4
cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free
Not exact matches
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped -
Broccoli Florets -
Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt
+ cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of
broccoli, chopped into
florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2
cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2
cup chopped yellow onion 2
cups arugula 1 tablespoon olive oil 1 teaspoon lemon juice
+ zest 2
cups low - sodium vegetable stock OR water
+ 1 teaspoon salt
-
Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2
cup + 2 tablespoons gluten - free all purpose flour blend of choice 1/2 teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise
+ seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2
cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of
broccoli, cut into
florets salt
+ pepper
* 2 Tablespoons oil * 1 Tablespoon minced fresh ginger (peeled) * 1 Tablespoon minced garlic * approximately 6
cups broccoli florets * 3
+ Tablespoons water or chicken broth * 1 teaspoon Asian sesame oil * 1 teaspoon Vietnamese fish sauce * salt * crushed red pepper flakes (optional)