Not exact matches
Blend in
1 1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce,
1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 tsp salt,
1/4
tsp pepper,
1 tbsp sugar,
1 tbsp oregano,
1/2 tbsp basil
1/2 tbsp basil.
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)
1/4 cup / 50 g buckwheat groats
1/4 cup / 35 g hazelnuts, roughly chopped
1/2 tsp sea salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 tsp sea salt
1 cup / 250 g cottage cheese
1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 cup /
125 ml plain thick yogurt (turkish or greek style yogurt)
1 large apple
1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 -2 tbsp honey
1 tbsp tahini
1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamo
1/2 —
1 tsp freshly grated ginger
1/2 tsp ground cardamo
1/2 tsp ground cardamom
Batter Ingredients:
1 cup chickpea flour
1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp fresh ground black pepper
1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp turmeric, dry ground
1 tsp chili flakes
1 tsp cumin seeds, crushed
1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 cup water Mix all the batter ingredients very well, taste for salt.
Add the almond flour to the oat flour along with
1/2 cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg
1/2 cup raisins,
1 tsp ground cinnamon,
1/4
tsp ground cloves and
1/4
tsp ground nutmeg.
Pastry 3/4 cup /
100 g oat flour (or
1 cup /
100 g rolled oats mixed into flour in a food processor)
1/3 cup / 50 g rice flour
1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot
1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate
1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped
1 inch (2,
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea sal
1/2 tsp dried chili flakes 2
tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices
1 cup (240 ml) water
1 tbsp apple cider vinegar
1 can (
1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves
1 - 2
tsp sea salt
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
2
tsp cumin seeds (optional)
1 bunch (20 g /
1 cup) fresh parsley
1 bunch (20 g /
1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea sal
1/2 lemon, juice
1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 cup uncooked quinoa +
1 cup water (or
1 cup leftover cooked quinoa / millet / buckwheat)
1 pinch sea salt
1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt»
1/4
tsp ground vanilla or
1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginge
1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginge
1/2 tsp freshly grated ginger
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
1 banana
1/2 avocado 2 - 3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup / 150 g frozen raspberries and blackberries 1 cup oat milk or other plant mil
1/2 avocado 2 - 3 soft dates
1 tsp freshly ground cardamom
1 tsp fresh ginger
1 tbsp tahini
1 cup /
150 g frozen raspberries and blackberries
1 cup oat milk or other plant milk
Dry ingredients
1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (60 g) almond flour
1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (65 g) fine coconut flour
1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 cup (70 g) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla 1 pinch sea sal
1/2 tsp vanilla extract or ground vanilla
1 pinch sea salt
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 85 g uncooked quinoa, soaked for
12 to 24 hours in
1 cup filtered water
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut
1 cup / 250 ml unsweetened almond milk
1 egg or
1 tsp chia seeds soaked in
1/4 cup filtered water for
15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemo
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon zest of 1 lemo
1/2 tsp cinnamon zest of
1 lemon
Apple Oatmeal
1 cup rolled oats
1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water)
1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 cup water 2 tbsp almonds, finely chopped
1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch sal
1/2 tsp freshly ground cardamom
1/4
tsp ground vanilla 3 tbsp butter (or coconut oil)
10 -
15 almonds, chopped a large pinch salt
1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped
1/2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oi
1/2 can cooked chickpeas (approx
100 g)
1 tsp harissa or another chili paste (optional)
1 avocado, to serve lemon zest, to serve olive oil
powdered garlic or 2 cloves minced fine
1 Tbs powdered BBQ seasoning (omit for raw)
1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes
1/2 tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for
10 minutes.
1 1/2 tsp unflavored gelatin 1 1/2 Tbsp water 1 cup 1 % milk 1/2 cup buttermilk 1/4 cup honey 1 1/2 cups sliced strawberries 1/2 cup Sweet Peanut Sauc
1/2 tsp unflavored gelatin
1 1/2 Tbsp water 1 cup 1 % milk 1/2 cup buttermilk 1/4 cup honey 1 1/2 cups sliced strawberries 1/2 cup Sweet Peanut Sauc
1/2 Tbsp water
1 cup
1 % milk
1/2 cup buttermilk 1/4 cup honey 1 1/2 cups sliced strawberries 1/2 cup Sweet Peanut Sauc
1/2 cup buttermilk
1/4 cup honey
1 1/2 cups sliced strawberries 1/2 cup Sweet Peanut Sauc
1/2 cups sliced strawberries
1/2 cup Sweet Peanut Sauc
1/2 cup Sweet Peanut Sauce
1/2 butternut squash roasted * 1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli gluten free penne past
1/2 butternut squash roasted *
1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli gluten free penne past
1/2 cup frozen spinach (unthawed)
1/4 cup butter
1/4 cup finely chopped onions
1/4 cup arrowroot starch 3 cups milk
1 cup shredded sharp cheddar cheese
1 cup shredded parmesan cheese
1/2 tsp salt 1 box Catelli gluten free penne past
1/2 tsp salt
1 box Catelli gluten free penne pasta
1 cup spinach
1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 pear, seeded
1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 avocado
1 tsp matcha green tea powder
1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness
1/2 cups of unsweetened almond milk 6 - 8 mint leaves
1 Tbsp chia seeds
1 tsp raw honey (optional for added sweetness)
Ingredients:
1 Cup Oats
1/3 Cup Coconut Oil
1/2 Cup Pecans 6 Dates 1/4 Cup Molasses 1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup 1/4 Cup Almond Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/2 Cup Pecans 6 Dates
1/4 Cup Molasses
1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup
1/4 Cup Almond Butter
1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/2 Cup Dried Cranberries
1 Tsp Cinnamon
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
1 avocado cubed,
1 garlic clove,
1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy)
1/2 of a limes juice,
1/4
tsp of salt and pepper,
1 cup of sour cream - combine in a food processor until creamy).
1 c all - purpose flour
1 tsp baking soda
1/2 tsp salt 1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp salt
1/2 tsp sugar 1 c low - fat buttermilk 1 tsp vanilla extract 3/4 cup strawberries, choppe
1/2 tsp sugar
1 c low - fat buttermilk
1 tsp vanilla extract 3/4 cup strawberries, chopped
cornstarch
1/2 cup sugar 2/3 cup cocoa powder (preferably Valrhona) 1 tsp
1/2 cup sugar 2/3 cup cocoa powder (preferably Valrhona)
1 tsp.
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic
1 - 2 chillies
1 tsp cumin — seeds or powder
1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp coriander powder
1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp smoked paprika
1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 -
1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of
1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Ingredients: 3 eggs
1 cup brown sugar
1/4 cup canola oil
1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place of cornstarch)
1/2 tsp
1/2 tsp.
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 cup soaked walnuts
1/2 cup dates 1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup dates
1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 cup oats,
1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 ground together (use gf oats to make the cookies gluten - free)
1/4
tsp salt
1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisin
1/2 tsp cinnamon
1 tsp vanilla 2 tbsp raisins
Roughly
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional
1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil
1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans)
1 Tbs turmeric sea salt + cayenne to taste 4 eggs or
1/2 block of firm tofu chopped Left over grains (optional
1/2 block of firm tofu chopped Left over grains (optional)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients
1 clove Garlic, minced
1 Onion, diced
1 tbsp Yellow Mustard
1 tbsp Hot Sauce
1 tbsp Chili Powder
1 tsp Cumin
1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 tsp Salt
1/4
tsp Pepper 3
15 oz cans of Beans (variety), undrained
1 can Diced Tomatoes with Chilis
1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
1/2 cup bread crumbs 4 cloves garlic minced 1/4 cup white onion, minced 1 tsp
1/2 cup bread crumbs 4 cloves garlic minced
1/4 cup white onion, minced
1 tsp.
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder
1 cup all purpose flour
1 cup granulated sugar
1/4
tsp baking soda
1/8
tsp salt
1 egg 5 tbsp sour cream
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food colorin
1/2 tsp cream of tartar
1 tsp vanilla Brown, green, and orange gel food coloring
INGREDIENTS 3 egg yolks
1/2 clove garlic 1/2 tsp chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado..
1/2 clove garlic
1/2 tsp chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado..
1/2 tsp chipotle powder
1 / 2T maple (optional)
1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado...
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8
tsp fine sea salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
6 slices bacon, finely chopped
1/2 cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
1/2 cup chopped onion
1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves
1/4 cup brown sugar
1 L Kitchen Basics gluten free chicken broth
1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
1/2 tsp dried sage 2 large eggs
1 pkg Udi's gluten free hot dog buns
3/4 cup raw cashews
1/3 cup pumpkin seeds 6 medjool dates
1/4 cup coconut
1 tbsp hemp seeds
1 tbsp coconut oil 2
tsp moringa powder
1 tsp chia seeds
1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls i
1/2 tsp vanilla extract zest of
1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in
INGREDIENTS
1 / 4C olive / avocado / coconut oil
1T raw honey 2 eggs
1/2 tsp pink salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp pink salt
1C almond flour
1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp baking powder
1T coconut flour
1 / 4C almond milk Extras:
1 / 2C fresh grilled organic corn,
1/2 tsp chopped jalapeño, 2T shredded chedda
1/2 tsp chopped jalapeño, 2T shredded cheddar
1 1/2 c strawberries, chopped 2 tbsp cilantro, chopped 1 1/2 tbsp fresh lime juice 1 tbsp jalapeno, chopped 2 tsp shallot, finely chopped 1/2 tsp agave necta
1/2 c strawberries, chopped 2 tbsp cilantro, chopped
1 1/2 tbsp fresh lime juice 1 tbsp jalapeno, chopped 2 tsp shallot, finely chopped 1/2 tsp agave necta
1/2 tbsp fresh lime juice
1 tbsp jalapeno, chopped 2
tsp shallot, finely chopped
1/2 tsp agave necta
1/2 tsp agave nectar
•
1/4 cup coconut oil •
1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup coconut sugar •
1 large egg •
1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
tsp vanilla •
1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt •
1/4
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
Tsp baking soda •
1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup soy free chocolate chunks (or a good bar chopped up) •
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half
1/2 cup nuts (walnuts / pecans would be best, I only had cashews) •
1/2 cup fresh cherries (pit and cut in half
1/2 cup fresh cherries (pit and cut in half)
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used
1 heaped tablespoon, I omitted the olive oil, and just the
1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end
1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
Ingredients 200 g / 7oz • baby spinach
1 • small cauliflower head [cut into florets — about 350g /
12oz]
1 • small onion [diced]
1 • minced garlic clove
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream
1 tbsp • butter [for the cauliflower]
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and peppe
1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Filling 2 c strawberries, sliced
1 banana, sliced 2
tsp sugar
1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warme
1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warmed
1/2 cup unsalted butter, at room temperature 1/3 cup brownie mix 2 tbsp unsweetened cocoa powder 1 tsp vanilla extract 2 tbsp milk 2 cups powdered sugar 1/4 tsp cayenne peppe
1/2 cup unsalted butter, at room temperature
1/3 cup brownie mix 2 tbsp unsweetened cocoa powder
1 tsp vanilla extract 2 tbsp milk 2 cups powdered sugar
1/4
tsp cayenne pepper
-LSB-...](
1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (
1/2 tsp)-- how to make vanilla extract Sea salt (1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...
1/2 tsp)-- how to make vanilla extract Sea salt (
1 pinch)-- where to buy sea salt Cinnamon, ground (to taste) Butter or cream, -LSB-...]
1 tbsp ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
2» - thick slice of whole grain peasant - style bread
1/3 cup sliced strawberries (or your favorite fruit)
1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butte
1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture
1 tsp butter
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar
1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C light brown sugar
1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C vegetable oil 2 eggs, at room temp
1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sour cream or full fat Greek yogurt
1 tsp vanilla extract 2 C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.