Not exact matches
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby
carrots (see
comment above) 1 lb cabbage, shredded (
about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (
about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
Made this cake yesterday with
carrots and it turned out absolutely amazing!!!! I was nervous
about making this vegan for my daughters who have egg allergies after reading all the
comments, but I used 2 chia eggs and it held together beautifully!
I'm here, so I'm obviously all
about creating delicious plant - based versions of traditionally meat based foods, but sometimes I have to laugh at myself, and yes, occasionally I get a snarky
comment when I post a recipe for something like
carrot burgers before I realize how amusing the idea must be to someone who isn't me.
I saw the
comment above
about grated
carrot, but wanted to see if you had any other suggestions?
sad but true, it is all extremely competitive (hence all the references to it in online situations in the
comments above) and i try to absent myself from those kinds of situations / friendships / occasions whenever possible (including stepping away from certain blogs, especially those which debate the merits of washing the white stuff off washed organic
carrots) btw to me your post came out as a long - drawn out whine apology
about being judged as judging - one thing i learned in presenting my work was to never apologise for it, period.
Lots of
comments over on Spoonfed (http://spoonfedblog.net/)
about those baby
carrots.
What has to stop is the fear mongering and the loony
comments about carrots and greens.