Pomegranate Cafe

 

Pomegranate Cafe Website

Melissa turned me on to this cafe! I LOVE this place!! I took my sister last week this is what we had, we bought both and shared the dishes!!

Tomato & basil pesto sandwich: ancient grain bread with basil pesto, tomato, avocado & greens. served with a green salad.

We also had a strawberry pistachio salad! It was delicious!!!

We also had dessert, we had Raw Blueberry  Cheesecake.. It’s a vegan dessert, no dairy at all.. I love this dessert!!!

 

Brittney 

Chili

I think we’ve posted this before, I don’t remember…..

This is the easiest dish in the world!!

2 large cans of stewed tomatoes

1 can of kidney beans

1 can of black beans

1 can of pinto beans

1 can of diced green chilies

1 package of firm tofu

 

Drain the tofu on a paper towel

In the meantime mix the tomatoes (juice included) into the Crockpot, the beans(drain the juice) and the diced green chilies (juice and all)

Crumble up the tofu and add.

Season with chili powder and red pepper flakes.

Cook for a few hours!

Serve with sprinkled cheese on top!

 

Asian Cucumber Salad

From The Accidental Vegan by Devra Gartenstein

Makes 2 cups

2 TBSP soy sauce
1 TBSP rice vinegar
1 tsp grated ginger
1 TBSP black sesame seeds (I used white)
Pinch of raw sugar (I used vegan cane)
1 cucumber peeled and sliced

Combine ingredients, whisk to combine. Gently stir in cucumber. Let stand for 10 minutes, serve at room temperature

I added cherry tomatoes and some radishes too.

My 2 year old just loves cucumber salads.

Melissa

Succulent Sweet Potatoes

From Saving Dinner the Vegetarian Way

Serves 6

2 TBSP olive oil (I used grape seed oil)
2 large onions, finely chopped (I used 1/2 an onion and 6 sticks of celery)
3 garlic cloves, pressed
3/4 tsp dried rosemary
2 1/4 cups pearl barley, rinsed
4 1/2 cups low sodium vegetable stock
3 sweet potatoes, peeled and cut into 1/4 inch cubes

In a skillet, heat oil over medium heat. Add onion and saute till soft, 3-4 minutes. Add garlic and rosemary, stirring for 1 minute. Stir in barley till well coated. Add broth and bring to a boil.

Place sweet potatoes in slow cooker. Pour barley mixture over sweet potatoes and mix well. Cover and cook on low for 8 hours or on high for 4 hours, till barley and sweet potatoes are tender.

My entire family enjoyed this one.

Melissa

Vegan Chicken and Dumplings

This was also my mother's day gift. I picked a recipe and my husband shopped for all of the ingredients and cooked it. He said it was the best meal he had ever made. I agree. I ate till I was bursting.

We found the recipe here.

Melissa

PS The kids had seconds.

Peanut Butter Chocolate Chip Cookies

This was one of my mother's day gifts from my family. We found the recipe here.

I took these to work and everyone was raving about how good they were.

They seriously melted in my mouth.

Melissa

Stir-Fried Rice With Tofu

From Saving Dinner the Vegetarian Way. Serves 6.

2 TBSP olive oil (I used grape seed oil(
6 green onions, diagonally sliced.
3 red bell peppers, seeded, deribbed, and thinly sliced
3 garlic cloves pressed
3 small carrots, thinly sliced
4 1/2 cups cooked brown rice
1 (16 oz) bag frozen peas (petite or baby)
1 (14-16 oz pkge firm tofu, drained and cubed
1/2 cup sweet and sour stir fry sauce
3 TBSP low sodium soy sauce

In a large skillet heat oil over high heat. Add green onions, peppers, garlic, and carrots and cook, stirring for 2 minutes. Add rice and peas and cook for 5 minutes, stirring often, till rice is heated through.

Add tofu, stir fry sauce and soy sauce to rice mixture. Stir gently for 1 minute, cook till heated through.

My kids had seconds.

Melissa