1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and
chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block of firm tofu
chopped Left over grains (optional)
5 ounces bittersweet chocolate,
chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs
+ 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon
salt One half loaf brioche, cut into 1 - inch cubes
30 ml 1.5 tbls olive oil (
+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves,
chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
3
+ tablespoons ghee or clarified butter 2 medium yellow onions,
chopped 1 tablespoon black mustard seeds 2 medium cloves garlic,
chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain
salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of
salt • juice from one small lemon • 2 tablespoons olive oil
+ extra for garnish •
chopped cilantro for garnish •
chopped green serrano for garnish
In a food processor, combine onion mixture,
salt, pepper, chickpeas
+ 1/4 c liquid, kelp flake, walnuts, lemon juice, tamari, parsley, and thyme until roughly
chopped and combined.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher
salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher
salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 - 2T Rapeseed oil 1 Onion, finely
chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce
salt + pepper 425g / 14oz Can Borlotti beans, rinsed
+ drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely
chopped nuts (I used hazelnuts
+ walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions,
chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2
+ cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice *
salt and pepper to taste
1
+ 1/4 cup dates, pitted and roughly
chopped 1/4 cup almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon coconut oil 1/4 teaspoon sea
salt 2 - 3 tablespoon unsweetened almond milk
for the ramp
+ chili pesto: 3 ramps, frilly bottoms discarded, white
+ green parts roughly
chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and
chopped 5 - 7 basil leaves,
chopped a handful of arugula 1/4 teaspoon of
salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
1 cup of cannellini beans (soaked, cooked
+ drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly
chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of
salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
2 cups raw almonds 1 cup raw or roasted sunflower seeds 1/2 cup red onion,
chopped 2 cups celery,
chopped 1/2 cup water 1/3 cup (packed) fresh parsley 1/4 cup
+ 1 tablespoon fresh lemon juice 1/2 teaspoon
salt, or to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp
+ 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup
chopped cilantro or parsley Romaine, to serve (optional)
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely
chopped A squeeze of lemon
Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to t
Salt & pepper 1/4 cup
+ 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp
salt, or to t
salt, or to taste
2 Tbsp
+ 1/4 c canola oil, divided 1 large red bell pepper, coarsely
chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp
salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
The Mop: 2 tbsp of butter 1 onion
chopped 1/2 cup of water 1 tbsp
+ 1 tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes
Salt Pepper 2 tbsp of honey
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea
salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese
+ 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion,
chopped — 2 teaspoon smoked paprika —
salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan)
+ 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil
;) White chocolate gingerbread blondies from here 2 3/4 cups
+ 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons
salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup
+ 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely
chopped - I used chips Preheat oven to 180 °C / 350 °F.
Fluffy ginger and date cake from Donna Hay magazine 2 cups
+ 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon
salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates,
chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature,
chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar
salt + pepper 3 tbsp extra virgin olive oil 1/4 cup
chopped chives
+ extra for garnish
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon
+ 1/4 teaspoon
salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries,
chopped 1/2 cup white chocolate chunks or chips
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves
+ extra for sprinkling 1 / 4teaspoon
salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
1 very ripe banana 1/2 cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds
+ 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly
chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea
salt
2 cups cabbage, finely shredded 1 cup leeks, well washed and
chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea
salt 2 eggs, beaten 1
+ tablespoon olive oil
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds
+ 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary,
chopped — 1 teaspoon fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped —
salt, pepper
1
+ 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1
+ 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and
chopped 1
+ 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea
salt 1 400 ml can coconut milk (1
+ 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro
+ lime for serving
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro,
chopped + extra for garnish
salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1 cup / 240 ml / 120 g finely
chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp
salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
1/4 c olive oil
+ 1 finely
chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch red pepper flakes
+ 1 basil sprig, plus extra for garnish
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3 tsp red wine vinegar
+ kosher
salt and freshly ground black pepper
+ cooked spaghetti, for serving
3 tbsp butter
+ 3 tbsp olive oil
+ 1 finely
chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch crushed red pepper flakes
+ 1 basil sprig
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3 tsp red wine vinegar
+ 3 tbsp vodka
+ 1/2 c heavy cream
+ salt and pepper
+ cooked tortellini, for serving
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea
salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup
chopped walnuts or vegan chocolate chips
Then add the cooked
+ mashed potato,
chopped green chillies, red chilli powder, turmeric powder, garam masala and
salt.
1/4 c olive oil
+ 1 lb (3 small) beef short ribs
+ kosher
salt and freshly ground black pepper
+ 1 finely
chopped medium onion
+ 4 thinly sliced garlic cloves
+ 4 c chicken stock
+ one 8 - oz ham hock
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 2 tsp red wine vinegar
+ 1 tsp dried oregano
+ 1 small basil sprig
+ cooked fusilli, for serving
+ grated Pecorino Romano, for garnish
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup
+ 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely
chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon
salt 1 cup (240 ml) warm water milk, for brushing crushed coarse
salt or sea
salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
1/4 cup
+ 1 tbsp red lentils 1/4 cup
+ 1 tbsp chana dal 1/4 cup
+ 1 tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion,
chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes,
chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon
salt, or to taste
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4 tsp
salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup oil 1/2 cup
+ one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger
chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips.
-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-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups
+ 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch of
salt 1 cup (226g / 2 sticks) unsalted butter, cold and
chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely
chopped 4 garlic cloves, finely
chopped 30 g / 1 oz fresh ginger, finely
chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea
salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper
chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled
+ cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth -
salt and pepper to taste - 4 ounces goat cheese softened
+ more for topping - roughly
chopped cilantro for topping - pomegranate seeds for topping
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds
+ 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea
salt 50gr of Mia Cranberry Chocolate
chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans,
chopped 2 tablespoons dried cranberries,
chopped
Olive oil
+ caramelized onions and garlic
+ chopped cooked russet potato
+ leftover smoked brisket, roughly
chopped + pickled sunchokes, roughly
chopped + salt and pepper
+ 4 eggs
3 tablespoons all - purpose flour 1 teaspoon
salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon
+ more if you need it olive oil 1 medium - sized
chopped yellow onion 4 medium - sized carrots, peeled and
chopped 2 large yams (sweet potatoes), washed and
chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup
+ 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp
salt 165g (1 cup) marzipan —
chopped into small pieces
· 1.5 tbsp golden flax meal
+ 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of
salt ·
Chopped hazelnuts and / or toasted coconut chips (I used Dang)
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant)
salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4 cup
chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
2 tbsp mayo
+ 1 tsp Creole mustard
+ 1 tsp
chopped dill
+ 1/2 tsp
chopped thyme
+ 1/4 tsp celery seeds
+ kosher
salt and freshly ground black pepper, to taste
+ 2 slices white bread, toasted
+ 3 oz smoked city ham
+ 1/4 c baby arugula leaves
+ 2 slices canned jellied cranberry sauce
+ 2 slices aged cheddar