Add the millet to a large salad bowl along with the radishes,
finely sliced green onions and chopped fresh cilantro.
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
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa cabbage * 1/3 cup
finely sliced green onion
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa cabbage * 1/3 cup
finely sliced green onion
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)
-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly
sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped
green chili - 2 tbsp
finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light
green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh
finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Ingredients: 3 c.
green cabbage
finely sliced 2 c. purple cabbage,
finely sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1 organic Fuji apple,
sliced in thin wedges 1/4 c.
green onions, cut into thin
slices 1/4 c. unhulled sesame seed
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad
greens, about 2 cups per person Fresh
sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2
finely chopped
green onions Fresh ground pepper Salad dressing — creamy,
onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion,
sliced or diced (optional) 2 cloves garlic,
finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Kidney bean mix 1 tbsp coconut oil 1 1/2 red
onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red
onion, diced 1
green chilli,
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg l
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks
finely chopped, leaves roughly chopped Lime quarters
Sliced iceberg l
Sliced iceberg lettuce
roasted peanuts, crushed lightly 2 cloves garlic, grated 2 tbsps
green onions (
green part only),
finely sliced 1 tbsp Sichuan peppercorns,
finely ground with a mortar and pestle
1 pound of porc belly,
finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of
green onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
14 ounces new potatoes 4 eggs 6
green onions, white and light
green parts only, thinly
sliced 3 - 4 tablespoons
finely - chopped shallot 12 cornichons,
finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill,
finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives,
finely chopped
1 (1 1/2 - pound) whole pork tenderloin 1 cup
sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup
finely chopped
green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder
1 (1 1/2 - pound) whole pork tenderloin 1 cup
sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup
finely chopped
green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder
3 to 4 cups shredded cooked chicken 4 cups
finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red
onion, halved and thinly
sliced 1
green bell pepper,
finely sliced in short strips 1 long red chilli,
finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow
onion,
finely chopped 2 cloves garlic,
finely chopped 2 tbsp fresh ginger,
finely chopped or 1 tsp ground 2 tbsp fresh turmeric,
finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful
green beans 1 cup / 400 ml cooked butter beans
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly
sliced green onions 1/4 cup
finely chopped sweet
onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
Autumn Filling coconut oil or olive oil for frying 1 small red
onion,
finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the
green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups
finely chopped
onion 1/2 cup
finely chopped
green bell pepper 1/2 cup
finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
Season with salt and pepper to taste and serve with the thinly
sliced radishes and
finely diced
green onions on top.
thick - cut bacon,
finely chopped 1 large
onion,
finely chopped 1 large
green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango,
finely chopped 1 cup
finely chopped pineapple (about 1/4 large pineapple) 1 cup
finely chopped jicama 1 avocado,
finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3
green onions,
sliced
We like
green onions, pickled ginger,
finely sliced roasted seaweed, avocado, salmon (smoked, not raw, for the nervous husband), and for an extra kick of protein, some edamame.
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet
onion, chopped (1 cup) 1 medium
green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded and
finely chopped 8 large radishes, halved and thinly
sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground 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
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large
onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons
finely chopped fresh chives or
sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly
sliced green onions, (white parts only) 2 tablespoons
finely chopped macadamia nuts 2 tablespoons
finely chopped cilantro
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1
green bell pepper, quartered 1 medium red
onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp
finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded 4
Slices Whole Wheat Sandwich Bread 2 Large Eggs 4
Green Onions, Chopped 1/4 Cup Fresh Cilantro,
Finely Chopped Salt & Pepper To Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3 Cup Light or Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly
sliced 1 medium red
onion, halved and thinly
sliced 3/4 cup
green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic,
finely chopped Chopped peanuts and cilantro, to garnish (optional)
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup
finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several
green onions, thinly
sliced
Tangy Mustard Coleslaw Ingredients 7 cups
finely shredded cabbage, about 1/2 head (I like to use a combination of
green and purple) 1/3 cup thinly vertically
sliced red
onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons
finely chopped garlic, divided 3
green onions,
green part
finely sliced and divided 1/4 cup oil 4 oz
sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup
sliced red
onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium
onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot, very
finely diced 1/2
green apple,
finely diced 2
green onions, thinly
sliced
1/2
onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small
green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot
finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
1 1/2 cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes,
finely diced 1/4 cup parsley, chopped 2 spring
onions,
sliced (include
green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic,
finely minced 3 small dried red chili peppers 1 medium
onion, peeled and thinly
sliced 1/2 small head of
green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup
finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Finely slice the spring
onion, then set the
green part aside.
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red
onion,
finely chopped 1 bell pepper (red or
green),
finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2
green onions,
finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
Vegetarian Mushroom Soup with
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
Greens Recipe 1 tablespoon olive oil 1 large
onion, chopped 1 package (10 ounces) fresh crimini mushrooms,
sliced 1 jalapeno chile pepper, seeded and
finely chopped 3 cloves garlic,
finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty
greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
greens (such as Power
Greens with kale, spinach and chard) Sambal oelek chili
Greens with kale, spinach and chard) Sambal oelek chili sauce
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion,
finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
6 tablespoons olive oil, divided 1 leek, white and pale -
green parts only,
finely chopped 1/2 small white
onion,
finely chopped 1 celery stalk, thinly
slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly
sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
3/4 cup all purpose flour 1/4 cup corn starch 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 3/4 cup dashi (see notes) 1/4 tsp soy sauce 1/2 tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam), grated (see notes) 1 pack bacon 4 cups thinly shredded white cabbage 2
green onions,
finely sliced 2 small carrots, cut into thin matchsticks
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled,
finely diced) 1 cup
green bell pepper (stemmed, seeded,
finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red
onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (
finely chopped) 2 stalks celery (
finely diced) 1 small yellow
onion (peeled,
finely diced) 1 medium leek (white and light
green parts only, thoroughly rinsed,
finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled,
finely diced) 1/4 small celery root (peeled,
finely diced) 4 scallions (root ends removed, thinly
sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1
onion,
sliced 3 garlic cloves,
finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1
green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons
green onion,
finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
2 tablespoons olive oil 1 medium
onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or
green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup
finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro