Chestnut Mushroom Risotto Vegan Gluten Free Nut Free Soy Free Vegan Mushroom Risotto Topped With Fresh Parsley In A White Bowl

Thursday, February 21st 2019. | Sides

Chestnut Mushroom Risotto Vegan Gluten Free Nut Soy Topped With Fresh Parsley In A White Bowl Sides

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Sometimes what really makes a meal isn t necessarily the main dish but the sensational side that accompanies it. This fall make the most of your local harvest to create vibrant vegetable side dishes which lock in warm autumn flavors and keep your table balanced. From Squash to Potatoes; easy vegetable side dishes add both texture and color to your meals while keeping your staple weekly menu fresh and interesting for the whole family. Here are a few simple vegetable side options to work into your recipe repertoire. Whether discovering new flavors or giving life to a forgotten favorite these ideas will help you provide mouth-watering meals to the people you love the most. French Onion-Roasted Potatoes If you have a crew who love their scrumptiously crispy roast potatoes then this recipe is guaranteed to go down a treat with its added twist on a traditional weeknight classic. Provincial flavors of rosemary and French onion combined beautifully with olive oil and red potatoes result in a perfectly roasted veggie side.

Sometimes what really makes a meal isn t necessarily the main dish but the sensational side that accompanies it. This fall make the most of your local harvest to create vibrant vegetable side dishes which lock in warm autumn flavors and keep your table balanced. From Squash to Potatoes; easy vegetable side dishes add both texture and color to your meals while keeping your staple weekly menu fresh and interesting for the whole family. Here are a few simple vegetable side options to work into your recipe repertoire. Whether discovering new flavors or giving life to a forgotten favorite these ideas will help you provide mouth-watering meals to the people you love the most. French Onion-Roasted Potatoes If you have a crew who love their scrumptiously crispy roast potatoes then this recipe is guaranteed to go down a treat with its added twist on a traditional weeknight classic. Provincial flavors of rosemary and French onion combined beautifully with olive oil and red potatoes result in a perfectly roasted veggie side.

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The Belgium endive is a natural edible scoop for dipping. Just cut off the ends and peel off the leaves. Make the tofu dip by putting one package of soft or silken tofu in a food processor or blender adding garlic powder cumin paprika and chopped chives or parsley for flavor and color. Season with salt & pepper to taste. Add a little fresh squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you are in a rush ready made dips and raw vegetable platters are available in the produce sections of most supermarkets but make a concerted effort to eat only organic if possible. I hope that you enjoy the following dishes. Even though I have cured myself of acid reflux I still cook these recipes on a regular basis. I prefer food slightly under cooked. Feel free to adjust the cooking times and seasonings to your own taste.

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