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
In a
small bowl, combine 1 cup
of tomato sauce, 1/2 teaspoon each
of oregano and
basil, a
pinch of salt and pepper, 1/4 teaspoon each
of garlic powder and onion powder, and a teaspoon
of lemon juice.
In a
small blender, combine
basil, olive oil, balsamic, a
pinch of salt and fresh cracked pepper.
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1
small handful
of fresh
basil (chopped) a
pinch of sea
salt a
pinch of lemon 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
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)
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into
small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice
of half a lemon 1 tablespoon rice vinegar a
pinch of whole sea
salt a
pinch of chili powder fresh
basil, cleaned and chopped, to taste
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
«CHEESY» TOMATO SLICES 1 large, or 2
small, heirloom tomatoes 1 tablespoon nutritional yeast 1/2 teaspoon dried
basil 1/2 teaspoon dried oregano few
pinches of salt
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
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea
salt 1/4 teaspoon freshly ground black pepper 2 teaspoons
of sweet
basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6
small tomatoes on the vine Fresh
basil leaves for garnish
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract *
pinch of fine or coarse sea
salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the
smaller amount before adding more * handful
of fresh
basil (I used Thai
basil from my garden) or mint * ice cubes: about 10, or to taste
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
2 Tablespoons extra-virgin olive oil 1 Tablespoon lemon juice 2 large
pinch of flaky
salt 1/4 teaspoon freshly ground black pepper 2 or 3 large zucchinis 1
small bunch of basil / 1 big handful of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob of Parmesan c
small bunch
of basil / 1 big handful
of basil leaves 2 Tablespoons cup pine nuts, toasted
Small knob of Parmesan c
Small knob
of Parmesan cheese
2 large zucchini 2
small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh
basil a few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good
pinch Kosher
salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving