Serves 2 It’s so good to eat vegan and vegetarian at least 3-4 times a week. Our organs need a break from processing animal meats. I vary it all the time, so my body doesn’t get used to one thing. Give it a try!
- 1 small head purple cauliflower, made into flowerets
- 8 fat asparagus, bottoms cut
- 1 small carrot, peeled, sliced
- 1 small Pasilla chili, skin roasted, peeled and seeded, then chopped
- 2 medium burrata, smashed on the plate
- 1 small yellow and red heirloom tomato
- 1 pkg living watercress, top cut off
- ½ cup croutons, preferably made from sourdough bread
- 2 Tbsp chopped red onion
- Olive oil
- Lemon Juice
- 1 avocado, halved and thinly sliced
- Pink salt and black pepper to taste
- Steam or boil or roast your cauliflower, asparagus and carrots. If boiling or steaming, I like mine just past cooked, not crunchy. When done, around 5-7 minutes, strain and rinse with cold water until cool. I froasting, preheat oven to 385 degrees. Put the vegetables on a sheet pan and drizzle with a little olive oil, pink salt and black pepper for 15 minutes. Set whichever method you use. Prepare the remaining vegetables and set side.
- Spread the 2 medium burrata out on the far side of the 2plates as shown. Sprinkle with the prepared Pasilla chili dividing it in half on both plates on top of the burrata. Place the asparagus and carrots as shown dividing them on each plate. Fan out the slices of tomato on the top left of the plate then place a half of the watercress next the tomatoes and sprinkle with a few croutons and chopped onions. Drizzle olive oil all over the ingredients, then squeeze lemon juice and season with pink salt and pepper to taste.