Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size piece
1/2 cup dried chickpeas — soaked overnight
1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided
1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided
1 tablespoon tamari 2
tablespoons sweet miso paste
1 tablespoon mustard
1 garlic clove — minced pinch of cayenne pepper
1 teaspoon cumin
1 large leek, white and pale green parts only — sliced
1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite -
size pieces
Pickled Cherries, Jicama, and Daikon Radish
1 cup or more fresh or thawed sour cherries — pitted
1/2 medium sized jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choic
1/2 medium
sized jicama — sliced a few slices of Daikon radish
1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choic
1/2 cup raw apple cider vinegar 3
tablespoons raw agave nectar or another sweetener of choice
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper
1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 cup (3
1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinklin
1/2 oz /
105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms
1 bunch asparagus, ends trimmed, cut into bite -
size pieces 5 oz (
155 g) baby spinach leaves 4 portions of salmon fillet (about
1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
2
tablespoons ghee or coconut oil, divided
1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped)
1 small red onion, finely chopped
1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional
1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite
size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
1 medium -
size spaghetti squash, cut in half lengthwise
1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 medium onion, chopped
1 garlic clove, chopped
1 tablespoon Cabot Salted Butter
1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 cups chopped broccoli
1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 teaspoon dried dill
1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about
1 cup)
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll
size and filling amount)
1 cup low - fat ricotta cheese
1 cup shredded part - skim mozzarella cheese, shredded and divided 2
tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or
1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 teaspoon salt Fresh pepper, to taste
1 tablespoon olive oil
1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup red pepper, diced
1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup zucchini, diced
1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
For the salad: 2 pounds chicken, cooked and diced into bite -
sized pieces 2 cups red seedless grapes
1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of wate
1/2 cup cashews, chopped
1 cup red onion, chopped
1 cup radishes, chopped 2
tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste
1 cup mayonnaise
1 tablespoon hot mustard
1/2 cup cilantro, chopped 2 tablespoons of wate
1/2 cup cilantro, chopped 2
tablespoons of water
For the Sloppy Joe:
1 tablespoon plus
1 teaspoon coconut oil, divided
1 medium onion, diced medium
1 pound seitan, chopped into bite
sized pieces 3 cloves garlic, minced
1 tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme
1 tablespoon sweet paprika
1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon salt
1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon cinnamon Several dashes fresh black pepper
14 oz can crushed tomatoes 2
tablespoon pure maple syrup
1 tablespoon fresh lime juice 2 teaspoons yellow mustard
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in
size 1 cup sunflower, or corn oil 2
tablespoons toasted sesame seeds 2
tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic)
1 —
1/2 teaspoon sea sal
1/2 teaspoon sea salt
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy
1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F
1/2 large onion
1 medium carrot, peeled
1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite
sized pieces
1 tablespoon all purpose flour salt and freshly ground black pepper
1 tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (
160 ml) red wine — not your cheapest, not your best 2
tablespoons water
1 bay leaf 3 sprigs of fresh thyme
1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to
150 °C / 300 °F.
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed
1 Tablespoon olive oil
1/4 Cup sour cream
1 Teaspoon Dijon mustard
1/4 Cup minced chives
1 Tablespoon chopped capers
1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill)
1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite
sized pieces.
1/4 cup reduced - sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon onion powder
1 teaspoon toasted sesame oil
1 (8 - ounce) package tempeh, cut into bite -
size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite -
size pieces 2 teaspoons extra virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil Salt and pepper to taste 2
tablespoons finely chopped parsley
1 pound apples, peeled, cut into
1/2 inch chunks (2 average sized) 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon ground cinnamon 1/2 teaspoon fresh grated ginger, see not
1/2 inch chunks (2 average
sized) 2 pounds sweet potatoes or yams, peeled, cut into
1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon ground cinnamon 1/2 teaspoon fresh grated ginger, see not
1/2 inch chunks
1/4 cup water
1/4 teaspoon salt
1 tablespoon agave (optional, see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger, see not
1/2 teaspoon fresh grated ginger, see note
--
125 g rolled oats, soaked in lukewarm salty water for 30 minutes —
1 can of beans, drained and puréed — 80 -
100 g whole wheat bread crumbs —
1 onion, chopped — 3 cloves garlic, chopped —
1 medium carrot, chopped —
1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or roll
1/2 a medium
sized celery root, chopped — small bunch of parsley, chopped —
1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard —
1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
ingredients: 60 grams (2 ounces,
1/4 cup) butter 50 grams (
1/4 cup) packed brown sugar 50 grams (
1/4 cup) granulated sugar
1 egg 30 grams (2
tablespoons) neutral oil 75 grams (
1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup
1/2 cup plus 2
tablespoons) flour
1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger pinch ground cloves
1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup
1/2 teaspoon kosher salt
1 - 2 medium
sized carrots, shredded (about
1 cup)
INGREDIENTS Sea salt and rashly ground black pepper
1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts
1 clove of garlic A thumb -
sized piece of fresh root ginger
1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil
1 heaped
tablespoon tandoori or mild curry paste A handful of snow peas
1/2 can of coconut milk A handful of bean sprouts 1 lim
1/2 can of coconut milk A handful of bean sprouts
1 lime
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for servin
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi) 2
tablespoons olive oil, divided
1 small eggplant (my store sells these «Italian Eggplant» that are less than half the
size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few
tablespoons soft goat cheese, for serving
2 cups (284 g) all - purpose flour
1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inc
1/2 teaspoon baking soda 3/4 teaspoon salt
1 cup (2 sticks; 227 g) unsalted butter, room temperature
1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inc
1/2 cups (297 g) granulated sugar
1/4 cup (50 g) packed brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inc
1/2 teaspoons pure vanilla extract 2
tablespoons water 6 ounces (
170 g) bittersweet chocolate, chopped into bite -
size pieces averaging
1/2 inc
1/2 inch
Ingredients: 2 medium -
sized cucumbers, partly peeled and roughly chopped /
1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes
1/2 ripe avocado /
1 teaspoon fresh dill /
1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes
1/2 teaspoon salt or lemon pepper /
1 tablespoon lime or lemon juice /
1 cup plain Greek yogurt /
1/2 C water or several ice cubes
1/2 C water or several ice cubes.
1 pound red, ripe NuMex Las Cruces Cayenne chiles (or similar meaty cayenne peppers)
1/2 sweet red pepper (e.g. Gypsy or a small ripe bell pepper) 1 medium - sized onion, minced 3 - 4 cloves garlic, minced 1/2 pound sugar 4 ounces rice vinegar 2 tablespoons olive or sunflower oi
1/2 sweet red pepper (e.g. Gypsy or a small ripe bell pepper)
1 medium -
sized onion, minced 3 - 4 cloves garlic, minced
1/2 pound sugar 4 ounces rice vinegar 2 tablespoons olive or sunflower oi
1/2 pound sugar 4 ounces rice vinegar 2
tablespoons olive or sunflower oil
1/2 cup butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon coconut extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, choppe
1/2 cup butter, softened 3/4 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract
1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, choppe
1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, choppe
1/2 teaspoon baking soda 3/4 cup shredded coconut, divided
1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, choppe
1/2 cup mini chocolate chips 2
tablespoons sliced almonds 6 snack
size Almond Joy candy bars, chopped
1 cup shrimp, cut in bite
sized pieces
1/2 cup diced fresh veggies, such as confetti salad, or celery 1 tablespoon minced Italian parsley or cilantro Spicy Lime Aioli (recipe below) Kosher salt and pepper to tast
1/2 cup diced fresh veggies, such as confetti salad, or celery
1 tablespoon minced Italian parsley or cilantro Spicy Lime Aioli (recipe below) Kosher salt and pepper to taste
1 cup of Good Karma Protein FlaxMilk
1/2 of a medium sized zucchini, trimmed and sliced into spears or coins 1 tablespoon of raw cacao powder 1 tablespoon of your preferred nut butter 1/2 scoop of protein powder 1 cup of shaved ic
1/2 of a medium
sized zucchini, trimmed and sliced into spears or coins
1 tablespoon of raw cacao powder
1 tablespoon of your preferred nut butter
1/2 scoop of protein powder 1 cup of shaved ic
1/2 scoop of protein powder
1 cup of shaved ice
* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium -
size, heavy bottom saucepan with
1 / 8 - inch of water, about
1 tablespoon granulated sugar per
1/2 pound of strawberries (or more to taste) and a pinch of kosher salt
1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.
4 Medium Small
Sized Beets
1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups Baby Arugula
1 Small Red Onion, Thinly Sliced Dressing:
1/4 Cup Olive Oil 2 - 3
Tablespoons White Balsamic Vinegar
1/2 Teaspoon Dried Oregano Salt And Peppe
1/2 Teaspoon Dried Oregano Salt And Pepper
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped
10 mushrooms, trimmed and sliced
1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stou
1/2 recipe of Kittee's basic gluten log, chopped into bite -
size pieces Kosher salt Freshly ground black pepper 2
tablespoons flour
1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
For the Filling: 24 ounces cream cheese, softened at room temperature
1 1/4 cups creamy peanut butter
1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hoppe
1/2 cup granulated sugar
1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
12 fun
size snickers, finely hopped
What's in it:
1 medium head cauliflower, broken or chopped into bite -
size pieces
1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauc
1/2 cup garbanzo bean flour (or any flour you have)
1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauc
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauc
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 teaspoon honey (optional, if you like a slightly sweet wing)
1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauce
1 to 2
tablespoons sesame oil + more if needed based on taste
1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 small to medium
sized red onion, peeled and sliced
1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 medium
sized zucchini, unpeeled and chopped
1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 medium
sized summer squash, unpeeled and chopped
1 cup sugar snap peas, cut once in half crosswise
1 cup shiitake mushrooms, chopped
1 to 2 garlic cloves, minced Pinch of salt
1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 green bell pepper, chopped
1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips
1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnis
1/2 pound linguine noodles, cooked
1/4 cup mushroom broth 3
tablespoons soy sauce 2
tablespoons hoisin sauce 2
tablespoons Chinese oyster sauce Green onions, diced for garnish
4 metal, bamboo or wooden skewers
1 lb fresh tuna fillet (
1 inch thick)-- cut into
16 even -
sized cubes
1 small zucchini — cut into diagonal slices Onion slices — cut into
16 even -
sized squares 2 bell peppers — cut into
16 even -
sized squares 2
tablespoons extra virgin olive oil
1 tablespoon lemon juice (plus lemon wedges for serving) 2
tablespoons finely chopped fresh flat - leaf parsley
1 tablespoon chopped fresh oregano 2 cloves garlic — grated
1/2 teaspoon sea salt 1/2 teaspoon fresh ground black peppe
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black peppe
1/2 teaspoon fresh ground black pepper
1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression
1/2 cup popcorn kernals 2 - 3
tablespoons oil (coconut or vegetable oil work well) sea salt to taste
1 6 - oz bar of dark chocolate
1 6 - oz bar of white chocolate 3 full
sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite
sized chunks
1 butternut, peeled, seeded and chopped into bite
sized chunks 3 large carrots, peeled and chopped into bite
sized chunks Thumb
size piece of fresh ginger, peeled and sliced into matchsticks 2
tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced
1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly choppe
1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Pin It Ingredients:
1/2 medium - sized butternut squash chopped into 1/2 ″ pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading
1/2 medium -
sized butternut squash chopped into
1/2 ″ pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading
1/2 ″ pieces, about
1.5 cups
1 tablespoon olive oil
1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2
tablespoons lemon juice
1/3 cup... Continue Reading →
1 (8 ounce) can tomato sauce (without sugar)
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon onion powder 1 teaspoon ground sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together
1/2 teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
1/4 teaspoon salt Fresh cracked pepper to taste 2
Tablespoons olive oil
1 teaspoon white vinegar Place all the ingredients in a medium
sized bowl and stir together.
packages seitan, drained and cut into bite -
size chunks
1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinega
1/2 cup flour (I used white whole wheat flour)
1/4 teaspoon black pepper 3 large garlic cloves, minced
1 cup dry red wine, plus more if needed 2
tablespoons tomato paste 2
tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed
1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinega
1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into
1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat)
1 bay leaf 2 teaspoons chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinega
1/2 teaspoon chopped fresh rosemary 3
1 - inch strips orange zest
1 teaspoon sweet paprika
1/8 teaspoon ground cloves Freshly ground black pepper to taste
1 cup frozen peas
1 tablespoon apple cider vinegar
Olive oil or Coconut oil cooking spray 3/4 cup gluten - free baking flour
1 cup water
1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite - size pieces 2 tablespoons butter 1/2 cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet wit
1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite -
size pieces 2
tablespoons butter
1/2 cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet wit
1/2 cup Ghost Scream ® hot sauce
1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken)
1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce)
12 oz sweetened tamarind nectar
1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired)
1/2 lb apricot preserves 2
tablespoons fresh chopped garlic
1 tablespoon cornstarch
1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in
1 3/4 cups of Caribbean Marinade in a gallon -
sized ziploc bag for 20 minutes (or longer if desired).
2
1/4 teaspoons Active Dry Yeast (
1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine)
1/4 cup warm water (
100 —
110 degrees F)
1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanill
1/2 teaspoon sugar 3
1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanill
1/2 cups all - purpose flour
1 1/4 teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into
tablespoon -
size pieces 2 large eggs
1/2 cup sour cream 1 teaspoon vanill
1/2 cup sour cream
1 teaspoon vanilla
Serves 4 4
tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper
1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal -
sized planks
1 tablespoon minced garlic 3/4 cup diced tomatoes
1/4 cup pimento - stuffed green olives, drained and sliced
1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar
1/2 teaspoon salt 3/4 cup vegetable stock 2
tablespoons fresh cilantro, chopped In a small bowl, whisk together 2
tablespoons olive oil with tamari,
1 teaspoon pepper, and balsamic vinegar.
5 Medium
Sized Tomatoes, Chopped
1 Medium Onion, Peeled & Chopped
1 Sweet Red Pepper, Cored & Chopped
1 to 2 Jalapeño Peppers, Cored & Finely Minced
1/2 Cup Fresh, Chopped Cilantro Juice of Two Fresh Limes 1 Tablespoon Olive Oil Salt & Peppe
1/2 Cup Fresh, Chopped Cilantro Juice of Two Fresh Limes
1 Tablespoon Olive Oil Salt & Pepper
-
1 package (4 - serving
size) chocolate sugar - free instant pudding mix -
1 package (about
10 ounces) soft tofu -
1 heaping
tablespoon unsweetened cocoa powder -
1/4 to
1/2 teaspoon instant coffee crystals (more if you like mocha)- 8 to 12 ounces heavy whipping cream, chille
1/2 teaspoon instant coffee crystals (more if you like mocha)- 8 to
12 ounces heavy whipping cream, chilled
* 3/4 pound fresh asparagus *
1 Tablespoon vegetable oil *
1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly slice
1/2 cup finely chopped shallots (about 2 shallots the
size of golf balls) * 2 cloves garlic, minced *
1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly slice
1/2 teaspoon salt *
1/4 teaspoon pepper * 4 cups vegetable or chicken stock *
1 teaspoon cornstarch * 2
Tablespoons water * 2 teaspoons fish sauce *
1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced
1 tablespoon olive oil
1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped
1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon
1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges
1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite
sized chunks — not too small or the fish will fall apart when cooking Juice of
1/2 lemon Black pepper Fennel fronds to garnis
1/2 lemon Black pepper Fennel fronds to garnish
1 small can plain tomato sauce
1/2 small onion 1 clove garlic, roughly chopped 30 medium sized green olives, pitted 3 tablespoons goat cheese, at room temperature 1 egg, lightly beaten 1/2 cup flour 1/2 cup Italian bread crumbs 3/4 cup olive oil salt to tast
1/2 small onion
1 clove garlic, roughly chopped 30 medium
sized green olives, pitted 3
tablespoons goat cheese, at room temperature
1 egg, lightly beaten
1/2 cup flour 1/2 cup Italian bread crumbs 3/4 cup olive oil salt to tast
1/2 cup flour
1/2 cup Italian bread crumbs 3/4 cup olive oil salt to tast
1/2 cup Italian bread crumbs 3/4 cup olive oil salt to taste
2
tablespoons olive oil 6 garlic cloves, minced
1 teaspoon thyme 2 bay leaves
1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original
1/2 teaspoon marjoram
1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red)
1-
1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original
1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced
1 cup potatoes, cubed
1 cup tomatoes, diced
1 cup prepared seitan, cut into bite -
size pieces 2
tablespoons molasses
1 tablespoons Dijon mustard
1-
1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original
1/2 cups cooked kidney beans
1-
1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original
1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
Take about
1 and
1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet
1/2 tablespoons of dough at a time (or more or less, depending on what
size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.
8 cups cauliflower florets, chopped into bite -
size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6
tablespoons good olive oil plus
1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about
1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for servin
1/2 lemon]
1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for servin
1/2 teaspoon freshly grated nutmeg 6
tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3
tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8
tablespoons (
1 stick) unsalted butter, cut into chunks 4
tablespoons dutch process cocoa powder
1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees
1/2 tablespoons instant espresso powder (I omitted) 3 large eggs
1 1/4 cups granulated sugar 2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees
1/2 teaspoon salt
1 cup all - purpose flour 4 regular -
sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
1/4 cup plus 2
tablespoons sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided 1 cup cold 1 % milk 2 packages (4 - serving size) vanilla sugar - free, fat - free instant pudding 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 tub (8 ounce) light whipped topping, thawed, divide
1/2 cup plus 2
tablespoons pecan pieces, divided
1 cup cold
1 % milk 2 packages (4 - serving
size) vanilla sugar - free, fat - free instant pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tub (8 ounce) light whipped topping, thawed, divided
12 jalapeños
1 cup cooked white or brown rice
1 cup canned black beans, drained and rinsed 2
tablespoons smooth or grainy vegan Dijon mustard
1 teaspoon garlic powder, or
1 medium -
size clove garlic, peeled and pressed
1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried
1/2 cup extra-virgin olive oil, for drizzling Hot sauce of choice, for drizzlin
1/2 cup extra-virgin olive oil, for drizzling Hot sauce of choice, for drizzling