by layering the ingredients. [...]

Roasted Vegetable Tostadas2022-09-15T16:35:43-04:00

Moroccan Chickpea Salad

2022-09-14T12:45:15-04:00

Moroccan Chickpea Salad By Denise Halenz-Robinson Print Recipe Ingredients Instructions Heat the oil in a large pot, and sauté the onion (3-5 minutes). Stir in the spices. Add the broth and quinoa, cover, reduce heat, cook for 15 minutes. Remove the quinoa from heat, fluff with a fork. Drain the chickpeas and add the remaining ingredients, except for almonds, to the quinoa mixture. Reserve some parsley. Stir well, plate, and top with almonds and remaining parsley. [...]

Moroccan Chickpea Salad2022-09-14T12:45:15-04:00

Roasted Cauliflower Head

2022-09-19T17:47:17-04:00

Roasted Cauliflower Head By Philip Riley Print Recipe Ingredients Instructions Preheat oven to 400 degrees. Wash the cauliflower, and remove any leaves. Carefully cut out the center stalk, being careful that the head doesn’t fall apart. In a small bowl, mix the oil, herbs, and salt. Place the cauliflower upside down in a dutch oven, and pour half the mixture into the center. Then flip over and drizzle the remaining mixture on top. Cover, and cook for 35-45 minutes or until fork-tender. [...]

Roasted Cauliflower Head2022-09-19T17:47:17-04:00

Mexican Salad

2022-09-14T12:26:58-04:00

Mexican Salad By Gamalli Austin, DrPH, RD Print Recipe Vegan Taco Salad Ingredients Dressing Ingredients Instructions Prepare the various components before assembling the salad. Prepare the Pico de Gallo and Creamy Avocado Cilantro Dressing (Recipe Below). Keep in fridge until ready to make. Drain and rinse the black beans using if using can beans. Cook the corn. Slice lettuce into manageable pieces. Dice the red pepper. Shred the cabbage. Slice the avocado. To Assemble the vegan taco [...]

Mexican Salad2022-09-14T12:26:58-04:00

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