Two Recipes for Vegan/Vegetarian?

For Vegan/Vegetarian





http://www.redbookmag.com/your/farmers-m鈥?/a>





Warm Potato, Radish, and Fennel Salad


Serving: 6





1 Tbsp chopped fennel leaves


1 tsp grated lemon zest


3 Tbsp lemon juice


1 1/2 tsp Dijon mustard


1 tsp kosher salt


1/2 tsp freshly ground pepper


1/4 cup olive oil


1 fresh fennel bulb


10 radishes, sliced


1/4 cup diced red onion


1 lb of 1/4-inch-thick sliced baby red potatoes


1/2 cup Parmesan cheese, shaved





In a bowl, mix chopped fennel leaves, lemon zest, lemon juice, Dijon mustard, kosher salt, and ground pepper. Whisk in olive oil. Halve, core, and very thinly slice the fennel bulb; discard stalks. Add the sliced fennel, radish slices, and diced red onion to the salad. Cook baby red potatoes in salted boiling water, covered, about 7 minutes; drain. Add to salad and toss. Sprinkle Parmesan cheese over top; serve warm.


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Curried Vegetable Salad


Serving: 4


Cook Time: 30 minutes


Total Time: 48 minutes





8 oz. each cauliflower florets and small fresh okra, stems trimmed


3 carrots, peeled and diced


2 tsp. each olive oil and curry powder


3/4 cup water


1/3 cup each plain yogurt and mango chutney


1 cup frozen peas, thawed


1 mango, peeled, seeded, and diced


1/3 cup diced red onion


1 tsp. salt


1/2 tsp. pepper


3 cups cooked jasmine rice


1/2 cup salted roasted cashews


Boston lettuce leaves





1. Bring a large pot of salted water to a boil; add cauliflower. Cook 4 minutes, or until firm-tender. Remove with a slotted spoon to a colander; rinse under cold water. Add okra and carrots to boiling water; cook 2 minutes, or until okra is bright green and vegetables are crisp-tender; drain in colander. Refresh vegetables under cold water to stop the cooking.





2. Heat oil and curry in a small saucepan over medium heat. Cook, stirring, 2 minutes, or until fragrant; stir in 1/4 cup of the water and cook 2 minutes longer. Scrape mixture into a large bowl; whisk in yogurt, chutney, and enough of the remaining 1/2 cup water to thin dressing. Add cooked vegetables, peas, mango, red onion, salt, and pepper; toss. Stir in rice and cashews.





3. Spoon salad onto lettuce-lined plates.Two Recipes for Vegan/Vegetarian?
thanks for 2 and the recipes!!!Two Recipes for Vegan/Vegetarian?
Thanks. :)
And your QUESTION would be....?
Mmmm.





tasty!





have you tried it yet?
I have to agree with Brutally Honest it is not a question. But at least it is v%26amp;v and not a question about McDonalds. Or rant about how got intended us to eat meat.