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  • Chickpea Fries with Sage and Parmesan
    2 3/4 cups milk 1 1/2 teaspoons unsalted butter 1 small garlic clove, minced 1 cup chickpea flour, sifted if lumpy (see Note) coarse salt and freshly ground pepper canola oil, for frying 2 tablespoons finely chopped sage 1/2 cup freshly grated Parmesan cheese
    with garbanzo
  • Chipotle Carrot Dip
    Chipotle Carrot Dip 2 lbs. carrots 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 cloves garlic 1 1/4 tbsps. chipotle vanned chili puree 1 1/2 tbsps. cumin 1 tbsp. fresh ginger kosher salt to taste Garnish with Calamata olives, feta and fresh herbs Bring a stockpot of water to a boil. Peel and cut carrots into uniform size, and add to boiling water. Cook until tender, about 15 minutes. Strain and cool carrots, then add to a food processor. Add the remaining ingredients to the food processor and process until smooth. Let chill in the refrigerator for at least 1 hour before served. You can garnish with crumbled feta cheese, chopped Calamata olives, or fresh herbs if you like, and enjoy! Recommend you serve this with pita chips. Serves 6.
    with carrot chipotle dip
  • Chipotle Pumpkin Soup
    Chipotle Pumpkin Soup 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice
    with black-bean chipotle corn pumpkin salsa soup
  • Chole Saag
    indian recipe
    with spinach
  • Curry Kuri
    Message: Curry Kuri (here you go, try this it's excellent)
    with apple-cider-vinegar brown-sugar curry kuri
  • eggplant spinach curry
    1/4 c Oil 1 t Black mustard seeds 12 Garlic cloves -- minced 2 lb Spinach -- rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2" cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes -- finely chopped Salt Cilantro sprigs, for garnish
    with curry eggplant spinach
  • falafel
    with bread-crumbs cilantro garbanzo onion by 2 users
  • Fourby Vegetarian Chili
    with chili vegetarian
  • Hearty Garbanzo Bean and Swiss Chard Stew
    Hearty Garbanzo Bean and Swiss Chard Stew
    with garbanzo soup swiss-chard
  • International vegetarian union
    vegetarian recipes, accomodations, fashion, people
    with system:unfiled by 3 users
  • Lasagna Spinach Roll-Ups
    Message: Lasagna Spinach Roll-Ups
    with lasagna spinach
  • Moroccan Inspired Eggplant Smoosh
    with eggplant moroccan tahini
  • Morroccan Couscous
    with couscous garbanzo mushrooms tomato
  • Mushroom Crust Cheese Quiche
    Mushroom Crust Cheese Quiche 3/4 pound fresh regular or cremini mushrooms,chopped 5 T butter or marg. divided 1/2 c finely crushed saltine crackers 1/4 c sliced green onions with tops 8 ou Monterey jack cheese, shredded 1 c cottage cheese 3 large eggs 1/4 teaspoon pepper Smoked Paprika or regular paprika Sauté mushrooms in 3 tablespoons butter until limp. Add saltine crumbs and let cool. Spread in buttered 9-inch pie plate and pat down and up sides to form crust. Sauté onions in 2 tablespoons butter for 1 to 2 minutes. Spread over mushroom crust. Sprinkle shredded cheese over onions. Blend together cottage cheese, eggs and pepper until smooth. Carefully pour in pie plate over cheese. Sprinkle with paprika. 350 30 min
    with cheese cottage-cheese crimini montery-jack quiche saltines
  • Perfect Palak Paneer
    with cream curry indian sour spinach
  • Pumpkin Scones Recipe
    Easy Vegan Scone Recipe - Vegan Breakfast Recipe
    with bake breakfast ginger pumpkin
  • RecipeFriendsGlobalCooks
    Message: Blueberry Banana Muffins
    with banana blueberyy muffin
  • RecipeFriendsGlobalCooks : Message: Pumpkin Scones
    Pumpkin Scones 2 tablespoons butter 1/2 cup granulated sugar 1/4 teaspoon salt 1 egg, beaten 1 cup cooked, mashed pumpkin 2 cups self-rising flour or 2 cups all-purpose flour plus 2 teaspoon baking powder and 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 400 degrees F. In a mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin. Sift together in a medium bowl flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1 inch thick. Cut into rounds or square
    with breakfast pumpkin scone
  • Roasted Garlic, Poblano, and Red Pepper Guacamole - 1 pt
    with avocado bell-pepper garlic onion spread
  • Roasted Squash, Garlic and Sage Soup
    "Roasted Squash, Garlic and Sage Soup" 5 lbs. of butternut squash (2 medium) 2 med. onions peeled and quartered 1/2 head of garlic, separated into cloves (do not peel) 2 Tblspns. olive oil 2 tsps. cumin 2 tsps. salt 1/2 tsps. black pepper 6 stems of fresh sage or 1 tsp. dried 48 ounces of vegetable broth 2 tsp. red wine vinegar or lemon juice Garnish with spicy maple pepitas (recipe to follow) Preheat oven to 425 degrees and place oven rack in middle of oven. Cut squash in half lengthwise and remove seeds. Then cut in half widthwise. Place squash (skin side up), onions and garlic in a single layer in a roasting pan or on a large baking sheet. Drizzle vegetables with olive oil and use you hands to coat veggies well. Sprinkle cumin over the inside of the squa
    with butternut-squash

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