Not exact matches
Start by pre-heating the oven to 190C, then
peel and cut the squash into
bite size chunks.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into
bite -
size chunks 2 medium sweet potatoes (about 2 pounds),
peeled (optional) and cut into
bite -
size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
1/2 lb
bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large,
peeled, seeded and cut into
bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into
bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
1.5 pounds lamb stew meat, cut into 2 - inch
chunks 3 cloves garlic,
peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into
bite -
size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots,
peeled and cut into 1 ″
chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into
bite -
sized pieces 1 tbsp fresh lemon juice
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic,
peeled and sliced thinly 3 sweet potatoes,
peeled and chopped into
bite sized chunks 1 butternut,
peeled, seeded and chopped into
bite sized chunks 3 large carrots,
peeled and chopped into
bite sized chunks Thumb
size piece of fresh ginger,
peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Andouille sausage 1 lb 21 - 25
sized shrimp or larger, raw, cleaned,
peeled and tails off Spicy Cajun Seasoning 2 ripe, fresh California Avocados, seeded,
peeled and cut into
bite -
sized chunks Instructions
To make mango chutney, I start by
peeling the mangoes and dicing the pulp into
bite size chunks.
packages seitan, drained and cut into
bite -
size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish
chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips,
peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into large
chunks 6 cups broccoli, separated into
bite -
sized florets and
peeled stems cut into
chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.
Preheat your oven to 200 C while you
peel your beetroot and cut it into
bite sized chunks.
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato,
peeled and chopped into
bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
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-...]
Chicken stock 4 small sweet potatoes — about 450g —
peeled and chopped into
bite sized chunks.
You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes,
peeled and chopped into
bite -
sized chunks 2 carrots,
peeled and chopped into
bite -
sized chunks 1 parsnip,
peeled and chopped into
bite -
sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
TURKEY PUMPKIN QUINOA CHOWDER Prep Time: 30 mins Cook Time: 1 hour Total Time 1 hour 30 mins Serving: 6 Ingredients 1 whole chicken 12 cups water 1 medium pie pumpkin,
peeled, seeds removed and cut into
bit -
sized chunks 1 onion, diced 1 cup quinoa 3 stalks celery, diced 2...