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Creamy vegan roasted red pepper salad dressing. I tweaked this recipe with inspiration from the salad dressing at the Omega Institute's dining hall. Vegenaise, roasted red pepper, white wine vinegar, coconut almond milk, lemon, S&P, parsley and dash of cayenne pepper.
RECIPE:<br> greens of choice (kale, spinach, collard greens) cook in 1 T olive oil, season with garlic & onions <br> salmon (preferably wild) cook at 400 degrees for 25 minutes (at most)<br> squash cubed, cook at 400 degrees for 35 minutes <br> avocado 1/2 Mexican 1 T tzatziki sauce and 1 T sunflower seeds
Walnut Crusted Fish with White Bean and Walnut Salsa
Walnut Crusted Fish with White Bean and Walnut Salsa from @memeinge is a delicious dish full of omega-3 fatty acids, fiber, and tons of tasty summer veggies. This tasty meal is gluten free, egg free, and can be dairy free. (sponsored)