SparklePlenty
04-18-2007, 07:00 PM
I almost caved to 'cooked' tonight, but created this instead.
Mexican Veggie Plate
Chop:
1 small zucchini
1/2 portobello mushroom
6-8 asparagus spears
piece of white onion
plum tomato
kernels from 2 ears of corn
Then combine in FP:
1/2 c sundried tomatoes, drained
2-4 T EVOO
1 T honey
1 clove garlic
1/2 c walnuts
1 T chili powder
1 t cumin
1 t groiund coriander
1/3 c fresh coriander
Pour sauce over veggies and mix well. Let this marinate while you make some fresh pico de gallo
(tomatos, white onion, lime juice, jalapeno pepper, fresh coriander, salt--all in FP) and guacamole.
Serve the veggies topped with pico, rich cheddar sauce and guacamole.......delish, I mean really really delish.
Next time I'll have some raw corn tortillas, or corn chips to serve with it.
Lemme know what you think. We LOVED it.
Mexican Veggie Plate
Chop:
1 small zucchini
1/2 portobello mushroom
6-8 asparagus spears
piece of white onion
plum tomato
kernels from 2 ears of corn
Then combine in FP:
1/2 c sundried tomatoes, drained
2-4 T EVOO
1 T honey
1 clove garlic
1/2 c walnuts
1 T chili powder
1 t cumin
1 t groiund coriander
1/3 c fresh coriander
Pour sauce over veggies and mix well. Let this marinate while you make some fresh pico de gallo
(tomatos, white onion, lime juice, jalapeno pepper, fresh coriander, salt--all in FP) and guacamole.
Serve the veggies topped with pico, rich cheddar sauce and guacamole.......delish, I mean really really delish.
Next time I'll have some raw corn tortillas, or corn chips to serve with it.
Lemme know what you think. We LOVED it.