Nutrition information per 1 cup squash + 3/4
cup sauce serving: 301 calories / 12g fat / 23g carbohydrate / 5g fiber / 25g protein / 9g sugars
Not exact matches
It's
served in a
cup that's lined with brigadeiro
sauce and topped with whipped cream and chocolate sprinkles.
Butternut Spaghetti (
serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries Almond Butter
Sauce 1/2
cup almond butter 3/4
cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
About 15 minutes before
serving, scoop out 4 ladles worth of tomato
sauce (about 3
cups) from the slow cooker (there will be lotza
sauce) and place in a separate roomy mixing bowl.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for
serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot
sauce of your choice (for
serving)
To top the quinoa: one banana, sliced just before
serving 2 tbsp berry
sauce OR 1/4
cup fresh berries (or thawed frozen ones)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan
Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot
Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot
sauce, and spices to the slow co
sauce, and spices to the slow cooker.
For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a
cup of warm marinara
sauce with a generous
serving of cheese sprinkled on top of it too.
To assemble: Crumble part of the baked and cooled meringue to make about 4
cups / Place a generous spoonful of whipped cream on each
serving plate, 1/2 C of the crumbled meringue, rhubarb and
sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.
Crispy Bottom Peanut Butter Pie with Chocolate Fudge
Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge
Sauce (recipe follows)
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for
serving * fresh parmesan cheese for
serving - optional
Author: Reeni Recipe type: Entree Cuisine: Tex - Mex
Serves: 5 - 6 peppers Ingredients 5 - 6 medium bell peppers 1 pound ground beef 1 can (10 ounces) red enchilada
sauce 1
cup corn 1
cup cooked rice 1 + 1/2
cups shredded...
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar For
serving: chopped green onions, shredded cheddar cheese, sour cream
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2
Cup wine — Optional 1/2
Cup Spinach — Frozen 1 tsp Hot
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to
Serve — Optional
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco
sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for
serving
I got the idea for the
sauce from Lindsay's new cookbook — her almond
sauce though (for 2
servings) calls for 1/2 a
cup of sesame oil (I need to ask her if that is right, because that's a lot of oil and sesame oil can be very overpowering) which would have meant the
sauce in her dish would be 17 points per
serving, without the food included.
I ran the mushroom
sauce through the Weight Watchers recipe builder and each 1/2
cup serving is only 2 smart points — I really could do shots of this
sauce on its own.
Carefully transfer the
sauce to a
serving cup.
Spoon curry over rice (3/4
cup per
serving) and spoon a bit of
sauce on top.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato
sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to
serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
Set aside 1
cup barbecue
sauce to
serve with burgers.
Serve up a super tasty appetizer with yum yum
sauce coated spicy shrimp cradled in crisp wonton
cups.
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).
New Orleans Bread Pudding with Bourbon
Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun / Creole Yields: 8 to 10
servings Prep time: 15 min Cook time: 50 min Ingredients: 1 large loaf French bread (approximately 14 to 16 ounces) 4
cups milk 3 eggs lightly beaten 2
cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1
cup raisins 3 tablespoons butter, melted Bourbon
Sauce (see recipe below)
Prep Time: 30 mins Total Time: 45 mins
Serves 6 6 extra large / jumbo eggs 1/4
cup Buttermilk Ranch Dressing, more as needed 2 teaspoons hot
sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)
1/2
cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy
sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for
serving sweet
sauce or teriyaki
sauce, for
serving
Pour about 1/3
cup to 1/2
cup of the
sauce over the chicken and give it a good toss (reserve the remaining
sauce for
serving).
-1 head cauliflower -1
cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2
cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1
cup hot
sauce (I used Frank's)- celery for
serving - ranch dressing for
serving (see my vegan recipe below)
To
serve, put 1
cup spaghetti squash in each of 6
serving bowls and top each with a generous 3/4
cup of
sauce.
To make enough of this chilli
sauce for several
servings, boil seven ounces of chopped red chillies in a
cup of water with two tablespoons of sugar, one tablespoon salt, and one tablespoon vinegar.
To
serve, ladle 1/3
cup prepared tomato
sauce on a plate and place a chile on top.
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.
To make Pili Pili Mayonaise, combine 1 tablespoon of this
sauce with one
cup of mayonaise and
serve with cold, cooked, shelled sprimps or prawns.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI
SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to s
SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4
cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3
cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili
sauce (to serve) 1 lime (cut into wedges, to s
sauce (to
serve) 1 lime (cut into wedges, to
serve)
Directions: In small bowl, mix 1/2
cup yogurt and remaining
sauce ingredients; refrigerate until
serving.
dry pasta 1 tsp olive oil 1/2
cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2
cups Enchilada
sauce, divided (recipe below) 1
cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2
cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for
serving
ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3
cup mayonnaise 1/3
cup cream cheese (softened) 1/4
cup sour cream 1
cup parmigiano - reggiano (freshly grated) 1
cup marinated artichokes (drained, rinsed, chopped) 2
cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot
sauce (to
serve) Kosher salt and freshly ground black pepper (to taste)
Spoon about 1/2
cup of the vegetable -
sauce mixture over each
serving.
Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2
cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2
cups spaghetti
sauce Method: Preheat oven to 180 °C.
Pour about a
cup of salted caramel
sauce over the top of cake before
serving.
Vegan Lentil Curry Bowl with Cilantro
Sauce Yields 6
servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro
Sauce 1/2
cup fresh cilantro 3/4
cup roasted cashews 1/3
cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...
To
serve place dippers around the 1/3
cup Spicy Asian Dipping
sauce on a large platter or
serve 2 - 3 dippers with a small spot of
sauce on an individual plate.
This recipe uses Hoardable Hot
Sauce (Red Pepper Mix or Cruel and Unusual Punishment)
Serves 6 to 8 Ingredients: 1 1/2
cups ketchup 2
cups beer (see note) such as Budweiser 1/4
cup A. 1.
Once the
sauce is done cooking, remove about 1 1/2
cups of the
sauce and reserve for
serving along side the chicken at the table.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms
Serve over pasta, top with your favorite
sauce!
200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy
sauce or tamari 165 g / 1
cup cooked chickpeas 2
cups rice, cooked 2 - 4 tbsp vegan yogurt, to
serve
Tuna Wine
Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to
Sauce (4
servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1
cup chicken or vegetable broth 1/2
cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ®
sauce Black pepper to
sauce Black pepper to taste
Berry
sauce: For a luscious
sauce to
serve over your favorite desserts, combine a pint of blueberries with 1/2
cup berry or apple juice in a saucepan.
INGREDIENTS 1/4
cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2 teaspoon Sriracha
sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon salt - free herbal seasoning mix 1 dash shoyu Sea salt and black pepper, for
serving Lemon wedges, for
serving Cherry tomatoes, for
serving
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients:
Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese
sauce (or cheese of your choice) 1/3
cup black beans 1/4
cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]