Served by Renee Herrell-Fitzgerald
Ingredients 1 cup of cooked quinoa, cooled/room temp 1 cup of baby heirloom tomatoes, halved ½ cup of corn, roasted under the broiler with sunflower oil, salt and pepper 1 avocados, pitted and diced 1 green onions, diced 10 basil …
Served by Renee Herrell-Fitzgerald
Ingredients 2 ½ baby bella mushrooms, sliced 1 sweet onion, peeled and diced 4 cloves garlic, minced 2 tbsp olive oil 3 cups vegetable broth/stock 1 1/2 cup cashews 1 tsp salt 1 tsp dried thyme 1 tsp dried rosemary …
Served by Renee Herrell-Fitzgerald
Directions for Arancini Start by making a big pan of risotto. Recipe here. Leave the Truffle Mushroom or Sweet Roasted Corn Risotto in the fridge for 2 days. Heat 1 cup of sunflower oil (or other high heat oil) over …
Served by Renee Herrell-Fitzgerald
Ingredients Whipped Cream infused vodka 1 plastic carton of strawberries 1 bag of vegan Chocolate chips  Directions Soak strawberries overnight (24 hours) in the whipped cream infused vodka. Drain vodka and pat strawberries dry. Save vodka and strain into …
Served by Renee Herrell-Fitzgerald
Ingredients 1 15 oz. can of chickpeas 5 T Veganaise 2 green onions (white part only), diced ¼ cup celery, diced 1/3 cup dried cranberries 1/3 cup crushed almonds 1 Tablespoon Curry Powder (I prefer Penzey’s and a mix of …
