It also has serrano peppers, which is what gives it the «Hot» in Chicago - Style Hot Giardiniera, and unlike
the large vegetable pieces found in Italian Giardiniera, Chicago - Style is usually chopped into small pieces, making it easy to top all your favorite foods.
Not exact matches
I've always been a huge crumble fan, even when I didn't like fruit or
vegetables I still loved crumble — although I did quite often leave any
larger pieces of fruit to one side and focus on the topping!
Smooth
Vegetable Gazpacho with Watermelon
Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size
Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2
large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size
piecespieces
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1
large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or
vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or
large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
If there are
large pieces of
vegetables in the mixture, the meatballs will be crumbly and won't hold together well.I sometimes use waffle crumbs to make this recipe.
1 kg pumpkin, cut into
large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch]
pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
3 tablespoons
vegetable oil, divided 2
large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1
large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch
pieces 3/4 pound dried Asian egg noodles
1) 3 avocados 2) 1
large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small cup of chopped parsley 6) 8 — 10
pieces of tortilla bread 7) 1 small cup of
vegetable oil
olive oil 1
large onion, chopped 1 leek, chopped 3 1/2 cups chicken or
vegetable broth 3 medium sweet potatoes, peeled and cut into 1 - inch
pieces 1 -LSB-...]
Just use a sharp knife to cut it into quarters, use a
large spoon to scrape the seeds out of each
piece, then use a
vegetable peeler to remove the peel.
1 cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch
pieces (fat and sinew removed) 1
large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
250 g peeled potatoes 1
large zucchini, cleaned and cut into
pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon
vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound
large carrots, peeled and cut • into 1 - inch
pieces (about 2 1/2 cups) • 2 1/2 cups
vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
The layers come from
large pieces of fat (here in the form of butter, but Spectrum nonhydrogenated
vegetable shortening works well, too) being surrounded by layers of flour.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a
large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add
vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big
piece of burrata is absolutely divine.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small
pieces / 2 medium potatoes, peeled and cut into
large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each of cilantro and chives, finely chopped / 2
large eggs / salt & pepper, to taste /
vegetable oil for frying.
Roasted Root
Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium /
large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick
pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1
large onion, chopped and divided into 2 parts 1
large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4
large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped
vegetables, such as carrots, potatoes, and cauliflower
3 tablespoons
vegetable oil 4 onions, chopped 1 small
piece of ginger, peeled and grated 1
large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
Emerald Juice 1 very
large bunch of celery 1
large bunch of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy
vegetables 1 - 2 cucumbers a
piece of fresh ginger root — to taste
2 tablespoons
vegetable oil 1 tablespoon ghee, recipe here 1
large onion, chopped 6 cloves garlic, minced 1 1 - inch
piece ginger, minced 1 tablespoon bafat, Hurry Curry, recipe here 1 pound minced beef or lamb Salt to taste 1/4 cup cilantro or mint leaves
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l
large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized
pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1
large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch
piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3
large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or
vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
2 onions (scrubbed and chopped in
large pieces) 6 carrots (scrubbed chopped in
large pieces) 4 stalks of celery (scrubbed and chopped in
large pieces) 4
large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in
large pieces) 2 quarts of
vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″
pieces 2 tbsp olive oil 1
large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup
vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch
pieces - 1
large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch
pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups
vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb
large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Ingredients: 1 ripe
large mango, peeled and cut into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2 tablespoons lemon juice 2 tablespoons butter or margarine 1/3 cup packed brown sugar 1 tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup
vegetable shortening, cut into small
pieces 1
large egg 1 teaspoon vanilla extract
1 teaspoon olive oil 2
large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3
large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Ingredients 2 tbsp olive oil 3
large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to
large leeks (white and pale green parts only), cut into 1 - inch
pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch
pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2
large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to
large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley
Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to
Large pinch ground cloves
Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to
Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
It's good for cutting
vegetables as well as disjointing chickens and cutting
large pieces of beef.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3
large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups
vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium -
large), cut into
large - ish chunks 2 stalks celery, cut into 1 - inch
pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4
large carrots, cut into 2 - inch
pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch
pieces 2 tablespoons
vegetable shortening, frozen, cut into small
pieces 1
large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1
large egg yolk, beaten with 1/8 teaspoon water
He suggests to eat one
large salad with a mix of greens, preferably including at least one cruciferous
vegetable like kale, a double helping of steamed or cooked
vegetables, 3
pieces of fruit, 1 cup of...
* 2 Tablespoons nit «ir qibe (can substitute
vegetable oil) * 1
large red onion, chopped * 4 garlic cloves, minced * 1 - inch
piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice
Broth 1
large onion, peeled and cut in 8ths (cut quarters in half) 2 - inch
piece fresh ginger root, peeled and halved lengthwise 3 - inch cinnamon stick 1 star anise 2 cloves 1/2 teaspoon ground coriander 4 cups unsalted
vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and coarsely chopped
Stir - Fry
Vegetables 1 1/2 cups cabbage, in 1 - inch
pieces 4 green onions, in 1 1/2 - inch
pieces 1/2
large onion, 1/2 - inch slices 1 small zucchini, halved lengthwise, cut across in 1/2 - inch slices 1 small carrot, cut diagonally in 1 / 8 - inch slices 6
large white or brown mushrooms, 1/4 - inch slices
Place a
large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or
vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover.
1 Tablespoon
vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch
pieces Salt 2 bay leaves 1
large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
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.
Scoop out
large pieces of
vegetables with a slotted spoon; discard.
Cut the
vegetables into bite - sized
pieces and slice the garlic into matchsticks, place in a
large baking tray and toss with olive oil.
Ingredients: 1 pounds boneless beef round or chuck steak, cut into 1 - inch cubes 2 tablespoons
vegetable oil 2 cans (8 ounces each) tomato sauce 2 cups sliced carrots 2 cups pearl onions or diced onions 1
large green pepper, cut into 1 - inch
pieces 1/2 cup molasses 1/3 cup cider vinegar 1/4 cup sugar 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon salt
ingredients ROASTED
VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2
large carrots (peeled, cut into 1 - inch
pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons extra-virgin olive oil 2
large leeks, white and pale green parts only, thinly sliced 1
large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size
pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size
pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Sea salt 3 tablespoons extra-virgin olive oil 1
large bunch asparagus, ends trimmed, cut into 2 - inch
pieces 2 stalks celery, chopped 1
large onion, chopped 2 quarts faux chicken or
vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a
large stockpot over medium heat.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small
pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″
pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″
pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1
large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Add all
vegetable to a
large salad bowl and top with grapefruit
pieces.
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
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1
large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm
piece of fresh ginger, sliced 5g 2 cm
piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups
vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)