Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive oil 1 cup mixed olives 1
teaspoon sesame seeds Warm flatbread, for serving
Not exact matches
2 cups Rice Flour 1 cup Tapioca Flour 1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4 cup ground golden flax
seeds 2
teaspoons baking soda 2 Tablespoons vinegar 1 3/4 cups
warm water 2 Tablespoons poppy
seeds or
sesame seeds 2 Tablespoons unsweetened nondairy milk or water.
3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2
teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus more for greasing 1/2 cup
warm water 1 egg white for glaze Poppy
seeds,
sesame seeds, coarse salt and dried onions for topping
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2
teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4
teaspoons) 1/3 cup
warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2
teaspoons poppy
seeds 2
teaspoons sesame seeds 1
teaspoon garlic flakes 1
teaspoon onion flakes 1
teaspoon coarse salt 1
teaspoon water 1 large egg
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1
teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with
sesame seeds Olive oil 1 cup refried beans,
warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves