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A bed of wild rice and brown rice blended and topped with crunchy whole green beans that have been lightly steamed and tossed with a tiny bot of Earth Balance, pinch of sea salt and pepper are the base of this dish. Then top rice and green beans with crusted vegan chik’n that has been cooked till crunchy. Lastly a slightly sweet and spice Dijon sauce made from vegan mayo, course grain mustard, Dijon mustard, a hint of agave and apple cider vinegar. The flavor combination was outstanding. I felt like we were having lunch out. I savored every bite…
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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