Quinoa and tofu is not something I typically put together as it seems like protein overkill.  There is 8g of protein per cup of quinoa while there is 10g of protein per 1/2 cup of tofu.  18g of protein in one meal would be nearly35% of the average needs of a man and that just seems like to much from one meal.  I avoided this combination forever until I saw a post on Instagram with these two combined and I thought that I should just give it a try and ignore the macros for just one meal as the texture combination seemed like it would be phenomenal.

If tofu is made to my liking then it is extremely crunchy on the outside and creamy on the inside while the quinoa would present itself with a creamy texture overall.  Of course you can’t just toss quinoa and tofu on a plate and call it a meal.  You need other ingredients and when I saw Chef Marcus Samuelsson’s recipe for a quinoa and beet salad I knew that beets were going to get tossed into the mix.  Of course it didn’t hurt that I had just purchased beets from the farmer’s market the weekend prior.

With a cast iron pan ready to go having the crunchy exterior on the tofu, sweet potatoes and beets was going to be easy.  Cast iron pans were made for pan roasting vegetables.  Put some sweet corn and sweet peas into the quinoa to off set the poblano pepper and this quinoa and tofu salad would be a hit.  The downside is that the beets would turn nearly everything a shade of red and so you could call this Red Quinoa And Tofu Salad if you wish, but whatever you call it just make and then sit out on your back porch or patio on a cool summer evening and enjoy.

 
quinoa and tofu - recipe - salad

Quinoa And Tofu Salad With Beets, Sweet Potatoes, Corn, Peas And Poblano Peppers

This quinoa and tofu salad is wheat-free, gluten-free, dairy-free and vegan.  I think I covered everybody’s issues here other than adding bacon for the carnivores that follow this blog.  In truth bacon wouldn’t go so well here but diced chicken or turkey would be a perfect substitute for the tofu.  I also believe that you could turn this quinoa and tofu salad into a quinoa and tempeh salad if you so choose.

Lastly, this dish can be served cold at a picnic as well and all the flavors will hold up (I would know as I did not finish it all and put it in the fridge and then ate it for breakfast the next day – cold straight from the fridge).

Published in Lunch Recipes

Fritters of the carrot variety came across in an email and I immediately put them into my menu planning.  I had been seeing fritters for a while but decided that I didn’t have time to shred or would rather just eat a carrot than go through the entire process.  One way or the other I came up with an excuse to not make them.  When I finally decided to make them it was mainly because I would be in recovery from Ironman Texas and would have the time.

I decided I wanted to make carrot fritters for breakfast and would use them to dip into the runny yolk of eggs cooked sunny side up.  This was going to be a great start to the day and then as I was taking the ingredients out of the refrigerator I saw the zucchini and decided a carrot-zucchini fritter would be better than just plain carrot fritters.  I don’t know if I made the right decision but I can tell you that the carrot-zucchini fritter is going onto the menu as a repeat item they were that good.

After I finished making them I knew I wanted to make some more but in a more sweet variety.  How could I do this?  What would be sweet, not that carrots aren’t sweet, but I wanted something that could be eaten for breakfast or for an evening snack.  Going through the sugar detox I figured an apple and a pear would be sweet enough and so I set out to make an apple-pear fritter.  The next thing I wanted to do was make it vegan so instead of using an egg, like in the carrot-zucchini fritter, I went with a mashed banana.  Hey, I said I wanted them sweet.

This morning I made them and I can say with a smile that these fritters were absolutely perfect in terms of sweetness.  The flavor profile was unexpected as the first taste is all banana but then all the sudden the apple and pear come through on the backend.  I topped the fruit fritter with a homemade syrup that added a depth of flavor that made me wish I had made more.  Oh well, reason enough to keep making more fritters.

If you want to make the carrot-zucchini fritters replace the apple, pear and banana with 100g carrot and 100g zucchini, both shredded.  Add in a whisked egg for the banana and combine with the flour as in the recipe above.  Once the oil is heated add in the 4 sectioned out carrot-zucchini fritter patties and cook until golden brown.  Again, approximately 3-5 minutes per side.

Published in Breakfast Recipes

Asparagus Risotto was voted as the recipe of the week on my Instagram feed and I couldn't have been happier to share this recipe with you.  As you know, maybe not if you live anywhere there has been snow fall lately, we are in spring and so it is time to dust off your favorite spring ingredients and make something that is in season and of course tasty.  For me, when spring comes I want asparagus and artichokes.  Seeing as artichokes were not available at the time of my grocery shopping I picked up a bunch of asparagus and decided what would be better with asparagus than lemon. As I was thinking about putting asparagus with lemon I was trying to figure out what else would pair nicely with it.  I could just make rice or quinoa but I wanted something a tad bit more chewy than those items.  At that point I was poking around my pantry and there was the risotto.  A perfect combination of to the teeth feel in risotto with the crispness of asparagus.  The birth of Asparagus Risotto with lemon zest was born.  Nothing could be better.....oh wait!  I forgot that adding mushrooms with lots and lots of garlic WOULD be better and so I set off into my kitchen to create this dish and I was not disappointed.  Even got a little bit of inspiration to plate it nicely before turning the glass over and shoveling, I mean eating slowly. One benefit to getting into the kitchen more often was being able to discover how much lemon zest can add to your dish.  This is a simple ingredient to use and yet the return on your investment is exponential.  With a simple vegetable peeler peel off the outer skin of the lemon (not too deep otherwise it gets to acidic) and then chop into small pieces.  This little addition brings your dish to new heights and if you are cooking for somebody else will make them think that you are worthy of being on the Food Network. [recipe] [caption id="attachment_8079" align="aligncenter" width="553"]asparagus risotto - recipe - healthy -vegan Asparagus Risotto With Lemon Zest[/caption]

Have You Made Asparagus Risotto?  How Do You Prepare It?

Published in Lunch Recipes

Banana Cranberry muffins and its recipe came about because Karen and I had both purchased bananas and as bananas do they started to turn an ugly shade of brown.  Mind you that a banana is at its peak of perfection when there are dark spots on it these bananas had essentially turned black/brown and were either going to meet the garbage can or they were getting turned into pancakes/waffles/bread or in this case banana cranberry muffins.

There were 8 bananas that had turned and Karen asked me what I wanted to do with them.  I had previously made vegan banana bread that I used for French Toast so I wanted to go a different route.  I love cooking and to me cooking the same thing over and over again isn’t much fun.  I want to experiment and see how things turn out.  My philosophy if they turn out bad:  throw it out and order pizza.  The other reason I wanted to try something out was that I don’t consider myself a baker.  Baking requires patience and a lot of measuring and well I would rather cut, dice, chop, chiffonade and mince rather than mix, beat and pour.  Having the opportunity to recycle these bananas was the perfect excuse to test out some baking skills.

The next question was what am I going to make the bananas with.  I could have gone the route of nuts as everybody loves banana nut muffins/bread but I wanted something a little more sweet and so I opted for cranberries.  I typically have dried cranberries around the house because they are perfect for overnight oats or in salads (like this Brussels Sprouts Stuffed Acorn Squash whose recipe can be found here.)  Armed with brown bananas, dried cranberries and a muffin tin I was ready to go to work.

Here is the recipe for Banana Cranberry Muffins so that you can go to work too.

I have eaten them cool and out of the microwave (microwaved for 20 seconds) and the banana flavor comes through more when they are warm.  The cranberries add a terrific texture change to the muffins.

Thank you to Karly Kay of iCarlyWithAK for requesting the recipe on Instagram.  If you want a recipe from the pictures posted on Instagram just leave a comment there with a request and I’ll do my best to get the recipe posted as quickly as possible.

Published in Breakfast Recipes

Incredible Hulk......remember him?  At this point The Incredible Hulk has been reduced to a supporting role in the superhero movies but back when I was a kid The Incredible Hulk, which starred Lou Ferrigno, was a show not to be missed.  I mean who doesn't go into fits of rage when people make you mad and make you want to rip off your shirt, turn green and have your jeans reduced to capris and then after you kick ass have all your clothes return to normal and your regular skin complexion come back as well?  I'd sign up for that. Anyway, this Incredible Hulk Vegan Creamy Pasta Recipe will not have that type of effect on you from the outside, but on the inside your body will thank you immensely.  This has healthy fats in the form of avocado, avoids dairy by using vegan parmesan cheese and coconut milk and is gluten-free with the use of quinoa pasta.  Now if you want to take this Incredible Hulk pasta and add in whole milk, regular parmesan cheese and durum wheat pasta then go for it as the process would be the same.  I toyed with the idea of having this be an Incredible Hulk Carbonara but truth be told it was right after a hard 7 mile run and the faster I got the food in my pie hole the better off I and Karen would have been otherwise I may have said:  You Won't Like Me When I Am Ravenously Hungry! What made this dish perfect for a post run was that the carb:protein ratio was the ideal 4:1 with 19 grams of protein and 77 grams of carbohydrates.  Did I mention that it was vegan?  That's right there are 19 grams of protein in the Incredible Hulk Vegan Creamy Pasta recipe without the use of meat.  It is not hard to get to your requirement of daily protein from vegetables and all you have to do is eat a balanced diet. 

Do You Remember The Show The Incredible Hulk?

Have You Made Creamy Sauce Without Dairy?

 

Published in Lunch Recipes

Chocolate Pistachio Waffles has been on my meal plan menu for nearly one week now and I wanted desperately to move it up into the week but I also knew that I was going to be riding for three hours and running for 30 minutes and needed something to look forward to.  Then again there was a good chance that waffles were going to be on my menu so I could have scarfed down the chocolate pistachio waffles earlier this week.  Good things come to those who wait……

As I was going through the week I came across the idea of ice cream.  What kind of ice cream would go with chocolate pistachio waffles?  Vanilla?  Boring….. Chocolate?  …..Hmmm, maybe too much chocolate?  Mint? …..the green mint with green pistachio?  Nope, I decided to make strawberry ice cream.  Why?  Because I had just put 2 pints of strawberries into the freezer and knew I could get ice cream from them with little to no effort.When I put together my meal plan I try to create waffles that I have not had in a long time or create a new flavor for myself.  When I was at Sprout’s the idea of chocolate pistachio waffles popped into my head and I knew I had not had that flavor ever even though I knew that I had chocolate hazelnut (Nutella flavor) waffles on the plan for the day prior.  This kind of thing happens to me when I go grocery shopping and I think I have my meals planned out then I walk by the bulk area and can pick up a little bit of this and a little bit of that.  Throw chocolate into the mix andchocolate pistachio waffles and chocolate hazelnut waffles are born.

I know, less talk and more recipe so I will not waste any more of your time.  Here is the recipe for the waffles:

Chocolate Pistachio Waffles And Vegan Strawberry Ice Cream

Ingredients: 1/2c garbanzo flour, 1 egg, 1 oz pistachios, 100g frozen strawberries, 1 Tbsp Goji Berries, 1/2c + 1 Tbsp Coconut Milk (unsweetened and split into 1/4c), 4 sections Ghirardelli 72% cacao chocolate

Servings: 1

Nutritional Information: 712 calories, 72g Carbohydrates, 43g Fat, 28g Protein, 20g Fiber

Directions:

  1. In your blender add frozen strawberries and 1/4c coconut milk.  Blend until a smooth mixture forms.
  2. Place strawberry ice cream into a metal bowl and into your freezer to set up.
  3. Place pistachios into a storage bag and seal it.  Place towel over top and smash with rolling-pin or meat tenderizer or a can.  Set aside.
  4. In a medium bowl add flour, egg and 1/4c coconut milk.  Whisk to combine well.  Set aside.
  5. In a microwave safe bowl add broken pieces of chocolate and 1 Tbsp of coconut milk and microwave for 30 seconds.
  6. Stir chocolate and coconut milk until a thick ganache like mixture forms then add to your batter.
  7. Whisk chocolate and 80% of the pistachio pieces into batter until well combined.
  8. Heat up waffle iron to your manufacturer’s instructions.
  9. Add batter and allow waffles to cook.
  10. While waffles are cooking remove strawberry ice cream from freezer and make a quenelle and place into a bowl.
  11. Plate the chocolate pistachio waffles and the strawberry ice cream.
  12. Garnish with the remaining pistachio pieces and goji berries then serve.

Notes:

  • The batter will be thick but when cooked properly will have a crunchy outside and soft interior.
  • If you cannot get the Ghirardelli chocolate you can replace with ~ 1 Tbsp of cocoa powder.
  • The chocolate is dark and thus not sweet so if you want sweet add 1 tsp of turbinado.  I’ve never used stevia but that could be an addition as well.
  • This recipe could easily be an ice cream sandwich as well.  Let your imagination take over.
Published in Breakfast Recipes
Saturday, 16 February 2013 14:44

Nachos, Nachos, Nachos.....

Nachos are everybody's favorite eats when they are at Mexican restaurants.  Nachos are probably everybody's favorite eats even at home especially during sporting events like the recent Super Bowl or the upcoming March Madness and Opening Day of Baseball. You know those nachos that are dripping with cheese and jalapeños with those salty tortilla chips.  Wait, come back don't run out to buy nachos just yet.  Stay and finish reading and then head over to your kitchen to make homemade nachos because these will blow your mind.  The best part is that they are much lower in calories, fat and contain healthy carbs unlike those that you get at your local Mexican restaurant. When I chose to drop dairy from my diet one of the first things to go was the cheese dip that Karen use to make and with that nachos essentially became a thing of the past for me.  Not only was I not able to dip the chips into the cheese but there was always a huge dollop of sour cream on top of the chips.  Not being able to remember the last time I had nachos I finally had a huge craving for them and decided to meander my way to my kitchen to make a healthy version of nachos. Here is the recipe:

Nachos:  Sweet And Purple Potatoes (Vegan) Style

Ingredients: 50g Sweet Potato, 100g Purple Potato, 100g Avocado, 1 Jalapeño Pepper, 1/8c Red Onion, 1/4c Dry Black Beans, 50g Cherry Tomatoes, 30g Red Bell Pepper, 30g Green Bell Pepper, 2 Tbsp Coconut Yogurt, Cilantro, Hot Sauce Servings: 1 Nutritional Information: 433 calories, 68g Carbs, 16g Fat, 9g Protein, 21g Fiber Directions:

  1. Soak beans overnight in water.
  2. Bring pot of water to a boil, add beans and then reduce to simmer and allow to cook for 1-2 hours until soft.
  3. Towards end of cooking of beans pre-heat oven to 450*
  4. Thinly slice sweet and purple potatoes.
  5. Arrange on baking dish and spray with olive or coconut oil cooking spray.  Cook 10 minutes and then flip.
  6. After flipping the potatoes begin assembling guacamole by dicing peppers, red onions and tomatoes and placing in bowl.
  7. De-Seed the avocado and scoop out flesh and place into separate bowl.  Mash avocado with fork and then add in veggies and beans then carefully combine.
  8. Add in hot sauce and chopped cilantro to the guacamole and set aside.  Place pit into center of guacamole to keep fresh while getting potatoes out of oven.
  9. To assemble the plate place guacamole in center and create a divot to place the coconut yogurt.
  10. Spread the sweet potato and purple potato nacho chips around the dip.
  11. Top with more chopped cilantro and serve.

These nachos are a great way to snack responsibly on a lazy Saturday or Sunday afternoon.  They would also make for a great item to bring to a family/friend gathering for Cinco De Mayo.  Really these nachos can be eaten at anytime you want and are so easy to make you will find yourself making them over and over again. Switch up the nacho 'chips' by make kale chips or zucchini chips.  Eggplant chips would probably go very well too.  How about jicama for your nacho chips?  Need that meat texture?  Make tempeh chorizo to add to the top (lightbulb moment right there!)  The possibilities are endless.  Experiment and let me know what you think of these vegan nachos. 

What Is Your Favorite Nachos Topping?

 

Published in Lunch Recipes
Friday, 18 January 2013 18:15

Cream Of Broccoli Soup Recipe

Cream of broccoli soup was never something I ever wanted to eat growing up.  As a matter of fact I'm not sure I want to eat it now but after making this recipe I think it is something that can be a regular part of my diet in the winter or summer.  Before we get to that I want to point out that my only interaction with cream of broccoli soup was when it was poured out of a can as a kid.  That 'stuff' just looked wrong and there was no way it was touching my lips. I was at the grocery store a few days ago picking up some odds and ends and I saw a sale on broccoli and cauliflower.  I picked up the green stuff without any idea of how I was going to use it.  I passed over the cauliflower (big mistake) because I had not made the cauliflower pizza crust yet and wasn't sure how I would use it.  As I was walking out of the store my thoughts drifted to shredding it for tacos, or roasting it for a roasted vegetable salad or just eating it raw dipped into a sriracha-horseradish mustard dipping sauce. As I was watching the Food Network I began to think of the broccoli in my fridge and how I could use it besides those three applications.  If I steamed it would I be able to form a patty with it to make a veggie burger?  If I roasted it would the flavor work well in a cornmeal jalapeno waffle?  Then it hit me......yes steam it but then turn it into a soup.  I had just recently made a sweet potato and poblano pepper soup so why not a broccoli soup but what do I add.  I wanted it to be a very vibrant green so I recalled what was in my fridge and I knew that a cream of broccoli soup would be coming out of my kitchen. The only question I had was:  What am I going to use to make the cream part?  I could use water or vegetable stock but that isn't really cream now is it.  I had some leftover coconut whip from my Carrot Cake pancakes and could use that along with the liquid from the same can of coconut milk.  My only concern at this point was how green the soup would come out.  Cream of broccoli soup is typically closer to white than green but I wanted this to be a vibrant green which meant using less coconut whip than I normally would have but in the end I used just enough and probably could have used more since it turned out so green.

Cream Of Broccoli Soup Recipe
 
Recipe Type: Lunch Dinner
Cuisine: American
Author: Jason Bahamundi
Prep time:
Cook time:
Total time:
Serves: 2
Cream of broccoli soup that has no cream and is vegan. This recipe can be consumed cold or hot.
Ingredients
  • 386g Broccoli (~1 large head of broccoli)
  • 2 Stalks of Celery
  • 50g Kale
  • Bunch Cilantro
  • 1 can Coconut milk
Instructions
  1. Steam broccoli until just tender but still vibrant green.
  2. Combine all the ingredients into a blender once the broccoli has steamed.
  3. Blend until well combined.
  4. Add to pot and bring up to temp and serve.
  5. Serve.
Calories: 211 Fat: 12 Carbohydrates: 20 Fiber: 7 Protein: 8
Notes
* I added 1/4c (dry) Lundberg Wild Rice to the soup. * Garnish is cilantro, sriracha and black sesame seeds. * If you want to serve cold do not pour into pot and bring up to temp.

Did You Like Cream Of Broccoli Soup As A Kid?

How About Cream Of Mushroom Soup?


Find us on Instagram and request recipes from the pictures.[/caption]

Published in Lunch Recipes
Tuesday, 08 January 2013 11:44

Polenta Tower Recipe

A Polenta Tower is not exactly the Ahi Tuna Tower but it certainly inspired it.  Back when eating fish was part of my diet I enjoyed eating the Ahi Tower with Karen on a regular basis.  There was something about the avocado, sushi rice, tuna and tomatoes.  All these ingredients worked well together and when I drove by the sushi restaurant in my neighborhood I got a bit inspired.  The polenta tower recipe requires a bit more work than the Ahi Tower but it has the same creaminess and spice that is a calling card of the one made with sushi. If you have never had polenta let me fill you in on a little secret.  It is creamy and delicious and nothing like cornmeal.  Cornmeal can be grainy but polenta when made correctly is creamy and smooth.  The polenta tower recipe is not only creamy and smooth it is vegan friendly because I do not add cheese to my polenta.  If you want to add cheese I would recommend Parmigiano-Reggiano because the salty quality to the cheese will lend itself perfectly to the sriracha and garlic in this recipe. How long will it take to make the polenta tower?  That is the beauty of this creation.  The polenta tower recipe is completed in about 25 minutes.  That's right from start to finish you will have this recipe done and consumed within 25 minutes.  There is no secret to this and it is all simple ingredients that you can find at your local grocery store.  I had this for lunch yesterday as part of my new diet regimen but can easily be had for dinner.  If you want to have this for brunch (which I would recommend) then add a fried egg to the polenta tower recipe and you will be in brunch heaven.

Polenta Tower Recipe

Ingredients: 1/2c Polenta (I use Bob's Red Mill), 1c Unsweetened Coconut Milk, 1/2c water, 1 Tbsp Olive Oil (split), 1 oz sun-dried tomatoes, 100g Kale, 50g Spinach, 50g Arugula, 2/3c Frozen Peas, Sriracha, Garlic Servings: 1 Nutritional Information: 563 calories, 79g Carbs, 29g Fat, 15g Protein Directions:

  1. In a pot bring the coconut milk and the water to a soft boil.  Once boiling add in the polenta and begin to stir.
  2. As the polenta is cooking heat a pan with 1/2 Tbsp and add garlic.
  3. After the aroma of the garlic has permeated the kitchen add the kale, spinach and arugula.
  4. Once the kale, spinach, arugula mixture has wilted remove from heat and put aside.
  5. After the polenta has come together put on a plate and place in freezer for 5 minutes to cool down.
  6. Just prior to removing the polenta heat up the remaining 1/2 Tbsp of olive oil and add 3 mold rings.
  7. Once the pan is hot place your polenta evenly into the rings and allow to pan fry until a crust is formed.
  8. While the polenta is setting place peas in a bowl with water and place in microwave for 1-2 minutes.
  9. Once the polenta is done begin the assembly by placing 1/2 of the kale, spinach, arugula mixture into a bowl.
  10. Top with polenta cake then greens mixture and repeat until all the polenta cakes and greens are plated.
  11. Top the last polenta cake/greens with the sun-dried tomatoes.
  12. Finally place the peas around the outer edge and garnish with sriracha.

If you don't have these greens use whatever you have available.  I would also recommend making this with red or green cabbage that has been chopped prior to wilting. If you don't have ring molds do not worry as you can skip the tower building and lay a base of the greens mixture, top with polenta and then more greens mixture, sun-dried tomatoes and circle with the peas. The polenta tower recipe is versatile, as I mentioned you can add an egg and serve for brunch, but also will take well to different greens.  If you don't have peas you can replace them with beans (garbanzo and black) but I would not recommend adding corn since you already have it in the polenta.  Maybe a garnish of roasted and diced sweet potatoes.

How Do You Prepare Polenta?

By the way you can find us on Instagram now as well.  There you will find pics of the food that I am making in my own kitchen.  If something sparks some inspiration and you want a recipe that isn't posted on this blog please Contact Me.

Published in Lunch Recipes
Tuesday, 04 December 2012 11:44

Recipe: Cabbage Wraps

A recipe for cabbage wraps.....hmmm!  Doesn't sound too interesting but that is ok.  It is not the name of the dish you want to worry yourself with.  It is the taste of these little packets of tasty goodness you want to be concerned with. Last week I was on Pinterest looking for recipes to make now that I have decided to forgo gluten.  I found a sandwich that was avocado and chickpeas and though it sounded great but I have not had any success making homemade wheat-free bread.  What I always have on hand though is at least 2-3 heads of cabbage (I love roasting 1/4 heads of it under the broiler with other veggies) and an idea was sparked.  Why not continue this whole wheat-free notion into the sandwich and create a cabbage leaf wrap.  So that is exactly what I did and I will say it was tasty and filling.

Cabbage Leaf Wraps

Ingredients: 3 cabbage leaves, 1/4 cup dried chickpeas, 1/4 cup dried black beans, 1/2 cup of avocado, 1 tbsp Sriracha, 1 Tbsp Horseradish Mustard (any whole grain mustard will do but not the yellow stuff), 1 Tbsp Roasted Garlic, 1 Tbsp Water (or less depending on how thick you want the sauce) Nutritional Information: 369 calories, 48g Carbs, 14g Fat, 14g Protein Directions:

  1. The night before you want to make this meal soak your beans.  The longer they soak the shorter the cooking time.
  2. In separate pots add your beans then bring 2 cups of water to a boil then reduce heat and simmer for 20-30 minutes or until beans are soft.
  3. Drain beans and spray cold water on them to bring down to room temperature.
  4. Once beans have cooled off combine them with the avocado that you have cut into cubes and scooped out (need a lesson on how to do this?  Contact Me)
  5. In a separate bowl add the sriracha, mustard, garlic and water.  Stir until well combined.
  6. Add 2 - 3 teaspoons of the sauce to the bowl with the beans and stir to combine.  Do not use too much sauce here as you don't want it to leak all over the place.
  7. Peel the leafs off of the cabbage head and then place the bean mixture in the center and roll.
  8. You can cut the wraps in half or leave them rolled up.
  9. Dip into the remaining sauce as you are eating to add an extra punch of flavor.
Additional items to add:  hard boiled eggs (chopped), red onion (chopped), jalapeño peppers (chopped), capers

[caption id="attachment_6825" align="aligncenter" width="552"]cabbagewraps_vegan_recipe_healthyeating The crunch of the cabbage goes perfectly with the creaminess of the beans and avocado along wit the spiciness of the sauce.[/caption]

Published in Lunch Recipes
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