Not exact matches
Make the cider -
pickled beets: cut the
beet in half lengthwise and then cut each half into thin
slices.
Pink
Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small
beet — peeled and
sliced 1 bay leaf 1 garlic clove — thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
1 seeded multigrain roll + 1 tbsp salted butter + 1/4 c baby kale leaves + 4
slices roasted, peeled
beets + 1/4 c spicy cauliflower and carrot
pickles (see the recipe) + 1 tbsp
pickle brine + 3
slices Camembert cheese
zero waste food on the go: cloth napkin, fork, mason jar for drinks, @togoware tiffin with food (top: roasted potatoes and
beets, tofu,
pickled daikon / carrots, cilantro, jalapeño - I brought a whole avo too to
slice as needed.
Turmeric Cauliflower Rice Bowl with sweet potato,
beet tapioca pearls, radishes, dehydrated pear
slices,
pickled onions and steamed Bok Choy — the main dish I prepared for festival goers this past December at Organic Days
cucumber sticks, long shaved
slices of zucchini, carrot curls, heart - shaped cookie - cutter pieces from
pickled beets.
Cut, dice,
slice, grate any sort of vegetables you have on hand: carrots, tomatoes, avocados, cucumbers, celery, radishes, scallions,
pickled beets, broccoli, bell peppers.
1 teaspoon white miso paste1 teaspoon sriracha1 / 2 teaspoon toasted sesame oil6 ounces sashimi grade tuna2 sheets nori1 / 2 cup cooked brown sushi rice1 / 4 cup cooked bulgur wheat1 teaspoon unseasoned rice vinegar1 golden
beet, very thinly
sliced (preferably on a mandoline) 4 avocado slices1 / 2 English cucumber, cut into matchsticks1 / 4 teaspoon sesame seeds2 teaspoons low sodium soy sauce, for serving1 teaspoon
pickled ginger, for serving