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Recipes I've Shared:
Sauce vierge is "virgin sauce" in French. You can use any mix of green fresh herbs - basil, chives, tarragon, parsley, chervil, cilantro. Sauce vierge is a true foundational mother sauce, one from which we can build many. Good spooned over grilled or sautéed mellow white fish, over lobster, scallops, a crab omelette, lamb chops, heaps of pasta, grilled chicken and tofu, poached eggs...
A re-creation of the Starbucks "sous vide egg bites".
A satisfying salad dressing without all the oil.
Banza chickpea pasta is wheat-free and high in protein. Tossed with pesto, parmesan-fried tofu, and matchstick vegetables. Vegetarian, with vegan option.
A thick, sweet, creamy fruit curd - perfect for pies, cake filling, or stirring into yogurt.
Precision Nutrition "Tuna Burgers" recipe. PN suggests this recipe should make 2 servings, but that involves 625-710 calories (too high) and they are enormous! 4 burgers should still make reasonable sized burgers, and be a better calorie range
This is a good vegetarian or vegan curry, lots of protein, filling, and delicious. You can eat with rice or Indian bread (naan, chapati), or just by itself. Freeze in individual portions, perfect for grabbing for lunch and reheating. Adjust the heat up or down depending on your tolerance of spiciness by increasing or decreasing the chili powder
This is the base ("mother") curry sauce - to get different Indian recipes, you add different spices to this base. You can make it up and freeze in individual portions.
This recipe took a Shelly (Eggface) recipe and adjusted it according to what I have available.
This comes from the Eggface website, entered here to calculate nutritional information, with a few changes. The original recipe is 24 mini muffins, because I only have big muffin tins it made 11. Thanks Shelly!
Simple but delicious!
Recipe Collections I've Shared:
|Indian Recipes - Vegetarian