The flicker

Spin me into a world that mean nothing to those that look for everything
Build a hope like rainbows that have priceless money that won't spend
Follow me to a place that time is free and stress is thought to be washed away
Only does the tunnel make sense to me when i see the light
Taste the world with a touch of a hands that feed me
I slowly eat ice cream that is less fine as word that taste my mind
Marry me and take time to talk to me while we eat by candle light.

Wise-

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:nocoupons
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
For the Burgers:nocoupons
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced
Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
Photograph by Con Poulos

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Vegan Ice Cream

Vegan Ice Cream

This is actually the part that scares many vegetarians away from making the switch. How can one survive without Ice Cream! Fortunately there are tons of great flavors of soy based ice creams to help you get your fix. You may also want to look into Sorbet - many (but not all!) are dairy free and make a nice refreshing summer treat.

Tofutti

Soy Delicious

Poetic Flavor
poeticflavor.blogspot.com
704-323-8291