Friday, January 22, 2010

A Tisket A Tasket: How to Design a Vegetable Basket

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 head leafy greens, whole leafs
  • 3 carrots, sticks
  • 3 stalks celery, sticks
  • 1 large cucumber, sticks
  • 1 pint cherry tomatoes, whole
  • ½ head cauliflower, florets (for color, use beet juice and drain)
  • ½ head broccoli, florets
  • 1 bunch radishes, whole (prepare radish roses)
  • 1 bunch asparagus (marinated in olive oil, liquid aminos, and onion powder)
  • Garnish: 2 bell peppers – red, yellow


  • small whole red cabbage (prepared the night before)
  • 1 large basket or serving platter
  • Serve with Pimento Vegan Cream Cheese

Raw Pimento Vegan Cream Cheese

  • 1 cup red pepper (½ large) rough chop
  • 1 teaspoon garlic, rough chop
  • 1 cup cashew nuts
  • ⅓ cup lemon juice
  • 1 teaspoon sea salt
Directions (to make a salad mandala):

1. Marinate our cauliflower (which works as one of the ingredients in the basket)

2. Add some blended beet

3. Mix it through and color

Directions (to cut a cabbage):

1. Make sure that your bottom is flat so that your cabbage holds securely

2. Use a sharp knife and cut into the center

3. You’re making small cuts all the way around

4. Put it in ice water in the refrigerator overnight and it will open up

Directions (to make a radish rose):

1. Use bird’s beak knife or any small paring knife

2. Put your finger underneath the radish

3. Pull the knife away towards you on each side

4. Put it in water overnight

Directions (to prepare asparagus):

1. Marinated some asparagus in olive oil

2. Add some onion powder

3. Add a little liquid aminos

Directions (to assemble our basket):

1. Layer our basket with lettuce leaves

2. Put our centerpiece (cutted cabbage) in the center

3. Cut one of these peppers (about half inch from the top on both of these)

4. Taking out the inside of the peppers

5. Using these peppers as holders for our carrots sticks and also for our celery sticks

6. Put the cabbage

7. Put little pepper holders on the side of it that holds up our cabbage

8. Put carrots on a couple of sides

9. Put broccoli next to carrots

10. Put some more celery

11. Put some asparagus on the side

12. Put some tomatoes

13. Add cucumber slices

14. Put the little hats on our peppers

15. Put some red tomatoes and put those around

16. Put radish roses

17. Garnish with some flowers

18. Put around some of these little peppers

19. Put some rosemary

Directions (to make pimento vegan cheese dip):

1. Add 1 cup of red peppers that has been chopped bite-sized in our blender

2. Add 1 cup of raw cashew nuts

3. Add ⅓ cup of lemon juice

4. Add 1 teaspoon of garlic

5. Add 1 teaspoon of sea salt

6. Whiz this up