Add
chopped roasted red bell pepper to bean mixture.
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c
chopped roasted red bell peppers 1/4 c watercress
Not exact matches
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion,
chopped (1 cup) 1 medium
red bell pepper,
chopped 1 medium jalapeno
pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Thinly sliced green
bell peppers,
roasted red peppers, a jalapeno, onion, garlic and fresh
chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely
chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons
chopped fresh flat - leaf parsley Salt and freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup
chopped red onion 6 cloves garlic, minced 2 medium tomatoes,
chopped 2
red bell peppers,
roasted, peeled, stems and seeds removed, and
chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
1 cup quinoa (I prefer
red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup
chopped kalamata olives 1
red bell pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful
bell peppers,
red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
sliced mushrooms (I used cremini) 1 cup diced
red bell pepper (or
roasted red pepper) 1 1/2 cups
chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green
bell pepper, diced 1
red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
filling:
roasted vegetables (I
roasted red and green
bell peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and
chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green
bell peppers,
chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well
chopped (or substitute regular seitan) 1 4 - ounce can
chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and
chopped red onions, for garnish
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves,
chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup
Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1
red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire -
roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly
chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves,
chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup
Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon
red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1
red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup
chopped roasted peanuts (optional)
ingredients SAUCE: 1/4 cup cilantro (
chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled,
roasted) BURGERS: 3 and 3/4 cup
red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green
bell pepper (stemmed, seeded, finely
chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1
red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
One onion, one garlic clove, one green
bell pepper, one
red bell pepper, two
roasted piquillo
peppers (from a jar), all
chopped, for each one cup of dried rice.
Pin It Ingredients: 1 head garlic, for
roasting (or you may sub 2 cloves garlic, not
roasted) 2 tablespoons coconut oil 1
red bell pepper,
chopped 4 cups butternut squash, peeled + cubed 1 teaspoon spicy curry powder 1 teaspoon... Continue Reading →
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire
roasted diced tomatoes 2 tsp olive oil 1 medium
red onion,
chopped 4 cloves garlic, minced 1 poblano
pepper, cut in half, seeds removed 1
red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large
red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced
red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately)
red or gold grape tomatoes, halved 1 cup finely
chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough
chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup
chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green
bell pepper, seeded and cored, diced small 1 large
red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely
chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely
chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup
chopped onion 1 medium green or
red bell pepper,
chopped 2 cloves garlic, finely
chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire -
roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
3 - 4 medium sized zucchini / summer squash salt (lots) 2
roasted red bell peppers, packed in EVOO 1 tomato, desseded 2 cloves garlic salt /
pepper 1/4 cup
chopped parsley 1/2 tsp.
1 1/2 cups
chopped carrots 2 cups
chopped sweet
bell peppers (a mixture of yellow,
red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic,
chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo,
chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
For the relish 1/4 cup fresh parsley, finely
chopped 2 tablespoons fresh lemon juice 1 teaspoon ground cumin 2
red bell peppers,
roasted, stemmed, seeded, peeled and finely
chopped 1/2 small onion, minced 8 small hamburger buns or dinner rolls, split
A quick rough
chop of sweet carrots, savory
red bell peppers, and spicy sweet sliced onion —
roasted until caramelized in the oven — and then whipped with fresh basil?
Chop 1 cup edamame, and combine with
red onion,
roasted red bell peppers, yellow
bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon
pepper.
Add a (13.75 - ounce) can artichoke hearts, drained; 8 ounces fresh part - skim mozzarella cheese,
chopped; and  1/4 cup
chopped bottled
roasted red bell pepper; toss to combine.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic,
chopped 1 - 14.5 ounce can diced fire
roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of crushed
red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
8 ounces ground turkey breast 1/4 cup
chopped onion 1/3 cup
chopped red bell pepper 1/3 cup
chopped green
bell pepper 1/2 teaspoon cumin 3/4 teaspoon chili powder 2 garlic cloves, minced 1/4 cup fire -
roasted salsa (or salsa of choice) 1 can refrigerated pizza dough 3/4 cup shredded sharp cheddar cheese 2 teaspoons olive oil
Once cool, add 4 tbsps finely
chopped red and yellow
bell peppers, 4 tbsps
chopped cucumber, 2 tbsps
chopped carrots, one finely
chopped apple, 2 tbsps finely
chopped spring onions, 1 tbsp
chopped coriander / parsley and 2 tbsps
roasted and peeled peanuts and combine well.
1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large cucumber, thinly sliced sun - dried
red peppers or
roasted bell peppers 1 tomato, thinly sliced 1/2 small
red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or
chopped sea salt and freshly ground black
pepper vinaigrette (see below)
12 oz organic sodium free garbanzo beans, drained and rinsed 1 organic
red bell pepper,
roasted, peeled and seeded 1 Tbsp
chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil 1/4 tsp cayenne
pepper (to taste) 1/2 tsp ground cumin 1/2 tsp sea salt (to taste)
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic
red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
red bell pepper,
roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
roasted, peeled and seeded1 Tbsp
chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne
pepper (to taste) 1/2 tsp ground...
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1
red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire
roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup
chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
Ingredients 1 (15 - ounce) bottle
roasted - garlic dressing 1/2 cup buttermilk 1 head romaine lettuce, shredded 1 1/2 cups
chopped smoked turkey (about 1/2 pound) 8 ounces crumbled feta cheese 1 (12 - ounce) jar
roasted red bell peppers, drained and
chopped 2 cups cornbread, crumbled 8 bacon slices, cooked and crumbled 5 green onions,
chopped