Showing posts with label Vegetarian. Show all posts

Ingredients RICE + VEGETABLES 1 cup (~250 g | 8 ounces) extra firm tofu* 1 cup (185 g) long or short grain brown rice*, rinsed thoro...


Ingredients

RICE + VEGETABLES
1 cup (~250 g | 8 ounces) extra firm tofu*
1 cup (185 g) long or short grain brown rice*, rinsed thoroughly in a fine mesh strainer
4 cloves (12 g) garlic, minced
1 cup (100 g) chopped green onion
1/2 cup (72 g) peas
1/2 cup (64 g) carrots, finely diced
SAUCE
3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to taste
1 Tbsp (16 g) peanut butter
2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
1 clove (3 g) garlic, minced
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)

Instructions
Full recipe from : yummly.co

Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat, or in the microwave.
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Ingredients 4 tbsp coconut oil or olive oil 1 large shallot, minced (approx. 1/2 cup) 1 tbsp freshly grated ginger 3 garlic cloves,...


Ingredients

4 tbsp coconut oil or olive oil
1 large shallot, minced (approx. 1/2 cup)
1 tbsp freshly grated ginger
3 garlic cloves, minced
2 15 oz cans of chickpeas, drained and rinsed
15 oz can of diced tomatoes, drained
2 heaping handfulls of spinach
1/2 cup coconut milk
1-2 heaping tbsp curry paste
1 tsp curry powder
1 tsp turmeric (optional)
1/8 tsp kosher salt + more to taste if needed

Instructions
Full recipe from : yummly.co

Heat oil in a skillet over moderate heat.
Add the shallots, ginger and garlic. Simmer until fragrant, stirring often to prevent browning; approx. 2 minutes.
Add the chickpeas and drained tomatoes. Simmer for approx. 5 minutes, stirring occasionally.
Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
Add the coconut milk, curry paste, curry powder, turmeric and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take approx. 2-3 minutes of constant stirring and folding.
Allow to simmer for approx. 10 minutes, stirring occasionally.
Remove from heat and serve.
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INGREDIENTS 1 pound fresh green beans, ends trimmed 1½ tablespoons olive oil ¼ teaspoon + one extra pinch salt 1½ tablespoons mince...


INGREDIENTS

1 pound fresh green beans, ends trimmed
1½ tablespoons olive oil
¼ teaspoon + one extra pinch salt
1½ tablespoons minced fresh dill
juice of one lemon
¼ cup crushed, roasted almonds
Flaky sea salt to finish

INSTRUCTIONS
Full recipe from : yummly.co

Preheat oven to 400 degrees. Toss green beans with olive oil and salt, then spread in one layer on a large sheet pan. Roast for 10 minutes, then stir to flip some of the beans over, and roast another 8-10 minutes, until green beans are charred and blistered.
Remove from oven and stir in lemon juice and dill, then top with crushed almonds and flaky sea salt.
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ingredients 1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick 4 tablespoons butter, melted 1...


ingredients

1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick
4 tablespoons butter, melted
1 teaspoon thyme, chopped
salt and pepper to taste
1 cup chicken broth or vegetable broth
1 tablespoon lemon juice (optional)
2 garlic cloves, lightly crushed and peeled

directions
Full recipe from : yummly.co

Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer in a baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side.
Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes
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Ingredients: 12 oz carrots, skin peeled 2 tablespoons melted salted butter 2 cloves garlic, minced 3 tablespoons grated Parmesan ch...


Ingredients:

12 oz carrots, skin peeled
2 tablespoons melted salted butter
2 cloves garlic, minced
3 tablespoons grated Parmesan cheese
1 teaspoon chopped parsley

Method:
Full recipe from : yummly.com

Preheat the oven to 400F.
Mix the melted butter and garlic together. Coat the carrots well with the butter mixture.

Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra butter garlic mixture on top of the carrots. Roast for 15 minutes, then top the carrots with the Parmesan cheese. Roast for another 10 minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.
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Ingredients 2 tablespoons olive oil 3 stalks of celery, chopped 1 medium yellow onion, chopped 3 cloves of garlic, finely minced 2...


Ingredients

2 tablespoons olive oil
3 stalks of celery, chopped
1 medium yellow onion, chopped
3 cloves of garlic, finely minced
2 large sweet potatoes, peeled and diced
1 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
8 cups vegetable broth (more as needed)
1 1/2 cups diced Roma tomatoes (about 2-3 tomatoes)
1/2 cup uncooked pearl barley
salt and black pepper (to taste)
1 avocado, peeled, cored and diced (garnish)
1/4 cup shredded carrots (garnish)
2 teaspoons fresh chopped parsley (garnish)

Instructions
Full recipe from : yummly.com

In a large saute pan, heat the olive oil over medium-high heat. Add the celery and onion and cook until tender, about 8 minutes. Add the garlic and cook for an additional minute. Transfer the veggies to the bowl of your slow cooker.
Also to the slow cooker, add the sweet potatoes, oregano, basil, thyme, vegetable broth, tomatoes, and barley. Season to taste with salt and black pepper. Cook on high for 4-5 hours or until the potatoes are tender.
Serve the sweet potato and celery soup garnished with avocado, carrots and parsley. Enjoy with fresh bread!
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INGREDIENTS: 1 medium spaghetti squash 1 Tablespoon olive oil 1/2 red onion, chopped 2 garlic cloves, minced 1 jalapeno pepper, mi...


INGREDIENTS:

1 medium spaghetti squash
1 Tablespoon olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated cheddar cheese

DIRECTIONS:
Full recipe from : yummly.com

Preheat oven to 375 degrees F.
Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm.
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Ingredients 1 small head of cauliflower, broken into florets 2 Tbsp extra virgin olive oil 1/4 tsp garlic salt 1 pint grape tomatoe...


Ingredients

1 small head of cauliflower, broken into florets
2 Tbsp extra virgin olive oil
1/4 tsp garlic salt
1 pint grape tomatoes (yellow or red)
3 cloves garlic, minced
4 oz mini mozzarella balls, halved
1/2 cup Italian seasoned panko crumbs
2 Tbsp parsley, chopped
5 basil leaves, slivered

Instructions
Full recipe from : yummly.com

Preheat oven to 425.
Toss cauliflower in olive oil and garlic salt.
Place into casserole dish and roast for 30 minutes or until fork tender, turning cauliflower after 15 minutes.
Remove casserole dish carefully and add tomatoes and garlic, toss.
Roast 15 more minutes.
Remove casserole dish, toss veggies in dish and add mozzarella and sprinkle with panko crumbs. Place back into the oven for 5 more minutes.
Remove, top with parsley and basil.
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Ingredients 1 T olive oil 1 large onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, minced 1...


Ingredients

1 T olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 large sweet potato (about 2 cups), chopped
2 cups peeled butternut squash, chopped
2 cups cauliflower florets, chopped
2 cups sliced cabbage
1 28 oz can diced tomatoes
6 cups vegetable stock
2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
1/2 tsp cracked black pepper
1 tsp sea salt
2 T freshly chopped parsley

Instructions
Full recipe from : yummly

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and cook for 1 minute.
Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.
Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.
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Ingredients 1/2 Cup Quinoa 2 small courgettes 15 gr fresh coriander, finely chopped 1 garlic clove 2 Tsp turmeric 2 Tbsp parmesan...


Ingredients

1/2 Cup Quinoa
2 small courgettes
15 gr fresh coriander, finely chopped
1 garlic clove
2 Tsp turmeric
2 Tbsp parmesan, grated
1 cup plain yogurt
1/3 cup fresh mint leaves, chopped
3 Tbsps plain flour

Instructions
Full recipe from : yummly.com

Boil 1 cup of water with 1 tsp of salt (for quinoa). Shred one courgette on the large-holed side of a grater. Drain out all the water. Chop the other courgette, the coriander and the mint leaves. Finely slice a clove of garlic.
Boil quinoa in the water for around 15 mins. Drain the quinoa thoroughly in a sieve and put it back in the pan with 2 tbsp olive oil and salt. Cook stirring continuously for 2-3 mins until the mixture will have dried out completely, then remove from the heat and set aside.
In another pan with a little oil saute the garlic for about 1 minute then add the courgettes and stir fry for 3-4 mins. Mix in the quinoa, then add turmeric and stir well. Remove from the heat.
Mix in the flour, the fresh coriander, Parmesan and 3/4 of your yogurt. If needed, add more flour to get a firm consistency. Let the mixture cool down for about ten minutes.
Form the mixture into 4 equally sized patties. Make sure they are compact so they don't fall apart later.
Heat a frying pan on medium heat. When the pan is hot add 2 tbsps of olive oil. Very gently place the patties in the oil and cook for 3-4 mins on each side until golden.
Whisk the remaining yogurt with the finely chopped fresh mint leaves. Serve the patties with minted yogurt sauce on top.
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INGREDIENTS: 2 baking potatoes, peeled, rinsed, and chopped 2 tablespoons canola oil Large pinch of salt Large pinch of parsley (op...


INGREDIENTS:

2 baking potatoes, peeled, rinsed, and chopped
2 tablespoons canola oil
Large pinch of salt
Large pinch of parsley (optional)
1/2 tablespoon Parmesan cheese (optional)

DIRECTIONS:
Full recipe from : yummly.com

In a medium skillet (cast iron preferred), heat canola oil over medium.
Add chopped potatoes to the skillet in an even layer. Allow to pan fry in the oil for a handful of minutes, or until the potatoes start to brown. Basically you are going to flip the potatoes around to all sides for as even of a browning as you can get. Allow each side to brown before moving them around. I practice my patience when I do this. Recognize that each potato may cook at different times.
Using a slotted spoon, transfer potatoes to a plate lined with a paper towel. Sprinkle with salt, parsley (optional) and cheese (optional).
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Here’s what you will need: 3 avocados, ripe 1 lime 1 tomato, diced and drained of excess water 1/4 cup cilantro, chopped 2 cloves ...


Here’s what you will need:
  • 3 avocados, ripe
  • 1 lime
  • 1 tomato, diced and drained of excess water
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 2 small-medium yellow onions
  • Flour
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil for frying

Directions:
Watch video of this recipe in facebook

In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.

Cut onion into 1/2-inch slices. Carefully separate the layers into individual rings. On a wax paper–lined tray, lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about one hour).

Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.

In a large saucepan, heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides. Place on paper towel–lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream.
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Ingredients For the rice: 2 tablespoons olive oil ½ yellow onion, minced 3 cloves garlic, minced 1 (15 oz) can chopped tomatoes w/...


Ingredients

For the rice:
2 tablespoons olive oil
½ yellow onion, minced
3 cloves garlic, minced
1 (15 oz) can chopped tomatoes w/green chiles
¼ jalapeño, chopped
1 cup brown rice
1½ cups vegetable broth
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon oregano
Salt and Black Pepper to taste

For the Beans:
1 tablespoon olive oil
¼ cup chopped yellow onion
¼ teaspoon cumin
¼ teaspoon smoked paprika
1 clove garlic, minced
¼ cup vegetable broth
1 (15 oz) can black beans, drained and rinsed
For the Chimichurri:
1 cup fresh parsley
½ cup olive oil
⅓ cup red wine vinegar
3 cloves garlic
½ cup cilantro
¾ teaspoon ground red pepper (adjust to your spice preference)
½ teaspoon cumin
Dash of salt
To serve: guacamole, corn, tomatoes, red cabbage, etc.

Instructions
Full recipe from : yummly.com

To cook the rice:
In a large, deep skillet, heat the olive oil and onions. Cook for about 5 minutes or until translucent. Stir in the minced garlic and cook another minute until fragrant.
Stir in the rice and cook until lightly browned, about 3 minutes.
Meanwhile, puree the canned tomatoes and jalapeño together until smooth in a blender or food processor.
Add the tomato puree, broth, and seasonings to the pan and stir. Bring to a simmer and cover. Cook until all the liquid is absorbed, ~15 minutes.
To make the Beans:
Heat the olive oil and onion up in a small saucepan. Cook about 5 minutes or until onion is translucent.
Add the garlic and cook another minute.
Stir in the seasonings, beans, and broth.
Simmer for ~7 minutes or until beans are heated and most of the broth has been absorbed.
For the Chimichurri:
Simply puree all the ingredients together in a food processor until smooth.
To Assemble:
Divide the rice, beans, chimichurri, and other vegetables evenly among four bowls.
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Ingredients  1. Rotini pasta / any pasta you prefer – 2.5 cups 2. Olive oil – 1.5 tbsp 3. Mushroom – 3/4 cup, sliced     Zucchini...


Ingredients 

1. Rotini pasta / any pasta you prefer – 2.5 cups
2. Olive oil – 1.5 tbsp
3. Mushroom – 3/4 cup, sliced
    Zucchini – 1/2 cup, cut into cubes
    Broccoli – 3/4 cup, cut into small florets
    Baby spinach – 1 cup
4. Cherry tomatoes – 1/4 cup,halved
5. Salt and pepper – As required to season
6. Marinara sauce – 1/4 cup + 2 tbsp
7. Parmesan cheese – 3 tbsp, grated

Method
Full recipe from : yummly.com

1.Cook pasta according to package instructions adding salt and 1/2 tsp olive oil until al dente.

2. Heat olive oil in a pan. Add mushroom and cook for 1 – 2 minutes. Next add zucchini and broccoli. Cook for a minute. Season with salt and pepper. Add baby spinach and mix well. When pasta is done, add it to the pan. Next add marinara sauce and mix well. Switch off. Top with cherry tomatoes and grated parmesan cheese. Mix well. Enjoy!
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Ingredients: 1 tablespoon extra-virgin olive oil 1/2 yellow onion, thinly sliced 1 jalapeño, ribs and seeds removed, finely chopped ...


Ingredients:

1 tablespoon extra-virgin olive oil
1/2 yellow onion, thinly sliced
1 jalapeño, ribs and seeds removed, finely chopped
handful of cherry tomatoes, halved
3 eggs, plus 2 egg whites, lightly beaten
1 tablespoon milk or water
kosher salt and freshly-ground black pepper
2 tablespoons grated cheddar
1/2 cup chopped cilantro
4 corn tortillas
coarse sea salt (I love Maldon)

Instructions:
Full recipe from : yummly.com

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño, and sauté until the onion is translucent, about 5 minutes.
Add the cherry tomatoes, and stir over medium heat for 1 minute, just to warm the tomatoes through, but before they begin to break down.
Meanwhile, beat the eggs and egg whites with milk (or water) and a pinch of salt and pepper. Pour into the skillet, then use a heatproof spatula to gently pull the eggs to the center of the pan, letting the uncooked parts flow to the sides. Keep moving the eggs until they’re almost set, then add the cheddar and stir to combine and let the cheese melt into the mixture. Take the eggs off the heat.
Turn up the stove to high heat, and use a pair of tongs to place the corn tortillas, one at a time, directly on the burner for 30 seconds per side, until lightly charred and toasty. On each plate, place 1 or 2 toasted tortillas, and top with the migas. Garnish with cilantro, coarse sea salt and pepper, and serve hot.
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Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach Pesto Ingredients:  ½ cup sundried tomatoes 1 tbsp pine nuts 3 t...


Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach

Pesto Ingredients: 

½ cup sundried tomatoes
1 tbsp pine nuts
3 tbsp olive oil (or more, if you prefer it creamier)
5 cranks of the sea salt grinder
7 cranks of the peppercorn grinder

Zucchini Pasta Ingredients

1 medium zucchini, spiralized into thin noodles
½ ear of corn
1 cup spinach
1/3 cup cannellini beans

Preparation: 
Full recipe from : onegreenplanet.org

Place your corn in a medium saucepan, cover with water, and bring to a boil. Boil for 2-3 minutes and then pour out into a colander to drain. Once cooled, scrape the kernels off the cob and set aside.
Place all of the ingredients for the pesto into a food processor and blend until creamy. Set aside.
Place a large skillet over medium-low heat. Once skillet heats, add in zucchini noodles, spinach and sun dried tomato pesto. Mix to combine thoroughly and stir frequently to cook. Stir frequently until noodles heat, soften and the pesto covers all noodles.
Pour the pasta into a bowl and top with cannellini beans and corn. Enjoy!
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INGREDIENTS 2 Tbsp canola oil 1 chopped onion 1 cup cauliflower florets ½ cup shredded or finely chopped carrot ½ cup fresh or fro...


INGREDIENTS

2 Tbsp canola oil
1 chopped onion
1 cup cauliflower florets
½ cup shredded or finely chopped carrot
½ cup fresh or frozen peas (optional)
2 tsp chopped garlic
⅔ cup water
⅓ cup chopped apricots
½ bunch of fresh spinach
2 cups cooked Basmati rice
3 Tbsp pine nuts or pumpkin seeds
3 Tbsp fresh chopped coriander or mint leaves
Spice Mix
2 tsp curry powder
1 tsp ginger-garlic paste
1 tsp ground cumin
½ tsp red chilli powder
½ tsp salt
¼ tsp cardamom
¼ tsp garam masala powder
⅛ tsp turmeric

INSTRUCTIONS
Full Recipe from : yummly.com

Mix Spice Mix ingredients together in a small bowl and set aside.
Heat canola oil in a fry pan over medium-high heat. add onion, cauliflower and carrots. Sauté for 5-7 minutes until vegetables are soft.
Add in garlic, Spice Mix and water, cook for one minute.
Add apricots, spinach, cooked basmati rice and pine nuts, stir, cover and simmer until heated through; about 2-3 minutes.
Fluff and serve topped with chopped herbs.
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Ingredients 1 tbs canola oil 1 medium size yellow onion (finely chopped, approximately 8 oz) 2 cloves garlic, minced 3 tbs chili po...


Ingredients

1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
½ cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)

Instructions
Full recipe from : lightorangebean.com

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
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Ingredients: 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat 1 teaspoon kosher salt fresh black pepper, to taste coo...


Ingredients:

8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
fresh black pepper, to taste
cooking spray
10 medium asparagus, ends trimmed, cut in half
2 red bell peppers
1 red onions, chopped in large chunks
1/2 cup carrots, sliced in half long, cut into 3-inch pieces
5 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
1/2 tsp sugar
1 1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh sage, chopped

Directions:
Full recipe from : skinnytaste.com

Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
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Ingredients 1 Flatbread 1 Tbs Olive Oil 1 pinch Kosher salt 1 ripe California Avocado, peeled and seed removed 1 teaspoon red pepp...


Ingredients

1 Flatbread
1 Tbs Olive Oil
1 pinch Kosher salt
1 ripe California Avocado, peeled and seed removed
1 teaspoon red pepper flakes
8 cherry tomatoes, sliced
2 eggs, fried over easy
salt and pepper to taste

Instructions
Full recipe from : yummly.com

Preheat oven to 375°F
Place flatbread on a cookie sheet. Drizzle with olive oil and sprinkle with Kosher salt.
Bake for 8 minutes, or until slightly toasted.
In the meantime, coarsely mash the California avocado and red pepper flakes.
Once the flatbread has baked, spread mashed avocado over it almost to the edges. Top with sliced tomatoes and fried eggs.
Sprinkle with Kosher salt and fresh ground black pepper to taste, if desired. Serve warm.
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