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All Vegan.
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4 roasted cumin carrots
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1

Jeera Aloo « Recipes

http://recipes.juyeongkim.com/jeera-aloo

Apr 13, 2016. 5 medium size potatoes, boiled. 3 teaspoon cumin seeds. 1/4 cup chopped coriander leaves. 3 green chilies, chopped. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 tablespoon lemon juice. Peel the boiled potatoes and cut into cubes. In a pan, heat oil. Add the cumin seeds and let these sizzle in the oil. Now add the green chilies and fry for a minute. Add the potato cubes and mix it well with the cumin seeds and chilies. Sprinkle the turmeric powder, red chili powder and salt.

2

Roasted Cumin Carrots « Recipes

http://recipes.juyeongkim.com/roasted-cumin-carrots

Apr 19, 2016. 12 carrots, peeled and cut on diagonal into 1/2-inch pieces. 2 tablespoon olive oil. 2 teaspoon cumin seeds. Preheat oven to 400F. Oil a baking sheet with nonstick spray. Combine carrots and all remaining ingredients in large bowl and toss to coat. Spread in single layer on baking sheet. Roast carrots until tender and caramelized, turning carrots over once, 35 to 40 minutes.

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Roasted Parsnips « Recipes

http://recipes.juyeongkim.com/roasted-parsnips

Apr 15, 2016. 2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces. 2 tablespoon olive oil. 2 teaspoon chopped fresh rosemary. Preheat oven to 450F. On a baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through. Everyday Food (October 2012).

5

Oi-muchim « Recipes

http://recipes.juyeongkim.com/oi-muchim

Apr 7, 2016. 1 English cucumber (or 2 to 3 kirby cucumbers), washed. 1/4 cup thinly sliced onion. 1 green onion, chopped. 2 garlic cloves, minced. 2 tablespoon soy sauce. 2 teaspoon hot pepper flakes. 2 teaspoon sesame oil. 2 teaspoon sesame seeds. Cut the cucumber lengthwise in half and cut diagonally into thin slices. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, sesame oil, sesame seeds, and sugar.

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Apr 19, 2016. 12 carrots, peeled and cut on diagonal into 1/2-inch pieces. 2 tablespoon olive oil. 2 teaspoon cumin seeds. Preheat oven to 400F. Oil a baking sheet with nonstick spray. Combine carrots and all remaining ingredients in large bowl and toss to coat. Spread in single layer on baking sheet. Roast carrots until tender and caramelized, turning carrots over once, 35 to 40 minutes. Read More ». Apr 15, 2016. 2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces. 2 tablespoon olive oil. 1/4 c...

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