Portland, Oregon grocery stores began stocking Lilly's hummus, and the demand for this plant - based
bean spread with deeply nuanced flavors and a clean ingredients list, grew to natural foods stores in neighboring regions.
Not exact matches
Spread the tortillas
with Refried Pinto
Beans, followed by the Tomatillo - Avocado Salsa and roasted mini-peppers.
, try it
with guacamole, kale
spread, mustard, black
bean dip, tzatziki, or a vegan queso sauce.
This Seasalt Deli Sandwich is filled
with crisp veggies, white
bean spread, Alaska veggie coleslaw, avocado, tomato, cucumber, red onion, and Havarti on rye bread.
I served them
with refried
beans, which some people opted to
spread on their tacos and said worked deliciously!
Spread the refried
bean mixture evenly over a medium sized platter
with slightly rimmed edges.
There are so many levels of flavor going on inside each little enchilada: creamy chili - spiced sweet potato and pinto
bean spread, garlicky black
beans with red bell peppers and jalapeños, and a rich white cheddar sauce.
Spread a couple tablespoons of the sweet potato mixture on each tortilla, and top
with the
bean / pepper mixture.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic
Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling
Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona
Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green
Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Picture this: fresh, crusty bread is split in half,
spread thickly
with refried black
beans, and baked to perfection in a wood - burning oven.
Spread some coconut brown rice across a sheet of nori, top
with some cooked
beans, add sliced avocado, some of the chile relish, and some crispy fried shallots, or toasted almonds (something crunchy).
Filed Under: Main Dish Tagged
With: Broccoli, Corn - Free, Dairy - Free, Egg - Free, Food, Gluten - Free, Green Goddess, Grilling, Hearts of Palm, Hummus, Lima
Beans, Lunch, Main Dish, Meatless, Nut - Free, Nutritional Yeast, Oil - Free, Pesto, Recipe, Recipe ReDux, Sandwich,
Spread, Sugar - Free, Vegan, Vegetarian, Wrap
Using a spoon,
spread 1/2 pinto
bean puree over the tortillas, then top
with 1/2 the amount corn, 1/2 the amount black
beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese.
These Grilled Green Goddess Wraps are full of green goodness and nutrition
with a lima
bean spread, broccoli, and hearts of palm!
We've been making enchiladas here at least once a week since my first go at them, and since then I've turned them red (warning veganmofo - ers, pictures include optional goat's cheese), topped them
with salsa and baked them,
spread a layer of refried
beans on the tortillas before adding the filling, and done all sorts of variations
with the random greens and
beans in my house.
I would never ever think about combining cocoa
with beans and making a
spread.
Amongst my plate: tostones [Cuban fried plantains
with black
beans + sour cream], tofu nut balls + tofu tahini dressing, vegetable potato latkes, lemon + herb shrimp, fava
bean spread, caprese toasts, dolmas, puff pastry and filo dough - wrapped asparagus, and a piece of corn on the cob [for the sake of summer].
Spread the top of 16 of the tortillas
with guacamole, then top
with some black
beans and diced chicken.
A beautiful savoury crepe cake made
with tender chickpea crepes layered
with 3 delicious
spreads: white
bean and tahini, wild garlic and zucchini, and avocado and artichoke.
Spread with mayo, slop on the
beans.
Other notes: I like to serve this
with a green vegetable, such as green
beans or broccoli, steamed and tossed
with a little olive oil or butter
spread and lemon juice.
Transfer tortillas to plates and
spread each
with refried black
beans.
Spread about 1 1/2 tablespoons black
bean puree down center of each tortilla; top
with about 2 tablespoons pork mixture.
It has a
bean and grain patty
with lettuce, vegan soy cheese, guacamole, and an ancho chili
spread.
Slather the remaining bread
with the white
bean spread, and top the sandwiches.
Simply
spread fat - free refried
beans in the bottom of your serving dish and then top it
with layers of seasoned veggie crumbles, vegan sour cream, vegan cheese, guacamole, chopped tomatoes and more.
Filed Under: Dairy - Free, Dips /
Spreads, Gluten - Free, Recipes, Vegan Tagged
With: black
beans, corn, dip, lunch, quinoa, snack idea, vegan
Bean purees can be set under meat or fish,
bean burgers sandwiched between good bread,
spread with flavored mayo or homemade pesto, and layered
with fresh or roasted veggies.
Filed under Brett Spigelman, Condiments, Recipes,
Spreads and Dips · Tagged
with appetizer,
bean dip, dip, easy, fast, healthy, Holiday, snack, vegan
Toss black
beans with remaining 1/2 tsp olive oil, cumin, paprika, and another sprinkle of salt and
spread on the other half of the baking sheet.
Rather than solely containing lamb shaved off a vertical broiler, this version uses a few slices of grilled leg of lamb steak, filled out
with ful mudammas, a garlicky, zesty Middle - Eastern
bean -
spread.
Spread tortilla
with thin layer of refried
beans and top
with grated cheddar.
The menu started off
with a healthful, vegetarian take on a 7 - layer dip, made
with a white
bean spread, Italian veggies, and fresh mozzarella.
Remove from oven and top
with fresh ingredients:
spread chopped tomatoes, left over black
beans, avocado (sliced or cubed), green onion and cilantro.
Spread the green
beans, onion, and bacon across a large rimmed baking sheet and toss everything
with cooking oil.
Spread each tortilla
with 1 tablespoon each of sour cream and salsa, then layer
with some brown rice, one - fourth of the black
bean mixture, one - fourth of the scrambled eggs, some diced tomato, and one - fourth of the avocado.
Top each of the crostini
with about 2 teaspoons of the
bean spread.
To build the nachos, simply
spread the tortilla chips on a platter and load up
with the spiced sweet potato, black
beans and salsa, topping
with a generous handful of freshly chopped coriander.
This recipe is even better if you
spread refried
beans in the casserole and top
with the cornmeals mixture.
Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled
with crispy panko breadcrumbs and slathered
with creamy white
bean balsamic
spread to make these sweet and savory butternut squash sandwiches.
Throwback to last Thanksgiving, my sister and I made an entire vegan
spread, I'm talking shaved brussels sprouts salad + dried cranberries
with a mock bacon & mustard vinaigrette, macaroni and cheese, lemon pepper green
beans, a stuffed loaf and the true masterpiece of comfort — mashed potatoes.
Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled
with crispy panko breadcrumbs and slathered
with creamy white
bean balsamic
spread to make these sweet and savory butternut squash sandwiches.Know the difference...
Slather one side of each bread slice
with balsamic white
bean spread.
Spread white
bean paste over the flatbread and top
with grilled peaches and zucchini ribbons.
Place two corn tortillas in the bottom of the casserole dish and top
with 1/4 of the
bean and vegetable mixture,
spreading evenly.
Spread each tostada
with a portion of the
beans.
Increased use of pulses (e.g. chickpea, faba
bean and mungbeans)-- which consumers are already very familiar
with across SE Asia — in flours,
spreads, snack bars, cereals and meat replacers.
To assemble the burritos,
spread 1/4 cup of the
bean mixture in the center of the tortilla, add 1/4 cup of brown rice, and top
with some 1/4 cup of the cheese mixture.
Lay a few slices of avocado on the black
bean spread, then top
with a few slices of white onion, about 2 T. sliced pickled jalapenos, then 1/4 cup of mushrooms.
A beautiful savory crepe cake made
with tender chickpea crepes layered
with 3 delicious
spreads: white
bean and tahini, wild garlic and zucchini, and avocado and artichoke.