Hey everyone, today you are all in for a treat...I have the lovely Diana here to share with you a tasty looking recipe that you and I should be trying out this weekend.
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hey everybody!
my name is diana & i run a sustainable accessories shop [5% of all proceeds go to charity!]+ a vegan lifestyle blog ; both named dianapantz.
Last month, I launched my *very first* e-cookbook called '
the 3-day a week vegan.' Its got 30 easy [and affordable] recipes for breakfast, lunch, dinner, sides & dessert [my fave!]. There is a color photo of each recipe + a helpful shopping list.
The best part of the cookbook?! No matter where you live, you can find these ingredients. AND everything you need is natural [no faux meat!] This book is great for *any* type of eater who wants to add a few more whole grains & veggies without feeling deprived of great foods.
Today, I wanted to stop by and share one of my favorite summer salads.
serves 4 // takes 25 minutes
*5 asparagus spears ; chopped
*1 sm zucchini ; quartered
*10 snap peas ; stringless
*2 tbsp extra-virgin olive oil
*1 1/2 c white beans ; drained & rinsed
1) shred asparagus, zucchini & carrot in a food processor [if you dont have one ; just chop everything up super fine]. thinly slice endive, pepper & peas.
2) in a large bowl, whisk together all liquids & salt and pepper. add all veggies & beans. toss to coat. season with extra s&p, to taste.
thats it!! so stinkin' easy! super easy to make for a dinner party, an outdoor get together & a picnic in the park!
interested in purchasing the book?!
$1 from each & every sale goes directly to charity.
thanks for reading & happy eating!
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Thanks so much Diana!
xoxo erica
