By Hollis Wilder April 16, 2013 12:54 pm EST These hand pies are beautifully crafted using either a tomato or spinach tortilla, which makes them so easy and fun to eat. The aromatic curry mixed with hearty vegetables gives it a taste reminiscent of an open-faced samosa. If you don’t like spicy food, cut the amount
In 2018, Food & Wine named this recipe one of our 40 best: Chef and author Eileen Yin-Fei Lo’s Vegetable Hot-and-Sour Soup offers extraordinary depth of flavor from ginger, soy sauce, and sesame oil, and layers of texture from lily buds, mushrooms, and bamboo shoots — you won’t miss the meat. Dried lily buds, also called
1 courgette thinly sliced2 tbsp olive oil4 heaped tbsp of the leftover three-bean chilli (see below)4 flour tortillas30g vegetarian hard cheese4 tbsp finely chopped coriander150g soured creamNutrition: per servingkcal530fat24gsaturates9gcarbs54gsugars10gfibre11gprotein18gsalt1.32gMethodstep 1Heat the oven to 200C/180C fan/gas 6. Put the courgette on a lined baking tray, drizzle with half the olive oil, season with salt and freshly
Ingredients:8 ounces whole cremini mushrooms, stems removed and reserved for another use2 red bell peppers, chopped (2 cups)1 large fennel bulb, chopped (2 1/2 cups)1 large zucchini, chopped (2 cups)1 large red onion, cut into 8 wedges1 pint cherry or grape tomatoes5 garlic cloves, chopped (2 Tbsp.)2 tablespoons olive oil1 ½ teaspoons table salt, divided¾
Serves 8 Author Notes I love soups. They are healthy (usually), hearty and satisfying. Especially in cooler weather. I also love them as lunches to take to work as a healthy alternative to cafe food or takeaways. Lentils are a pulse that come from the seed of the annual plant lens culinaris. They have been
Photo by Linda Xiao Serves 4 Author Notes Described by many fans as foundation of Indian Chinese cooking, Vegetable Manchurian is a spicy, hot, sour, intensely satisfying dish. Probably one of the rare, sumptuous dishes that leaves me so satiated and content, I crave for a dessert. —Annada Rathi Test Kitchen-Approved Ingredients For the Manchurian…
Home › Recipes › Soups › Thai Vegetable Soup: Everyday Chef Challenge September 15, 2010 57 Comments Print Pin Recipe Ingredients2 tablespoons olive oil1 onion, finely chopped2 cups sliced shiitake mushrooms, trim off bottom of stems1 quart Pacific Foods Organic Vegetable Broth1 cup full fat coconut milk1 head broccoli, trimmed and chopped1 tablespoon fresh ginger…
Brussels Sprouts with garlic and freshly grated cheese. This simple side dish is the one side dish that the whole family will really love! Ingredients Vegetarian, Gluten free Produce 1 lb Brussels sprouts 3 cloves Garlic, Thin Baking & Spices 1 Salt and pepper Oils & Vinegars 3 tbsp Olive oil, good quality Dairy 1/4… Read More »