Not exact matches
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no
big deal!)
Put the shredded cabbage into a bowl and add a
big pinch of salt, 1
tablespoon of rice vinegar and 1
tablespoon of
maple syrup.
for the filling: 500 grams cashews, soaked overnight
big pinch sea salt 100 grams (7
tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup)
maple syrup juice of 2 blood oranges 300 grams (3 cups) cranberries
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how
big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (
maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can of full fat coconut milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2
tablespoons of
maple syrup 2
tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
Grind up a cup of hemp seeds with 2 to 3
tablespoons of oil, a
tablespoon or two of honey or
maple syrup and a
big pinch of salt.