Sentences with phrase «large lettuce leaves»

2 medium sized cucumbers 4 tbsp shallots, sliced 2 tbsp cilantro, finely chopped 4 tbsp fresh mint leaves, roughly chopped 2 tbsp fish sauce 4 tbsp rice vinegar 1tsp sugar 6 large lettuce leaves

Step 2 Fill large lettuce leaves with burgers left over from previous evening.

Or, alternatively, feel free to make it into a wrap by rolling it up in large lettuce leaves.

2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed...

Use whole - grain tortillas, nori sheets, or large lettuce leaves as the wraps!

These are filled with large lettuce leaves, lots of herby mint & parsley hummus (also delicious on it's own!)

2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

Refrigerate leftover chicken in a covered container for up to 3 days, then cut the chicken into strips and roll up with the salsa in whole wheat tortillas or large lettuce leaves.

Place filling into decorative bowl on top of 1 large lettuce leaf.

Serve each fritter with a dab of pistachio pesto, cherry tomatoes, fresh mozzarella (if not vegan), and wrapped in a large lettuce leaf.

Slather a large lettuce leaf — we recommend butter lettuce — with hummus.

Place each burger on a large lettuce leaf and top with desired condiments.

Try something a little different: sprinkle (just a bit) of the sauce over a bowl of split strawberries and peaches together and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Try something a little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Not exact matches

Tear endive and red leaf lettuce into bite sized pieces and place in large salad bowl.

Arrange large leafy lettuce leaves in a shallow basket.

For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

6 tbsp hemp seeds 1 cup blueberries 6 — 7 large lettuce or other green leaves 2 tsp cinnamon 2 cups water or more if needed

Layer chopped lettuce leaves on a large serving plate or in a salad bowl; add mango mixture over the lettuce.

I find the outer leaves of Iceberg lettuce makes the best wraps, they are crisp and pliable and the leaves are large enough to make decent size wraps.

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

Line a large platter with the lettuce leaves, and place a generous amount of the French potato salad in the center of the leaves.

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

1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag

I used butter lettuce because the shape of the outer leaves easily cover a large surface area of the rice paper.

1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls

Line a serving tray or large plate with lettuce leaves.

Serve with Asian Chicken Meatballs on large pieces of leaf lettuce, top with additional scallions and sesame seeds if desired.

Arrange butter lettuce leaves on large serving platter to cover.

4 sweet red bell peppers 130g mixed leaves (red Romain lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste

Bread buns of your choice (I have used wholemeal) 1 avocado The juice of 1/2 lemon Few baby spinach leaves or lettuce 1/2 large tomato Cress or sprouts Sauerkraut or pickle of your choice

Arrange 3 lettuce leaves per individual plate or 36 on a large platter.

Lay the butter lettuce leaves on large plates and top with the black bean burgers.

Seperate the leaves from a head of romaine lettuce, pile them from largest in the bottom to smallest on top, tightly roll the leaves together like a cigar, cut it right down the middle and start chopping in 1/2 inch cuts, wash the cut lettuce, pat dry and add to a shallow salad bowl

INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)

This is particularly good if you use large leaf lettuce to have a good barrier between the tortilla and everything else.

For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium head of a lettuce (I used Salanova), lettuce leaves washed and separated — small handful of black olives, pitted — salt, freshly ground black pepper

1/4 cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large green lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and diced 4 slices avocado

Layer the lettuce leaves first onto a platter or large plate with a bowl for the chicken on one end (or in the middle) and then place a handful of each chopped veggie, herb and nut around as well.

Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette.

For lunch, I had a large salad with iceberg and green leaf lettuces, red bell pepper, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.

2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.

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)

Meanwhile, in a large bowl, combine cooled vermicelli noodles, cucumber, wombok or lettuce, mint leaves, chilli and bean sprouts and toss together.

2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil

Take a large plate and tear some lettuce leaves on it.

Arrange 16 small crunchy inner leaves of butter lettuce, romaine, or endive on a large platter.