One lavash (or whole grain wrap of choice) topped with 1/4 cup hummus, 1 cup spinach leaves, 1/2 cup red pepper strips, 1/2 cup cucumber strips, and 1/4
cup carrot strips.
Not exact matches
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2
strip of bacon chopped 1 onion, chopped 2
carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
1 c celery, diced 1 c
carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in
strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide
strips 1 red bell pepper, cut into wide
strips 1
cup baby
carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1
cup small whole baby bella or crimini mushrooms 1
cup natural barbecue sauce, or as needed to coat ingredients
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2
cups (500 ml) black rice 2
carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin
strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED
CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large
carrots (peeled, shaved into long
strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Since this recipe called for stock I whipped up a quick one: 10
cups of water, 3 large chopped
carrots, a
strip of kombu, a few dried shitakes, a few chopped stalks celery plus all the leaves from a bunch, lots of bay leaves (because I was leaving out the Old Bay:)-RRB- and simmered it for 2 to 3 hours before straining.
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium
carrots, peeled if not organic and cut lengthwise into
strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as
carrots and peppers * 12 oz.
9 bacon
strips, diced 1-1/2 pound boneless skinless chicken breasts, cubed 3 medium
carrot, chopped 3 celery rib, chopped 6 eggs, beaten 4-1/2
cups cooked rice 6 Tablespoons soy sauce
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small
carrots, peeled and shaved into
strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4
cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin
strips 1
cup of broccoli or cabbage slaw with
carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4
cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
packages seitan, drained and cut into bite - size chunks 1/2
cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1
cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4
cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large
carrots, cut into 2 - inch pieces (halve lengthwise if the
carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch
strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1
cup frozen peas 1 tablespoon apple cider vinegar
1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2
cup flour 4
cups vegetable stock 2
cups water 2 stalks celery, sliced (chop and include the leaves) 1
cup chopped
carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n
Strips or Gardein Chick»n
Strips or chicken - style seitan
1/2
cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style
strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2
cups low - sodium vegetable stock 1 1/2
cups dry red wine 3
carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1
cup fresh or frozen peas
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)
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen mixed vegetables or 2
cups diced fresh vegetables: peas,
carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide
strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non dairy milk
4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 yellow onion, chopped 2
cups chicken - free
strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable
strips (e.g., Lightlife Smart
Strips or Beyond Meat strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable
Strips or Beyond Meat
strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable
strips), chopped into 1 / 2 - inch cubes 5 medium
carrots, chopped 1
cup crimini mushrooms, chopped 1
cup celery root or celery, roughly chopped 1/4
cup Italian parsley, roughly chopped 1/2
cup dry red wine 1
cup vegetable stock
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1
cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2
cups chicken stock 2
cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into
strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into
strips) 3
carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1
cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin
strips 3
cups shredded Napa or savoy cabbage 1
carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2
cup lightly packed Thai basil leaves 1/2
cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6
cups stock / water (I used 3
cups homemade chicken stock, 3
cups water) 1 ham bone 1 onion, diced 1 small
strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large
carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1
cup diced cooked ham (optional)
Makes 4 servings Ingredients 2 medium
carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired):
strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
thick salt and pepper prepared mustard 1/4
cup finely chopped onion 3 dill pickles, rinsed, cut in half lengthwise or thin
carrot strips 3 tbsp.
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch
strips (about 1 quart) 2
carrots, peeled into
strips 1 cucumber, peeled, halved, seeded, and diced 1/2
cup lightly packed cilantro leaves 1/4
cup chopped fresh mint
Filling (adapted from Raw Food / Real World) 1/2
cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4
cup agave syrup 1/2
cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1
cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large
carrot — cut into thin
strips 1 large mango — cut into
strips 1 cucumber — seeded and cut into
strips
2 large ripe but firm mangoes, cut into matchsticks size 2
cups purple cabbage, cut into julienne size
strips 1 large or 2 small
carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.
lime juice 3 ounces grilled chicken breast, cut into
strips 2 sprigs fresh mint 2 sprigs fresh cilantro 1
cup baby
carrots or
carrot sticks
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch
strips 1 medium onion, chopped 2 large
carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2
cups water 4
cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4
cup chopped fresh cilantro
5
strips of Kombu (a hard, brittle sea vegetable that softens when soaked) Olive oil for pan 1 Onion, chopped 3 Large
Carrots, thin rounds 1 T freshly grated ginger Soy Sauce to taste 1/2
cup sesame seeds 1 T course sea salt
1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2
carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in
strips 1 eggplant, peeled and diced 1/2
cup cauliflower florets 1 small sweet potato, cooked and chopped 2...
Stir Fry Ingredients 1 package tempeh, cut into
strips 4
carrots, julienned 3 radishes, julienned 6 leaves green kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1
cup hot water 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons dry dill In a bowl,...
1 bunch collard greens 8 tablespoons hummus made without oil or tahini (click link to see recipe) 2 scallions, chopped 1/2
cup cilantro, chopped 1/4 red pepper, cut in thin
strips 1/4 small cucumber, cut in thin
strips (skin optional) 1/4
cup shredded
carrots 1/2 -1 lemon and zest
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen mixed vegetables or 2
cups diced fresh vegetables: peas,
carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide
strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non dairy milk
Salad Ingredients: 4 baby bok choy or 2 regular bok choy, rinsed and thinly sliced 2 boneless skinless chicken breasts, grilled and sliced into
strips 1 cucumber, thinly sliced into half moons 1/2
cup of
carrots, sliced 1/4
cup of peanuts 2 tbsp toasted sesame seeds