To do this, place
seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds.
Filling: Place the poppy
seeds in a sauce pan and cover with water.
Not exact matches
Place the rhubarb, raspberries, vanilla bean
seeds and pod, and water
in a
sauce pan.
In a big
pan, add and mix all of the ingredients for the
sauce: 2 Tbsp soy
sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame
seeds (to garnish).
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower
seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
In a small
sauce pan, add all the ingredients, except the chia
seeds, and bring to a low boil.
1/2 of a 4 - pound spaghetti squash, with the
seeds scraped out Water for the baking
pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies
in adobo
sauce,
seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
Mix 2 cups of water, salt, sugar, peppercorns, and fennel
seed in a small
sauce pan.
Pop them
in a
pan, let them simmer away for a few minutes then remove the
sauce from the heat and let it thicken slightly from the chia
seeds.
2 cups cooked brown rice 1 cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (pumpkin
seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Mix ingredients together
in a medium
sauce pan, Cook...
In a small
sauce pan, add all the ingredients, except the chia
seeds, and bring to a low boil.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower
seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon