Not exact matches
2 tablespoons
vegetable or olive
oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2
cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to tast
1/2 teaspoon turmeric powder
1 teaspoon rice vinegar
1/4
cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons
vegetable oil 1/4 pound bacon, chopped
1 onion, chopped
1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced
1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here
1/4 teaspoon ground cloves
1/2 cup water 2 cups half and half Chopped Italian parsley for garnis
1/2 cup water 2
cups half and half Chopped Italian parsley for garnish
1/4
cup whole Jamaican pimento berries (or
1/8
cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped
10 scallions (green onions), chopped
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Wate
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed
1 3 - inch piece ginger, peeled and chopped
1/3
cup fresh thyme
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground cinnamon
1 teaspoon salt (or more, to taste)
1 tablespoon freshly ground black pepper
1/4
cup vegetable oil 1/4
cup lime juice Water
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced
1 (
14 - ounce) container extra firm tofu, cut into
1 - inch cubes 2
cups vegetable stock
1 (
14 - ounce) can light coconut milk
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into
1 - inch cubes 3 potatoes, peeled and cut into
1 - inch cubes
1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
6 cloves garlic, minced
1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stic
1/2 teaspoon turmeric powder
1 teaspoon salt 2
1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stic
1/2 cups coconut milk, recipe here
1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stic
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stic
1/2 teaspoon coriander powder
1 curry leaf (optional) 3 tablespoons ghee (recipe here) or
vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole
1 - inch cinnamon stick
4 ounces fresh coconut, grated
Vegetable oil for deep frying 2 pounds beef, cut into
1 - inch cubes
1 teaspoon salt 2 teaspoons sugar
1 teaspoon tamarind concentrate
1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled
1 tablespoon brown sugar
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile
1 teaspoon salt
1 tablespoon olive
oil 1 teaspoon oregano 7
cups water
1 teaspoon salt 4 cloves garlic, chopped Bay leaf
1 teaspoon thyme 6 whole black peppercorns
1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion
1 cup sliced carrots
1 cup cubed potatoes
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crouton
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
Pastry and Assembly: 2
cups flour Pinch of salt
1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - fryin
1/2 teaspoon baking powder
1 tablespoon butter
1 egg, beaten slightly Water
Vegetable oil for deep - frying
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included
1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe her
1/2 teaspoon turmeric powder
1 large piece galangal, peeled and chopped (or substitute ginger)
1 small onion, chopped
1 teaspoon prawn or shrimp paste
1 tablespoon ghee (recipe here) or
vegetable oil 4 curry leaves (optional)
1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe her
1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired
1 1/2 cups thick coconut milk, recipe her
1/2 cups thick coconut milk, recipe here
2 pounds goat meat, cut into
1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here
1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon salt
1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon powdered cardamom
1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter
1/4
cup vegetable oil 3
cups water
1 tablespoon unsalted butter
1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 lbs yukon gold potatoes, cut into
1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
1 large onion, peeled and cut into
1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond mil
1/2 inch slices
1 teaspoon salt, divided Fresh black pepper 2
cups warm
vegetable broth 2
cups unsweetened warm soy or almond milk
2 teaspoons olive
oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced
1 cup baby carrots, in
1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 inch slices 3/4 pounds yukon gold potatoes, in
1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 inch dice
1 teaspoon dried thyme
1/4 teaspoon dried tarragon 6
cups vegetable broth
1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 teaspoon salt
1 cup dried small pasta
1 teaspoon agave syrup
16 ounces tomato sauce
1 cup frozen peas
2 teaspoons olive
oil 3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided
1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnis
1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list:
1 medium onion,
1 large sweet potato, 2 large carrots,
1 cup canned crushed pineapple (
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get),
1 cup raisins, 2 tablespoons cinnamon,
1/3
cup vegetable oil,
1/4
cup sugar, salt and pepper to taste.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar
1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C light brown sugar
1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C
vegetable oil 2 eggs, at room temp
1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sour cream or full fat Greek yogurt
1 tsp vanilla extract 2 C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into
10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled
1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 teaspoon ground cumin
1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup [200g] cooked rice (equals to about
1/3
cup uncooked)
1 teaspoon
vegetable bouillon powder or
1 cube (or use
vegetable stock instead of water)
1 tablespoon minced ginger (make your own at home) 3 — 4
cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup canned coconut milk Juice from
1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Ingredients
1 pie crust (I used this one, with Spectrum
vegetable shortening substituted for the butter)
1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 ounces bittersweet chocolate
1/4
cup light corn syrup 2 teaspoons neutral
oil, like safflower 3/4
cup dark brown sugar
1/4 teaspoon salt
1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 teaspoon espresso powder
1 teaspoon vanilla 2 eggs
1 1/2 cups toasted pecan halve
1/2 cups toasted pecan halves
2 chicken seitan cutlets
1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme salt and pepper
1 tablespoon olive
oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced
1 small carrot, minced
1 roasted red pepper, chopped
1/3 to
1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup vegetable broth
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
for the cupcakes:
1 box (
18.25 oz) yellow cake mix
1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 cup buttermilk
1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 cup molasses
1/3
cup vegetable oil 4 large eggs
1-
1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutme
1/2 tsp ground ginger
1/2 tsp cinnamon 1/4 tsp nutme
1/2 tsp cinnamon
1/4 tsp nutmeg
Cupcakes:
1 and 3/4
cups flour (I used spelt to make them wheat free)
1 cup sugar
1/4
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2 tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3
cups icing sugar
1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
1 cup whole wheat flour
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted
vegetable oil or butter for frying 3 tbsps sugar
1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
vegetable oil 1 large white onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional)
1 cup beef broth
1 can diced tomatoes with juice
1/2 tsp
1/2 tsp.
Cake: Nonstick cooking spray 4 T. butter, at room temperature
1/4
cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt
1/2 cup sugar
1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt
1/2 cup Splenda (or just use a full
cup of sugar) 4 large egg whites
1 large egg
1 t. ground cinnamon Scant
1 T. vanilla extract 2
1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda
1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chip
1/2 cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon
1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chip
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine) 2
cups semisweet chocolate chips
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch
1 teaspoon very fine lemon zest, optional
1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cup nondairy milk Neutral
vegetable oil, for frying
1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
1 cup brown rice, soaked rinsed 2
1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — choppe
1/2 cups vegetable broth 3 shallots or
1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — choppe
1/2 yellow onion, chopped
1 carrot — chopped
1 - 2
cups diced free range, wild chicken (optional) 2 tablespoons avocado
oil 2 garlic cloves
1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — choppe
1/2 teaspoons sea salt
1 teaspoon turmeric
1/2 teaspoon cumin 1 - 2 sprigs cilantro — choppe
1/2 teaspoon cumin
1 - 2 sprigs cilantro — chopped
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive
oil 1 medium onion, finely chopped 3
cups canned or packaged
vegetable stock
1 can (
14
1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 ounces) diced tomatoes in juice
1 can (
15 ounces) black beans, drained 2 cans (
15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Cupcakes
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp baking soda
1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground ginger
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oi
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oi
1/2 cup vegetable oil
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD
1 Cup Bluebird Emmer Pancake & Waffle Mix
1 1/4 Cups Silk creamer (or other soy - based creamer)
1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continue
1/2 tsp apple cider vinegar
1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continue
1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water
Vegetable oil for cooking... Continued
1) 3 avocados 2)
1 large tomato 3)
1 medium onion 4)
1/2 lemon (for lemon juice) 5) 1 small cup of chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small cup of vegetable oi
1/2 lemon (for lemon juice) 5)
1 small
cup of chopped parsley 6) 8 —
10 pieces of tortilla bread 7)
1 small
cup of
vegetable oil
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (
1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup) unsalted butter
1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup olive
oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup finely ground cornmeal 2 medium turnips (about
12 ounces total) 2 medium red bell peppers, chopped
1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium
vegetable broth 2 (
10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (
16 - ounce) cans chili beans, drained 2
cups frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
boneless / skinless chicken breast, sliced Canola or
vegetable oil 1/2 medium onion, diced 1 red bell pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple
1/2 medium onion, diced
1 red bell pepper, cut into strips 3 cloves garlic, minced
1/2 cup chopped pineapple
1/2 cup chopped pineapple *
1 1/3
cups whole wheat pastry flour
1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup sugar 2 tsp ground cinnamon
1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp nutmeg
1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp baking soda
1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp kosher salt 2 eggs 3/4
cup applesauce
1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup vegetable oil 1 tsp vanilla extract
1 cup grated carrots
1 medium tart apple, peeled and grated
1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup golden raisins
1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup walnuts, finely chopped
1/4
cup plus 2 tbsp dried flaked unsweetened coconut, divided
Yields:
12 muffins Ingredients 2 Cups Emmer Flour
1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup packed light brown sugar 2 tsp baking powder
1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 tsp kosher or sea salt
1 Cup mashed banana (about 3 small or 2 medium bananas)
1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup buttermilk
1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cup milk 2 large eggs 2 Tb
vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continue
1/2 Cups blueberries (fresh or frozen — ... Continued
2
cups granulated sugar 3/4
cup vegetable oil 1 cup cocoa 4 eggs 2 teaspoons vanilla extract 2-
1/3
cups all - purpose flour 2 teaspoons baking powder
1/2 teaspoon salt Powdered suga
1/2 teaspoon salt Powdered sugar
1 16 oz can chickpeas, drained and rinsed
1/4
cup extra virgin olive
oil 1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water 1/4 cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan fryin
1/2 cup vegetable broth or water
1/4
cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage Olive oil for pan fryin
1/2 teaspoon dried sage Olive
oil for pan frying
1 package white cake mix
1 3 oz package blackberry gelatin
1 cup of pureed blackberries, strained if you don't want seeds in your cake 4 eggs, room temperature
1 cup vegetable oil 1/2 cup mil
1/2 cup milk
Asian eggplant, cut into 3 x
1 / 2 - inch pieces 2 tbsps
vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced
1/4
cup Chinese cooking wine, sake, or water
1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup Vietnamese stir - fry sauce (see below)
1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup + 2 tbsps water
1/4
cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
ingredients: for the cupcakes: 95 grams (3/4
cup) all - purpose flour
150 grams (3/4
cup) superfine sugar 60 grams (
1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) dark Dutch - process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon baking powder
1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 teaspoon salt
120 grams (
1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 eg
1/2 cup) buttermilk, room temperature 80 grams (
1/3
cup) coffee, hot 42 grams (3 tablespoons)
vegetable oil 1 egg
1 box white cake mix
1 cup buttermilk
1/2 cup vegetable oil 1 tsp almond extract 1 tsp vanilla extract 4 egg
1/2 cup vegetable oil 1 tsp almond extract
1 tsp vanilla extract 4 eggs
good quality canola
oil 1/2 large or 1 small onion, diced 1 clove garlic, minced 1/4 cup sherry, vegetable broth, or water 2 Tbs
1/2 large or
1 small onion, diced
1 clove garlic, minced
1/4
cup sherry,
vegetable broth, or water 2 Tbs.
Let's start baking... Candy Stuffed Chocolate Cookies Yields:
18 cookies Ingredients:
1/2 cup softened margarine with 80 % vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 cup softened margarine with 80 %
vegetable oil 1/3
cup granulated sugar
1/3
cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry
1/3
cup semi sweet chocolate chips, melted in microwave
1 egg
1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 tsp pure vanilla extract
1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 tsp baking soda
1/2 tsp salt 1 1/4..
1/2 tsp salt
1 1/4...
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup canola or other
vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan butter, softened 2
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses
1/4
cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour
1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
1/2 cup nondairy milk, but I prefer sour cream)
1/2 cup whole wheat flour 3/4 cup warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps olive oil 1 1/2 tsps salt vegetable oil for greasing the bow
1/2 cup whole wheat flour 3/4
cup warm water (about
100 °F)
1 tsp honey 2
1/4 tsps (
1 pkt) active dry yeast
1 1/2 cups all - purpose flour 3 tbsps olive oil 1 1/2 tsps salt vegetable oil for greasing the bow
1/2 cups all - purpose flour 3 tbsps olive
oil 1 1/2 tsps salt vegetable oil for greasing the bow
1/2 tsps salt
vegetable oil for greasing the bowl
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed
1 small red chili 3 medium carrots
1 red bell pepper
1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder
1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 teaspoon each ground cumin, paprika and coriander
1 can (400 ml) kidney beans, rinsed and drained
1 can (400 ml) crush tomatoes about 2
1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cups low sodium
vegetable stock
1 cup uncooked quinoa +
1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1/3
cup vegetable oil 3/4
cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon pinch salt
1 1/3 teaspoons baking soda
1 cup all - purpose flour
1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loa
1/2 cup whole wheat flour
1/4 to 2/3
cup nuts (raw unsalted is best, I like mixing
1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loa
1/2 sunflower seeds,
1/2 chopped walnuts) 1/4 cup seeds / nuts to top loa
1/2 chopped walnuts)
1/4
cup seeds / nuts to top loaf
1/3
cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup pumpkin puree 1/2 cup whole mil
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract 3/4
cup pumpkin puree
1/2 cup whole mil
1/2 cup whole milk
1 1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup wate
1/2 cups flour 3/4
cup sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup wate
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
1/4
cup applesauce (or
vegetable oil)
1 cup water
1 cup all purpose flour
1 cup cake flour
1 cup dark Dutch cocoa powder 3/4
cup granulated sugar 3/4
cup brown sugar, packed
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grate
1/2 tsp salt
1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grate
1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract
1 cup sour cream
1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated