I usually make something like this for my family and ladle the chili over a big green salad for myself. My kids have salad, too, but they like the chili on the fries and their salad on the side.
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Archive for the ‘Vegetables’ Category
To make the “noodles,” you can either use a spiral slicer (like the Spirooli) or make it into fettuccini with a vegetable peeler.
1 cup vegetable(s) of choice
3 tablespoons fresh lemon juice…
1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock or water…
I’ve used this herbed crumb mixture on tomatoes and green beans. I’m sure it would taste yummy on many other veggies, like acorn squash. I don’t usually include the pecans. I like the breadcrumb topping better without the nuts.
2 tablespoons frozen orange juice concentrate, thawed
8 small beets, trimmed, scrubbed and halved…
2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions…
1/4 cup finely chopped onion
1 1/2 teaspoons chili powder…
1 lb green beans
1 small zucchini or other summer squash (about 1 C of chunks)…
Though higher in fat than most of our recipes, this delicious side dish is a great source of Omega 3 fatty acids. Serve with your favorite vegetarian sushi.
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