from The Artful Vegan (my favorite vegan cookbook): heirloom tomato stack with thai basil, avocado, and arugula; curried hazlenut mojo dressing (a creamy and zingy blend of toasted hazelnuts, citrus juice and zest, balsamic, honey, curry, cumin and fresh ginger made in the food processor), snipped nasturtium blossoms.
Friday, June 24, 2011
salad days done right
from The Artful Vegan (my favorite vegan cookbook): heirloom tomato stack with thai basil, avocado, and arugula; curried hazlenut mojo dressing (a creamy and zingy blend of toasted hazelnuts, citrus juice and zest, balsamic, honey, curry, cumin and fresh ginger made in the food processor), snipped nasturtium blossoms.
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