Vegetarian Detective

Grilled Veggies

2 zucchinis, thickly sliced on a diagonal
1 red pepper, cut in pieces
1 yellow pepper, cut in pieces
1 orange pepper, cut in pieces
2 tablespoons olive oil
vegetable seasoning (Club House la Grille Vegetable Seasoning is nice)

In a large bowl, toss the veggies with the olive oil and vegetable seasoning to taste.

Grill on a BBQ until marked on both sides and tender crisp.

Serves 4.

♥ Becki

1/2 cup light coconut milk
1/2 cup (at least) seeded, peeled and chopped papaya (1/4 papaya)
1/2 tablespoon raw agave syrup
1/2 teaspoon vanilla
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.

♥ Becki

PS If using cashew milk instead of coconut milk, reduce vanilla to 1/4 teaspoon.
PPS Share the ♥!

4 cups penne rigate 1 cup cashew cream, which is simply Cashew Milk made with half the water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 1b mushrooms, sliced
1 tablespoon olive oil
salt
3/4 cup sun-dried tomatoes packed in oil, drained, sliced
1 cup fresh parsley, chopped

Boil the penne.

Just before the pasta is al dente, sauté the mushrooms in the olive oil until golden brown.

Add the cashew cream and vegetable bouillon powder and stir until thickened.

Salt to taste.

Drain the pasta and toss in the creamy mushroom sauce with the sun-dried tomatoes and fresh parsley.

Serves 4.

♥ Becki

While prepping ingredients for a June variation of Pineapple Black Bean Salsa (substituting strawberries for pineapple), I realised the size of the red onion in the recipe should seriously be discussed. Reason being, I've seen some GINORMOUS red onions in my time...and an onion of approximately 1/2-cup volume is plenty thank you very much. I consider an onion of approximately 1/2-cup volume an average onion, and one that fits all my recipes.

Strawberry Black Bean Salsa

1 lb strawberries, chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), chopped
1/2 cup fresh cilantro, chopped
1/4 cup lemon juice
1 jalapeno, minced
1 tsp cumin seeds

Combine all the ingredients and chill. Serves 4.