Precooked Vegetables
Sliced garlic toasted in olive oil Grilled eggplant Charred or wilted kale or Swiss chard Grilled scallions Caramelized onions
Not exact matches
My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine
slices to the soft wilted spinach, the
garlic sautéed black beans, the
toasted sunflower seeds and the warming brown rice.
I love the mix of sautéed
garlic, tamari, chilli flakes and sesame oil with little bites of aubergine,
sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives,
toasted cashews and sesame seeds.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and
garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some
toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly
sliced scallions.
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several
slices of that thick cut texas
toast, or some leftover French bread that you didn't use for
garlic bread.
Mmmmmm...
Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garl
Garlic rubbed
toasted slices of baguette topped with a mix of slow roasted grape tomatos,
sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted
garlicgarlic....
It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of
toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread
garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6)
Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
2 pounds boneless pork olive oil salt and pepper 1 onion
sliced 4
garlic cloves chopped cheese (I used asadero) pan frances
sliced in half -
toasted spinach
slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili
garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp
garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp
toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
Garlic Toast Spread butter on one side of each
slice of bread.
1 tablespoon
toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly
sliced 1 red bell pepper, thinly
sliced Big pinch salt 3 cloves
garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
4 tablespoons olive oil 16 ounces
sliced mushrooms 3
garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon
toasted sesame oil 2 teaspoons
toasted sesame seeds 4 green onions, thinly
sliced
SESAME
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove of
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful of Thai basil leaves,
sliced (or regular basil, no big deal!)
3 tablespoons extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves
garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup
toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly
sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
1 onion, fine diced 5 cloves of
garlic, minced olive oil 6
slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links,
sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds,
toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of
toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly
toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
5 scallions, finely chopped 5 cloves
garlic, minced 2 tsp sesame seeds,
toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp
toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and
sliced into 1/4» thick medallions
1 Tbsp chili -
garlic sauce 1 tsp
toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly
sliced
• 8
slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced
garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste
Heat pan grill to hot and keep temperature relatively high, place
sliced bread and turn till
toasted, remove and if desired rub with a clean glove of
garlic, sprinkle with salt and drizzle with olive oil.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns
toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Brush several of the
toasted baguette
slices with the peeled
garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.
Thinly
sliced potatoes are topped with a vegan bechamel sauce and
sliced broccoli, then it's all finished off with a herb and
garlic bread crumb topping, which
toasts beautifully when baked.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves
garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread
slices, crusts removed,
sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1 cup onions,
sliced thin 2 cups mushrooms,
sliced 1 clove
garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4
slices hearty bread,
toasted Parsley, chopped, for garnish
A crusty
slice of
toasted garlic bread goes well with this.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves
garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3
slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
Travis likes to use the no - knead parmesan rosemary
garlic bread for sandwiches but I love to
toast slices and slather it with mashed avocado, sea salt, pepper and cayenne.
2 meyer lemons,
sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon
garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log,
sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts,
toasted
I toss these on top of some wilted greens, risotto,
slices of avocado, or (if it's a Sunday) buttered
toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon /
garlic / olive oil vinaigrette, feta, almonds or nuts.
If desired, rub some thin
slices of baguette with
garlic, butter lightly and
toast until golden.
Serve with some
toasted ciabatta or crusty bread
slices and rub some
garlic on the bread for extra flavor... Enjoy!
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly
sliced 1 green bell pepper, thinly
sliced 1 red onion, thinly
sliced 2
garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire
toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1
garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of
toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves
garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread,
toasted and
sliced
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2
garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2
slices of bread,
toasted and roughly cut Preheat the oven to 350 degrees F.
Don't forget to oven -
toast some
slices of baguette with a drizzle of olive oil and a little
garlic.
2 cups roughly chopped chives 1 cup roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup
sliced almonds,
toasted 2 cloves
garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste
Bruschetta is a simple but superb Italian appetizer of thick
slices of
toasted bread spread with a garden - fresh topping of ripe red tomatoes, basil,
garlic and olive oil.
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons
toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly
sliced 1 medium red onion, halved and thinly
sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves
garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly
sliced 2 cloves
garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not
sliced) almonds,
toasted Salt and freshly ground black pepper to taste
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion,
sliced 1 glove
garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4
slices good bakery bread,
toasted Garam masala (optional), for garnish
Wok - Seared Sesame
Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direc
Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3
garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direc
garlic cloves, thinly
sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds,
toasted Optional: red chili flakes or chili paste Directions:
I usually
toast up a whole wheat English muffin (or bagel thin), «fry» up an egg and serve it with a little shmear of butter or Laughing Cow cheese (
garlic and herb, mmmm), spinach leaves, and
sliced tomato.
Rub some raw
garlic on the
toasted bread
slices.
3/4 cup brown rice, cooked based on package instructions 2 - 3
garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots,
sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup
toasted sesame oil 1/4 cup tamari (or soy sauce)
A
slice of this with some hot lentil soup would make a great winter meal (or better, a
slice toasted, rubbed with
garlic and buttered).