I love
the chive oil and the spiced ghee you mix the cauliflower in here.
Not exact matches
Directions: Using a mortar
and pestle, or a small grinder, mix garlic, ginger
and half of the peanut
oil to form a thick paste / Add other
spices, half of the water (1/2 C) to this mix, stir together
and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin
and mustard seeds
and allow them to sizzle momentarily / Add
spice paste, turn heat to medium low,
and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower
and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the
spices / Add the other 1/2 C water, place a lid on,
and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid
and simmer for another 5 minutes / If vegetables are done, remove them from the pan
and continue to simmer the sauce until it reduces
and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter
and spring veggies, sprinkle with
chives.
peanut butter
and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean
oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of: canola
oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum], canola
oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid,
spices, dried onion, acacia gum, xanthan gum, dried
chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa butter, cocoa mass, soy lecithin, vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive
oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup
chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola
oil Kosher salt
and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA
SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
SPICE: 6 tablespoons extra-virgin olive
oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa
spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Place 1/4 cup of the parsley, cilantro, 1/2 of the lemon juice,
chives, 2/3 of the minced garlic,
spice pack, 1/2 teaspoon black pepper, 1 teaspoon salt
and 1 tablespoon of olive
oil into blender.
Mexican inspired chickpea bowl (4 - 6 servings): 2 cans chickpeas 2 cans white (or black) beans 1 large avocado 1 large can corn (organic) 1 large white onion
Chives (gressløk) Tahini
Spices: salt, pepper, cummin, paprika
and turmeric (gurkemeie) Coconut
oil Heat the coconut
oil in a pan,
and add the chopped white onion.
baked soy nuggets $ 7 served with fresh herbed vegan mayo chef's potato salad $ 7.5 chunky potatoes mixed with celery, capers, a touch of onion juice & vegan mayo chickpea fries $ 9.5 an award winning recipe with a hint of indian
spices, served with our house dipping sauce vegetable tempura $ 10 served with minced daikon, ginger & soy sauce pan-seared shanghai - style dumplings $ 9.5 homemade dumplings filled with chinese
chives, shitake & wood ear mushrooms, marinated tofu
and vegetarian protein, served with a ginger balsamic dipping sauce vegetable tamale $ 8 served with diced tomatoes cilantro
oil