Not exact matches
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into
florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp • butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups
small broccoli
florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients:
For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
For the aubergine and cauliflower curry: 25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into
small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized
florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves
for garnish
Ingredients 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups
small broccoli
florets 1 cup onion, vertically sliced (not pictured) Sesame seeds
for garnish
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli
florets 1
small carrot, thinly sliced 1
small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into
small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into
small florets 1 egg, beaten (or Egg Replacer
for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan cheese
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more
for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into
small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
1 Tbsp olive oil 1
small onion, chopped 2 cups (180 g) butternut squash, diced 3 cups (220 g) cauliflower
florets 800 ml vegetable stock or water and vegetable soup base 1/2 tsp salt 1 Tbsp Parsley
for garnish (optional)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups
small cauliflower
florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote
for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked
for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into
small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water
for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli
florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into
small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water
for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli
florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
For the Crispy Cauliflower 1/3 cup Olive Oil, divided 1 head Cauliflower, cut into
small florets 6 tablespoons Panko Breadcrumbs, divided Salt and Pepper, to taste
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini,
florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (
for serving) salt and freshly ground black pepper
In a medium size pot steam the
small diced Cauliflower
florets until al - dente,
for about 3 - 5 minutes.
For the cauliflower milk and purée, skim the top layer of
small florets off each cauliflower; you should end up with 600 g in all.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli head — cut into
florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more
for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Warm Salad of Roasted Cauliflower, Grapes and Black Rice
for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into
florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1
small chili pepper — seeded and minced (optional) bunch cilantro leaves
Mega Clump Granola / / Brewing Happiness Red Flannel Beet Hash with Dill / / W U H A U S
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for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / / eat.
1
small head cauliflower (1 pound
florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil
for frying
1-1/2 pounds purple cauliflower, trimmed and broken into
florets * 1/2 pound purple fingerling potatoes or purple sweet potatoes, diced 2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes plus more
for serving 1-1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1
small red onion, roughly chopped * 1 garlic clove, crushed 3 cups water Fresh chives
for serving
Steam broccoli
florets in a steamer or in the pot with a lid and a
small amount of water
for about 3 to 5 minutes until desired tenderness.
Did you know that traditional kefir is manufactured using kefir «grains,» which are porous structures resembling
small cauliflower
florets; the grains hold the microorganisms that are responsible
for the fermentation process.
1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower,
florets chopped 1
small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese
for serving 1 pat of organic butter Filtered water
1 medium onion, diced 2 medium carrots, sliced 1
small cauliflower, about 3 cups
florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro
for garnish (optional, but oh so good!)
While the chicken and spaghetti squash are cooking, fill another pan with water and cook the cauliflower (cut into
smaller cauliflower
floret pieces)
for 11 minutes.
Roasted Red Pepper & Caluliflower Soup Ingredients 3 roasted red peppers 1
small head cauliflower, cut into
florets 2 garlic cloves, unpeeled Extra-virgin olive oil,
for...
1 1/2 pounds of broccoli, washed and cut into
small pieces (save
florets for later).
Traditional kefir is manufactured using kefir «grains,» which are porous structures resembling
small cauliflower
florets; the grains hold the microorganisms that are responsible
for the fermentation process.
To ensure a hamster eats a balanced diet every day, provide it with a tablespoon of commercial food; a few clean leaves of lettuce, spinach or dandelion greens; a
small, thin slice of apple (except
for dwarf hamster species), a
small and a broccoli or cauliflower
floret.
A healthy rabbit diet of hay, fresh vegetables and herbaceous material is adequate, but because wild rabbits also turn to trees and other parts of plants
for added nutrition, supplementing your pet rabbit's diet on occasion with seeds and fruits in
small quantities, broccoli and cauliflower flowers or
florets, and tender shoots and twigs — especially those from apple trees — is a special treat.