You can also sprinkle
some grated cheese of your choice before serving, but I just left it plain.
Not exact matches
Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your
choice) 1/4 cup
grated (or shredded) cheddar
cheese (or other
cheese of your
choice)
We alternate layers
of the vegitables but also add
grated cheese (your
choice, we use chedder aged 10 years).
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp
grated parmesan
cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste
Buy some chile - flavored pasta at your favorite gourmet shop, cook it up, sprinkle olive oil over the drained pasta, and top with a
grated chile
cheese of choice.
Master the omelette with our simple recipe then add the filling
of your
choice —
grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites...
* mushroom toast (slice and stir - fry onions + mushrooms
of your
choice, add herbs, salt + pepper, put on toast, top with a mix
of sour cream and
grated cheese, bake in the oven until golden)
Now it's time to get creative with your toppings — we suggest a swirl
of guacamole across each sausage using a spoon, then add your
grated «
cheese»
of choice, next crush up the nachos on top and finally finish with a line
of 4 jalapeños.
Serve with pasta shape
of your
choice and
grated Parmesan
cheese for topping.
2 1/2 cups
grated Gruyère
cheese, or the
grated / shredded
cheese of your
choice (sharp cheddar, or a mixture
of provolone and mozzarella are tasty)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup
grated non-dairy mozzarella
cheese (optional)
1 pound
of small brussels sprouts 2 tablespoons extra-virgin olive oil fine - grain sea salt and freshly ground black pepper 1/4 cup
grated cheese or chopped nuts - your
choice!
2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or
grated Parmesan
cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil
of choice 4 tablespoons flax seeds, ground and reserved
Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream
cheese 1 teaspoon
grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam
of your
choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan
cheese,
grated 1 Tbsp Parmesan
cheese,
grated, for topping 1 Tbsp fresh herbs
of your
choice (optional)(I used tarragon.)
1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful
of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely
grated Parmigiano or Pecorino Romano
cheese 1 pound pasta
of your
choice (I used gemelli) 2 large handfuls
of arugula, about 3 cups
♥ 3 small - med zucchini,
grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or
grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan
cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups
grated pepper Jack
cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce
of your
choice
Esquite: Mexican corn kernels in a plastic cup and your
choice of toppings, such as:
grated cheese, chile powder like Tajin, Lime Juice, salt and creme or Mayo - Mayonesa.
What you need: 4 - 5 Wraps Meat
of your
choice 1 onion sliced 2 peppers 1 — 2 tsp paprika 1 tsp cumin 1 tsp tumeric Chopped tomatoes mixed with thinly chopped chilli & shallots Sour cream
Grated cheddar
cheese Lettuce leaves
1/2 cup coconut oil 2 tablespoons
of grated organic beeswax (you can
grate it using a
cheese grater) liquid stevia flavor or essential oil
of choice for flavor (around 10 drops
of stevia or 3 - 4 drops
of essential oil) optional: 1 tsp beet juice, for color (juice from canned beets) 4 lip gloss containers Disposable object you can use to stir (I use a paper straw)
Cowboy beans on toast 2 slices
of toast per person 6 sausages
of your
choice (Viennas work well) 1 can
of baked beans in tomato sauce 1 red pepper, chopped 1 onion, chopped Paprika Salt and pepper
Grated cheese
Once the dough is on the sheets, spread a layer
of tomato sauce over, then sprinkle with
grated cheese and add the toppings
of your
choice.
Optional: 1 cup
of chopped or shredded leftover meat, quinoa, brown rice (or anything else left in the fridge really) and / or 1/2 cup
grated or crumbled
cheese of choice.
Ingredients: 2 cups
of herbs
of your
choice, for example basil, coriander, mint, marjoram, parsley, lemon balm, rocket 1/2 cup
grated parmesan
cheese (optional) 2 - 3 garlic gloves 1
grated lemon zest Juice from 1/2 lemon 1/2 cup olive oil 1 teaspoon salt
I used
grated Parmesan
cheese (can sub vegan Parmesan), unsweetened cashew milk (can use milk
of choice), a little bit
of whipped cream
cheese (can use vegan or any other variety
of cream
cheese), tapioca starch (any starch will do), Smart Balance Omega 3 Buttery Spread (feel free to sub regular butter or ghee), fresh garlic cloves, lemon zest, black pepper, and salt.
Toppings
of your
choice (diced tomatoes, shredded lettuce,
grated cheddar
cheese, diced onions, avocados, sour cream, etc)