Thin a few tablespoons of almond
butter with vegetable broth and brown rice vinegar.
Not exact matches
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
To veganize this, replace the
butter with additional olive oil, use
vegetable broth and skip the yogurt.
Add the melted
butter and garlic to the blender along
with the
vegetable broth and puree on high until creamy.
For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your
vegetable broth is, start
with a pinch and go from there For vegan, use Earth Balance
butter or similar This may seem like alot of steps, but it comes together pretty quickly.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans diced tomatoes
with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef
broth is traditional but
vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Bone
broth — homemade chicken stock or beef stock Naturally fermented foods — kefir, yogurt, sauerkraut, pickles (we're talking about foods fermented in salt and / or whey, not made
with vinegar) Healthy fats — grass - fed
butter, cream, tallow, lard and coconut oil Grass - fed meats — ground up, pureed or pre-chewed Cooked fruits and
vegetables — should always be cooked in and / or served
with good fats
Some of the recipes that are high on my to - make list: Ginger - Shiitake Miso
Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond
Butter Brownies, Chickpea Polenta
with Sautéed Spring
Vegetables, Sweet Flatbread
with Grilled Berries, Quinoa Falafel
with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad.
FOR THE SAUCE 1/3 cup sugar 1/3 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken
broth 1 tablespoon unsalted
butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne of fresh orange zest, removed
with a
vegetable peeler
Some of the recipes that are high on my to - make list: Ginger - Shiitake Miso
Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond
Butter Brownies, Chickpea Polenta
with Sautéed Spring
Vegetables, Sweet Flatbread
with Grilled Berries, Quinoa Falafel
with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad.
I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and
butter, the fat on my meat, bone
broth; within the last year have given up
vegetable oils except olive; gluten free for 2 years; very little organic cane sugar say less than 2 - 3 T. daily, many days none; wine and cheese of my own making, mostly my own and daily; milk and / or water kefir daily; work at home is my exercise along
with stretching; 90 % organix in everything.
If working these little beauties into a sauce has you fearful, try bringing together almond
butter thinned
with low - sodium
vegetable broth seasoned
with fresh grated ginger, garlic, turmeric, and crushed red pepper for an added kick.
It should ideally include plenty of leafy greens, non-starchy
vegetables like broccoli, cauliflower, asparagus etc. and healthy fats like avocado, grass - fed
butter and coconut oil, together
with fermented
vegetables and bone
broths.
Soup — 1 potato cut into cubes — 1 leek white part cut into rings — 1/2 a chili pepper or hot sauce — 4 tablespoons natural peanut
butter avoid the kind
with palm oil — 1 tablespoon sweet soy sauce (or kecap manis)-- 1 teaspoon tamarind paste — 400 ml
vegetable broth / bouillon