Chef: ec-centricity ---------------------------------

(P.S.: In the recipes tag, click on the photo to see the recipe.)




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Shrimp Tex-Mex Salad with Vegan Creamy Cilantro Dressing (Recipe)
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Roasted Vegetables (Recipe)Find more delicious photos and recipes at la-food
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Summer Downpour Salad (RECIPE)
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Radish and Avocado Sandwich (Vegan Recipe) 4-5 radishes, thinly sliced extra virgin olive oil half a lemon 2 slices whole wheat bread or baguette slices, toasted 1 avocado, mashed with a fork kosher salt & pepper In a small bowl toss sliced radishes with drizzle of extra virgin olive oil and a squeeze of lemon juice. Spread mashed avocado on slices of toasted bread.  Top with sliced radishes. Finish with salt and freshly ground pepper.
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Homemade Granola ( R e c i p e )
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TORTELLINI SOUP WITH BEANS & CHARD Ingredients 2 tbsp. olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 tbsp. tomato paste ½ tsp. red pepper flakes 2 quarts low-sodium broth (veggie or chicken) 1 (15 oz.) can diced tomatoes, or 2-3 tomatoes, seeded and diced 1 (15 oz.) can cannelini beans, drained and rinsed (or 1½ cups cooked white beans) 2 tsp. herbes de Provence or Italian seasoning 1 bay leaf 1 Parmesan rind (optional)Salt and pepper 9 oz. fresh whole wheat cheese tortellini (or 6 oz. dried) 1 bunch Swiss chard (or other leafy green) Freshly grated Parmesan, to finish Directions In a Dutch oven or large stockpot, heat the olive oil over medium-high heat.  Add the onion to the pan and sauté until just tender, 5-6 minutes.  Stir in the garlic, tomato paste, and red pepper flakes, and sauté 1 minute more until fragrant.  Stir in the broth, tomatoes, beans, herbs and Parmesan rind.  Season to taste with salt and pepper.  Bring to a boil, reduce the heat to a simmer and let simmer 30 minutes. Stir in the tortellini and chard.  Continue to simmer until the tortellini is cooked through, according to the package directions.  (If using a firm green such as kale, add it a few minutes prior to the tortellini to be sure it is completely cooked.)  Ladle the soup into serving bowls and top with freshly grated Parmesan.
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