Not exact matches
I had a pound of cauliflower
florets that I needed to use, so I tossed them
with four
small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).
Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into
small florets, slice the stem into
small pieces and add to the pan, along
with the bulgur wheat.
(Reserve the prettier pieces and
small florets to toss
with the pasta.)
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one
with chilies) 1 clove of garlic, finely grated
with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups
small broccoli
florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
The flavor is subtle yet delicious, and you can serve this dip
with whole grain tortilla chips such as I did, or serve it
with crudités such as carrot and celery sticks alongside
small cauliflower and broccoli
florets.
Cut your remaining cauliflower into
small florets and you aubergine into cubes, once cubed place the aubergine into a bowl
with the juice of 1 lemon.
When a
floret of cauliflower is easily mashed against the side of the pot
with a fork, use an immersion blender to blend the soup to a thick, creamy consistency (or use a regular blender, working in
small batches).
If using a food processor, break the cauliflower into
smaller pieces by separating the
florets and placing them into the food processor
with the S blade attached.
Place the cauliflower
florets into a
small bowl and toss
with the oil and spices.
Variation: Serve as a dip
with raw vegetables like baby carrots or carrot sticks, bell pepper chunks, and
small cauliflower
florets.
Spiced vegetable soup
with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into
small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli
florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
With a
small paring knife cut the cauliflower into
small florets.
With a
small pairing knife cut the cauliflower into
small florets.
For the cauliflower milk and purée, skim the top layer of
small florets off each cauliflower; you should end up
with 600 g in all.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed
with a knife 1 - inch piece ginger, sliced and crushed
with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli head — cut into
florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
ingredients WEEKNIGHT PENNE
WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups
small broccoli
florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)
4 serrano chiles, thinly sliced,
with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into
small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
Lay cauliflower
florets in a
small baking dish, season
with salt and drizzle
with a little oil.
Toss shaved broccoli stalks and
small broccoli
florets with some of the dressing in a
small bowl.
Mega Clump Granola / / Brewing Happiness Red Flannel Beet Hash
with Dill / / W U H A U S Small Batch Roasted Soup / / Well and Full Fudgy Nut and Seed Butter Brownies / / One Part Plant + What's Cooking Good Looking + Double Thyme + A Couple Cooks Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets / / Vegetarian Ventures + The House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella Cider and Sunflower House Dressing / / Faring Well Moroccan Stew + Sunshine Everything Crackers / / Golubka Kitchen Coconut Macaroon Cookie Truffles / / wildernessa Seedy Sesame Granola Bars with Chocolate / / Flourishing Foodie Broccoli Caesar with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Dill / / W U H A U S
Small Batch Roasted Soup / / Well and Full Fudgy Nut and Seed Butter Brownies / / One Part Plant + What's Cooking Good Looking + Double Thyme + A Couple Cooks Creamy Quinoa and White Bean Risotto
with Crispy Brassica Florets / / Vegetarian Ventures + The House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella Cider and Sunflower House Dressing / / Faring Well Moroccan Stew + Sunshine Everything Crackers / / Golubka Kitchen Coconut Macaroon Cookie Truffles / / wildernessa Seedy Sesame Granola Bars with Chocolate / / Flourishing Foodie Broccoli Caesar with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Crispy Brassica
Florets / / Vegetarian Ventures + The House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella Cider and Sunflower House Dressing / / Faring Well Moroccan Stew + Sunshine Everything Crackers / / Golubka Kitchen Coconut Macaroon Cookie Truffles / / wildernessa Seedy Sesame Granola Bars
with Chocolate / / Flourishing Foodie Broccoli Caesar with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Chocolate / / Flourishing Foodie Broccoli Caesar
with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad
with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Pepperoncini Dressing / /
With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad
with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew
with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes
with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / /
with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / / eat.
Transfer chopped
florets to a
small bowl and mix
with olives, sun - dried tomatoes, 1 Tbsp.
Add cauliflower
florets and mash
with a potato masher until they're crushed into an average of pea - sized pieces (i.e. some will be bigger, some
smaller, but most will be little nubs).
Steam broccoli
florets in a steamer or in the pot
with a lid and a
small amount of water for about 3 to 5 minutes until desired tenderness.
1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes
with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower,
florets chopped 1
small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat of organic butter Filtered water
1 cup of shitake mushrooms 2 large carrots, shredded thin
with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1 cup of broccoli
florets 1/2 cup of cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2
small cucumbers, peeled and chopped 1
small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
Raw cauliflower will taste funny, so I always recommend cutting into
small florets, steaming it and then freezing it to make sure it has a more neutral taste and consistency:) Steaming it also helps
with digestion.
While the chicken and spaghetti squash are cooking, fill another pan
with water and cook the cauliflower (cut into
smaller cauliflower
floret pieces) for 11 minutes.
Separate broccoli
florets with small stems from the large, thick stem.
Cut the broccoli
florets,
with their thinner stalks attached, off the woody stems and save some of the
smaller leaves.
If using a food processor, break the cauliflower into
smaller pieces by separating the
florets and placing them into the food processor
with the S blade attached.
Separate broccoli
florets with small stems from large, thick stem.
1/4 cup water 1 medium yellow onion, minced 2 garlic cloves, minced 1 1/2 tsp dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot vegetable broth 3 cups
small broccoli
florets 1 can (15 oz) Great Northern Beans, rinsed and drained 2 tbsp freshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish
with flat leaf parsley (optional)
Toss buckwheat soba noodles
with cooked lentils,
small broccoli
florets and leeks.
To ensure a hamster eats a balanced diet every day, provide it
with a tablespoon of commercial food; a few clean leaves of lettuce, spinach or dandelion greens; a
small, thin slice of apple (except for dwarf hamster species), a
small and a broccoli or cauliflower
floret.
A healthy rabbit diet of hay, fresh vegetables and herbaceous material is adequate, but because wild rabbits also turn to trees and other parts of plants for added nutrition, supplementing your pet rabbit's diet on occasion
with seeds and fruits in
small quantities, broccoli and cauliflower flowers or
florets, and tender shoots and twigs — especially those from apple trees — is a special treat.