BLOG: Vegetables for Breakfast

Viewing Tag: vegan

August 20, 2013

pink, white and greens

August 19, 2013

napa, kale and pluot

August 18, 2013

napa cabbage rolls with mango

August 16, 2013

summer collard roll-ups

August 15, 2013

pink and white radish salad

August 14, 2013

broccoli and carrot medallions

August 13, 2013

breakfast of leftovers

August 12, 2013

yellow beans and kale

August 11, 2013

pressed cabbage and cucumber salad

August 9, 2013

cucumber boats

August 8, 2013

beets ‘n beans

August 7, 2013

blanched carrots with parsley-carrot top pesto

August 6, 2013

sliced cukes and radishes with herb-blanketed tofu

August 4, 2013

steamed broccoli with carrot miso dressing

August 1, 2013

quick-sautéed broccoli with onions and corn

July 31, 2013

salad of field greens with carrot miso dressing

July 30, 2013

blanched snap peas and celery

July 29, 2013

steamed string beans, carrots and boiled corn

July 28, 2013

sautéed escarole with raw carrots

July 26, 2013

sautéed spinach and roasted potatoes

July 25, 2013

steamed swiss chard

July 23, 2013

carrot arrow

July 22, 2013

steamed Japanese greens with lemon wedges

July 19, 2013

dandelion hijiki salad

July 16, 2013

carrots and hummus

July 15, 2013

Melanie’s Chinese cabbage rolls

July 14, 2013

cooling cabbage lotus salad and chopped greens with shitake mushrooms

July 10, 2013

blanched snap peas, pink radishes and white bean hummus

July 9, 2013

baby bok choy with mint and orange

July 8, 2013

fringed greens with chives and edible flowers

July 5, 2013

grated carrot, curly lettuce and fennel salad

July 4, 2013

red, white and green: steamed bok choy with strawberries

July 2, 2013

water-sautéed napa cabbage and celery garnished with fresh red pepper and lemon

June 30, 2013

Two salads: cress, pink radish and dill + shaved carrot with black sesame seeds and mint

June 28, 2013

blanched broccoli and daikon radish with lemon rounds

June 25, 2013

boiled daikon rounds topped with sesame sauce

Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.