Not exact matches
1 pound raw shrimp (thawed if frozen),
peeled and tails removed 1 small red onion, coarsely chopped 1/4 cup almond flour * 1 teaspoon Old Bay Seasoning Hot sauce — couple shakes 1/2 cup chopped cilantro 1 egg Coconut
oil (or butter / ghee / lard
etc) for frying
for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive
oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne
peeler or mandolin 2 tablespoons of mayo (vegan or regular,
etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
lime peanut sauce ingredients: 1/2 inch fresh ginger,
peeled + rough chopped 2 cloves of garlic,
peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter
etc) 1 lime,
peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut
oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame
oil 1/2 cup grapeseed
oil
1 heaped cup mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet,
peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the
oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp
etc)