Not exact matches
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g)
crumbled feta
cheese (I used
sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
This Italian flatbread features two
cheeses (hence the name Double Cheesy): organic shredded mozzarella and
crumbled sheep's milk feta.
1 - 2 sweet potatoes 2 - 3 tbsp olive oil a few handfuls of baby spinach (or other leafy greens) Avocado Pea Mash, for serving
sheep feta
cheese,
crumbled 4 organic eggs salt & black pepper fresh herbs or sprouts
bison, ground 1/2 cup spinach, cooked, drained, and chopped 1/2 cup feta
cheese (goat or
sheep's milk),
crumbled 1 tsp dill 1 tsp oregano 4 portabella mushroom caps 4 large leaves butterleaf lettuce 1/2 cup organic... Read More»