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Avocado Dream Sandwich

Avocado Dream Sandwich
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Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →

Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. Instructions: South Beach Suggestions:

How To Make Easy Individual Tiramisu Pots Recipe (Italian) Tiramisu recipe. This rich Italian dessert might be just the thing to impress the guests at your next dinner party. So go on, make our Tiramisu recipe at your next party. View Ingredients In: 3 egg yolks100 g sugar250 g mascarpone cheese400 g cream, whipped250 ml strong espresso, or 3 tsp of strong instant coffee in 250 ml water2 tbsp brandy20 lady fingers50 g cocoa powder1 saucepan2 bowls1 spoon1 whisk4 dessert cups1 small sieve1 rubber spatula Step 1: You will need: Step 2: Cook the egg yolks Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Step 3: Add the cheese and cream Next, spoon the mascarpone into a large bowl with your rubber spatula. Step 4: Build the tiramisu Start by combining the espresso and the brandy together with a large spoon. Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Step 5: Cool & Serve Place it into the fridge for a few hours to set.

Red Lobster Cheddar Bay Biscuits Recipe This recipe was originally published on May 7, 2007. Updated with new photos. This Red Lobster Cheddar Bay Biscuits recipe has been pinned 83,000 times! With the recent news that Red Lobster might be closing its door forever, I thought many people would love to have the recipe. The Red Lobster biscuit mix is also available at Sam’s Club and Walmart now. Enjoy! Truth be told, I am a food snob. I shun away from chain restaurants—Cheesecake Factory, nah; The Olive Garden, meh; Denny’s, are you kidding me?! I avoid going to franchise or chain restaurants at all cost, well, unless I am starving or stuck in the middle of nowhere and the only restaurant in town is Applebee’s. However, I have to admit that there is an exception. Yep, you heard it right—those fluffy-cheesy-buttery-garlicky-fresh-off-the-oven world famous Red Lobster biscuits. Wait a minute, didn’t I just proclaim that I don’t do chain restaurants?

Vegalicious Recipes - more than 550 delicious vegan and vegetarian recipes for compassionate people Dishing up real-food recipes and really good desserts » Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.

Grilled Avocado with Strawberry-Mango Salsa Recipe at Epicurious yield Makes 4 servings Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. The Hass avocado was discovered by a California postman named Rudolf Hass. Avocados are rich in unsaturated fats, contain no cholesterol, and are packed with dietary fiber and vitamins such as folic acid, A, B6, C, thiamin, and riboflavin. Preparation 1. 2. 3. 4. 5. Tip: Do not store unripe fruit in the refrigerator. Calories589 Carbohydrates55 g (18%) Fat44 g (67%) Protein5 g (11%) Saturated Fat6 g (31%) Sodium18 mg (1%) Polyunsaturated Fat5 g Fiber16 g (65%) Monounsaturated Fat30 g Cholesterol0 Reviews write your own review My husband and I really liked this salad. More Recipes from Bon Appétit

black bean burgers | eat your vegetables I can be such a slacker. Last week, I had to move into the guest room because a pile of laundry (clean, I swear!) had taken over the bed. I subsisted on packages of Trader Joe’s chile and cheese tamales enrobed in a packets of luscious Taco Bell Mild Sauce, plenty of griddled bean and cheese quesadillas, shreds of tortilla raked through store-bought hummus, meals delivered in styrofoam take-out boxes, even a package of instant ramen. And then there was that potluck to which everyone ended up bringing a dessert, and lots of beer. It was great! Healthy, quick, easy, cheap, and delicious recipes, like the one for this black bean burger, will shove me, gently, back into the kitchen. you might like: Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. Black Bean Burgers (adapted slightly from Nate Beaty) (this mixture keeps well in the fridge for up to a week) 1 (12-ounce) can black beans, rinsed and drained 1 cooked potato, soft enough to mash

Go ahead, take a shot of salad dressing. | DesignHER Momma I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments

Vegan Pumpkin Pudding! Five Ingredients, Five Mins This sweet treat of Pumpkin Pudding is a creamy blend of fall spices, maple syrup and cozy pumpkin. Pumpkin pie flavors of nutmeg, cinnamon and ginger are swirled into each spoonful. This is my go-to dessert recipe for fall because it is so simple to prepare in a flash. As easy to make as a smoothie. Yet elegant enough to serve at a fall dinner party. Craving something sweet? Healthy Pudding! 1 Cup Canned Pumpkin contains: 83 calories 1g fat7g fiber 3g protein763% RDA vitamin A 19% RDA iron 17% RDA vitamin C49% RDA vitamin K 14% RDA potassium As I tweeted: "Fall Nutrition! You can blend up this pudding in under five minutes and be enjoying it in about twenty minutes (about 20 minutes for the chill time). Add-on's. And if you want your pudding a bit more firmed and rich - add in the coconut oil as shown below in the recipe. 5-Ingredient Pumpkin Puddingvegan, makes about 3 cups optional add-in: 1/2 cup extra virgin coconut oil, melted slowly topping: vanilla bean coconut milk whip To Make: 1.

Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever. Vegan Miso Soup Recipe - Made Just Right Photo courtesy of Adactio[/caption] It used to be that chicken soup was the prescribed go-to meal for anyone feeling under the weather. There are however healthier plant-based options that not only help ease one through the transition from illness back to health, but also contribute to an overall sense of well-being. Miso soup is at the top if that list! What’s your go-to meal when you’re not feeling so hot? Tell us below in the comments for a chance to win free Earth Balance®! Miso is a salty paste made from fermented soybeans, which sometimes also includes barley or rice. Feel Better Miso Soup -adapted from VegWeb Ingredients: 4 tablespoons oil 1 medium yellow onion, chopped 6-8 cloves fresh garlic, chopped 3/4″ piece fresh ginger, grated 4 cups water 1 teaspoon cumin 4 tablespoons soy sauce 1 tablespoon sesame oil 2 dried shiitake mushrooms 1 1/2 cups green peas 1 1/2 cups broccoli 4 tablespoons miso paste, divided Directions: 1. 2. 3. 4. Rating: 0.0/5 (0 votes cast) Related Posts

Twelve-Layer Mocha Cake Recipe at Epicurious Make cake layers: Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess. Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. Beat whites with an electric mixer until they just hold soft peaks. Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in pan and rap against counter to release any air bubbles. Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Prepare soufflé layers while cake bakes: Line second sheet pan with parchment paper. Melt chocolate with water, then cool to lukewarm. Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Reduce oven to 250°F. Finely chop nuts.

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