Last night I Made:
EDAMAME AND QUINOA SALAD for DINNER.
Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard.
Quinoa, edamame,red bell pepper,red onion,herbs in a lime agave dressing.
Simple recipe, yet full of flavor.
Sweet and tangy.
Great picnic, potluck dish!
Serve with toasted bread or crackers.
Half topped with LIME ICING and COCONUT FLAKES and the other half withBLUEBERRY ICING and SPRINKLES.
Recipe from Vegan Yum Yum by Lauren Ulm.
For the blueberry icing, whisk 1/2cup powdered sugar, 1 tablespoon blueberry juice (frozen blueberries, thawed and drained to save the juice for frosting).
Dip donuts into the icing, place on a wire rack and sprinkle with sprinkles.
For the lime coconut icing, whisk 1/2cup powdered sugar and 1 tablespoon lime juice.
Dip into the icing,place on a wire rack and sprinkle with toasted coconut.
Place in fridge to harden the frosting.
And enjoy with coffee.