I have 1/2
cup pureed zucchini left in the fridge from making your raw hummus.
Not exact matches
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1
cup tomato
puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish
zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
2
cups brown rice elbow pasta; 3/4
cup Greek yogurt; 3/4
cup pureed cauliflower (see Tip); 1 tablespoon extra virgin olive oil; 2 tablespoon ground chia seeds; 1 red pepper, diced; 1
zucchini, grated; 2 tablespoons almond milk; 1/2
cup aged white cheddar cheese, finely grated
carrots, shredded or chopped fine (can sub for 1 c. pumpkin
puree) 2 - 3 apples, shredded or chopped fine (can sub for 2 mashed bananas) 1 - 2
cup zucchini, shredded or chopped fine 1/2
cup raisins (optional, can sub for chocolate chips) 1/2
cup chopped nuts (optional) 3/4
cup milk (any kind) 2 eggs, beaten 1 t vanilla