Combine cream cheese + canned tomatoes
+ chopped white onions with BUSH»S Great Northern Chili Beans.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of
white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
Ingredients: 2 tablespoons olive oil for frying 1 small
white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves
+ extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of
white miso 2 tablespoons of minced wild garlic (or chives, or green
onions) for the asparagus
+ favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly
chopped olive oil black pepper METHOD Make the miso butter:
I've been making this nonstop for the last couple of weeks: salad greens (not iceberg, ugh),
chopped red
onion, chunks of extra ripe mango, shredded carrots,
chopped avocado, sliced cucumbers and feta, drizzled with a bit of a honey
+ white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon
+ 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or
white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi
chopped tomatoes or Bionaturae
chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate,
chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
1 egg
white (0g)
+ 2 slices Great Low Carb Bread (2g)
+ 2 tablespoons almond milk (0g)
+ 1/3 cup
chopped onion (5g)
+ 1 cup
chopped broccoli (3g)
+ 1 cup spinach (0g)
+ 1/4 cup
chopped carrots (2g) = 12g net carbs for the whole darn thing
winter squash,
chopped 1 medium red
onion,
chopped 1/2 teaspoon crushed red pepper flakes 1 1/2
+ teaspoons fine grain sea salt 4 cups / 22 oz / 620g cooked
white beans 1 14 - ounce / 400 ml can crushed tomatoes
1 cup sweet
onion, diced 4 cloves garlic, minced 1 cup grated carrot (about 1 large) 1 1/2 cups grated zucchini (about 1 medium) 3 cups
chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt
+ pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup sunflower seeds (shelled and ground)
2 heads garlic (you read that right) 2T
+ 2 tsp olive oil 1 medium
onion,
chopped 1 tsp salt Dash of pepper 1/2 tsp fennel seeds, crushed 1 tsp dried sage 2 vegan bouillon cubes 4 cups water 2 cans
white beans, rinsed and drained 1 bay leaf 1T lemon juice
2 Tablespoons olive oil
+ more for garnish 1 cup finely diced
onion 3 cloves garlic, minced 1 cup finely
chopped mushrooms 1 1/2 cups long - grain
white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice
+ more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth
+ water
1 1/2 cup uncooked
white rice 1 28 oz can plum tomatoes, tomatoes
chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large
onion,
chopped 2 chipotle peppers in adobo sauce,
chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon
+ 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch
chopped fresh cilantro leaves
Ingredients: 1 teaspoon olive oil
+ 1/2 teaspoon for brushing 2 tablespoons garlic,
chopped (NYS farm product) 1 1/2 cup yellow
onions, diced (NYS farm product) 2 pounds apples, small dice, not peeled (NYS farm product) 5 1/2 cups dry
white beans, soaked and cooked until tender (11 cups cooked)(NYS farm product) 4 cups
chopped kale or spinach (if frozen, thaw and drain)(NYS farm product) 3 tablespoons fresh sage (optional)(NYS farm product) 2 cups quick rolled oats 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon nutmeg (optional) 1 Delorio whole wheat 22 ounce pizza dough or 18 x 12 inch rectangular whole grain pre-made crust 2 tablespoons sesame seeds