Brush vegetables with 1/4 to 1/3
cup olive oil on all sides and sprinkle with salt to taste.
Brush the halved romaine hearts with the 1/4
cup olive oil on both sides and then season with salt and pepper.
Not exact matches
Ingredients: 6 lemons / 2/3
cup kosher salt (my lemons were
on the small
side so I only used about 1/3
cup) / Juice from 4 - 5 additional lemons / 2 T
olive oil
1 tablespoon
olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each
side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Preheat the oven to 450 degrees F. Heat 1/4
cup of the
olive oil in a large skillet over medium heat, and fry the bread slices in it, cooking them
on both
sides.
Cheesy Nut Dust and Vegan Pesto 1/2
cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3
cup / 80 ml
olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest
on the
side)
Ingredients: 4 6 - ounce salmon fillets (skin
on) 1/4
Cup TorchBearer Chipotle BBQ Sauce jar black bean salsa lime wedges to serve Directions: Drizzle the salmon with extra virgin
olive oil and season both
sides with salt and pepper.
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of
olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a
cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food
on the
sides.2.)
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt
olive oil (spray can) Veggies
on side: medium red onion medium zucchini
cup spinach leaves baby broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
Mix in the rest of the ingredients listed, form into patties (mine were about a half a
cup of the mixture each), and cook for 5 to 6 minutes per
side in a skillet
on the stove that has been lightly drizzled with
olive oil and set to medium - low heat.
Form patties 1/3
cup at a time and fry over medium heat in a few teaspoons of
olive oil, about 2 - 3 minutes
on each
side, or until browned.
Serve burger
on a whole - wheat bun, with a
side of Moroccan Carrots (1 1⁄2
cups steamed carrots, 1⁄4 teaspoon cumin, garlic, lemon juice, and 2 teaspoons
olive oil).