john mctiernan database

These vegan chickpea meatballs are bursting with flavor from the sun-dried tomatoes and fresh basil. They're perfect as a main dish or appetizer, and they're simple to make! Ingredients: 2 cups cooked chickpeas, drained 1/4 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, chopped 1/4 cup breadcrumbs 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper In a food processor, combine the cooked chickpeas, sun-dried tomatoes, basil, breadcrumbs, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper Pulse until well combined but still slightly chunky Using your hands, roll the mixture into small meatball-sized balls and place them on the prepared baking sheet Bake in t

These crisp, flavorful quinoa cakes are a delightful and nutritious addition to your meals. Packed with vegetables and spices, they offer a satisfying crunch and a burst of taste. Perfect as a snack or a side dish, these quinoa cakes are a harmonious blend of textures and flavors. Ingredients: 2 cups cooked quinoa 1/2 cup grated zucchini 1/4 cup finely chopped red bell pepper 1/4 cup chopped green onions 1/3 cup grated Parmesan cheese 2 large eggs, beaten 1/2 cup breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon dried oregano Salt and pepper to taste 2 tablespoons olive oil for cooking Instructions: Add cooked quinoa, chopped red bell pepper, green onions, chopped zucchini, beaten eggs, breadcrumbs, garlic powder, dried oregano, salt, and pepper to a large bowl Combine the parts until they are well mixed Press the mixture firmly to shape the cakes into small patties

This hearty vegan stew is packed with protein-rich lentils and nutritious vegetables, making it a satisfying and wholesome meal. Perfect for busy days, simply set it in the slow cooker and come back to a delicious, comforting dish. Ingredients: 1 cup green lentils, rinsed 4 cups vegetable broth 1 onion, chopped 3 carrots, sliced 2 potatoes, diced 2 cloves garlic, minced 1 can 14 oz diced tomatoes 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste Instructions: In a slow cooker, combine lentils, vegetable broth, onion, carrots, potatoes, garlic, diced tomatoes, thyme, and rosemary Season with salt and pepper to taste Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils and vegetables are tender Adjust seasoning if needed before serving

Enjoy this quick and easy chicken and veggie stir-fry packed with flavors. It's a perfect weeknight dinner option! Ingredients: 2 boneless, skinless chicken breasts, thinly sliced 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon cornstarch 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 cup broccoli florets 1 cup snap peas 1 carrot, thinly sliced 3 cloves garlic, minced 1 teaspoon ginger, minced 2 tablespoons vegetable oil Salt and pepper, to taste Cooked rice, for serving Instructions: Cornstarch, sesame oil, soy sauce, and sliced chicken should all be combined in a bowl Stir thoroughly and let it sit for fifteen minutes In a large pan or wok, heat the vegetable oil over high heat Stir-fry the ginger and garlic until fragrant, about 30 seconds Stir-fry the marinated chicken for 34 minutes, or until it is lightly browned