Sentences with phrase «toast the pepitas for»

Made this salad for a family gathering today, and it was a hit among non - veg / plant - based food eaters I seasoned the quinoa with a bit of lemon juice and sea salt, and also added some toasted pepitas for crunch, and thin carrot strips for some pop of color.

Serve warmed tortillas with the butternut squash mixture, kale, sour cream (or the cashew crema the recipe calls for), chopped cilantro, and toasted pepitas for crunch.

Love the toasted pepitas for some nice crunch on the top too Soni recently posted..

Not exact matches

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

When hot, add the pepitas and cook for 2 - 3 minutes, shaking the pan occasionally until the seeds are toasted and lightly browned.

You can find the recipe for this Kale Caesar Salad with Avocado & Toasted Pepitas here on The Wicked Spatula (Grain / Gluten Free, Dairy Free, Paleo, Whole30, Vegan, Refined Sugar Free, SCD Legal)

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

In addition I also toast flax seeds, pepitas, sunflower seeds, sliced almonds, walnuts, pecans into the mix for more of a granola type oatmeal.

2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan

1 tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro Pepita Pesto, recipe follows Salt and pepper, to taste 1/4 cup pumpkin seeds, toasted for serving 1 lemon, cut into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.

I used cilantro instead of basil, toasted pepitas (pumpkin seeds) instead of walnuts, lime instead of lemon, and jalapeño for a little fiery kick.

for serving caraway seeds, for sprinkling toasted sourdough rye bread (or plain sourdough) hulled pumpkin seeds (pepitas)

The raw broccolini in this salad only softens slightly with the acid of the dressing, so it's actually a great salad to make ahead of time (add the toasted pepitas when serving to retain their crunch) or bring to work for lunch.

1 jalapeno, roasted over gas burners or broiled for 5 minutes 1 clove garlic 1/4 cup toasted pepitas 1 anchovy (optional but delicious, you wont even know its there) 3/4 tsp.

And for substance I added cooked quinoa, and salty, crunchy, toasted pepitas.

In same pan you toasted the pepitas, add the frozen peas and cook for a minute or two, stirring occasionally.

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

Toast for 2 - 3 minutes, shaking the pan occasionally, until the pepitas are lightly browned.

Autumn Chop Salad with Roasted Beets + Sweet Potato and Apple Dijon Dressing — Nutritionist in the Kitch Pumpkin Feta Spinach Salad — The Fit Foodie (omit the feta cheese for 100 % Paleo) Fall Kale Super Salad — Seasons and Suppers (sub a Paleo - friendly dressing or adjust the dressing to make 100 % Paleo) Autumn Arugula Salad with Caramelized Squash & Pomegranate Ginger Vinaigrette — How Sweet It Is (omit brown sugar on squash for 100 % Paleo) Roasted Vegetable Salad with Garlic Dressing & Toasted Pepitas — With Food and Love The Ultimate Fall Salad — Making Thyme for Me Roasted Root Vegetables Salad — A Spicy Perspective (omit chickpeas & oats for 100 % Paleo) Autumn Potluck Salad with Warm Honey Mustard Vinaigrette — Spinach Tiger