Once hot, add 2
cloves garlic and cook for 1 - 2 minutes until fragrant.
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3
cloves garlic, crushed 1 habanero chile, seeds
and stem removed, minced 2 medium eggplants, peeled
and chopped 2 chayotes, peeled
and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
2 tablespoons butter 1 medium onion, chopped 2
cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2
cloves garlic, crushed
and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds
cooked lobster meat
Cook the beans with salt, turmeric, a bay leaf
and maybe a
clove of
garlic, adds color, taste
and maybe some «keep fresh longer» qualities to the beans.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium
cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt
and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Cook for a minute, then chop 1
clove of the
garlic and add it to the pot.
-LSB-...] Soup with Gnocchi, Beans,
and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan
Cooking 2 teaspoons olive oil 3
cloves garlic, minced 1 small head cauliflower (about a pound), leaves -LSB-...]
Add olive oil
and crushed
garlic cloves and chicken sausage
and cook until
garlic becomes fragrant
and sausage is browned, about 2 minutes
Creamy Spinach Dip Print Prep time 5 mins
Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1
clove Garlic, minced 1 tbsp Nutritional Yeast Salt
and Pepper, to taste Instructions Place all ingredients in a food processor
and blend until well combined.
Easy Slow
Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Cooker Bean Soup Print Prep time 5 mins
Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1
clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the
garlic, onion, mustard, hot sauce, and spices to the slow c
garlic, onion, mustard, hot sauce,
and spices to the slow
cookercooker.
2 cups
cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3
cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or
cooking liquid chopped parsley
and paprika for garnish
Searing the heads of
garlic adds to that flavor
and the
cloves soften
and cook during the braising process.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4
cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups
cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2
garlic cloves, chopped One 14 oz can of black beans, rinsed
and drained 2 cups prepared mild salsa 2 cups
cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it
cooks way down / In a large pan let a
clove of finely chopped
garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted
and tender remove from heat, salt lightly
and set aside.
Combine black beans, quinoa, water, LA VICTORIA ® SUPREMA Salsa,
garlic clove, bay leaf, cumin, salt
and pepper in slow
cooker.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Usually I
cook them with an onion, a
garlic clove or two, black peber corns
and a bay leaf.
grapseed or coconut oil, divided 1 small yellow onion, chopped 2 large or 3 smaller portobello mushrooms, cleaned
and stemmed 2
cloves garlic, chopped 1 1/2 cups
cooked black beans (roughly one 14 oz.
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3
cloves garlic, minced 1 tablespoon harissa 2 cups
cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
2 cups lobster stock (see recipe) 2 cups coarsely chopped
cooked lobster meat 4 tablespoons butter 1 onion, chopped 2
cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Add 2 tablespoons olive oil, the anchovies, chili flake,
and garlic cloves,
and cook for 1 - 2 minutes, or until the anchovies have begun to melt
and the
garlic smells fragrant.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1
clove garlic, minced 2 cups
cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
2 Red Peppers 2 small red onions 1 large
clove of
garlic 8 mini plum tomatoes (or cherry tomatoes) 3
cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt
and pepper to season to taste
I
cook kale in a very similar way, but before I start I marinade the about two
cloves of
garlic, about the same amount of ginger finely chopped
and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
-LSB-...] peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1
clove garlic, minced 2 cups
cooked yellow -LSB-...]
Corn
and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3
cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded
and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped
and fried up but not cruchy3 chicken breast
cooked and shredded (roasted chicken or rotisserie) 3
cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled
and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt
and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained
and finely chopped 1 cup
cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned
and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1
garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins
Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2
cloves Garlic, minced Salt
and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes
and chop them into cubes.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons parsley, chopped
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3
cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon fresh lemon juice
Turn down the heat to a simmer, add 4 crushed
garlic cloves,
and cook until the beans are soft (about 4 hours).
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed
and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Place broth, water, shallot,
garlic, star anise,
cloves, ginger, chile peppers, cinnamon stick, lemongrass
and lime leaves in a slow
cooker.
Ingredients: 1/2 tbsp olive oil 1 small onion (chopped) 1
clove garlic (chopped) 1/2 jalapeno pepper (seeded
and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (
cooked) 3 egg whites, 1 egg (separated) 1/4 avocado
small handful of parsley 3
cloves garlic, chopped finely, or microplaned 1/3 c reserved
cooking, or canning, liquid the zest
and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt
and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
Stir in the chopped juniper berries
and the mashed
garlic cloves and cook for an additional 30 seconds.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4
cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed
and drained (or 1 1/2 cups
cooked) 3 tablespoons chopped fresh cilantro
Just made my own version of this soup using beluga lentils, adding one
clove crushed
garlic to the lentils as they
cooked with carrot
and ginger.
1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2
cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan
and heat, add
garlic and cook until fragrant.
4 cups of black rice
cooked according to package instructions 4 large carrots, peeled
and diced 2 celery stalks, chopped 4
cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions
and 6
cloves of
garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock
and simmer together with 1 T finely chopped rosemary
and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon)
and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
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 taste
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2
garlic cloves, minced 1/2 tsp onion powder 1/2 tsp
garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt
and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Lentil Filling: 2 tbsp olive oil 3
cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups
cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
Chickpea
and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g
cooked chickpeas, rinsed
and drained salt
and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
To a 6 - quart slow
cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained
and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced
garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth,
and herbs
and spices including chili powder, cumin, salt,
and dried oregano.