1 teaspoon, 5 - 7g fennel seeds * 3/4 glass almond milk (or any milk of choice) * 2 dates * 4 tablespoons oats * 1 tablespoon chia * 1 tablespoon maple syrup (or honey) *
handful chopped pistachios and blueberries for garnishing
Not exact matches
A
handful of toasted and
chopped pistachios bring a little toasty nutty finish to the dish and a bit of crunch.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1
handful of arugula, thinly sliced 1
handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup
chopped pistachios ginger - cumin dressing (recipe follows)
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens
handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other nuts — for garnish (optional)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted
pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large
handful fresh mint leaves —
chopped sea salt to taste
Ingredients 1 Package of King Davis Vegan White Choc Chips
Handful of low sugar dried cranberries
Handful of
Pistachios — unsalted and hulled 10 - 12 Vegan Marshmallows —
chopped into mini size
Topping 1
handful pistachio nuts, finely
chopped fresh dill,
chopped fresh mint leaves,
chopped 2 tbsp capers, halved lemon slices olive oil
Roughly
chop the hard - boiled egg as well as the
pistachio kernels and a generous
handful of flat leaf parsley.
I made significant changes to the flavor and texture by add some crunch with
chopped pistachios and tart sweetness with a
handful of dried cherries.
for the filling 2 tbsp ground almonds ~ 400 g (14 oz) peaches, sliced 2 tbsp demerara sugar + more for sprinkling small
handful of
pistachios, roughly
chopped
1/4 cup shelled
pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly
chopped 2
handfuls of rocket (arugula) salt and black pepper
1 cup pesto dressing (see end note) 50 g shelled unsalted
pistachio nuts, coarsely
chopped 150 g feta cheese, crumbled 1
handful raisins
Handful of green pea sprouts, crushed
pistachios and cashews,
chopped fresh mint, chickpeas, for garnish, optional
Serves 8 Half Box Quinoa 6 Large Beets, peeled 2 cups
Pistachios 1
handful fresh mint,
chopped 6 Tbsps Olive...
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely
chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g
pistachio nuts
Handful chopped parsley leaves 1 tbsp tarragon,
chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries