Sentences with phrase «curried kabocha»

2 slices Curried Kabocha Squash Flatbread (see below) 1 tbsp Tofu - Cashew Mayonnaise (see below) 3 leaves of lettuce, washed and torn 5 - 7 slices of raw eggplant bacon 1 tomato, washed and sliced salt and pepper, to taste

It took me awhile, but I finally made Gena's curried kabocha squash flatbread when I had a hankering for a BLT with the abundant fresh tomatoes.

Here I would order the Curried Kabocha squash soup with pumpkinseed gnocchi and date puree for appetizer.

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Not exact matches

For me, that's curry and sweet potato kabocha pudding!

One of my all time favorite dishes there (aside from their black rice sushi, tuna - melon pieces, and pumpkin curry served IN A KABOCHA!)

-LSB-...] After trying several of their dishes (including a curry that was SERVED IN A KABOCHA!!!)

Bengali, black chickpea, butternut squash, chickpea, coriander, cumin, curry, delicata squash, fennel, garam masala, gluten free, Indian, kabocha, panch phoran, soy - free, squash, turmeric, vegan, vegetarian, winter squash

-LSB-...] quinoa skillets, and couscous pilaf, I have also added it to tofu chowders, sweet potato hummus, balsamic roasted veggies, kabocha squash flatbread, curried - mustard dressing, raw pineapple rice and more recently tofu -LSB-...]

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

coconut milk, curry, garlic, kabocha, Kabocha squash, onion, pea, red curry paste, stew, sweet potato, Thai, vegan, vegetarian, whikabocha, Kabocha squash, onion, pea, red curry paste, stew, sweet potato, Thai, vegan, vegetarian, whiKabocha squash, onion, pea, red curry paste, stew, sweet potato, Thai, vegan, vegetarian, white bean

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

In Thailand, kabocha, a type of squash with streaked green skin and orange interior, is simmered in a red curry until tender — just like this dish, which is your one - way ticket to Southeast Asia.

For this version, I used kabocha squash and curry spice for their warming wintery flavors, with a healthy dose of kale.

With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking

5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)

4 cups roasted kabocha squash, peeled (you could steam it too) 1/3 cup buckwheat flour 1/2 tsp salt 1 tsp curry powder 1/2 tsp cinnamon 1/3 cup ground flaxseed water

bacon, buckwheat, cashew, cinnamon, curry powder, Dijon mustard, eggplant, flax, Kabocha squash, lemon, lemon juice, lettuce, mayonnaise, mustard, onion granule, raw, sandwich, squash, tomato, vegan, vegetarian, yofu

Inspired by Gorilla Foods, I've made a (non-raw) kabocha squash curried flatbread, but filled it with eggplant bacon as a BLT.

The menu is a riot of meaty, salty, funky, and sour flavors, from the must - order naem khao (crispy rice and cured pork lettuce wraps) to the aromatic herbal curry with kabocha squash and dill.

1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1 teaspoon of curry powder 1/2 teaspoon of cumin 1/4 teaspoon of cinnamon 1 teaspoon of butter or coconut oil Salt / pepper to taste Dash of cayenne pepper Zest and juice of 1 lemon

A hearty curry made with vegetables (kabocha pumpkin, potatoes, carrots) and beans (chickpeas, red kidney beans).