Sentences with phrase «use bean based»

Not exact matches

Other global touches include a Latin America - inspired dessert lineup and coffee based on the Australian McCafes, with drinks prepared by baristas on bright yellow Nuova Simonelli machines and made with the same beans used in Australia.

We like to make clever use of whole foods to reinvent classics — our fudgy brownies are made from black beans, spaghetti from courgette (Courgetti) and we have pizza bases made from either cauliflower or chickpeas.

Heather uses a blend of Thai - inspired flavors, including inexpensive green curry paste, to strongly influence the flavor of this bean - based dip.

When I'm cooking for a weekly meal, I typically use a whole grain or bean - based pasta so that I feel healthier.

By the way, the recipe that I based my one off also uses garbanzo beans (chickpeas), which is a great way to stretch the meat further if you are cooking for a large group.

Going beyond the standard baked potato meal, these garlic smashed potatoes & baked beans are based on that idea — but this recipe uses miniature baked potatoes that are piled with flavorful, homemade baked beans and a golden garlic butter sauce that is ridiculously delicious.

It was a classic stove - top model that used to be my lifesaver especially for cooking beans, legume - based soups and sometimes even a quick one - pot pulao meal.

I actually made it with the ham bone from our Christmas dinner and made my own ham stock for the base (in place of the beef broth) and used one less can of black beans»cause that's what I had on hand.

Blend: My blend is heavily bean - based, which likely skewed the results, but these I would only use for savory.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)

Basically, this is a chocolatey spread, similar to Nutella I guess, except using beans as its base -LSB-...]

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

I love using hummus because it has a bean base (Bonus!)

-LSB-...] mixing your usual chilli with a plant based one using different beans and lentils (this recipe is dope).

I plan to use the crust and bean paste base for a lot of different toppings from now on.

We also use our crockpot extensively, and make up large batches of carne asada and black beans on a weekly basis.

It's fairly standard to use a tomato base, lots of meat, and vegetables that typically including potatoes, corn and lima beans.

Then we just use the meat and beans as the basis for other dishes — quesadillas, burritos, nachos, taco salads, egg scrambles.

I had peppers and celery to use up so that's what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.

Use beans as a binder in vegetable - based cakes like these Squash and Sweet Potato Pancakes, or toss a handful or white beans or lentils into pasta with tomato sauce or brothy soup.

I don't use store - bought meat analogues because they're expensive and I'm a vegan on a budget so I added kidney beans and mushrooms to give more substance to this plant - based dish.

With a salad similar to the lovely one below in the fridge leftover from my mother's New Year's Day tradition of eating black - eyed peas for good luck — it was good, but unremarkable enough that I didn't photograph and post (such salads are a dime a dozen)-- it suddenly occurred to me that I could use it as the basis for a bean burger.

For best results, try to use a vital wheat gluten or soy protein based patty, bean - based burgers are not ideal in this recipe.

My 3rd time making it and I cooked the beans rather than using canned and implemented a few tweaks based on my notes from last year.

You can use vegan burgers with vegetables is as the main ingredients, as is the case with Amy's California Burger; kale and quinoa burgers like Dr. Praeger's; bean and rice burgers like Gardenburger; eggplant - based burgers like Angel Burgers, and lots more choices!

For our plant - based purposes, I recommend Daiya vegan shredded cheese, which tastes the cheesiest (and is also soy - free) or Follow Your Heart vegan cheese (soy based) Cheese is not absolutely necessary in soft tacos, especially if using refried beans, which also serve to bind the ingredients together.

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

Fork and Beans — I get this question almost on a daily basis: «Hey Cara, I see that you don't use xanthan gum in some of your recipes and I was wondering: Is xanthan gum actually...... -LSB-...]

What a great idea — I currently have a bunch of coffee beans and flaxseeds that scream «use me» every time I open the pantry — I may make some slight change but this base recipe is fantastic.

Based on a suggestion that I overheard in one of your cooking classes, I added a little shredded coconut... maybe 2 tablespoons and I used 1 / 3rd of a whole vanilla bean.

Miso Master Organic Chickpea (Soy - Free) Miso uses garbanzo beans (chickpeas) instead of soybeans as its base.

Try using these little beans in your own plant - based cooking.

I used the base from my Beans & Greens Tacos, which is a combination of chopped walnuts, quinoa, spinach, black beans, and corn for the hearty part of the buddha Beans & Greens Tacos, which is a combination of chopped walnuts, quinoa, spinach, black beans, and corn for the hearty part of the buddha beans, and corn for the hearty part of the buddha bowl.

You can even try to adapt them into chocolate cupcakes using my other bean - based cake recipe on this blog.

I use them in my bean burgers and plant based Meatloaf dinners mostly.

Instead of a complex coconut - based salad dressing from my Thai Noodle Salad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavours.

For this pesto soup I used a vegetabe broth base to which I added diced fresh tomatoes, garlic, kale ad red beans.

I ran with the bean - theme and used tofu as my base!

I used this base from my peach cinnamon swirl ice cream from a few summers ago, but added a vanilla bean for a little oomph.

Feel free to improvise with other gluten - free grains (such as millet or amaranth) as the base, use zucchini or yellow squash strips in place of the green beans, and switch out the black beans for chickpeas or black - eyed peas.

how ingenious to use garbanzo beans as the base.

I tried making a red bean based version before... red beans are used much more in Asian desserts..

A simple hemp protein powder will leave you with a more chocolatey taste, where as a vanilla based one will overpower it a bit — make sure to leave out the ground vanilla beans if using a flavored powder.

2 ripe bananas, medium in size 2 oranges 1 cup plant based yogurt (plain & unsweetened) 2 to 3 tablespoons pure sesame butter (use un-hulled for stronger sesame flavor) 1/4 teaspoon ground vanilla bean pinch of ground cinnamon

Try to source good quality, organic, and fair trade vanilla beans, and use good alcohol for the base.

Refined beans are used as a base, and are packed with flavour and the perfect texture for a burger.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

I believe — based on prior conversations with Houston ISD food services — that (1) the Frito Pie is made from baked, whole grain chips; (2) the chili contains beef and beans (the beans are a new addition); (3) there is some whole grain in the pizza crust (but I don't know the percentage), and (4) both dishes use low - fat (or maybe reduced - fat) cheese.

We made a spring sensory bin, too, using beans as the base.