Not exact matches
20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml
olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup /
125 ml plant milk or regular milk 3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional
1/2 cup / 50 g almond flour 6
tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale
1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 egg
1/2 lemon 4
tbsp olive oil
100 ml /
1/3 cup sunflower seeds
1 tsp ground sumac
100 ml /
1/3 cup cooked chickpeas
100 g feta cheese 2 - 3 eggs
Watermelon & Halloumi Salad
1 kg / 2 lb watermelon 200 g / 7 oz halloumi
150 g /
1 cup good quality cherry tomatoes
1 can / 200 g /
1 cup cooked chickpeas 60 g /
1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Sal
1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2
tbsp olive oil
1 lime Salt
Magic Green Sauce
1 large handful (30 g /
1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint)
1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flake
1/2 cup /
120 ml
olive oil Juice from
1 lime
1 tbsp capers
1 tsp maple syrup
1 clove garlic
1 small chili
1/2 avocado 1/2 tsp sea salt flake
1/2 avocado
1/2 tsp sea salt flake
1/2 tsp sea salt flakes
Butternut & Kale Filling
1 small butternut squash / pumpkin a drizzle of
olive oil or coconut oil 2 sprigs fresh rosemary or
1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 tsp dried rosemary sea salt & black pepper
1 onion 2 cloves garlic 2 large handfuls (
100 g / 3
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumble
1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper
1 cup milk of choice (we use oat milk or almond milk) 2 eggs
150 g /
1 block feta cheese, crumbled
Ingredients 50g soy protein pieces
1 leek
1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seed
1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration)
1 green pepper 2 tsp corn starch
1 tbsp white vinegar 2 tsp sugar
1 tsp chilli oil 2
tbsp soy sauce
1 tbsp olive oil
1 tsp white sesame seeds
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (
1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup
olive oil, 6
tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/2 cup dried navy beans
1 Tbsp olive oil 3 oz pancetta, cut into
1/4 - inch pieces
1 stalk celery, cut into
1/4 - inch pieces 2 carrots, peeled and cut into
1/4 - inch pieces
1 onion, cut into
1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/2 - inch pieces 2 leeks, cut into
1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/2 - inch pieces 2 red potatoes, unpeeled, cut into
1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/2 - inch pieces
1 Tbsp tomato paste 3 cups chicken stock 3 cups water
1 bunch kale, stems removed and discarded, leaves cut into
1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
1/2 - inch ribbons, about
1 - inch long Salt and pepper to taste
4
Tbsp flax meal / ground flax seeds, divided 3
Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut sugar
1 garlic clove, minced
1/4 tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
2 tablespoons
olive oil
1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 large sweet onion, chopped
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more
1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One
14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice
1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
(
1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup
olive oil,
1/4 cup, 2
tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to tast
1/2 teaspoon ground cumin, optional 9 cups water
1/4 teaspoon of paprika
1 tbsp olive oil freshly squeezed lemon, to taste
olive oil
1 green pepper
1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2
tbsp salted butter 2 strip of bacon chopped
1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic
1 cup chicken stock 2 medium potatoes, peeled and cut into
1» cubes
1 tsp oregano
1 bay leaf
1 tsp celery salt
1 tsp paprika 2 tsp curry
1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional
1/2 tsp parsle
1/2 tsp parsley
Shrimp 2
Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into
1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % mil
1/2» strips
1 lb lg shrimp, peeled and deveined
1 med onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % mil
1/2 tsp chopped fresh thyme or
1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour
1 c low - sodium chicken broth
1/2 c 1 % mil
1/2 c
1 % milk
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients
1 lbs Red Potatoes
1/4 cup Almond Milk, unsweetened
1 tbsp Olive Oil
1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped
1 stalk Celery, chopped
1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes
1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
2 cups water
1 cup quinoa 2 cup chopped Italian parsley
1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup chopped scallions 2 medium tomatoes chopped 2
tbsp chopped fresh mint
1 minced garlic clove
1 tbsp chopped fresh basil
1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white peppe
1/2 cup fresh lemon juice, about 2 medium lemons
1/4 cup
olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground white pepper
Filling: 2 red bell peppers
11 tbsp olive oil, divided
1 small butternut squash, cut into
1» cubes Kosher salt Freshly ground pepper
1 small red - skinned sweet potato, peeled, cut into
1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy crea
1/2» cubes 4 oz of cherry tomatoes, cut in half
1 tbsp balsamic vinegar 2 small onion, thinly sliced
1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 pound dried black beans 8 cups water 2
Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6 slices of good - quality bacon, chopped into
1 inch pieces
1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped onion
1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing
1 Tbsp Sazon completa
1 Tbsp ground cumin 2 bay leaf
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cup dry cooking wine 2
Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste
1/2 tsp baking sod
1/2 tsp baking soda
1 cup oat flour (You can make your own by finely grinding oats in a food processor)
1/4 cup ground flax seed
1 -
1.5 tsp sea salt * see notes above
1 tbsp finely chopped, fresh rosemary
1/4 cup
olive oil
1/2 cup wate
1/2 cup water
3 cups kale, stems removed, shredded 3 carrots, peeled, shaved into ribbons
1/2 red onion, thinly sliced 2 tbsp olive oil 1 tbsp lemon juice sal
1/2 red onion, thinly sliced 2
tbsp olive oil
1 tbsp lemon juice salt
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 shallot, minced
1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3
tbsp plus
1 tsp balsamic vinegar
1/2 cup plus 2 tbsp extra-virgin olive oi
1/2 cup plus 2
tbsp extra-virgin
olive oil
Ingredients:
1/2 tbsp olive oil 1 small onion (chopped) 1 clove garlic (chopped) 1/2 jalapeno pepper (seeded and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (cooked) 3 egg whites, 1 egg (separated) 1/4 avocad
1/2 tbsp olive oil
1 small onion (chopped)
1 clove garlic (chopped)
1/2 jalapeno pepper (seeded and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (cooked) 3 egg whites, 1 egg (separated) 1/4 avocad
1/2 jalapeno pepper (seeded and chopped) 3/4 cup kale (chopped)
1/4 cup quinoa (cooked) 3 egg whites,
1 egg (separated)
1/4 avocado
3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into
12 wedges 2
Tbsp maple syrup 2
Tbsp red wine vinegar
1 Tbsp extra virgin
olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded
1/2 c pomegranate seeds (with juice
1/2 c pomegranate seeds (with juice)
3 c watermelon, diced 2 c tomatoes, chopped
1/2 c cucumber, diced 2 Tbsp cilantro 1 Tbsp olive oil 1 Tbsp sherry or red wine vinega
1/2 c cucumber, diced 2
Tbsp cilantro
1 Tbsp olive oil
1 Tbsp sherry or red wine vinegar
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper
1 cup bleached all - purpose flour
1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
1/2 cup
olive oil
1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
1/2 cub bourbon 3
tbsp chopped garlic 3 bay leaves 2
tbsp chopped fresh thyme leaves 4 cups beef stock
1 pint pearl onions
1 cup baby carrots or
1 cup sliced carrots
1 cup baby turnips or
1 cup sliced turnips
1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
1/2 lbs new or small red potatoes
1/4 cup finely chopped parsley 2
tbsp chopped horse - radish
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
Lentils
1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water
1 tbsp olive oil
1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 white onion, minced
1 carrot, grated 2
tbsp brown sugar
1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 tsp paprika
1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce
Apple Slaw 2 apples (I used one green and one honeycrisp)
1 tbsp olive oil
1/2 tbsp apple cider vinegar 1 tsp honey salt and peppe
1/2 tbsp apple cider vinegar
1 tsp honey salt and pepper
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (
1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 lb) Yukon Gold potatoes, cut into
1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 ″ pieces Salt
1/6 cup
olive oil (2
tbsp + 2 tsp)
1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 small red onion, sliced
1/8 ″ thick
1 large shallot, sliced
1/8 ″ thick
1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 tbsp champagne vinegar
1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 tsp oregano
1/4 tsp black pepper One 6 - oz can tuna, drained
1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
Ingredients
10 -
12 oz whole wheat Fettuccine (or spaghetti, or linguine)
1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice of half a lemon
1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oi
1/2 cup whipping cream 2 whole eggs and
1 egg yolk 2
tbsp Parmesan cheese plus more at the table
1 tsp
olive oil
1 c celery, diced
1 c carrots, diced
1 large yellow onion, diced small
1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into
1 - inch chunks
1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c capers in water, drained
1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c pitted green
olives, sliced
1 c pine nuts 2
Tbsp brown sugar
1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste
1 bunch basil, leaves only Salt and pepper Zest of
1 lemon Mint leaves for garnish
250g / 9oz cooked chickpeas
1 tbsp Truffle oil, or
1 heaping tsp truffle paste *
1 fat garlic clove, crushed
1 generous
tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper
1/4 cup +
1 tbsp olive oil (possibly extra virgin), and extra for garnish
1/4 cup (more or less) water or stock
1/2 tsp pepper 1/2 tsp salt, or to tast
1/2 tsp pepper
1/2 tsp salt, or to tast
1/2 tsp salt, or to taste
2
tbsp extra virgin
olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas
1 cup coconut milk
1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juic
1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt
1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
for casserole:
1 tbsp olive oil
1 medium onion, chopped 2 garlic cloves, minced
1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp onion powder
1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp garlic powder
1 tsp dry mustard
1/4 tsp crushed red pepper flakes
1 tsp paprika
1/3 cup nutritional yeast flakes
1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews
1 cup water
1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta
1 cup fresh or frozen green peas
1 cup vegan pesto
1 medium yellow onion
1 bell pepper — any color 2 small yellow squash and / or zucchini
1 large stalk of broccoli
1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Doug
1/2 cup Daiya Pepperjack shredded cheese 3
Tbsp flour 2
Tbsp olive oil
1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Doug
1/2 tsp Ener - G Egg Replacer Powder + 2
Tbsp warm water 2
Tbsp soy milk salt black pepper
olive oil cornmeal Pizza Dough
For the Tacos small taco size tortillas, warmed
1 C cabbage, shredded or chopped to coleslaw - like sized pieces
1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher sal
1/2 -
1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2
Tbsp cilantro, chopped 2
Tbsp lime juice
1 Tbsp olive oil
1/2 tsp cumin pinch kosher sal
1/2 tsp cumin pinch kosher salt
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6
Tbsp finely chopped flat - leaf parsley
1/4 c extra virgin
olive oil 2
Tbsp white wine vinegar 2
Tbsp capers, rinsed and chopped
1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1
1/2 tsp anchovy paste
1 clove garlic, chopped 4 halibut fillets (about 6 oz each and
1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1
1/2» thick), skinned
1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1
1/2 lb new potatoes, very thinly sliced
1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1
1/2 sm red onion, sliced
1 lemon, cut into 4 wedges
1.
PREP TIME:
15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon
16 sea scallops
16 cubes (
1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1
1/2») fresh pineapple 2 fresh jalapenos
1/4 c extra virgin
olive oil 2
Tbsp fresh lime juice
1 Tbsp honey
1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1
1/2 c chopped cilantro
1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1
1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles
1 lime, cut into 4 wedges
1.
Lentil Filling: 2
tbsp olive oil 3 cloves garlic, crushed
1 brown onion, finely diced 2 - 3
tbsp curry powder 2 small potatoes, peeled and diced
1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils
1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black peppe
1/2 cup vege stock
1 x 400g can chopped tomatoes
1 tbsp tomato paste
1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
2 c dry cranberry or heirloom bean mix, soaked overnight
1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Peppe
1/2 onion, peeled and cut in half
1 carrot, peeled and cut in quarters
1 stalk celery, cut in quarters
1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Peppe
1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2
Tbsp white wine vinegar 6 slices day - old bread
1 clove garlic, smashed Extra virgin
olive oil Salt Pepper
packages cherry tomatoes, washed and cut in half crosswise
1 small shallot, peeled and finely diced
1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and dice
1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2
1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and dice
1/2 Tbsp freshly squeezed lime juice 2
Tbsp extra virgin
olive oil 2 ripe fresh California avocados, peeled, seeded and diced
2
Tbsp butter, softened
1 Tbsp extra virgin
olive oil 4 tsp finely chopped scallion greens
1 tsp finely chopped fresh thyme
1/2 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, huske
1/2 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper 4 ears corn, husked
6 oz chorizo, removed from its casing
1 shallot, chopped
1 tsp
olive oil 2
Tbsp all - purpose flour 4 cups 2 % milk 3 cups fresh corn kernels
1/2 lb new potatoes, quartered 1/4 cup chives, choppe
1/2 lb new potatoes, quartered
1/4 cup chives, chopped
1 medium cauliflower (about 2 pounds)
1/4 c extra virgin
olive oil
1 medium white onion, cut into
1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt
1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemar
1/2 to 2 tsp hot red pepper flakes 6
Tbsp unsalted butter, cut into 6 pieces Kosher salt
1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving
1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemar
1/2 c coarse fresh bread crumbs, fried in
olive oil until golden brown
1 1/2 tsp minced fresh rosemar
1/2 tsp minced fresh rosemary
2
tbsp soy sauce 2
tbsp balsamic vinegar
1 tsp garlic infused
olive oil 2 cloves garlic, minced
1/2 tsp white peppe
1/2 tsp white pepper
8 plum tomatoes 2
Tbsp rice vinegar 2 tsp
olive oil 2 bay leaves
1 lg clove garlic, minced
1 1/2 tsp minced fresh thyme or basil 1/2 sliced baguett
1/2 tsp minced fresh thyme or basil
1/2 sliced baguett
1/2 sliced baguette
1 red bell pepper, quartered
1 yellow squash, sliced lengthwise into
1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black peppe
1/2» thick pieces
1 zucchini, sliced lengthwise into
1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black peppe
1/2» thick pieces
1 japanese eggplant, sliced lengthwise into
1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black peppe
1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2
Tbsp olive oil
1 Tbsp balsamic vinegar
1 garlic clove, minced
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh basil
1 tsp finely chopped fresh rosemary
1/4 tsp salt Freshly ground black pepper
2 pounds organic carrots with tops on
1 pound sliced blanched almonds
1 c 2 % Greek yogurt, strained
1 tsp curry powder
1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and peppe
1/2 pound mushrooms, hon shemigi, maitake or shitake
1 c unseasoned rice wine vinegar
1 garlic clove, smashed
1 Tbsp sugar
1 pound arugula 2 tsp canola oil Extra virgin
olive oil Salt and pepper
2
Tbsp olive or canola oil
1 med onion, chopped (about
1 c)
1 tsp curry powder
1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp ground coriander
1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp crushed fennel seeds
1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 c white button mushrooms, chopped
1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 c cooked and drained chickpeas
1 med carrot, grated (about
1 c)
1/4 c chopped walnuts 3
Tbsp chopped cilantro
1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp salt
1/4 tsp ground black pepper Flour
What You'll Need: 2
Tbsp Star Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning
1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, slice
1/2 cup orange juice
1 Tbsp mustard
1 Tbsp corn starch
1 Tbsp cold water Salad 2
Tbsp orange juice 2
Tbsp Dijon mustard
1 Tbsp Star Butter flavored
Olive Oil
1 apple, cored and chopped
1 cup mandarin or regular orange slices
1 fennel bulb, sliced