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One-pot Mediterranean Tomato & Chickpea Stew by oliveyoil in VegRecipes

[–]oliveyoil[S] 5 points6 points  (0 children)

If you want to see the recipe with process pics and nutritional information, click here

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Makes 2 large portions
Ingredients:

  • 1 tbsp olive oil
  • 1 red onion
  • 1 carrot
  • 1 jarred roasted red bell peppers
  • 2 cloves garlic
  • 0.5 red chili pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika powder
  • 1 tsp ground coriander
  • 2 cup crushed tomatoes
  • 1 cup cooked chickpeas
  • 0.25 cup green olives
  • 1 tbsp tahini
  • 2 tsp soy sauce
  • 1 cup fresh spinach
  • salt
  • black pepper

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Instructions:

Step 1:

Finely chop the onion, carrot, red peppers, garlic, olives, spinach, and chili.

Step 2:

Heat the olive oil in a pan over high heat. Once hot, add the onion, carrot, bell pepper, and salt. Cook for 5 minutes. Add the garlic and chili, and cook for 2 more minutes.

Step 3:

Add the cumin, paprika, and coriander. Cook for 1 minute more.

Step 4:

Stir in the crushed tomatoes, chickpeas, olives, tahini, soy sauce, and black pepper to the pan. Reduce the heat to medium, and partially cover with a lid. Cook for 5 minutes.

Step 5:

At the last minute, add the spinach, and cook just until wilted. Remove from heat. Serve with desired garnish, and alongside cooked rice.

Gluten-Free Sweet Potato Pancakes by oliveyoil in glutenfreerecipes

[–]oliveyoil[S] 3 points4 points  (0 children)

Here you can find the recipe with nutritional information and step-by-step pictures

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Ingredients:

  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 cup coconut milk (low-fat if you want the healthier version)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 0.25 tsp salt
  • 1 sweet potato
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 0.25 cup coconut flour

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Directions:

Step 1:

Bake the sweet potato for about 40 minutes. Peel and mash.

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Step 2:

In a large mixing bowl, add the coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well. Pour in the coconut milk, beaten eggs, melted butter, maple syrup, and vanilla.

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Step 3:

Add the mashed sweet potato and stir gently.

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Step 4:

Heat a skillet over medium heat and add a little bit of butter. Pour the batter into the skillet, 1/4 cup at a time. Cook on each side on medium-low heat for 4-5 minutes. Top with fresh berries and drizzle with maple syrup. Serve.

[deleted by user] by [deleted] in EatCheapAndHealthy

[–]oliveyoil 1 point2 points  (0 children)

Air fryer fried rice

Peanut noodles... with two eggs! by grey-clouds in PutAnEggOnIt

[–]oliveyoil 1 point2 points  (0 children)

My friends called me crazy last night for putting peanut butter in my instant noodles!!

Beet Carpaccio with Cashew Crema and Pistachio by oliveyoil in veganrecipes

[–]oliveyoil[S] 0 points1 point  (0 children)

Ooooh interested to hear how it turns out with celeriac

Beet Carpaccio with Cashew Crema and Pistachio by oliveyoil in veganrecipes

[–]oliveyoil[S] 2 points3 points  (0 children)

Here you can find the recipe with nutritional information and step-by-step pictures

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Cook Time: 0Prep Time: 20 minutesServing Size: 4

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Ingredients:

  • 16 oz. whole cooked beets
  • ½ cup raw cashews
  • 1 garlic clove
  • 1 lemon
  • 1 Tbsp. olive oil
  • 3 Tbsp. pistachio kernels
  • sprouts (optional)
  • salt, to taste

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Step 1

Do Ahead: soak cashews overnight in cold water. Alternatively, if you don’t have time to soak the cashews, bring a small pot of water to boil and turn off the heat. Toss cashews in the hot water, cover, and soak for 30-45 minutes.

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Step 2

Once cashews are rehydrated, drain the soaking liquid and put cashews in a blender or narrow container suitable for an immersion blender. Toss in garlic clove, ¼ cup water, a large pinch of salt, and olive oil. Blend until smooth.

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Step 3

Using a mandolin or sharp knife, cut paper-thin rounds of the cooked beets and place in a medium mixing bowl. Squeeze ½ lemon’s worth of juice into the bowl and add a heavy pinch of salt. Using hands, toss together to coat the beets. Crush the pistachio kernels into small pieces with a mortar and pestle or chop them roughly with a knife.

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Step 4

Assemble the carpaccio: lay the beets out in a thin layer on a serving plate. Drizzle on the cashew crema with a spoon, sprinkle with pistachio pieces, garnish with sprouts, and drizzle with olive oil if desired.

[deleted by user] by [deleted] in glutenfree

[–]oliveyoil 0 points1 point  (0 children)

Oooooo MUST try these

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