Mushrooms are the most common beef substitute, but other
grated vegetables like broccoli, zucchini, onions, and carrots work, too.
Not exact matches
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste
Vegetables for skewering: choose your favorites
like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
It can be pureed fruit, fresh or frozen berries,
grated or pureed
vegetables like carrots or pumpkin.
Recently I realized that I prefer salads with large crunchy things in it,
like grated vegetable salads and radicchio and arugula sorts of things, but it was fun to re-connect with Iceberg, too.
I
like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of
grated raw
vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs
like chervil and tarragon tossed in as well.
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh
grated ginger 1 teaspoon curry powder (more if you
like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or
vegetable stock 1 cup coconut milk
Other things that would work well now as autumn creeps closer here in the Northern hemisphere is massaged dark greens
like kale,
grated apple or apple slices and all types of root
vegetables that taste good raw.
SERVES: 3 - 4 NOTES: I
like to get the sweet potato shreds as long as possible, so I
grate it with the long side of the
vegetable striking the large holes of the box grater.
I
like to get the sweet potato shreds as long as possible, so I
grate it with the long side of the
vegetable striking the large holes of the box grater.
Starting with this stir fried beetroot coconut in spiced yogurt which is a sort of mash - up of two similar beetroot dishes — a traditional stir fry with coconut which is called a «thoran» and a wet dip
like preparation when a
vegetable is finely chopped or
grated, cooked and added to yogurt which is called «pacchadi».
Zucchini is a surprisingly chameleon -
like vegetable — I find myself using it frozen in morning smoothies, pureed in desserts, and, now,
grated in pizza crust!
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh
grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or
vegetable stock (depending on how thick you
like the soup) 1 cup coconut milk
Shower
grated Grana Padano over grilled
vegetables,
like cauliflower, eggplant, zucchini and artichokes.
Add any combo of nuts, fruit,
grated vegetables, or warm spices
like nutmeg and cinnamon.
Sneak
vegetables,
like courgette and carrots, into meals by
grating them finely and adding it to bolognaise type sauces.
For a simple stir - fry sauce, I
like to whisk together a tablespoon each of brown rice vinegar and low sodium
vegetable broth, a teaspoon of honey, a half teaspoon each of fresh
grated ginger and minced garlic, and a pinch of crushed red pepper.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste
Vegetables for skewering: choose your favorites
like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Vegetables: Some that dogs
like raw (
grated or finely chopped) are parsley, carrots, zucchini, lettuce, bell peppers (green, red, orange and yellow), fresh corn, celery, tomatoes and beets.