ginger
Small pinch of cloves Small pinch of salt Ice — optional
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium
cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
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 pepper
2 teaspoons olive oil 3
cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big
pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the
smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground
cloves 1 1/2 cups (190 grams) flour
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2
cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
small handful
of parsley 3
cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2 T smooth peanut butter splash
of hot sauce
pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic
cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1
small red onion, peeled and quartered 2
cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice
of 1 lime large
pinch Kosher or sea salt
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4
cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice
Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a
small frying pan place olive oil and fry garlic til golden.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4
cloves garlic, minced 1
small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic
cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne pepper 1
small loaf crust bread, sliced
1 acorn squash 1 - 2 tablespoons olive oil, divided 1
small onion, diced 1 - 2
cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon
cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
2 - 3
small to medium beets — peeled and cubed 2 garlic
cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
For the Potatoes:
Small Red Potatoes 2 - 3 tablespoons Olive Oil 2 Garlic
Cloves, minced 1/2 teaspoon Oregano 1/2 teaspoon Thyme 1/4 teaspoon Cayenne Pepper
Pinch of Salt and Pepper
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2
small onion, chopped 2
cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano
pinch of rosemary
pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground
cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into
small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Cucumber and Yogurt Salad ----------------- 2 cups low - fat plain yogurt, drained to 1 1/2 cups 2 garlic
cloves, crushed to a paste with a
pinch of salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive oil 2
small cucumbers, peeled and seeded 2 tbsp lemon juice
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic
cloves, minced
Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic
clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a
small food processor with a couple
pinches of salt and a 1/4 teaspoon black pepper.
1 tbsp extra virgin olive oil + more for garnish 1
small onion, diced (~ 1 cup diced onion) 2 garlic
cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black pepper, to taste
In a
small saucepan, combine black beans, garlic
clove, cilantro, and a
pinch of salt.
In a
small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice,
clove, ginger, black pepper, and
pinch of sea salt.
2 Tablespoons Olive or Coconut Oil 3
Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk
Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
2 -3 handfuls
of rocket — try to get the wild rocket which is more peppery 1
small clove garlic A
pinch of sea salt 1/2 teaspoon extra virgin olive oil 1 tub quark
To make the spicy tomato sauce finely mince 2
cloves of garlic, finely mince 1
small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea salt, freshly cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
Start with a
small onion, or shallot, add a few
cloves of garlic, then drop the chopped kale in the pan, stir for a few minutes, add enough liquid to cover the bottom
of the pan, a
pinch of kosher salt, and cover it to cook.
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2 cup) 1
small yellow squash, diced (about 1/2 cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4
cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if n
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup
small pasta shape
Pinch of kosher salt, if n
Pinch of kosher salt, if needed
Ingredients For the rocket pesto 4 - 6 handfuls
of fresh rocket, washed and pat dried 2
small handfuls
of fresh parsley, washed and pat dried 1 garlic
clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple vinegar a
pinch of whole sea salt a
pinch of chilli powder 2 - 3 handfuls
of hazelnuts (and a -LSB-...]
CHICKPEA FLATBREADS 1 1/2 cups cooked chickpeas, rinsed & drained 1 tablespoon ground flaxseed 3 tablespoons water few
pinches of salt 1
small garlic
clove
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1
small yellow onion, quartered 2 - 3 garlic
cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups
small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5
cloves of garlic, minced
pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3
cloves garlic, finely minced 3
small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2
small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala
Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
3 cups
of watermelon,
small dice 1 cup
of sliced jicama sticks 1 ear
of corn a handful
of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few
pinches of salt 1
small garlic
clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
Ingredients 1 garlic
clove, peeled a
pinch of whole sea salt a
pinch of white pepper a
pinch of chili powder 6 - 8 tablespoons extra virgin olive oil juice
of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into
small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
1/2 batch
of Basic Spaetzle recipe (above) 1
small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic
cloves, finely chopped Large
pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
for the sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1
small clove of garlic, sliced 1/3 cup
of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3 cup
of extra virgin olive oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a
pinch of salt a drizzle
of olive oil
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves
pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2
cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Peel the garlic
cloves and place them in a
small saucepan with just a bit
of water and a
pinch of salt.
8 Medium Sized Chicken Thighs, Skinned & Trimmed
Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic
Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1
Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil
Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
of Salt 1
Small Hot Red Chili Pepper, Minced (Optional)
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1
small Vidalia onion, diced or 1/2
of a larger onion 3
cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few
pinches of salt (around 1/2 tsp)
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1
small onion, chopped 2
cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon
pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix
of cranberries, blueberries, and cherries) zest
of one orange
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5
cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced
small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste
Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Makes about 1.5 litres 1
small pumpkin (makes about 480 ml puree) 1/2 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp nutmeg, freshly grated A
pinch of ground
cloves 55g brown sugar 1 litre vanilla ice - cream
BBQ - spice 3
small cloves of garlic 0.5 tsp smoked paprika powder 0.5 tsp black pepper 1
pinch of chilli 1 tsp cumin 1 tsp dried thyme 2 tsp ground coriander seeds 2 tsp dried oregano 1.5
small tsp salt
3 1/2 pounds brisket
Pinch of kosher salt
Pinch of black pepper 4 tablespoons unsalted butter 5 pounds
small yellow onions, peeled and halved through the root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons fresh thyme leaves 1 tablespoon freshly ground black pepper 1 celery stalk, diced 1 tomato, diced 4 garlic
cloves
dressing 2 tablespoons pure sesame seed butter tahini 1 teaspoon grated ginger juice from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice vinegar 1/4 cup water 1
small garlic
clove 1/2 teaspoon honey *
pinch of salt
2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat
pinch of himalayan salt 1
pinch of black pepper 2 garlic
cloves, grated 1 shallot, finely chopped 1
small bunch
of Italian parsley, finely chopped 1
small bunch
of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white wine or champagne vinegar 3 tablespoons minced Vidalia or other sweet onion 1
small clove garlic, minced and mashed with a
pinch of salt 2 teaspoons fresh dill, minced 1/4 cup extra virgin olive oil salt and freshly ground pepper to taste.
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2
cloves of garlic, minced 1 sprig
of rosemary, leaves minced 4 sprigs
of thyme, leaves removed + divided
pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth
of small diced, hardy vegetables (I used a mix
of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water