2 button mushrooms, thinly sliced handful of green beans, ends trimmed & beans halved 1/4
cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow
peas 1
cup green
peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
2 teaspoons olive oil 1
small onion, diced
small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1
cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6
cups vegetable broth 1/2 teaspoon salt 1
cup dried
small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1
cup frozen
peas
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1
small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2
cup vegetable broth 1/2
cup frozen
peas, run under hot water 2 tablespoons chopped parsley rice to serve
-2 medium beets, peeled and cut into paper thin slices -1
small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen
peas, quickly blanched and refreshed - salt and black pepper to season
• 1 can chick
peas (no salt added) • 1/2
cup Yellowbird Serrano Sauce • 1/4
cup tahini • pinch of salt • juice from one
small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
If you're vegetarian, you'll have a complete and much higher protein if you balance 1
cup of milk to 1
cup of
peas (so says Ellen Buchman Ewald, author of Recipes for a
Small Planet).
It was
small — only about a
cup and a half total in the package — but since I usually add about one large garlic clove for every
cup of snap
peas it was easy to figure out the amounts.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2
small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen
peas * 3
cups long grain rice * salt and pepper to taste
2 cans black - eyed
peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1
small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
1 shallot, minced 3 stalks of celery, thinly sliced 1
small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1
cup of frozen
peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
1 teaspoon olive oil 1
small onion, diced
small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4
cup water 1/4 teaspoon salt 2 15 oz cans black eyed
peas, rinsed and drained 1
cup tomato sauce 1/2
cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)
Ingredients 1
cup brown lentils 1 large yellow onion, diced
small 2 carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4
cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2
cup tomato paste 1
cup vegetable stock or 1
cup water + 2 veg boullion cubes 1
cup frozen green
peas
Items needed for 2 bowls: 1/4
small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap
peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A
small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow
peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
Falafels 1
cup / 150 g green
peas, fresh or frozen (thawed) 1
cup / 150 g cooked chickpeas 2
small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2
small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4
cup frozen vegetables, I used lima beans, corn, and
peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1
cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2
cup milk 1 1/2 -2
cups mashed potatoes ***
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
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen
peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions
small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 1
Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Small Celery Root Bulb
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split
Peas 8
cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery root.
3 medium potatoes 1 tablespoon butter 1
small onion, finely chopped 1 pound ground beef, bison or lamb 1/3
cup frozen
peas 1 tablespoon tomato paste 1 teaspoon Worcestershire Sauce 3/4 teaspoon sea salt Pepper (couple shakes) 1/2
cup grated cheese (optional)
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2
cups carrots (about 5
small carrots), chopped (I left mine in fairly large pieces) * 3 1/2
cups onion (about 4 medium onions), chopped * 2
cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3
cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic
peas instead) * one 35 oz.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1
cup coarsely chopped
pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
3 Tablespoons sesame oil (or vegetable oil) 1
cup frozen
peas and carrots (thawed) 1
small onion, chopped 2 teaspoons minced garlic 2 eggs, slightly beaten 3 - 4 Tablespoons soy sauce
For the sauce: 1
cup of cooked
peas 1/2 avocado 1/4
cup of basil leaves a
small handful of fresh mint leaves 2 tablespoons of olive oil The juice of 1/2 lemon 1 teaspoon of One Earth Green Goddess 2 tablespoons of nutritional yeast 1 clove of garlic Salt & pepper to taste
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
Ingredients For The Ragda 1
cup safed vatana (dried white
peas) / Hara Vatana (dried green
peas) / kabuli chana (dried chickpeas) 2 boiled potatoes, cut into
small pieces 1/4 tsp turmeric...
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 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into
smaller bite size pieces on angle A handful of Snow
peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1
cup white wine (Chardonnay worked well.
1/2 to 1
cup raw cashews, ground into coarse meal 1/2
cup fresh
peas, shelled and blanched (or frozen
peas, thawed) 3/4
cup cauliflower, cut into
small florets 1/4
cup green onion, finely diced 1
cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1
cup freshly shelled snap
peas (or use organic, frozen
peas) * 1 large or 2
small shallots, minced * 1
cup chopped organic broccoli * 1/2
cup loosely packed, fresh basil, chopped * 1/4
cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2
cups) 4 stalks celery, diced (about 1 1/2
cups) 4
small red potatoes, diced (about 1 1/2
cups) 1
small zucchini, diced (about 1
cup) 1
small turnip, diced (about 1
cup) 1 pound dried split
peas 3 cloves garlic, minced 4
cups low - sodium vegetable broth 5
cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
10 chicken breast tenders, cooked and torn into
small pieces 1/2
cup sliced green onions 1
cup seeded cherry tomatoes, quartered 2
cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green
pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into
small strips)
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1
cup sugarsnap
peas, chopped 1
cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
1
cup of cashews — soaked in water for at least 3 hours or overnight 1
small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4
cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1
cup of frozen
peas
1 13 oz package of whole wheat penne pasta 7 oz package of fresh spinach 1
small package of
peas, can be frozen or in a can 1/2
cup pesto sauce, I use more, we love pesto 1/4
cup Parmesan cheese 1/4
cup pine nuts, optional, I know they are expensive Salt to taste
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1
cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1
cup frozen
peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
1 large or 2
small purple kumaras, washed and peeled oil to drizzle 1 large head of broccoli or equivalent greens, cut into florets 1
cup peas (fresh or frozen)
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 stalks celery (
small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4
cup flour 2
cups chicken stock 1/2
cup whole milk 1/2
cup half and half 4 1/2
cups rostisserie chicken (skin discarded, shredded) 1
cup frozen
peas (thawed) 1 tablespoon poppy seeds 1
cup sour cream 1 1/2
cups butter crackers (crushed) 1/2
cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen
peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1
cup quickie vegan parmesan, divided
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4
cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1
small red bell pepper, diced 1
small zucchini diced 1/2
cup grated carrot 1/2
cup sugar snap
peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
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)
1 Romaine heart plus 2 leaves kale, chopped into
small pieces 1
cup pea sprouts and / or bean sprouts 2 celery stalks, sliced crosswise into
small pieces 2
small radishes, thinly sliced 1/4 red bell pepper, thinly sliced 1/4
cup shredded carrots 1/2
cup garbanzo beans 1 tablespoon raw pumpkin seeds
6 - 7
cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1
small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow
peas, trimmed, or shelled
peas (frozen ok) 1/2
cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into
small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2
small white onion, finely chopped 1 celery stalk, thinly slices 4
cups low sodium vegetable or chicken broth 2
small carrots, peeled and thinly sliced lengthwise with a mandolin 1
cup shelled
peas, fresh or frozen Kosher salt and black pepper 1/2
cup fregola, cavatelli, ditalini or other
small pasta 1-1/2
cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
1
cup Rotini noodles Boiled mix vegetables (
Peas, broccoli, carrots) 1
small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.
ingredients BLACK - EYED
PEA HUMMUS: 1 15 - ounce can black - eyed
peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gra
peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1
small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2
cup olive oil (plus 2 tablespoons) BLACK - EYED
PEA SALAD: 1 15 - ounce can black - eyed
peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gra
peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2
small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2
cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4
cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2
cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED
PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gra
PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed
peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gra
peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1
cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of
peas 1 tin of chickpeas, drained
small handful of coriander, chopped
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one
small bunch of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean sprouts 1/2
cup broccoli or
pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
2 cloves of garlic, minced 3
small shallots, thinly sliced 4
cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5
cups of
peas 2
cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5
cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4
cup of breadcrumbs vegan mozz to top (optional)