Add about 1/2
tbsp olive oil for pan frying if desired.
Saute onion, red pepper and crushed garlic in 2
tbsp olive oil for 2 - 3 mins til translucent but not browned.
In a large saute pan over medium heat, cook mushrooms in 1
Tbsp olive oil for 5 minutes.
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of vegetable stock (purchased or make your own) bunch of leeks 2 - 4
tbsp olive oil for cooking salt and pepper to taste
Saute red onion in 1
tbsp olive oil for 5 minutes, then add in broccoli and cook for another 2 minutes.
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut
oil, butter or
olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3
tbsp chia seeds mixed with 9
tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
2 cups dried mung beans, soaked in water
for 8 - 12 hours 1
tbsp coconut
oil, ghee or
olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk
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 seeds
2 cups cooked chickpeas 5
tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3
tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley and paprika
for garnish
Preheat the stainless pan
for 2 minutes, add 1
tbsp of
olive oil.
Hi can I use extra virgin
olive oil for the
tbsp of
oil?
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
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
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 soda
We usually use flax
for eggs, but since this recipe already calls
for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3 cup applesauce, 1/4 cup vegetable
oil (I used
olive), 2 heaping
tbsp potato starch, 2 heaping
tbsp arrowroot powder.
After the 45 minutes, score the top 3 times with a knife, brush the bread lightly with a
tbsp of
olive oil and then place on the middle shelf of the oven
for 15 - 20 minutes, until golden brown.
1/2 cup whole wheat flour 3/4 cup warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3
tbsps olive oil 1 1/2 tsps salt vegetable
oil for greasing the bowl
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 sauce
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine
for 1 minute, drained, and cooled in an ice bath) 2
tbsp olive oil 1
tbsp red wine vinegar Salt & pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives, sliced 1 c pine nuts 2
Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
18 - 24 fresh chicken wings and / or sections 2
tbsp Ancho chile powder 2
tbsp sweet paprika (use spicy variety
for more kick) 1 tsp ground cumin 1
tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed
oil (
olive oil will suffice)
250g / 9oz cooked chickpeas 1
tbsp Truffle
oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous
tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1
tbsp olive oil (possibly extra virgin), and extra
for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
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 peas
For the Tacos small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2
Tbsp cilantro, chopped 2
Tbsp lime juice 1
Tbsp olive oil 1/2 tsp cumin pinch kosher salt
The rub (good
for 10 lbs of ribs): 1 bulk of garlic 1
tbsp of Sea salt 1 tsp of cayenne 2 tsp of paprika 2 tsp of black peppar 2 tsp of onion power 2 tsp of thyme 2 tsp of majoram 2 tsp of celery seed 1/3 cup
olive oil
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin
olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6
Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra
for serving 1/2 c coarse fresh bread crumbs, fried in
olive oil until golden brown 1 1/2 tsp minced fresh rosemary
What You'll Need: 2
Tbsp Star Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper
for seasoning 1/2 cup orange juice 1
Tbsp mustard 1
Tbsp corn starch 1
Tbsp cold water Salad 2
Tbsp orange juice 2
Tbsp Dijon mustard 1
Tbsp Star Butter flavored
Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
For added flavor, whisk together 1/4 cup of orange juice and 1
Tbsp of the Butter
olive oil and marinate the pork chops in it while you prepare the salad ingredients.
If you have the time, toss the pork chops in a plastic bag with a 1/4 cup of orange juice and 1
Tbsp of
olive oil for a quick marinade while you prepare all the other ingredients.
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
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin
olive oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
1 head garlic Extra-virgin
olive oil,
for drizzling 4
tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
honey chive vinaigrette ingredients: 2
tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2
tbsp raw honey or agave nectar salt + pepper 3
tbsp extra virgin
olive oil 1/4 cup chopped chives + extra
for garnish
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
For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2
tbsp olive oil, and the juice from half a lemon.
Drizzle about 1
tbsp olive or coconut
oil in the pot and heat over medium heat
for a couple of minutes until the
oil is hot.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2
tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients 1 cup lukewarm water 1
tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1
tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more
for kneading 1/4 cup PC Organics Milled Flaxseed
spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2
tbsp extra-virgin
olive oil 1/2 cup crumbled queso fresco cheese, plus more
for garnish 1/4 cup finely chopped cilantro, plus sprigs
for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper
For 2 people simply fry 150g of mushrooms, quartered or sliced, in 1/2
Tbsp of
olive oil with some freshly ground black pepper and a pinch of salt until cooked.
3
Tbsp coconut aminos or wheat free soy sauce (tamari) Salt to taste (use more if not using any fish sauce) 1
Tbsp avocado
oil / butter / lard / ghee — never use
olive oil for high heat cooking
(
For vegetarian, don't use the bacon and instead add another
tbsp olive oil and replace the chicken broth with vegetable broth.)
2
tbsp ghee, coconut or
olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4
tbsp sauerkraut, more
for serving 1 -2
tbsp honey salt & pepper, to taste
1 head raw cauliflower 4
tbsp cold - pressed
olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts,
for garnish
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut
oil, ghee or
olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3
tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
3
tbsp butter + 3
tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + 3
tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini,
for serving
Ingredients: 1
Tbsp olive oil 1 clove garlic, minced 1
Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment of mushrooms, sliced 1
Tbsp tamari 1/2 tsp salt Fresh parsley
for garnish, chopped
1
Tbsp olive oil 6 green onions, thinly sliced, white and green parts separated 1/2 pound ground beef (
for a healthier option ground turkey would also work!)
After heated, add the 4
tbsp of
olive oil and heat
for 1 minute.
dry pasta 1 tsp
olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2
Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1
Tbsp for garnish 2
Tbsp cilantro, plus 1
Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado,
for serving
Toss tomatoes with 1
tbsp olive oil, salt and pepper and roast
for about 20 minutes until charred, tossing half way through the cooking process.
3
tbsp olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata
olives + 3
tbsp capers, rinsed + pepper + cooked penne,
for serving + finely chopped parsley,
for garnish