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Total Time: 35 minutes | Servings: 4 servings
with tri-colored quinoa, kale, delicata squash, broccolini, sprouts, with a cashew herb sauce
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July 20, 2022 Summer Dinner with OWL Venice
Menu ▲ Starter: Chilled Purple Cauliflower Pureed Soup ▲ Salad: Beet & Radish Buckwheat Salad ▲ Entree: Poached Collard Wrapped Branzino ▲ Honied Matcha Vegan Mousse ▲ Mocktail: Ginger Mint Liver Boost Mocktail Chilled Purple Cauliflower Pureed Soup with ghee, hemp milk + fennel fronds c... View Post -
April 20, 2022 Hasselback Beets & Greens with Chicken + Avocado Cream
Main Ingredients: 1/2 lb Chicken Breast, trimmed 2 cups OWL Bone Broth (Chicken) 1 Stalk Celery, chopped 3 Large Beets with Greens 1 Bunch Collard Greens 1 Sprig Fresh Rosemary + Thyme Olive Oil Salt/Pepper Avocado Cream: 1 Avocado 1 Lemon's Juice 1/2 cup Reserved Broth 1 cup Fresh Cilantro,... View Post -
March 17, 2022 Brothy Butter Beans
butter beans cooked in broth, fresh herbs, olive oil, and roasted red pepper paste, topped with avocado, fresh parsley, and coconut yogurt
Servings: 4-5 servings | Total Time: 40 minutes
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August 24, 2021 Creamy Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta With creamy cashew roasted red pepper sauce, fresh basil, oregano, chickpea pasta, olive oil and vegan feta cheese Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes Servings: 5 servings INGREDIENTS 1 box chickpea pasta 1 red bell pepper 1 ts... View Post