Add
the spring garlic and cook until soft, 3 minutes.
Not exact matches
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8
springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon fresh lemon juice
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.
1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1
spring of green onion 1 onion, medium size 1
garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any
cooking white alcohol)
And freshly grounded pepper
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise
and thinly sliced 8 cloves
garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3
springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean
cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 9 - ounce package refrigerated cheese tortellini,
cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in
Spring Water 1 cup light roasted
garlic and white wine dressing Parmesan cheese
Stir in the
garlic, herbs,
spring onion, chilli flakes
and mashed beans, then allow the mixture to
cook for about 2 minutes, stirring often.
A
spring roll wrapper crisped
and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of fresh ingredients: limas
cooked in coconut water; onion, eggplant,
and garlic in a creamy peanut butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw;
and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts,
and a sprig of Thai Basil.
Add the ham, along with the white parts of the
spring onions
and the white parts of the green
garlic,
and cook, stirring occasionally, until the ham is crisp
and the onions
and garlic have softened, about 5 minutes.
Afghan - spiced Turnip
and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe
and Cauliflower Stuffed Shells Baked Farro with Tomato
and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato
and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea
and Collard Green Chili (gf) Black Pepper Cheesy Mac
and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted
Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with
Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn,
and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells
Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus
and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils
and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas
and Artichoke Hearts One Pot Spicy
Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini,
Garlic Scapes,
and Leeks in White Wine Lemon Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca in 20 minutes (gf) Potato, Pineapple
and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable
and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow
Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti
and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta
Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green
and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac
and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)
and add more if you prefer) 3 carrots, chopped 2 cups spinach 1 cup alfalfa sprouts 1/4 cup sunflower seeds
and pumpkin seeds, soaked for at least an hour 2 tablespoons fresh ginger, chopped or minced 4 cloves
garlic, chopped or minced 3/4 cup
spring onions, chopped coconut oil for
cooking sriracha (optional)
1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa
and water in a pot
and bring to a boil 3) Once water starts boiling, cover pot
and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat
and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork
and allow it to cool 6) Break
and beat the eggs,
and make an omelette in a pan or wok 7) Cut
cooked omelette into small pieces 8) Saute minced
garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages
and stir for about one minute 10) Add in
cooked quinoa
and mix together 11) Add in cut omelette pieces
and mix well,
and add salt & pepper to taste 12) Serve hot
and garnish with chopped
spring onions
Cook the leeks,
spring onions
and garlic over medium - low heat for 5 minutes.
Add the
spring onion, sesame seeds, ginger,
garlic,
and half of the turmeric
and cook, stirring, for about 1 minute or until fragrant.
Add the fennel seeds
and cook for a few mins, then stir in the
garlic, courgette,
spring onion, fennel
and some seasoning.
Easy
spring salad Try this simple formula: 1)
cooked whole grain, cooled (e.g. quinoa, wild rice, or israeli couscous) 2) lightly steamed greens, cooled (e.g. kale, asparagus, brocoli florets) 3) avocado, cubed 4) fresh squeezed lemon juice, olive oil, salt, pepper, crushed
garlic 5) optional: feta, toasted nuts (e.g. sunflower seeds, almonds, pine nuts) 6) combine 1) through 5) in a bowl
and toss together