- olive oil
- Salt and pepper to taste
Calories 239 Monounsaturated fat 3 g
Protein 14 g Cholesterol 0 mg
Carbohydrate 36 g Sodium 169 mg
Total fat 5 g Fiber 9 g
Saturated fat 1 g
- white or black sesame seeds
- olive oil
- ground ginger
- curry powder
- ground turmeric
- light coconut milk
- salt
6 Servings. Per serving: 84 Calories; 13 g Total Carbs; 6 g Dietary Fiber; 2 g Sugars; 4 g Fat; 10 mg Cholesterol; 23 mg Sodium; 5 g Protein.
- bay leaves
- butter
- ground turmeric
- Salt to taste
No chard at the store, so I made it with spinach
- orzo
- butter
- chopped fresh basil
- freshly ground pepper to taste
- olive oil
- salt to taste
- freshly grated parmesan
http://blogs.babble.com/family-kitchen/2012/03/07/orange-cube-tofu-salad/
- Orange Cube Tofu Salad
- Citrus Tofu
- marinade:
- tamari
- fresh citrus juice
- maple or agave syrup
- pepper to taste
- Vegan Ranch Dressing
- maple syrup
- spices: a few dashes of herb seasoning and pepper
This is a chunky-style of cashew cheese because it is dotted with bits of kale and crumbles of silky cashew. If you want to blend and further strain this mixture for a silkier version – go for it. But I loved this “quickie” no strain method and actually enjoyed the chunkiness of the texture. You could really see the cashews and kale. Yet the texture is still creamy enough to slice and spread.
http://blogs.babble.com/family-kitchen/2012/03/15/baked-green-kale-cashew-cheese/
- soaked cashews
- extra virgin olive oil
- apple cider vinegar OR citrus juice
- also: water or additional non-dairy milk as needed to get the cashews blending
NUTRITION ESTIMATE Per Slice: 124 Calories; 5g Tot Fat; 3g Sat Fat; 167mg Cholesterol; 297mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 12g Protein. WEIGHT WATCHERS Old Points 3, PointsPlus 3
- water
- grated cheese - I used half low-fat mozzarella and half feta
20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.
“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”
- chopped onions
- olive oil
- ground cumin
- ground fennel
- red pepper flakes or 1/4 tsp cayenne
- salt
- diced tomatoes
- frozen corn kernels
- water or vegetable broth
- chopped fresh cilantro
Adapted from Back to Baking, by Anna Olson
- packed light brown sugar
- pure maple syrup
- large egg
- grated fresh ginger
- all-purpose flour
- cinnamon
- allspice
- baking soda
- salt
- Ingredients for Filling:
- vegetable stock or canned vegetable broth
- fresh squeezed lime juice
- ground cumin
- ground coriander
- minced garlic
- salt and fresh ground black pepper to taste
- Ingredients for Burritos: