1 medium organic Butternut Squash ($ 1.79) 1 head organic Broccoli (roughly 16 oz)($ 2.29) 1 16oz bag of frozen organic mango (can also use 3 fresh mangos)($ 2.49) 1 16oz fresh or frozen organic green beans ($ 2.99) 6 medium organic apples, I used Fuji ($ 2.99) 5 small or 3
medium organic sweet potatoes ($ 1.99) 6 medium organic ripe pears ($ 1.49) Fresh Thyme and Chives ($ 3.58)
6
medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)
Not exact matches
The cooking times in the recipe are for
medium - sized
organic sweet potatoes.
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1
medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used
organic button mushrooms) * 1/2
medium zucchini, peeled and julienned * 1/2 package (4 oz.)
Easy Vegan Lentil Soup Recipe with
Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1
medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)