2 bunches curly leaf parsley 1/2 cup bulgur 1 large cucumber 1/2 small red onion juice of 2 lemons
several tablespoons olive oil 1/4 tsp cinnamon salt, to taste chopped mint, optional
Not exact matches
Wipe out stand mixer bowl, drizzle remaining 1/2
Tablespoon olive oil into the bowl, and turn dough over in the bowl
several times to coat surface thinly with oil.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8
tablespoons (1/2 cup) unsalted butter 1/2 cup
olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2
tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1
tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin
Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water
Several dashes fresh black pepper 1/2 teaspoon salt 2
tablespoons nutritional yeast 2
tablespoons grapeseed or
olive oil 1/4 cup fresh lemon juice
Chickpea and chorizo warm salad own creation, inspired by
several recipes 1 teaspoon
olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2
tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
In a large pan, briefly saute» 2 finely chopped cloves of garlic in
several tablespoons of
olive oil.
pine nuts toasted in
several tablespoons of
olive oil and poured over the hummous that has been spread flat on a plate.
White Crab Mushrooms and Bok Choy 1 bunch of baby bock choy or
several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1
tablespoon olive oil sea salt and freshly ground black pepper to taste
Into a bowl put the chopped meat, onion, parsley, the egg, the
tablespoon of
olive oil, the grated Parmesan, a tiny grating of nutmeg — about 1/8 teaspoon — the bread and milk mush, salt, and
several grindings of black pepper.
For the beans: 1
tablespoon extra virgin
olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced
Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
2 cloves of garlic, minced 1/2 medium onion finely chopped 2 large bunches of Swiss chard, washed in
several changes of water 1
tablespoon extra virgin
olive oil 1 teaspoon freshly ground black pepper Salt to taste
For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup
olive oil 2
tablespoons nutritional yeast flakes 1
tablespoon fresh lemon juice 1/2 teaspoon salt
Several dashes fresh black pepper
for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4 teaspoon of salt 2
tablespoons of extra virgin
olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin
several cracks of fresh black pepper
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3
tablespoons of extra virgin
olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few
tablespoons of pesto (either homemade or store - bought)
several dollops of goat's cheese, or your favorite non-dairy cheese
Sprinkle some of the granola on the cucumbers and garnish with a drizzle of
olive oil and
several tablespoons of granola.
Also include a small serving of squash or a whole grain (like quinoa), a «good» plant - based fat (like a golf ball sized portion of nuts,
several slices of avocado, or a
tablespoon of
olive oil), and plenty of herbs and spices.
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3
tablespoons of extra virgin
olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few
tablespoons of pesto (either homemade or store - bought)
several dollops of goat's cheese, or your favorite non-dairy cheese