Not exact matches
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
1/2 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
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
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
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).
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 co
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 co
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.
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
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
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish)
1 tsp dried cilantro 2
16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes
1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness
1/2 medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
vegetable oil
1 large white
onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional)
1 cup beef broth
1 can diced tomatoes with juice
1/2 tsp
1/2 tsp.
30 ml
1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red
onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g
1 tsp fresh rosemary leaves, chopped
1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional
1/2 tsp sea salt Ground black pepper, to taste
1 tsp plant - based milk
1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat
1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk
1/2 garlic cloves
1 ″ ginger knob
1 ″ galangal root Chopped
onions 3
tsp curry powder
1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped
1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About
1 cup homemade Tomato Sauce or you can use
1 small can tomato paste
1 Tbsp Red Boat Fish Sauce
1 Tbsp coconut oil 4 cubes of frozen coconut milk (about
1/2 cup coconut milk
1/2 cup coconut milk)
--
1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup grated raw mangoes - 2 tbsp chopped garlic -
1/4 cup thinly sliced
onions -
1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup besan (bengal gram flour)-
1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves -
1 egg -
1 tsp turmeric Pwd -
1 tsp cumin -
1 tsp baking Pwd - Salt to taste - Oil to fry
oil from jar
1/2 small onion, sliced (1/2 cup) 1 jarred roasted red pepper, drained and cut into strips (1/4 cup) 1/2 tsp
1/2 small
onion, sliced (
1/2 cup) 1 jarred roasted red pepper, drained and cut into strips (1/4 cup) 1/2 tsp
1/2 cup)
1 jarred roasted red pepper, drained and cut into strips (
1/4 cup)
1/2 tsp
1/2 tsp.
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
cans pinto beans that have been drained and rinsed
1 c. chopped sweet
onion 2 c. chopped tomatoes
1 1/4 c. mayonnaise
1/4 c. sweet pickle juice
1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp sal
1/2 tsp garlic powder
1/2 tsp black pepper 1/2 tsp sal
1/2 tsp black pepper
1/2 tsp sal
1/2 tsp salt
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp sal
1/2 cup chopped
onion 1 — 28 oz can of diced tomatoes
1 — 6 oz can of tomato paste
1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta
1/4
tsp pepper
1/4
tsp salt
Meatballs:
1/2 cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 cup breadcrumbs
1 egg
1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 lbs of ground pork
1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauc
1/2 lbs of ground beef
1 onion finely chopped
1 cup heavy cream
1 tsp salt
1 tsp ground white pepper
1 tsp ground allspice
1 tsp of soy sauce
2 cloves garlic
1 cup white or yellow
onion, large dice
1 cup organic chicken stock
1 tsp kosher salt
1.5
tsp curry powder
1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed mea
1/2 tsp ground coriander
10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional:
1/4 cup flaxseed meal
Ingredients: — 4
1/2 cups spinach, fresh, chopped — 1/4 cup green onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cups spinach, fresh, chopped —
1/4 cup green
onions, chopped —
1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cup reduced fat cream cheese —
1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to tast
1/2 cup fat - free sour cream —
1 tsp dried dill — 2 cloves garlic, minced —
1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2
tsp fresh lemon juice — salt and pepper to taste
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 Sweet
Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed
1 lb Ground Turkey
16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest
1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup wine — Optional
1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup Spinach — Frozen
1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
Fajita Marinade
1 tsp chili powder
1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp cumin
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot)
1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp onion powder
1/4
tsp garlic powder dash of salt
1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp lime juice
1 tsp vegetable oil
sausage, ham, etc)--
1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 cup
onions — diced — 3 cups cheddar cheese — shredded —
1/4 teaspoon dry mustard —
1/4 teaspoon garlic powder —
1 tsp salt &
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
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 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 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
We did this...
12 oz black plum tomatoes
1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa
1/2 cup Vidalllia
onion 1/4 fresh cilantro 3 cloves garlic
1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa
1/2 tsp sea salt
1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good)
1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
Asian eggplant, cut into 3 x
1 / 2 - inch pieces 2 tbsps vegetable oil
1 medium
onion, quartered lengthwise and sliced thinly 2
tsps garlic, minced
1/4 cup Chinese cooking wine, sake, or water
1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup Vietnamese stir - fry sauce (see below)
1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch piece
1/2 cup + 2 tbsps water
1/4 cup unsweetened coconut milk, stirred 2
tsps Asian chili paste 4 green
onions, green parts only — cut into 3 / 4 - inch pieces
shoot for
15 leaves
1 lb ground pork
1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 lb sausage, we used spicy italian olive oil
1 small
onion, chopped 3 cloves of garlic, minced
1 tsp minced ginger
1 tsp cinnamon
1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!
1/2 tsp nutmeg salt & pepper
1 jar of dice tomatoes (our local grocery store has them now!)
Add
1 cup of the
onions,
1/4 cup of the celery, and
1/2 tsp of the poultry seasoning
1/2 tsp of the poultry seasoning.
2 Cups Maninis Multi-Purpose Flour
1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour)
1 Onion — Finely chopped
1 Cup Spinach
1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Tumeric
1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Garam Masala
1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Water
1/2 cup dried buttermilk 2 TBS dried parsley flakes 1 TB onion powder 1 TB garlic powder 1 TB dried chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp peppe
1/2 cup dried buttermilk 2 TBS dried parsley flakes
1 TB
onion powder
1 TB garlic powder
1 TB dried chopped
onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
Sweet and Hot Pepper Tofu, Asian - Style
1 Tbsp soy sauce
1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp dark soy sauce
1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp cornstarch
1 # tofu, drained, pressed, cut in cubes
1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 cup ketchup
1/4 cup broth
1 Tbsp chili garlic sauce 2
tsp sugar
1 Tbsp oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 Tbsp green
onions, sliced 3 dried red chilis
1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 red pepper, thinly sliced
1 jalapeno, stemmed, seeded and minced
1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 yellow
onion, sliced thinly 2
tsp toasted sesame seeds
1 tsp sesame oil 3 Tbsp thai basil, chopped
Ingredients: Shrimp (I used 7 jumbo shrimp)
1 cup fresh spinach
1/4
onion (sliced)
1 cup sliced mushrooms
1 clove garlic (roughly chopped) Olive oil Seasoning:
1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp white pepper,
1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp salt,
1 tsp cumin,
1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp turmeric,
1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 -
1 tsp garlic powder,
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
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
1 lb, curly, mini lasagna noodles, cooked according to package directions
1 lb ground beef
1 clove garlic, minced
1/2 onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1 tsp dried italian seasoning 2 c shredded mozzarella chees
1/2 onion, diced
1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream
1 tsp dried italian seasoning 2 c shredded mozzarella cheese
INGREDIENTS 2 lbs lean ground beef
1 egg
1/2 cup plain bread crumbs 1/2 pkg onion soup mix 2 tbsp worcestershire sauce 1 tsp salt 1/2 tsp peppe
1/2 cup plain bread crumbs
1/2 pkg onion soup mix 2 tbsp worcestershire sauce 1 tsp salt 1/2 tsp peppe
1/2 pkg
onion soup mix 2 tbsp worcestershire sauce
1 tsp salt
1/2 tsp peppe
1/2 tsp 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)
1 carcass of a chicken roaster 5 carrots, sliced
1 onion, chopped
1 bay leaf 2 sprigs of fresh Rosemary (or 2
tsp of dried) 2 bay leaves
1 tsp of salt
1/2 tsp of whole peppercorns 2 cloves of garlic (cut in half) Wate
1/2 tsp of whole peppercorns 2 cloves of garlic (cut in half) Water
In a large bowl combine the cooked pasta, tuna, peas, the remaining chopped
onion (
1 medium) and celery (
1 large stalk), the soup mixture and at least
1/2 tsp extra salt
1/2 tsp extra salt.
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
Filling
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 can drained corn
1 Tbsp chilli powder
1 tsp cumin
1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 tsp paprika
1/4 cup diced
onion — I used about
1/3 cup
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese
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
Korean Style Tacos For the Roast 2 - 3 lb bear (or beef) roast
1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C wate
1/2 C soy sauce 4 green
onions, chopped
1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C wate
1/2 granny smith apple, julienned 5 cloves garlic, minced 2
tsp ginger
1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C wate
1/2 C honey
1/4 C rice wine vinegar
1 Tbsp sesame oil black pepper 3 - 5 C water
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
1 sm
onion, quartered 5 cloves garlic
1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2» piece ginger, peeled
1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 c low fat plain Greek - style yogurt 3/4
tsp ground coriander 3/4
tsp ground cumin
1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground allspice
1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground cinnamon
1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground turmeric
1/4
tsp freshly ground black pepper
1/4
tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb)
1/2 tsp sal
1/2 tsp 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.
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