Not exact matches
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.
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
Equally top each with beef slices, noodles, red onions,
bean sprouts,
cilantro, green onion, Thai basil, jalapeño slices and carrots.
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.
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.
4 med beets, quartered 4 c mung
bean sprouts 2 c onions, sautéed 1 Tbsp chili powder 2 tsp curry powder Juice of 2 limes Handful of
cilantro, chopped A little flour, if needed
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh
cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of
bean sprouts 1 lime
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..
Add sea salt and freshly ground black pepper to taste to your cooked or
sprouted beans, add a small amount of minced garlic and plenty of fresh herbs, such as dil, parsley,
cilantro, mint, basil — whatever you prefer.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung
bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull
cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
Squeeze lime juice over each bowl and garnish with lime wedges,
cilantro and
bean sprouts.
In a large bowl, toss together the shredded chicken, cabbage,
cilantro,
bean sprouts, onion, bell pepper and chilli.
bean sprouts, carrot,
cilantro, eggs, fish sauce, onion, peanut butter, peanuts, scallion, soy sauce, spaghetti squash
One of my favorites is a bowl dinner with brown rice (or rice noodles), shaved carrots, broccoli,
sprouts of some kind, black
beans,
cilantro and a peanut sauce.
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.
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.
Add
cilantro, green onion,
bean sprouts, basil, lime, and chili garlic oil as desired and serve.
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.
2 cups (200 grams / 7 ounces)
bean sprouts, washed and tails pinched off Fresh
cilantro (coriander) tops (leaves and tender stems) 1/2 cup (50 grams / approx.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups
bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup
cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Some of my favorite fillings to date are hummus with alfalfa
sprouts, guacamole with tomatoes, marinated tempeh strips with cucumbers and bell peppers, black
bean dip with spinach and
cilantro, the list could go on and on...
Kris of 80 Twenty (
Cilantro Jalapeno Hummus) / / Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) / / Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie) / / Cara of Fork and
Beans (Lemon Blackberry Cupcakes) / / Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea) / / Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes) / / Ashley of My Heart Beets (Artichoke Hummus) / / Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) / / Beth of Tasty Yummies (
Sprouted Hummus Cucumber Cups) / / Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup -LCB- Tang Yuan -RCB--RRB- / / Richa of Vegan Richa (Dark Chocolate Silk Pie) / / Gabby of The Veggie Nook (Lemon Poppyseed Truffles) / / Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream)
Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarell
Cilantro, shredded carrots,
cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarell
cilantro, peanuts, white
bean sprouts, cooked cubed chicken breast, mozzarella cheese
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung
bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic
cilantro, chopped Organic wasabi Organic soy sauce / tamari
Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup
bean sprouts Large handful of herbs:
cilantro, Thai basil,
cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup mung
bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh
cilantro (optional) 1 lime, sliced (optional)
Construct sweet potatoes by cutting in half, adding a scoop of black
beans, avocado slices,
sprouts and
cilantro.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of
cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung
bean sprouts 1/2 cup broccoli or pea
sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Optional Garnishes: Mung
bean sprouts Scallions
Cilantro Mint Basil Hoisin sauce Chili sauce (or Sriracha sauce) Lime wedges
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh
cilantro, leafy tops only To Garnish: 4 cups soy
bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
Top with
cilantro,
bean sprouts, and peanuts and serve with lime wedges and chili - garlic sauce.
Serve in shallow soup bowls, with rice noodles if desired, garnished with
bean sprouts, sliced green onions,
cilantro, basil and sliced Thai red peppers, if using.
I ended up putting the tomato, avocado,
sprouts,
cilantro, pickled red onion, and feta into a bowl and mixing them all together before putting them into the pita with the mayo and black
bean puree.
Love it on coleslaw - red and green cabbage, shredded carrots, sliced spinach, red onions, fresh
bean sprouts, fresh
cilantro.
Brussels
sprouts,
bean sprouts, green onions, and
cilantro add a boost of alkalizing goodness to this favorite Thai dish to help balance out the acid - forming potential of the noodles.
Remove pizza from oven; sprinkle with onions,
bean sprouts,
cilantro and mint.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts juice of 1 lime, plus more for serving handful each
cilantro, basil and mint leaves 1 tablespoon sesame seeds
This quick - prep recipe is inspired by a popular Vietnamese noodle dish called bún, in which rice noodles are tossed with mint leaves,
cilantro, and
bean sprouts in a fish sauce - based dressing.
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups
sprouted or cooked mung
beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or
cilantro leaves
Sliced red onion,
bean sprouts,
cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
BURGERS: 2 1/2 cups canned garbanzo
beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3 cup chopped fresh
cilantro 1 small onion, chopped zest of one lemon 3/4 cup frozen peas 1 cup toasted whole - grain bread crumbs cooking spray or olive oil burger buns desired toppings (
sprouts, grilled vegetables, tomato, etc..)
Mixed greens, julienned carrots & zucchini, tomatoes, peanuts,
bean sprouts,
cilantro, mint, Thai dressing
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic,
bean sprouts,
cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
To serve: lime wedges 1 handful mung
bean sprouts (100 g) 1 handful coriander /
cilantro or thai basil and / or fresh mint leaves
5 - spice black
bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels
sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels
sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy
cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea
bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black
beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v
cilantro black rice w / roasted garlic scapes + asparagus gf + v
cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry
bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
we lunched together, sharing a feast of coconut -
cilantro millet, roasted eggplant hummus,
sprouted mung
beans, carrots, and a cornucopia of our local CSA veggies: cucumber, roasted sweet potato, and mixed baby greens with lemon - tahini dressing.
Add oranges, celery, and half of
sprouts and
cilantro to
beans.