Starters
Pistachio Quinoa & Kale Croquettes
Raw Macadamia Sunflower Hummus
Stuffed Red Orach with Pomegranate Molasses
Condiments
Pepita and Fire Roasted Poblano Pesto
Salads
Entrees
Ethiopian Collard Greens with Red Quinoa and Kale Chip Gratin
Freshly Harvested Corn, Hemp and Chia Cakes with Fresh Tomato Salsa
Spring Risotto With Asparagus And Walnuts
Tofu Stir Fry With Red Miso Sauce
Quinoa, Corn and Cracked Wheat Cakes With Cranberry Compote and Date Cream
Wild Yam Soba Noodles with Indigo Rose Tomatoes, Amaranth and Walnuts
Vegetables
Asian Long Beans with Tahini Sauce
Asparagus, Carrot and Red Onion Curry
Black Pepper Brussel Sprouts and Red Onions
Japanese Imo Yams with Lemon Miso Sauce
Kashmiri Cauliflower with Saffron and English Peas
Lamb’s Quarters and Coconut Subji
Grains
Bread
Desserts
Nicolina’s Ruby and White grapefruit Pops
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All Recipes By George Vutetakis Copyright 2011