Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup
finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup
finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or lettuce leaves 4 slices of bread
Not exact matches
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)
1 teaspoon olive oil 1/4 cup
finely chopped shallot 1
red pepper,
finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell
pepper (I used a
red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and
finely ground black
pepper
8 whole Beef Short Ribs Kosher Salt
Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And
Finely Minced 1 parsnip,
diced 2 stalks of celery,
diced 2 garlic cloves, chopped 2 cups
Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne
pepper 1 tsp allspice
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion,
finely diced 1
red bell
pepper, core and seeds removed,
finely diced 1 yellow bell
pepper, core and seeds removed,
finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons olive oil 1 medium
red onion, chopped 2 medium carrots, peeled and
diced 1 large celery stalk,
diced 1/4 teaspoon
red -
pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground
pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and
finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and
diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
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 cr
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 cr
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
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2
finely diced red onion Equal amount
diced red bell
pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots,
finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups
red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and
pepper to taste chives for garnish
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium
red bell
pepper, chopped 1 medium jalapeno
pepper, seeded and
finely chopped 2 cloves garlic,
finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed
red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground
pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
4 cups cauliflower florets (about 1/2 head) 1/2 cup
finely diced red bell
pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Nectarine Avocado Salsa Ingredients: • 2 cups
finely diced nectarines (2 to 3) • 1/2 cup chopped
red bell
pepper • 1/4 cup minced
red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
For the Tomato Parsley Salad: 2 cups
diced tomatoes 1/3 cup
finely chopped parsley 1 cup
finely sliced green onion 2 tablespoons
red wine vinegar Several dashes fresh black
pepper Dash salt
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp
red onion,
finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black
pepper
2 peaches, pitted and chopped 1/4 of a
red onion,
diced 1/2 jalapeño,
diced 1 yellow
pepper,
finely chopped 1
red pepper,
finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil
What's in it: 2 Tablespoons olive oil 5 cloves of garlic,
finely chopped 3 or 4 large shallots,
finely chopped (about 1 cup) 2 large carrots,
finely chopped (about 1 cup) 1 stalk of celery,
finely chopped (about 1/2 cup) 1
red bell
pepper, seeded and
finely chopped 10 ounces cremini mushrooms,
finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized
red bell
pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped
red onion — 1 tsp fresh jalapeno,
finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro,
finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small
dice 4 roasted
red peppers — cut into small
dice 1 bunch Parsley —
finely minced 3 tablespoons Mint —
finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued
Just
dice up an onion, a sweet
red pepper and
finely chop some garlic.
INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes,
diced 1
red onion,
finely chopped 1 cup brown sugar 1 1/2 teaspoons
red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white
pepper 1
red bell
pepper,
finely diced 8 ounces golden raisins 1/2
red onion,
finely diced
* 24 New Zealand greenshell Mussels, defrosted in the refrigerator if using the pre-cooked frozen variety * 1 corn cob, shucked * 1/2
red onion,
diced * 2 Jalapeno chile
peppers, seeded and
diced * 1 - 2 Tablespoons
finely chopped fresh parsley * 2 - 3 Tablespoons fresh lime juice * salt and
pepper * lime wedges to serve (optional)
Also, why not tossed in
finely diced red bell
pepper for a little color.
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups
red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon
red wine vinegar 1/2 bunch fresh dill (
finely chopped) 1/2 bunch fresh mint (
finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black
pepper (to taste)
1 medium mango,
diced 1 garlic clove, minced or pushed through a press 1/2 small
red onion,
finely diced 1 lime, juiced 1 small canned chipotle
pepper, minced * 1 tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh cilantro, roughly chopped (optional)
* 1 head of California endive (I used
red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado,
diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of
finely chopped
red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black
pepper
* 1 cup
diced tomatoes (canned tomatoes that have been drained work great) * 1 cup
finely chopped mango * 1 cup
finely chopped
red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile
pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots,
finely diced 2 stalks celery,
finely diced 1
red pepper,
diced 1 green
pepper,
diced 1 jalapeño
pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup
finely chopped onion 8 — 10 medium mushrooms,
finely chopped 1/2 cup
finely chopped green bell
pepper 1/2 cup
finely chopped
red bell
pepper 1/2 cup
finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup
red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or
finely diced Pinch of
red pepper flakes Salt and
pepper to taste
Ingredients 6 hardboiled eggs 1/4 cup mayo 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon tarragon freshly ground
pepper 2 stalks celery, very
finely diced 2 tablespoons
finely diced red onion 4 slices bacon 1 cup arugula 4 wraps
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes,
finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and
red pepper here) Salt and
pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
1/2 cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small yellow onion,
finely diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell
peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and
pepper
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup
red or yellow onions,
finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled and
diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black
pepper
coconut oil 1 small onion,
finely diced (1 cup) 1/2 cup
finely diced red bell
pepper 1 8 - oz.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion,
finely diced (I used some
red, and some white because that is all I had on hand) 1 carrot, washed, skin on and
finely diced 1 tbsp garlic (1 clove),
finely minced 1 tsp each; salt, black
pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed
red pepper flakes 2 tbsp
red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion,
finely diced - 3 large carrots, peeled and
finely diced - 3 celery stalks,
finely diced - 5 garlic cloves, minced, - 1/2 a bottle of
red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and
pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips,
diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
4 tablespoons extra-virgin olive oil 2 carrots,
finely diced 1 medium onion,
diced 1 rib celery,
finely diced 6 cloves garlic,
diced 1 pound lean ground turkey 1 pound pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1 cup of water 1 cup
red wine Kosher salt and freshly ground black
pepper Parmigiano - Reggiano (grating)
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4»
dice 1/2 medium
red onion, chopped 1 medium yellow onion, chopped 1 cup
finely chopped sweet bell
peppers 5 cloves garlic,
finely chopped 1 Serrano
pepper,
finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or
red onion 1/2 cup bell
pepper cut into strips, * (
red, yellow, green or all 3) 1 clove of garlic, crushed or
finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2
finely diced red onion Equal amount
diced red bell
pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt
Pepper Directions Boil pasta until al dente.
Southwestern Corn and Potato Soup ---------------------- 1 cup
finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium sweet potato,
diced (~ 2 cups) 1/2
red bell
pepper,
finely chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro,
finely chopped
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1
red onion, thinly sliced 6 cloves garlic,
finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
2 cups of rice Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6
diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams
diced apricot pieces 4 spring onions,
finely diced 1 handful fresh herbs e.g. basil, parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons
red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt &
pepper
of boneless chicken,
diced 1 1/2 tsp of fresh ground or
finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2
red bell
pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell
pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili
pepper flakes to taste Salt and
pepper to taste 1 head of lettuce (for wrapping)
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks,
diced 1 teaspoon crushed
red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup
red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted
red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon
finely minced garlic Salt and freshly ground
pepper to taste
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2
red pepper,
diced 1/2 cup chopped
red cabbage 1/2 cup chopped Italian parsley 2 cups very
finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional