| Abstrakt: |
To prepare crust: Combine all-purpose flour, whole-wheat flour, walnuts and ½ teaspoon salt in a food processor; pulse until the nuts are coarsely chopped. 3 tablespoons extra-virgin olive oil, divided 1 cup sliced shallots (about 6 medium) 2 tablespoons chopped garlic 16 cups sliced green cabbage (about 1 large) 11/2 cups fresh rye breadcrumbs 1 teaspoon caraway seeds 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon hot Hungarian paprika 3 tablespoons all-purpose flour 11/2 cups reduced-fat milk 1 cup sauerkraut, rinsed 1. 8 ounces button mushrooms, sliced 2 teaspoons salt 2 cups canola oil 1/2 cup rice flour or cornstarch 1/2 teaspoon baking powder 2 tablespoons extra-virgin olive oil 1 large leek, white and pale green parts only, thinly sliced and well rinsed 3 cloves garlic, minced 2/3 cup low-sodium vegetable or chicken broth 8 cups lightly packed chopped kale 8 cups lightly packed chopped mustard greens 6 cups lightly packed chopped chard 3 tablespoons lemon juice 11/2 tablespoons liquid aminos, such as Bragg 1/2 teaspoon ground pepper 1. 2 cloves garlic, peeled 2 scallions, coarsely chopped 1/4 cup flat-leaf parsley leaves 11/2 teaspoons lemon zest 1/4 cup lemon juice 2 tablespoons capers, rinsed 1 tablespoon Dijon mustard 2 large hard-boiled eggs 6 tablespoons extra-virgin olive oil, divided 3/4 teaspoon salt, divided 1/2 teaspoon ground pepper, divided 2 pounds broccolini, trimmed 1. [Extracted from the article] |
