Month: July 2011
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Celeriac and Rutabaga Purée
This rich, creamy purée combines the familiar flavor of celeriac (celery root) with the subtle flavor of rutabaga. The yellowish tint of the cooked rutabaga gives it an extra delicious appearance. Depending on what you’re in the mood for, this would serve well with a salad (such as the Vietnamese Salad with Grilled Tofu) or sautéed greens…
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Blueberry Pecan Overnight Oats
Overnight oats are my favorite summertime breakfast. They are cold, hearty, and flavorful. What’s not to love? Oh, and they’re incredibly simple to prepare! Although my favorite non-dairy milk (Almond Breeze Unsweetened) works well here, pretty much any non-dairy milk and non-dairy yogurt you have in your kitchen should work in this recipe. I’ve had great success…