Recipe By : Dr. Atkins’ Quick & Easy Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 2 tablespoons cumin seed 1/4 cup olive oil 2 cloves garlic — thinly sliced 2 cups cauliflower — cut into bite size salt and pepper — to
Submitted by: Christina Prep Time: approx. 10 Minutes ” This version of hummus contains tofu for added protein and extra creaminess, and it uses peanut butter instead of tahini. Very easy and delicious! ” Ingredients 1/2 cup diced silken tofu 1/4 cup lemon juice 2 tablespoons creamy peanut butter 2 tablespoons olive oil 3 cloves
Submitted by: Maureen Cram ” A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great! ” Ingredients 8 ounces spaghetti 1 bunch green onions, sliced (white parts only) 2 tablespoons sesame oil 1 teaspoon minced fresh ginger root 1/3 cup peanut
This herb, a member of the pepper family, grows as a bush in the South Pacific. Explorer Captain James Cook, who gave this plant the botanical name of “intoxicating pepper”, first discovered kava kava. Kava has been used for over 3,000 years for its medicinal effects as a sedative, muscle relaxant, diuretic, and as a
1/4 cup water 1 15-16 ounce can garbanzo beans, drained and rinsed 1-2 cloves garlic 1-3 tsp. ground cumin 2 tbsps. lemon juice chili powder to taste Combine in a blender or food processor & process until smooth.
“Hot spinach balls contain lots of beta-carotene and are guaranteed to be a party hit!” 1 pkg pfrozen shopped spinach 1 cup dry bread crumbs 1 egg, beaten 1/2 cup minced onion 1-2 large cloved garlic, minced or shredded 1/4 cup butter 1/4 cup grated parmesan cheese 1 pinch nutmeg 1/8 tsp. pepper Unthaw spinach
Submitted by: Janice This is great to make biscuits and gravy or for Thanksgving over mashed potatoes. Ingredients 1 tablespoon butter 1/4 cup all-purpose flour 3 cups vegetable broth 2 tablespoons miso paste 2 tablespoons warm water 2 teaspoons soy sauce 1/4 teaspoon onion powder Directions 1 In a small bowl combine miso and warm
1 1/2 lbs Swiss chard 1/2 lb arugula 3/4 lb dandelion greens 1 Tbsp unsalted butter 1 Tbsp olive oil 1 onion, minced 2 cloves garlic, minced 1/2 small yellow pepper, finely chopped 2 small zucchini (about 12 lb [sic] grated) …must be a misprint for 1/2 lb…or not? gardeners know how fast “small” zucchini
Submitted by: Karen C. Greenlee Prep Time: approx. 10 Minutes Cook Time: approx. 5 Minutes ” Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe — so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are marinated
Submitted by: Jill Prep Time: approx. 25 Minutes Cook Time: approx. 20 Minutes ” Breaded tofu alla parmigiana. You’ll just about swear this is eggplant or veal! One of my husband’s favorites, and he doesn’t even suspect! Serve with a simple crisp green salad, angel hair pasta, and garlic bread. ” Ingredients 1/2 cup Italian