Episode 21 Bravo Express Salads & More

wellyourworld.com

Bessie

subheading: RECIPE AMOUNTS:

subheading: Buckwheat Tabbouleh:

4 cups - cooked buckwheat (1-⅔ cup dry)

2 - roma tomatoes, seeded and diced

2 - small cucumbers, peeled and sliced

1 cup - chopped, fresh parsley

2 - lemons, zest and juice

½ cup - chopped pistachios, roasted unsalted

black pepper to taste

subheading: Edamame Kale Salad:

4 cups - shredded kale

2 cups - frozen edamame, shelled

2 cups - diced red bell pepper

2 Tablespoons - peeled, chopped, ginger

1 cup - mango ginger dressing (below)

subheading: Mango Ginger Dressing:

2 - mangoes (fresh or frozen)

1 cup - apple juice

2 Tablespoons - fresh ginger root

1 teaspoon - rice vinegar

1 Tablespoon - sesame seeds, toasted

subheading: Cajun Roasted Beans and Mushrooms:

8 cups - mushrooms, oysters/shiitake/portobello

4 cups - white beans, navy/garbanzo/etc

2 cups - chopped green onions

1 cup - veggie broth

1 Tablespoon - cajun seasoning (I used Berbere for an Ethiopian flavor)

2 teaspoons - red wine vinegar

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