This one truly had me at the first bite, and it will be the same for you. Creamy lemon, ginger, almonds, and sesame seeds, blended into a smooth, rich sauce that is tangy, spicy, and rich. The roasted brussel sprouts and freekah add a comforting element. This is a bowl you will want to sit and enjoy, take it slow, savor every bite, and be free of distractions while eating. That means no phone, no movies, no talking. That’s how I do it when I want to enjoy a meal.
I look forward to getting out of bed just to enjoy my cherry chocolate bowl. Whenever I buy cherries, this is on the list for the morning after. Cherry chocolate is one of those combinations that reminds us of indulging, but this bowl is healthy. Freeze it and re-blend it to make an ice cream. Drink it. Spoon it out of the bowl like I do. Any way you eat it, you’ll love it.
Another pesto, kale and the mighty Brazil nut. Read more about their health benefits below. This kale Brazil nut pesto has a course texture to it and sticks to the pasta well. The kale has a mellow green flavor that is not overpowering, and the brazil nuts add a light, soft bite.
This dish is unique, clean, and simple. I adore the look of it, and without realizing I plated it in the shape of a butterfly, hence the title. It covered my need for color, beauty, and taste. I got the idea for the beet butter from a French restaurant I went to years ago. They didn’t have much vegan food, so our server had the chef prepare something special for me. I don’t know how she/he made it, but it was a similar dish of vegetables in this beet puree sauce that was slightly sweet. I decided to go with beet butter to add extra richness and flavor.
I really loved creamsicles when I was a kid, fudgesicles and popsicles too. This bowl is a spin off of that creamsicle orange flavor that is refreshing and rich at the same time. It was creamy, filling, sweet, and smooth. I reached the bottom of the bowl too quickly and went for a second.
My twist on risotto made with farro= farrotto. I’ll be making a lot of these farrotto bowls. I prefer farro to rice due to its firm texture, its larger grain, its ability to satiate quickly and nutritiously, and its versatility in absorbing flavors. This ragu is chunky and hearty, and goes great with the farro. It’s smokey and rich, with tomatoes and sweet peppers stewed in a generous portion of red wine and olive oil, blended with fresh sage.