Adapted from Boston Magazine This recipe is very adaptable. You could also use grated zucchini, summer squash, or grated raw beets in this recipe. They would make some beautiful red waffles! Makes about 6 waffles, depending on your waffle maker. Easy to double the recipe and freeze half for later! 1 c. white flour 1/2 […]
Shaved Brussels Sprouts with Coconut Oil
Thank you Anne for the recipe! 1 pounds brussels, shaved thin 1-2 T. olive oil Salt to taste Parmesan cheese (optional) Heat pan on medium high. Add coconut oil. When completely melted, add brussels sprouts and salt and saute 1-2 minutes. Continue to cook until vegetables begin to brown and get crispy edges. Taste and […]
Asian Cabbage Slaw
Adapted from the New York Times 6 c. shredded Chinese cabbage (about 1 medium-size head) ¼ c. finely minced scallions 1 T. finely slivered fresh ginger 2 T. sesame seeds ⅓ c. rice vinegar 1 T. light soy sauce ⅓ c. sesame oil 1 T. finely minced fresh cilantro Hot red pepper flakes to taste (optional) Put the cabbage […]
Sage and Honey Cornbread
Adapted from Epicurious website 1 c. cornmeal 1 c. flour 1 T. baking powder 3⁄4 t. salt 2 t. chopped fresh sage plus 12 leaves 1 c. milk or dairy substitute 1/2 c. honey 1 egg 1/2 c. butter or Earth Balance Heat 10-inch cast iron skillet in oven 10 minutes. Whisk first 4 ingredients […]
Roasted Cauliflower and Fingerlings with Lemon Tahini Dressing
Adapted from www.seeyouinthemorning.com 1 head cauliflower, cut into florets ½-1 lb fingerling potatoes, sliced lengthwise ½ (15 oz) can chickpeas, drained and rinsed 1/8 of a red onion, thinly sliced Olive oil Salt and pepper Dressing: 1 garlic clove, minced with a pinch of salt 1/4 c. lemon juice 3 T. well-stirred tahini (sesame paste) […]
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