Build a tostada by topping a tortilla with about 1/4
cup of the bean mash, 1 egg, and an eighth of the cheese, avocado slices, and cilantro.
Not exact matches
Next time I will
mash an extra
cup of beans in the recipe to thicken.
I served my steak (4 points) over 3/4
cup mashed potatoes (3) and 1/3
of the mushroom sauce (3), with 1
cup of green
beans (0).
for the burgers 2
cups shelled edamame or fresh shelled fava
beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and
mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Ful Mudammas: 1 15 - oz can fava
beans, drained and rinsed 1 clove garlic, minced and
mashed to a paste with 1/4 tsp kosher salt Zest
of 1/2 lemon Juice
of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2
cup loosely packed fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
Transfer to a bowl and stir in the cooked and
mashed red potatoes the cilantro and the remaining 2
cups of black
beans.
-- 1
cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2
cups brown rice flour — 1/2
cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and
mashed with a fork — 1/2
cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla
bean, split and seeded — grated zest
of 1 lemon — sunflower seeds, pumpkin seeds
Where the ingredients call for «1
cup cannellini
beans,
mashed», is that 1
cup of the
beans BEFORE they are
mashed or should the
mashed cannelloni
beans measure 1
cup?
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1
cup dry quinoa, cooked in 2
cups water, yielding 3
cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed,
mashed: yielding 2
cups mashed sweet potato 1
cup finely diced red onion 1/2
cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3
cup chopped fresh cilantro 1 — 14oz tin pinto
beans, drained & rinsed 1/2
cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice
of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa &
mashed sweet potato.
Using a slotted spoon, transfer about 1
cup of the
beans from the pot to a small bowl and
mash them with the back
of a spoon.
Into the tortillas, spread about a heaping 1/4
cup of the squash
mash and a few spoonfuls
of the
beans on top.
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and
mashed 2 tin / carton organic kidney
beans 1
cup tomatoes, blended Juice
of half a lime Handful coriander, chopped Handful parsley, chopped Pinch
of ground black pepper Pinch
of paprika Pinch
of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4
cup cornmeal
Base Ingredients: 1/2
cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla
bean or (2 tsp
of vanilla extract) 3/4
cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp
of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana,
mashed Toppings: Add extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
For a plant - based burger that really hits the spot, combine 1/2
cup of mashed chickpeas, black
beans, or lentils with veggies and herbs, or wrap up
beans in foil and cook them whole on the grill.