Make sure that the vegetables picked up
some flavored oil on all sides.
Not exact matches
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken
flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each
side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Not to mention, I'll be making my pumpkin seeds
on the sweeter
side and the coconut
oil compliments these
flavors perfectly!
Partnering Maui Brewing Company for this first barbeque evening, Chef Jen has also incorporated the robust beer
flavors in preparation of
side dishes that include Bikini Blonde Charred Corn
On The Cobb; Fire Roasted Molokai Sweet Potato with Coconut - Porter Jus; Anuhea Asparagus with Pressed Lemon
Oil and Black Lava Salt; House Crafted Kimchee Cabbage Slaw; and Charred Upcountry Tomato and Surfing Goat Dairy Chevre Macaroni and Cheese.