Heirloom tomatoes stuffed with red lentil hummus and basil with sprouted quinoa-corn guacamole from The Artful Vegan: Fresh Flavors from the Millennium Restaurant (page 121) by Eric Tucker and Bruce Enloe and Amy Pearce

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Notes about this recipe

  • Eat Your Books

    Sprouted quinoa requires several days, see pg. 223. Can substitute purple basil or lemon basil for Genovese basil; and quinoa, lentils or chickpeas for sprouted quinoa.

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