SECOND BREAKFAST: Sipping on my usual Earl Grey, I transformed leftover tomato - kale - black
bean sauce into Huervos Rancheros (minus the egg) by warming it in a pan and melting into it some non-dairy (store - bought) vegan cheese.
Not exact matches
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu
sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green
beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
Smoky chipotle peppers, savory black
beans, and tender sweet potatoes simmered in a spicy tomato
sauce go
into this incredibly flavorful vegan sweet potato chili.There are a lot of ways to make chili.
1 cup dried white
beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada
sauce Chopped cilantro, for garnish
I had some butternut squash sitting around so I cut it
into little cubes, roasted it and threw it in on top... the sweetness was a nice complement to the bitter greens, tangy - rich
sauce and smoky
beans.
Bush's
Beans has 3 new beans that have recently launched, packed in chili sauce -LCB- delicious flavor -RCB- and today I'm combining their kidney and black chili beans together into a very easy chili re
Beans has 3 new
beans that have recently launched, packed in chili sauce -LCB- delicious flavor -RCB- and today I'm combining their kidney and black chili beans together into a very easy chili re
beans that have recently launched, packed in chili
sauce -LCB- delicious flavor -RCB- and today I'm combining their kidney and black chili
beans together into a very easy chili re
beans together
into a very easy chili recipe.
Stir in the ketchup, barbecue
sauce and molasses, sorghum or brown sugar, salt and pepper
into the
beans.
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo
sauce 1/2 jalapeño, seeded and chopped 1 cup cooked pinto
beans or black
beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut
into 8 pieces, or store - bought tortilla chips
Minimal prep is required, you'll just need to whisk together the
sauce ingredients in the crockpot, sauté the onions and garlic, open a can of garbanzo
beans and cut a block of tofu
into cubes.
You upend four cans of
beans — black or pinto are best — and their liquid
into a saucepan, add a chunk of butter, and shake a bottle of hot
sauce over the pan for ten seconds.
Whisk 2 eggs yolk with 3/4 cup of milk and 3/4 cup sugar, 1 vanilla
bean split and pour
into a medium
sauce pan.
The white
beans are also a base for the
sauce, which involves orange juice and zest to get more of the sunny factor
into the dish.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung
bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy
bean sauce)
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy
sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken
into leaves 1 fresh red chili pepper, seeded and sliced 1 cup
bean sprouts salt and pepper
We don't eat a lot of meat and also keep a kosher kitchen, so here are my go to's these days: three
bean veggie chili (inspired by whole foods — GREAT leftover food); roast chicken (Ina's); stir fries with tofu or chicken (super
into cabbage and you can get it to taste like moo shoo with the proper
sauces); roasted brussel sprouts with barley, cranberries, walnuts, and some goat cheese depending on who you are; grilled chicken (breasts... I know they're not your thing).
Sweet potato enchiladas with black
beans and whatever other veggies are laying around — usually we get too lazy to make them
into the enchiladas, though, and just make lasagne-esque layers with the corn tortillas, potatoes /
beans / veggies, enchilada
sauce, and cheese.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy
sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame
beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black
beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot chili
sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy
sauce 1/3 cup dark soy
sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut
into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Use
beans as a binder in vegetable - based cakes like these Squash and Sweet Potato Pancakes, or toss a handful or white
beans or lentils
into pasta with tomato
sauce or brothy soup.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese
sauce (or cheese of your choice) 1/3 cup black
beans 1/4 cup salsa 2 Tbsp chopped red onion (cut
into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut
into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Costco smoked pulled pork (see # 10) with a side of steamed green
beans drizzled with a delicious sweet and tangy mustard
sauce from @WholeSisters on Instagram and some home made sweet potato fries (thinly slice sweet potatoes
into fries then toss with salt, pepper and melted coconut oil.
Next, drain the white
beans and put them
into a food processor with the dates, garlic, parsley, tahini and soy
sauce.
What's in it: 1 medium head cauliflower, broken or chopped
into bite - size pieces 1/2 cup garbanzo
bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot
sauce
The versatile vegetable is able to be masqueraded like mashed potatoes, steamed and smothered with
sauce, pickled with peppers, curried alongside garbanzo
beans, battered and fried, crisped as pizza crust, smoothed
into soups, or roasted to a caramelized candy creation.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups
bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai
sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
The challenge with
bean - based, grain - based or veggie - based meatballs, however, is to get enough structural integrity that you can drop them
into a
sauce, or even a soup, without them totally disintegrating.
Stir mashed
beans, whole red
beans, black
beans, tomatoes and tomato
sauce into the pot; bring to a boil.
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung
bean sprouts 1/2 organic cucumber, cut
into sticks 8 sheets nori seaweed, cut
into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy
sauce / tamari
Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut
into wedges 1/2 cup
bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot
sauce Hoisin
sauce, sriracha (optional)
Add the green
beans into the mushroom
sauce and stir to combine.
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy
sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili
sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut
into narrow strips 8 to 10 green onions, halved lengthwise and then cut
into 2 - inch pieces 1 cup mung
bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)
Tomatoes, shallots, and carrots cook down to a savory, caramelized
sauce, and
beans and handfuls of kale make a surprisingly small amount of linguine
into a complete dinner.
The bold taste of black
bean - garlic
sauce mellows
into a rich and warming glaze in this fast Asian - style dish.
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced
into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black
beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito
sauce 8 oz avocado, skinned and diced
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut
into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut
into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM
SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN
BEAN CASSEROLE: 2 pounds green
beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black
beans, corn and enchilada
sauce before scooping the mixture back
into the shells of the squash.
Then you're gonna dump the rice
into a large bowl along with some frozen corn, black
beans, enchilada
sauce, and some cheese.
Mix the black
beans into the remaining celery slaw and serve alongside the tacos with any remaining Buffalo
sauce.
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy
bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut
into wedges «Rooster
sauce» - Sriracha.
Then add vegetables like mushroom, snap peas, and red bell pepper cut
into long thin strpis
into the hot wok, stir fry it, add the remaining
sauce that the beef had been sitting in, continue stir fry for a minute, then add
beans sprouts and the beef.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish
sauce 1 tablespoon soy
sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green
beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish
sauce * 1/2 pound yard - long
beans, ends trimmed and cut
into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro
Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish
sauce 3 tbsp sugar 1 tbsp soy
sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups
bean sprouts 6 scallions, thinly sliced 1/2 cup roasted salted peanuts, chopped 2 limes, cut
into wedges, for serving
For this snack, I trimmed and barely steamed some fresh green
beans, then dipped them like French fries
into a quick peanut
sauce I made.
1 cup red kidney
beans 4 cups water 1/4 cup salt pork or bacon cut
into small cubes 1 onion finely chopped 1 hot green pepper chopped 2 cloves garlic chopped 2 cups long grain rice 1 teaspoon Bel Soley Mango Cherry Pepper
Sauce
So far, the ways I know of cooking meatballs are: Italian style (with soffrito, tomato purée, beef stock, red wine, garlic, oregano and Parmesan, then served with pasta, or courgetti if I'm feeling virtuous), Swedish style (in gravy with Philadelphia Light mixed
into it to make it creamy, then served with mashed potatoes and peas) or something I found on an American recipe site once which sounds vaguely Tex - Mex, although I gather from the measurements in your recipe that you're from the other side of the pond, so you'll probably raise an eyebrow at that (with black
beans, pinto
beans, BBQ
sauce, smoked paprika, chilli flakes and cheddar, then served with sweet potato wedges).
3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy
sauce 3 ounces ginger, thinly sliced 6 dried whole red chilies or fresh red Thai chilies 8 scallions, trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1 teaspoon five - spice powder 4 pounds beef short ribs, or 4 pounds pork butt, cut
into large chunks 1 pound green
beans, trimmed 1 pound fresh or 8 to 10 ounces dried udon, or 12 ounces fresh Chinese wheat noodles
Not when it goes
into rich and salty risottos, pasta
sauces,
beans, and soups.
On Saturday nights, Koen and I typically eat steak, so I was excited to find a new recipe that we could incorporate
into our tradition — Grilled Steak with Green
Beans, Tomatoes, and Chimichurri
Sauce from the Food Network.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut
into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish
sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut
into 2 inch pieces herbs and veggies: fried shallots, fried garlic,
bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..