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(Served with a dash of foodie intel and feminist theory.)
(Shes characteristically nonpartisan about it: I love both, the Vancouver-based author says.)
Eat as much as you want.
All the ingredients in this book are what your body wants, so dig in, von Euw instructs.
And von Euw doesnt think eating raw(ish) has to be burdensome.
Shred the yellow beet, carrot and cabbage on a mandolin slicer or by hand.
Slice the candy cane beet widthwise very thinly, on a mandolin slicer or by hand.
Set everything aside while you make the dressing.
To make the dressing:Blend all the ingredients together until smooth.
Toss the greens in this dressing, then arrange on a plate or in a bowl.
Adjust according to taste, adding more spice or salt if desired.
Wrap up and enjoy!
Alternatively, use your oven at its lowest temperature until you get the same result, around 1 hour.
To make the burgers:Wash and peel the yam, then chop into 1/2-inch (13-mm) pieces.
Form into 1/4 cup (53 g) patties using a cookie mold or your hands.
Alternatively, use your oven at its lowest temperature til you get the same result, about 1 hour.
To make the cheeze:Blend all the ingredients together until smooth and delicious!
Top it off with another mushroom cap and sprinkle with sesame seeds.
Repeat with the other patty.
Set aside a handful of pieces.
If not, flip them over and bake for another 10 or 15 minutes.
