Not exact matches
Vegetarian sushi GF vegan chocolate
peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato
soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in
curry cooking How to make paneer
Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this
curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-
curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper
soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and
peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red
curry.......
3 tablespoons
peanut oil 1 tablespoons Thai red
curry paste 3/4 cup water 1 1/4 cups tamarind
soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish sauce 1 teaspoon sriracha Asian chili garlic sauce
Thick, creamy
soup with the warm spices of
curry and cumin, and the richness of
peanut butter.
This is a great starter with the pureed sweet potato and coconut milk
soup flavored with red
curry paste and topped with a dollop of Thai pesto, which is chunky with
peanuts and minced basil, cilantro and mint.
Everything I have tried so far has been delish (
curry veg
soup,
peanut butter balls, muffins) and this will be next on my list.
Black bean + tempeh tacos with cashew cheese sauce Spicy
peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle
soup from My New Roots Red
curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking
I'm making a sweet potato
curry soup with spinach and
peanuts in it.
Annddd since it's still
soup season — the
soup chapter includes all kinds of deliciousness to try out —
Curried Tomato Stew with Chickpea Dumplings, Spicy Cabbage
Soup with Rice and Chickpeas, White Bean
Soup with Leeks and Roasted Cauliflower, West African
Peanut Stew with Sweet Potatoes and Chickpeas...