I pound zucchini (about 3 large), trimmed and sliced diagonally about ¼ -inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about ¼ -inch thick
2 tablespoons fresh lemon juice
1 Tablespoon minced garlic
2 Tablespoons chopped fresh thyme leaves
1/3 cup extra virgin oil
Salt to taste.
Whisk lemon juice, garlic, and thyme in a large bowl to blend. Add salt, gradually whisk in the oil. Add the Zucchini and yellow Squash to the marinate mixture. Cover and marinate for 30 minutes or 1 hour. Transfer the mixture to a baking sheet pan. Heat oven to 400 and bake until light brown. Put into a dish and serve. Enjoy!
1 15 oz can garbanzo peas
2 tsp chicken-style seasoning
2 T oil & 2 T water
1 medium onion, chopped
2 ½ C water
½ C cashews pieces, rinsed
3 T chicken-style seasoning
1/4 C flour or 2 T arrowroot or cornstarch
1/2 tsp salt
1 1/2 C green peas
2 large pimentos, diced
4 tsp toasted sesame seeds
If using dry garbanzos, soak overnight or several hours. Cook in enough water to cover. Add 2 tsp chicken-style seasoning. Sauté the chopped onion in 2 T oil and 2 T water . Blend 3 C water with cashews, sesame seeds, flour, salt and 2 T chicken style seasoning. When smooth, add to onions. Then add peas, pimentos and cooked garbanzos. Cook until thickened, stirring carefully to keep from scorching. Serve over cooked brown rice or whole wheat flat noodles, or fold cooked noodles into sauce. Bake briefly at 350 degrees about 20 minutes.
This recipe is courtesy of From S.A.D. to G.L.A.D. cookbook. Order your copy here today!
3/4 C cashews
3 T nutritional yeast flakes
1 tsp onion powder
1 tsp garlic powder
2 T sesame seeds
1 3/4 tsp sea salt
1/4 tsp dill weed
1/4 tsp lemon juice
1 C boiling water
Boil your fettuccine noodles according to the manufacturers directions. Blend all ingredients for the Alfredo sauce thoroughly. Pour sauce over cooked noodles and garnish with green peas and pimentos. Serve!
This recipe is courtesy of From S.A.D. to G.L.A.D. Cookbook. Order your copy here.
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