Not exact matches
4 large California oranges3 cups brown sugar
1 cup
water 2 cups granulated sugar 4 egg whites
1 teaspoon cream
of tartar
1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish
1/2 cup confectioner's sugar Chocolate ice cream 8» x
12» wooden board,
1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish
1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup wate
1/2 cup fresh cilantro
1/4 cup fresh basil or mint leaves
1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb
1 1 - inch piece
of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut oil
1 tablespoon lime zest
1/4 cup
water
Yogurt Cream
1 cup macadamia nuts - soaked overnight
1 cup cashews — soaked overnight 2 tablespoons light agave syrup
1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 cup
water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus
1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
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
Butternut Spaghetti (serves 4 - 6)
1/4 medium butternut squash
1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice
1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup fresh cranberries Almond Butter Sauce
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup almond butter 3/4 cup purified
water juice and zest
of 1 lemon
1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground coriander
1/4
teaspoon ground cumin
1/4
teaspoon ground nutmeg seeds
of 1 cardamom pod
1/4
teaspoon hot pepper flakes
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
4 tablespoons Coconut Oil 4 tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons
water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4
teaspoon Sea Salt Jam
of your choice (we used Raspberry)
Rose and Lavender Parfait 6.5 oz (about
1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 cups) meat
of young Thai coconut
1 1/4 cup coconut
water 1/4 cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot
water for at least
10 minutes
1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional)
1/3 cup coconut oil — melted
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
1 onion, chopped
1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup butter 4 garlic cloves, diced
1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup flour 4 cups chicken or vegetable stock
1.5 cups
water 3 russet potatoes, cut into large chunks
1/8
teaspoon freshly grated nutmeg
1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese
1.5 cups milk (add more for a thinner soup)
2 cups
of pumpkin, chopped
1 red onion, chopped
1 cup freshly ground flax meal
1 cup almond meal 2 cups
water 2 tablespoons nutritional yeast 2
teaspoons garlic powder
1/2 teaspoon cumin powde
1/2 teaspoon cumin powder
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup
water mixed with
1 tablespoon
of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4
teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut oil
1/3 cup honey 2
teaspoons baking powder
1 teaspoon vanilla
9 cups
of baby spinach, washed 6 mandarins, peeled and segmented
1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup diced green onion
1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup shredded carrots
1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup cashews 8oz can sliced
water chestnuts, drained
1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup olive oil
1/4 cup rice vinegar
1/4 cup ponzu sauce
1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 teaspoon dried ginger
1 cup chow mein noodles
1) 2 cans
of chickpeas 2)
1 large clove
of garlic, roughly chopped 3) 2 -3 tablespoons
of olive oil 4)
1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 cup
of water 5)
1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 teaspoon of salt 6)
1/2 teaspoon paprika powde
1/2 teaspoon paprika powder
1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 to
1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves
1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lim
1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup
water 16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar Juice from about
1/2 a lim
1/2 a lime
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
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (
1 cups)
water 100 grams (
1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 cup) sugar 28 grams (
1/4 cup) cornstarch 27 grams (
1/8 cup, 2 tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 lemons (approximately
1/4 cup)
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
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
corned beef brisket 2
12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns
1/3 cup chopped flat - leaf parsley
1 teaspoon Worcestershire sauce 2
teaspoons salt
1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb
1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut into
1 ″ rustic chunks
1 lb.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups
water (or stock) 2
teaspoons fine - grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup good quality olive oil a couple big pinches
of salt
1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumble
1/2 cup goat cheese, crumbled
American Pie with Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt
16 tablespoons butter, cubed and cold ice
water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice
of 1 lemon
1 1/4 cup sugar
1/3 cup cornstarch pinch
of salt for the vanilla bean custard:
1 cup heavy cream
1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups
1 tablespoon peanut oil
1 small onion, finely chopped 3 cloves garlic, minced
1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too)
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat
1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too)
1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
1 tablespoon extra virgin olive oil 2 large onions, chopped
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups
water juice
of 1/2 lemon (reserve the zest
1/2 lemon (reserve the zest)
2 medium leeks
1 tablespoon butter 2 tablespoons olive oil
1 tablespoon
water 1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact
1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon fresh thyme leaves
1 large stem fresh sage (about 8 to
10 leaves), left intact
Mexican Spiced Tomato Sauce:
1 tablespoon olive oil
1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2
teaspoons ground cumin 2
teaspoons dried oregano
1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup wate
1/2 teaspoon salt
1 15 - ounce can tomato sauce 3/4 cup
water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream:
1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of cashews, soaked for a min
of 2 hours
1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish)
1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon of kosher salt
1 head
of broccoli, chopped into florets
1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of garbanzo bean flour
1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup
of water 1 teaspoon of garlic powder
1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon of kosher salt
1 teaspoon +
of TABASCO chipotle, original red, or reserve about
1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 -
12 bibb lettuce leaves
1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Remove
1 tablespoon
of the beaten egg and put it in a small cup or bowl and add
1/2 teaspoon of water to the tablespoon of egg
1/2 teaspoon of water to the tablespoon
of egg.
For the Galette: 2 cups all - purpose flour
1 tablespoon granulated sugar
1/8
teaspoon course salt
1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 stick cold, unsalted butter, diced
1/4 cup ice
water 1 - 2 cups
of Cranberry Wine Sauce
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
1 cup
of soaked cashews (take one cup
of raw cashews and cover with
water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce
1 cup
of water 1/4 cup
of nutritional yeast
1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of sal
1/2 of a lime squeezed for juice
1 teaspoon chili powder
1 - 2
teaspoons of smoked paprika (depending on your taste)
1/2 -1 teaspoon of sal
1/2 -
1 teaspoon of salt
For the pizza dough: 2
1/4
teaspoons rapid rise yeast
1 cup warm
water Pinch
of sugar
1 3/4 cups semolina flour
1 3/4 cups all - purpose flour
1 teaspoon salt
1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction:
1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced
1/2 cup freshly chopped basi
1/2 cup freshly chopped basil
2 3/4 — 3
1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melte
1/2 cups bread flour or all - purpose flour
1/4 cups sugar
1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melte
1/2 teaspoon salt
1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm
water 1 egg, at room temperature Cornmeal
1/4 cup
of butter, melted
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water)
1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar
1 tsp baking powder
1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as wel
1/2 tsp baking soda Pinch
of sea salt
1 tablespoon
of ground cinnamon
1 tablespoon
of hemp hearts
1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use
1/2 cup of chocolate chips as wel
1/2 cup
of chocolate chips as well
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnis
1/2 teaspoon minced ginger (or
1 inch cube
of fresh ginger, peeled and sliced)
10 cm square kombu 2 - 3 lime leaves
1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles
1 bok choy, sliced in halves or small pieces
1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnis
1/2 carrot, sliced into ribbons (using the vegetable peeler)
1 tablespoon miso paste
1 tablespoon peanut butter or peanut - free substitute (as suggested above)
1 teaspoon soy sauce Wedge
of lemon for garnish
1 cup Earth Balance vegan butter
1 cup sugar
1/4
teaspoon salt 2
teaspoons vanilla
1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon suga
1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to
1/2 cup of water 3 cups all purpose flour cinnamon suga
1/2 cup
of water 3 cups all purpose flour cinnamon sugar
3 tablespoons unsalted butter 2 stalks
of celery — chopped
1 small onion — chopped
1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups
water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini
1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB
1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Ingredients 4 cups
of crushed fresh berries
1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup refined sugar
1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup raw turbinado sugar
1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup stevia 3/4 cup
water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe
1 teaspoon butter, optional 3
16 - oz canning jars with lids
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty)
1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice
1/4 cup dark or light brown sugar (for low - to - moderate sweetness)
1/8
teaspoon ground cinnamon Few pinches sea salt
1 large egg white 2
teaspoons water (adjusted from
1 T) 2 cups (approximately
1/2 pound) walnuts, pecans or nuts that you prefe
1/2 pound) walnuts, pecans or nuts that you prefer
For the batter:
1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection
1/2 cup flour
1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection
1/2 cup cornstarch
1 egg
1/4
teaspoon korean chili powder
1 pinch
of salt If making tempura: 3/4 cup cold topo chico or any mineral
water of your affection.
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags)
1 package quick rise yeast
1 teaspoon cinnamon
1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanill
1/2 teaspoon baking soda
1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanill
1/2 teaspoon salt
1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanill
1/2 cup warm
water (
110 ̊ -
115 ̊) 6 tablespoons palm oil shortening, melted
1/4 cup applesauce, unsweetened
1 tablespoon vanilla
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinklin
1/2 teaspoon ground cinnamon
1/4
teaspoon ground cardamom
1/4
teaspoon ground nutmeg Dash
of chipotle chili pepper
1 3/4 cups raw pepitas 2 cups sugar
1/3 cup light corn syrup
1/2 cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinklin
1/2 cup
water 1 teaspoon baking soda 4 tablespoons butter
1 1/4
teaspoons sea salt, plus more for sprinkling
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the
water comes out will suffice) zest
of 1 lemon
1 teaspoon extra virgin olive oil
1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice
1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to tast
1/2 teaspoons fresh cracked pepper
1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to tast
1/2 teaspoon dried oregano
1/4
teaspoon salt, plus more to taste
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles
1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oi
1/2 cup boiling
water 1 garlic clove
1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oi
1/2 teaspoon cayenne powder
1 teaspoon cumin
1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oi
1/2 teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cups sliced okra rounds
1 jalapeno, minced
1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup diced red pepper
1 clove garlic, minced
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 teaspoon salt
1 egg
1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup
water Salt and pepper
1/4 cup oil for frying (coconut, canola, etc.)
1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantr
1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
You'll need:
1 can (
14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (
180 grams) whole milk 3/4 cup (
175 grams) heavy cream 6 ounces (
170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold wate
1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso)
1 teaspoon vanilla extract A pinch
of fine sea salt 5
teaspoons (
12 grams) cornstarch 2 tablespoons cold
water
Chocolate Royal Icing:
1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm wate
1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea salt
1 teaspoon pure vanilla extract 3 - 4 tablespoons warm
water
Green Juice * Recipe for two * 2 bananas
1 lemon
1 cup frozen pineapple
1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2 cup water Sprinkle of cayenne peppe
1/2 cup frozen strawberries or mango pieces Handful
of washed kale
1/4
teaspoon fresh or frozen ginger
1/2 cup water Sprinkle of cayenne peppe
1/2 cup
water Sprinkle
of cayenne pepper
1/2 cup butter or oil 1 cup water, milk or 1/2 of each 1 teaspoon salt 2 cups tapioca flour 2 eggs 1 cup grated Parmesan chees
1/2 cup butter or oil
1 cup
water, milk or
1/2 of each 1 teaspoon salt 2 cups tapioca flour 2 eggs 1 cup grated Parmesan chees
1/2 of each
1 teaspoon salt 2 cups tapioca flour 2 eggs
1 cup grated Parmesan cheese
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin
1 cup ice cold
water, divided
1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water
1/2 cups granulated sugar
1 cup light corn syrup
1/4
teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners» sugar
1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl
of a stand mixer along with
1/2 cup of the water
1/2 cup
of the
water.
1 recipe Pie Crust dough or uncooked
10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves
1/3 cup milk
of choice 2 tablespoons flaxseed meal
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 teaspoon sea salt
1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup pure maple syrup
1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup coconut nectar, brown rice syrup or agave nectar
1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (
1 egg +
1 tablespoon
water) or milk
of choice
1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choic
1/2 cup warm
water (
105 ° -
110 ° F) 2
teaspoons sugar
1 package (2
1/4
teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour
1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choic
1/2 cup potato starch (not potato flour)
1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choic
1/2 cup tapioca starch / flour
1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choic
1/2 cup sugar
1 tablespoon xanthan gum
1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs
1/2 cup warm milk or milk of choic
1/2 cup warm milk or milk
of choice