Vegan Radish Root to Leaf 🌱

Incorporating the greens of the veggie you’re preparing into your dish is so satisfying. Not only is it a sustainable way of cooking. It also adds a totally new dimension to the dish. This culinary creation is a simple dish paying tribute to radish. And with that I mean the entire veggie – root and greens.

Bed: Thinly slice cleaned radish. I used purple plum radish and French breakfast radish.

Dressing: Mix olive oil with apple cider vinegar, orange juice, sweet mustard and fleur de sel.

Quenelle: Finely chop organic radish greens. Form a quenelle of vegan cashew cream cheese and roll it in the chopped greens to coat it completely.

Assemble by overlapping the radish coins into a circle and drizzling them with dressing. Place the quenelle on top and decorate with a prime rose petal and radish root.

2 Comments Add yours

  1. Hettie D. says:

    Nice! Love radishes!

    Liked by 1 person

  2. Thanks a million, dear πŸ™πŸΌπŸ˜˜ Radishes are lovely, aren’t they πŸ₯°

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s