4° luglio Libertà Menu (e una nuova ricetta)!

Il 4 luglio come celebriamo il Giorno dell'Indipendenza degli Stati Uniti, dobbiamo ovviamente ricordare tutti coloro che non sono liberi, esseri umani e non-umani allo stesso modo. And we should set an example for how easy and essential it is to liberate oneself from a lifestyle filled with cruelty so that one day all who live can truly be free.

Summer get-togethers are a perfect place to set a shining example of compassion choices. For no longer do we need to attend a cook-out and be left-out, eating a plain ear of corn or lettuce leaves that have wilted under the sun. No longer do we have to pass up every salad dish laden with mayonnaise turning bad in the heat.

No longer do we need to haul a box of frozen, processed veggie burgers to the party and place that small, flat, hard patty on a clean (we hope) corner of the grill next to all the big, juicy burgers. No longer do we have to forego big, hearty sausages because all the vegan ones in the stores contain gluten.

Black-Eyed Pea and Kidney Bean-Walnut Burgers

 

No, we can celebrate summer and be compassionate and healthy all at the same time! Freedom from animal products, freedom from gluten, freedom from feeling out of place. Now we can be the envy of others, the LIFE of the party, and a reminder that FREEDOM should belong to EVERY being, EVERYDAY.

Gluten-Free salsiccia piccante italiano
4° luglio Libertà Menu
Main Dishes, Burgers & Sandwiches
Tofu alla griglia Veggie Kabobs
Gluten-Free Pizza
Tempeh Reuben Sandwich
Salads and Sides
Mango Avocado Salsa
Aduki Bean Salad
Tempeh Fish Tacos with Red Cabbage Lime Slaw and Zesty Lime Corn
These are just some ideas. There are many more on the blog so check them all out. Whatever you decide to make, have a very happy, healthy and compassionate 4th of July (and summer)!
Dijon Grilled Potato Salad with Arugula
Ingredienti
1 ½ lbs. small red and Yukon potatoes, halved or cut so they are all the same size
2 Tbs. Senape di Digione
2 Tbs. aceto di sidro di mele crudo
2 Tbs. nettare di agave
2 Tbs. olio extra vergine di oliva
1 cucchiaino. aneto essiccato
Sale e pepe qb
1 Tbs. capperi
2 cucchiaino. olio vegetale
¼ medium-sized red onion, affettato sottilmente
2 costole di sedano, chopped
1 bunch arugula
Indicazioni
In una casseruola di medie dimensioni, parboil the potatoes until they are just fork-tender. Allow them to cool to the touch.
Nel frattempo, prepare the dressing. In una grande ciotola, combine the mustard, aceto, agave, olio, aneto, sale, pepper and capers and mix well. Mettere da parte.
Heat a grill pan over medium-high heat and lightly coat with oil. Place the potato halves on the grill pan, lato tagliato verso il basso. Cook su 4 minuti fino a quando sono dorate, then turn over with tongs to cook the other side. You should have nice grill marks on them.
(Nota: you don’t have to do the grilling step but I like the appearance of the grill marks on the potatoes plus it makes them crispier).
Add the potatoes into the dressing and toss until the potatoes are coated. Add the onion and celery to the bowl and mix well. Serve on a bed of arugula or alternately, you can mix the arugula into the potato salad. Serve warm or cold. Godere!
Gli “V” Parola: Ditelo. Mangia. Live it.
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3 Le risposte alla 4° luglio Libertà Menu (e una nuova ricetta)!

  1. Amanda Luglio 4, 2014 a 9:07 pm #

    Making this as we speak! 🙁 Happy 4th, Rhea!

    • Rhea Luglio 4, 2014 a 9:23 pm #

      Happy 4th Amanda! <3

  2. Alex @ delicious-knowledge.com Agosto 24, 2012 a 7:35 su #

    Great roundup! I am excited to try a bunch of these recipes, especially the burger and sausage ones. Grazie!


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