From heart - shaped pepperoni slices and
slices of cheese hearts to a broken heart shaped funeral urn.
Not exact matches
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can
hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan
cheese 12 ounces grilled or baked chicken breast,
sliced
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes,
sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta
cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your
heart desires 2 teaspoons olive oil Squeeze
of fresh lemon juice Directions 1.
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke
hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
The BEST easy vegan quesadillas with loads
of creamy
cheese, zucchini
slices, fresh spinach, and juicy artichoke
hearts.
12 ounces silken tofu 4 ounces vegan cream
cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice
of one medium lemon Optional: 1 to 2 drops hot sauce 1 can
hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your
Heart brand)
My favorite vegetarian pizza includes
cheese, pesto, marinated artichoke
hearts, Kalamata olives and
slices of fresh tomatoes.
Some
of my favorites include Follow Your
Heart Smoked Gouda
Slices and Parmesan - Style
Cheeses and Field Roast Chao Original Vegan
Slices.
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke
hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's
cheese (4 - 8
slices, depending on the shape
of the
cheese) Extra-virgin olive oil for drizzling 01.
Slice cornbread in half and toast with vegan
cheese on top (I used Follow Your
Heart's nacho flavor
of vegan gourmet
cheese alternative).
As a kid I used to love
sliced American
cheese... it has a special place in my
heart but it's just for my imagination: I hate the idea
of eating near plastic
cheese nowdays... yuck!!!
1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick
slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce
hearts, trimmed and leaves separated One 14 - ounce can
hearts of palm, drained, rinsed, and thinly
sliced crosswise 2 tablespoons finely grated Parmesan
cheese or nutritional yeast 1/2 cup
sliced or slivered, unroasted almonds
Crispy Bacon,
Hearts of Palm, Heirloom Cherry Tomatoes, California Blue
Cheese,
Sliced Red Onion and Buttermilk Ranch Dressing
Topping 2 tbsp concentrated tomato paste 10
slices of you favourit salami or smoked ham (optional) 1 glass
of artichoke
hearts in oil, drained 100 g creamy goats
cheese 1 small onion, thinly
sliced 10 cherry tomatoes, in halves Fresh green leaves (eg.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can
hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan
cheese 12 ounces grilled or baked chicken breast,
sliced
3 romaine
hearts,
sliced thin 1 cucumber, peeled and chopped 2 tomatoes, chopped 2 carrots, peeled and chopped 1 can
of black olives,
sliced 1/2 red onion, chopped 1/2 cup
of feta
cheese
THE LAYERS: 1 can organic refried black beans 8oz organic cream
cheese, softened 16oz organic sour cream 16oz organic salsa 1 large organic tomato, chopped 1 organic green bell pepper, chopped 1 bunch organic green onions, chopped 1
heart organic romaine lettuce, shredded 6oz
sliced black olives 2 avocados, diced Squeeze
of lime juice 2 cups raw cheddar
cheese, shredded
Some
of my favorites include Follow Your
Heart Smoked Gouda
Slices and Parmesan - Style
Cheeses and Field Roast Chao Original Vegan
Slices.
Ingredients 1 tablespoons olive oil 1 frozen pizza crust 1 cup prepared pizza sauce 1 can
of Roasted Tomatoes 1/4 cup
sliced black olives 1 jar
of artichoke
hearts 1 pound frozen spinach 1 cups shredded mozzarella
cheese Directions Lightly...