A bed of wild rice and brown rice blended and topped with crunchy whole green beans that have been lightly steamed and tossed with a tiny bot of Earth Balance, pinch of sea salt and pepper are the base of this dish. Then top rice and green beans with crusted vegan chik’n that has been cooked till crunchy. Lastly a slightly sweet and spice Dijon sauce made from vegan mayo, course grain mustard, Dijon mustard, a hint of agave and apple cider vinegar. The flavor combination was outstanding. I felt like we were having lunch out. I savored every bite…
No comments:
Post a Comment