2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4
cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
1/4 cup 2 % milk 1/2 cup whole milk ricotta cheese 1 1/4 cups grated creamy Fontina cheese, divided 1/4 cup grated Parmesan 1/4 cup
whole wheat panko bread crumbs For garnish: (optional) 1 lemon, sliced into thin rounds Chopped flat - leaf parsley
This is the second time we made this and SO good...... I used FF mozz this time and
substituted whole wheat panko / whole wheat seasoned breadcrumbs / parmesean cheese for the breading... I prepped the meat the night before.....
When processed in a food processor and mixed
with whole wheat panko crumbs the subtly sweet flavor and chewy texture of pumpkin seeds makes them perfect for a crumbly casserole topping.
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely chopped kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g cooked millet * 30 basil leaves, chopped 3 large eggs 2 cups / 140
g whole wheat panko (or dried bread crumbs)
1 medium yellow onion, diced 2 large portobello mushroom caps, stems and gills removed and diced 2 tablespoons Worcestershire sauce 2 tablespoons low - sodium soy sauce 1 1/4 cup marinara sauce 1 1/2 cups grated provolone or mozzarella 1/4 cup grated Parmesan cheese For the topping: 2 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1/3 cup
whole wheat panko breadcrumbs For serving: (optional) Warm marinara sauce Fresh basil
1 medium yellow onion, diced 2 large portobello mushroom caps, stems and gills removed and diced 2 tablespoons Worcestershire sauce 2 tablespoons low - sodium soy sauce 1 1/4 cup marinara sauce 1 1/2 cups grated provolone or mozzarella 1/4 cup grated Parmesan cheese For the topping: 2 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1/3
cup whole wheat panko breadcrumbs For serving: (optional) Warm marinara sauce Fresh basil
1/4 cup 2 % milk 1/2 cup whole milk ricotta cheese 1 1/4 cups grated creamy Fontina cheese, divided 1/4 cup grated Parmesan 1/4 cup
whole wheat panko bread crumbs For garnish: (optional) 1 lemon, sliced into thin rounds Chopped flat - leaf parsley
1 cup homemade whole wheat breadcrumbs, recipe follows * (alternately, you could use 1 cup
whole wheat panko breadcrumbs)
Refined coconut oil, for the baking sheet 3/4 cups
whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
1 teaspoon crushed red pepper flakes 1 teaspoon freshly grated lemon zest 1/4 cup
whole wheat Panko breadcrumbs
In this case, those binders are an egg,
whole wheat panko breadcrumbs and... mashed potatoes.
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup
whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice