In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2
tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste.
Not exact matches
1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2
tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (
pepitas) or piñon nuts,
toasted 1 cup canola oil
1 cup rolled oats 2/3 cup unsweetened shredded coconut,
toasted 3
tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and
pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2
tablespoons water (if necessary after refrigerating)
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1
tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup
toasted pepitas 2 cups shredded red cabbage
toppings 1 spoonful soaked
pepita and sunflower seeds 1 spoonful pomegranate seeds 1
tablespoon toasted hazelnut butter
2 cups rolled oats 1/2 cup chopped walnuts,
toasted 1/4 cup
pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus more for greasing pan
1
tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro
Pepita Pesto, recipe follows Salt and pepper, to taste 1/4 cup pumpkin seeds,
toasted for serving 1 lemon, cut into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1
tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup
toasted pepitas 2 cups shredded red cabbage