- 16oz can diced tomatoes
- herbs and spices of choice
Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional.
- Broccoli Florets
- Sweet Red Pepper
- Red Onion
- Cooked Chickpeas
- Curry Powder
- Cumin
- Hot Pepper Flakes
- Chicken Stock
- Lemon Juice
- vegan mayonnaise
- mustard
- relish
the name says it all…
- artichokes
- diced tomatoes
- cannelleni beans
- vegan mayonnaise
- mustard
comment from original poster: “These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..”
- water
- water
- oil
- whole wheat flour
- baking soda
- raisins
- oatmeal
- whole spelt or whole wheat flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- ground flax seeds
- sucanat
- canola oil
- vanilla
- Crumb Topping
- oatmeal
- whole wheat or whole spelt flour
- sucanat
- canola oil
- vanilla
- cornstarch
- orange juice
- soy sauce
- fresh broccoli florets
- olive or vegetable oil
- julienned peeled sweet potato
- thinly sliced red onion
no specific amounts, adjust to taste
- green pepper
- red pepper
- raw cashews
- rice wine vinegar
- toasted sesame oil
- soy sauce
- sugar
- ginger
This is a fusion of Asian and Greek food. I really love Spinach Feta bites, but I didn’t like all the calories that come with the pastry shells that the bites usually come in. Conversely, I really enjoy spring rolls, but don’t really enjoy the preparatoin involved in making them. So, here is the best of both worlds.