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about Chili Roasted Beet Hummus + Parental Advice
Not exact matches
I
roasted the
chilis in the oven at 350 for
about 1 - 2 minutes instead of a pan.
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.
Citrus Salt,
Roasted Garlic Salt, Lemon Salt with Fennel and
Chili... you can make just
about any type of salt that your heart desires.
The
roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just
about any dried herb, from dried mushrooms to
chili flakes to rosemary.
Trader Joe's
Chili Lime Chicken Burgers (found in the frozen section) Lettuce Wraps with a side of crinkle cut fries... make sure the fry ingredients are compliant or cut up your own taters, toss them in coconut oil, and
roast them at 400 * for
about 20 minutes.
Plus I may add
about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg substitute, I added
about a 1/2 t.
chili powder, 1 jalapeno, and some jarred
roasted red peppers (both to the bread mix and to the chicken).
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai
chili, depending on your feelings towards spice, sliced
about 2 tablespoons sugar
about 3 tablespoon fish sauce
about 3 tablespoons lime juice 1/3 cup
roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from
about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of
chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
I did not find this overly spicy: I used 2 poblano
chili,
about 6 - in long each; 3 zucchini,
about 8 - in each; 1/2 cup quinoa; and because I could not find the fire -
roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon
chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (
about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire -
roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
The
chili buffet and the boozy brunch... Continue Reading
about Spicy Summer Chickpea Stew with
Roasted Carrots, Spinach and Za'atar