INGREDIENTS
1
Avocado
4 15 ounce cans
Cannellini beans
4
Carrot
3 tbsp
Chives, fresh
1
Cilantro, Fresh
3
Garlic cloves
1
Onion
2 tsp
Oregano, ground
1
Pasilla or anaheim chile pepper
1
Tomato
1/2
Zucchini
2 tbsp
Tomato paste
2 1/2 cups
Vegetable broth, organic
1
Chile sauce, Hot
1/2 cup
Quinoa
2 tsp
Baking powder
1/2 tsp
Baking soda
1 tbsp
Chili powder
2 cups
Flour, unbleached
3/4 tsp
Kosher salt
1 tsp
Salt
1 tbsp
Olive oil
2 tsp
Cumin, ground
3
low-fat buttermilk (1%), low-fat
1/4 cup
Butter, unsalted
1/2 cup
Parmesan cheese, fresh