The Green Bowl Project
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Living the GreenBowl Life
On this page you will find pictures of what we eat at Green Bowl. A little proof that it's not all "rabbit food".
Chocolate and Spiced Winter Squash Tartlette with Orange Sorbet and Candied Orange Peel.
Leafy Sprout and Shaved Vegetable Salad
Roasted White Beet and Summer Squash Salad
Some of Summer's Bounty
Tomato salad with Onion and Black Olives.
Tri-Color Beet Salad with Fennel, Green Garlic, and Sherry Vinegar.
Stone-Fruit Salad with Melon Balls, and Blackberries.
Spring Pea and Mint Panna Cotta
Vegan Almond Mousse with Raspberries
Roasted Beet Salad with Daikon Radish, Crispy Leeks, and Sherry Vinegar.
Cabbage "spaghetti" with red pepper roasted Cauliflower, and Brussels Sprouts
Duo of Layer Roasted Potatoes, Crunchy Baked Tempeh, and Broccoli
Roasted Beets with Fennel, Meyer Lemon, and Pumpkin Seeds
Roasted Rutabaga Salad with Celery, Pear, and Toasted Pecans.
Eggplant and Carrot Ravioli with Orange-Sage Sauce
Composed Pear and Cucumber Salad
Acorn Squash stuffed with Quinoa and Kale
Green Vegetable Saute
Mushroom Barley Risotto with Sauteed Cabbage.
Fall Fig Salad and Parsnip Soup
Fall Fig Salad
Asian Vegetable Consumme
Baby Potato Salad with Caramelized Onions and Vinegar
Sauteed Kale with Garlic
Fresh Tomato and Herb Salad
Vegan Blueberry Muffins
Fresh Black Raspberries
Potato, Cabbage, Rhubarb Curry with Green Onions.
Butternut Squash Bake with Walnuts and Creamy Sweet-an-Sour Sauce
Roasted Beet Salad with Arugala and Black Grapes
Green Bean and Carrot Slaw with raisins and Orange Dressing
Mushroom Ravioli with Creamy Spinach Basil Sauce
Green Tea Gelee with Raspberry Puree and Macadamia Nut Creme