2 Tablespoons of chopped garlic 3 Tablespoons of olive oil 8 cups chopped tomatoes (fresh or canned) 1 cup onions, chopped 1/2 cup of fresh chopped parsley 1 teaspoon oregano 1 teaspoon of crushed red pepper 1/8 cup of fresh chopped sweet
basil Pinch of thyme Pinch of rosemary One teaspoon salt One teaspoon black pepper
Not exact matches
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
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous
pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling
of dried
basil, oregano, and
thyme) 1 lb.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh
basil, cleaned a few fresh
thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons minced, fresh
thyme 1 teaspoon each minced fresh oregano,
basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle
of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and
thyme and a
pinch of rosemary,
basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
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
But you can just use a
pinch of oregano,
basil, and
thyme in this dressing if you prefer.
250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a
pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried
basil Or 1/4 tsp dried
thyme and
pinch of chili
pinch Himalayan salt a splash
of water if needed
12 grape tomatoes 1 medium garlic clove 1/3 cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (packed in olive oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried
basil 1/4 teaspoon dried
thyme 1/8 teaspoon sea salt
Pinch of pepper 1 Tablespoon extra virgin olive oil 1 Tablespoon lemon juice
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit
of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a
pinch of fresh
thyme and or fresh
basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit
of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
For the blintzes I put the cup
of bay scallops (drained, but not rinsed) in the blender (not in a food processor), added about a teaspoon
of fresh
basil, a
pinch of salt and pepper, a
pinch of dry fresh
thyme leaves (you can add any herb you like I think — maybe even dill would work — or just parsley or green onion maybe).