Search Results (210 found)
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
Ingredients:
carrot juice, lemon juice, carrot, celery, belgian endive, golden beet, lettuce, olive oil, thyme leaves, lime juice, coriander seed, arugula
www.foodnetwork.com
Get Sweet Potato Latkes Recipe from Food Network
Get Sweet Potato Latkes Recipe from Food Network
Ingredients:
yellow onion, yukon gold, sweet potato, flour, salt, egg, sour cream, horseradish, parsley
www.foodnetwork.com
Get Buddha Bowl Recipe from Food Network
Get Buddha Bowl Recipe from Food Network
Ingredients:
greek yogurt, olive oil, lemon juice, garlic, parsley, basil leaves, wheat, sweet potato, microgreens, chickpeas, orange, sugar snap peas, avocado, watermelon radish, red onion, pepitas
www.chowhound.com
Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
Ingredients:
collard, anise seed, leek, spinach, cloves, celery, brown onion, mustard seeds, salt, red pepper flakes
cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
greens, pine nuts, swiss chard, vegetable oil, olive oil, garlic, dijon mustard, balsamic vinegar
www.chowhound.com
An healthy salad of roasted beets with goat cheese, arugula, and pistachios.
An healthy salad of roasted beets with goat cheese, arugula, and pistachios.
Ingredients:
white wine vinegar, dijon mustard, shallot, olive oil, baby arugula, pistachios, goat cheese
cooking.nytimes.com
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them But it’s not a must; the peppers and goat cheese with the greens are what really stand out
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them But it’s not a must; the peppers and goat cheese with the greens are what really stand out
cooking.nytimes.com
You make a veggie burger because you want the hamburger experience without the meat This one delivers It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove
You make a veggie burger because you want the hamburger experience without the meat This one delivers It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove
Ingredients:
tofu, cremini mushrooms, salt, kidney beans, beet, tamari, bread crumbs, cotija cheese, eggs, mayonnaise, scallions, garlic, smoked paprika, tempeh, brown rice
www.chowhound.com
This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
Ingredients:
greens, water, vegetable oil, flour, yellow onion, scallions, green bell pepper, celery, garlic, vegetable broth, salt, cajun, cloves, allspice, bay leaves, marjoram
cooking.nytimes.com
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
Ingredients:
flour, pastry flour, baking powder, sugar, salt, water, olive oil, olives, carrots, parsnips, butternut squash, beet, rosemary, garlic, goat cheese