Not exact matches
Filling 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli
powder 1
tsp cumin 1/2
tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used
Veggie Shreds Cheddar Flavored Cheese
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1
tsp cumin 1/2
tsp sea salt 1/4
tsp chilli
powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2
tsp chili
powder 1/2
tsp cumin 1
tsp garlic
powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup
veggie stock or water salt and pepper, to taste
Garbanzo
Veggie Omelets (Yields 3 small) 1 cup Garbanzo Bean Flour 1 cup Water Mixed Veggies (diced) 1/8 cup Red Onion (optional) 1
tsp Apple Cider Vinegar 1/2
tsp Baking
Powder 1/2
tsp Baking Soda 1/2
tsp Garlic
Powder Salt & Pepper to taste Heat a 6 in.
1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1
tsp Dried Rosemary (Mine was roughly chopped, use less if it is
powdered) 1 (400 ml) can Coconut Milk 1
Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil
Caldeen — Goan
Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1
tsp ginger
powder 1
tsp cumin 1
tsp turmeric 1
tsp ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
1 cup (4 oz) flour 1 egg yolk 3
tsp baking
powder 2 tbsp oil 3/4 cup (6 fl oz) milk (or formula) 2 jars of your choice of
veggie baby food (note from editor — you could substitute an equivalent amount of homemade
veggie puree here)
Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2
tsp extra virgin olive oil 1/2
tsp chili
powder 1/4
tsp cumin 1/4
tsp kosher salt 1/4
tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups
veggie broth 1/2
tsp kosher salt, divided 1/2
tsp chili
powder 1/2
tsp cumin 1/4
tsp garlic
powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more
1 TBSP coconut oil 1 yellow onion, diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry
powder 1
tsp salt 1/2 c carrots, cut into coins (~ 1 - 2 carrots) 1 yellow pepper, cut into medium chunks 1 broccoli crown, cut 1 zucchini, cut into half moons 1/2 small acorn squash, cubed 4 c
veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)