Once glazed, turn them over in the sticky juices and serve, with
extra thyme on top.
Not exact matches
7 to 8 pound roasting chicken whole Fresh
thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste
Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin
on in half in wide slices
to assemble the risotto simply plate the millet and pour the mushroom
on top, add a generous squeeze of lemons and add
extra thyme for decoration.
Serve with some
extra fresh
thyme and nutritional yeast sprinkle
on top.
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh
thyme sprigs, leaves picked, plus
extra to serve100g goat's cheese (4 - 8 slices, depending
on the shape of the cheese)
Extra-virgin olive oil for drizzling 01.
Line the slices of sweet potatoes in a single layer
on a cutting board and brush the tops of them with some
extra virgin Spanish olive oil, then season with sea salt and freshly cracked black pepper, then dust them off with some smoked paprika and a sprinkle of dried
thyme
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons
extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped
thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
I wouldn't advise this every day but
on occasion it's ok to serve meat alternatives that are premade while you make the sides, sauces and
extras to go with it such as: veggie burgers with homemade thick cut baked sweet potato wedges, vegan piccata (I use Gardein and make a great homemade lemon &
thyme sauce), vegan beef tips (I use Gardein) with sautéed caramelized onions and garlicky sautéed kale.
From the subtle addition of fresh basil leaves to a freshly cooked crispy pizza, to a sprig of
thyme on a roasted portabello mushroom, herbs have the ability to transform and add that
extra bit of oomph to any dish!
Turn
on the «Saute» setting, add the chopped mushrooms,
extra wine, butter and
thyme and let the liquid reduce for about ten minutes while meat cools.