Not exact matches
The Salad: 1/2 pound mung
bean sprouts, brown ends pinched off 1/2 pound
green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly
I love to eat it with cabbage, kale, broccoli, brussels
sprout or carrot salads, it's also wonderful with quinoa, wheat berries,
beans and rice, but it is just perfect with any
greens you like, too.
Once veggies are cooked, allow to cool 5 - 10 minutes, then divide spinach and mixed
greens between two plates or large bowls, layer with sweet potatoes, brussels
sprouts, garbanzo
beans, dried cranberries, and goat cheese.
Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels
Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made
Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies
Your quickest cookers should be added last like
bean sprouts, onions, or leafy
green veggies.
This Thali has a healthy
sprouted green moong
bean curry, spicy okra, onion raita, Kodo millet rice, fresh carrots with whole wheat Phulkas (flat breads).
Optional add ins: minced carrot, edamame, frozen peas, chopped
green beans, minced broccoli,
beans sprouts, cilantro - whatever veggies you / your kids love!
mixed
greens with kale; cooked rice, quinoa or other grain; thinly sliced red cabbage, carrots,
bean sprouts, cilantro for garnish.
I don't know anyone that doesn't like
green beans, they don't elicit the same response as brussels
sprouts or broccoli.
Filed Under: Featured, Holidays Tagged With: baked apples, Brussels
sprouts, christmas cocktails, creamed kale, Creamed Pearl Onions,
Green bean casserole, plant - based diet, Stuffed Mushrooms, stuffed squash, Vegan Cheesecake, vegan Christmas, Vegan Christmas Recipes, Vegan Dessert, vegan food, Vegan Hasselback Pototoes, vegan holiday, vegan meals, vegan recipes, Veganism
1
green (or semi-ripe) plantain 1 cup dried aduki
beans, soaked overnight and left to
sprout * 1/2 cup red lentils, rinsed 150 g snake
beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Recipe by Check full recipe at Ingredients:
beans, broccoli, carrot, chilli, cloves, coriander, fish,
bean sprouts, fish sauce, garlic,
green beans, lime, maple syrup, peanuts,...
Asparagus,
green onions, leeks, beet
greens, stinging nettles, wild garlic, spinach, mung
bean sprouts, parsley, oregano, jalapeno, onion and garlic.
Add chopped leek, asparagus, mung
bean sprouts,
green onions, baby beet
greens, stinging nettles, baby spinach, wild garlic and oregano.
Equally top each with beef slices, noodles, red onions,
bean sprouts, cilantro,
green onion, Thai basil, jalapeño slices and carrots.
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds
green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung
bean sprouts 4 bib or butter lettuce leaves, washed
I added
bean sprouts,
green onion, and crispy noodles.
Since Brussels
sprouts are on the way out for the season, I wanted to use them in a dish once more before we turn to asparagus and peas and
green beans.
Transfer to a serving platter and serve garnished with the remaining 1/2 cup of
green onions, cilantro, the remaining 1/3 cup of
bean sprouts, the carrots, the remaining 1/4 cup of sunflower seeds, and a few lime wedges.
Our standards are raw veggies and dip (the kids» favorite), non-starchy veggies (broccoli, cauliflower,
green beans, Brussel
sprouts, zucchini), and salad (normally Caesar).
Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow Cooker Apple Cranberry Sauce Jeanette's Healthy Living: Warm Roasted Brussels
Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White
Beans, Arugula & Sun Dried Tomatoes Red or
Green: Roasted Cauliflower & Garlic Soup with Chile Virtually Homemade:
Green Beans with Brown Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels
Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table
Place some vermicelli noodles, chopped white onion, shredded cabbage,
green onions,
bean sprouts, cilantro and the other Vietnamese herbs in each bowl.
The picture above is my collard
green wrap filled with
sprouted brown rice, pinto
beans, avocado, bell peppers, carrots and cilantro.
The main stars of the show are the very
green broccoli florets, brussel
sprouts,
green beans, and asparagus.
Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black
Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and
Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet
Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper & Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans
Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
Well, I'm weird and eat a mix of steamed brussel
sprouts and
green beans with garlic salt for a snack.
You can also use any vegetable you want, I've used this method successfully with halved brussels
sprouts,
green beans, asparagus, pickle spears and more.
Need a splash of
green for the holiday dinner table but not looking for the same old
green beans or Brussels
Sprouts?
1 bunch lacinto kale also called dinosaur kale (or other leafy
green) 1 pound brussels
sprouts, trimmed 1 cup cooked flageolet
beans (or other white
bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Check out my Cheesy Broccoli Bake, Garlic Roasted
Green Beans, Zucchini Casserole, Parmesan Roasted Sweet Potatoes, Loaded Cauliflower Bake, Sauteed Brussels
Sprouts with Apples, Balsamic Roasted Vegetables and more in my side dish category.
Try
green beans, brussels
sprouts, parsnips, or even small cubes of sweet potato.
I can also say with the same conviction that my Asian Kale Salad of kale, carrots, beets, jicama, lentils,
sprouted beans, cilantro,
green onion, cashews, hemp seeds and sunflower
sprouts with a ginger tamari vinaigrette was utterly scrumptious.
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung
bean sprouts 1 small red onion, halved and thinly sliced 1
green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
It's also great on a simple salad of mixed
greens and
bean sprouts.
-LSB-...] Mustard Apple Chicken Sweet Apple Noodle Kugel Shaved Brussels
Sprouts Salad
Green Beans with Mustard Shallot Sauce Homestyle Apple -LSB-...]
I knew about some of them, like cooking
greens and Brussels
sprouts, making refried
beans and carnitas.
Brussels
sprouts in a quinoa salad with pears and chorizo, roasted carrots with honey, sage and garlic, kabocha squash and celery root soup, potato and sweet potato gratin, braised
greens with
beans and elderberry compote.
We make a thai chicken broth that changes a little every time we make it but it mostly has chicken mince, ginger, chili, lime, fish sauce, soy sauce, coriander root, coconut cream, chicken stock, whatever vegies we have but generally carrots, asian
greens, and
bean sprouts.
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
My favourites are black,
green, and brown lentils (not red) but mung
beans are common, and if you're looking to grow
sprouts similar to the ones you buy at the supermarket, try mung
beans.
The base is made from everyone's favorite, peanut butter, and you can let the whole family make individual pies to customize, should the
green onions, carrots, cilantro and / or
bean sprouts aren't everyone's top topping choices.
Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion
greens, raw
bean sprouts, julienne - peeled carrots, fresh coriander, and blanched cabbage leaves.
Top with the bok choy, tofu,
bean sprouts, frizzled
green onion, dark
green parts of the
green onion, chili pepper, lime slices and cilantro / basil.
Jodi's Brussels
sprouts from this year's Challenge, and Trudy's healthy
green bean casserole from last year's are major contenders.
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green people, happy kitchen, kara, kensington, koko, lovechock, nakd, natural and organic products expo, natural balance foods, natural hero, nordic naturals, nut mylk, olympia, om bar, pulsin, raw chocolate, raw nut butter, raw seed butter, raw vegan, rawlicious, seed and
bean, shot blocks, soap nuts, solgar,
sprouted grain bread, sunwarrior, the raw choc company, trek, viridian, whole foods market, zen zen
- Vegetables also play a prominent role, particularly DARK LEAFY
GREENS (mustard greens, spinach and lettuce) and also root vegetables, beans and legumes that can be spr
GREENS (mustard
greens, spinach and lettuce) and also root vegetables, beans and legumes that can be spr
greens, spinach and lettuce) and also root vegetables,
beans and legumes that can be
sprouted.
A side of sautéed or steamed
green beans or Brussels
sprouts can round out the meal.
Add cilantro,
green onion,
bean sprouts, basil, lime, and chili garlic oil as desired and serve.
Stir through the tofu,
bean sprouts and
green onion tops and cook another minute or so to heat up.
Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion,
green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung
bean sprouts.