Not exact matches
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3 scallions,
sliced 6 - 8 large pitted green or black olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly
sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts,
toasted (can
substitute chopped
toasted almonds)
Substitute 1/2 cup
sliced,
toasted almonds for the crushed peppermint candy called for in the filling and garnish.
2 heads garlic, cloves peeled and thinly
sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or
substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20
toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
Try spreading one on a
slice of whole - grain
toast for breakfast, layer it on top of salads as a way to keep you fuller throughout the day, or
substitute one for cheese or mayo on a sandwich.