Not exact matches
According to a press release, they're made to order and are tossed with a garlic puree that's made up of
chopped garlic,
olive oil, parmesan cheese, parsley, and
salt.
2 tablespoons vegetable or
olive oil 2 large onions,
chopped 6 cloves garlic,
chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes,
chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
My favourite way to do it is to
chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons of tomato puree,
salt, dried herbs and a squeeze of lime.
Tomato sauce: 1 tbsp
olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
If you want to make the potato croutons then
chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of
olive oil plus the chilli flakes,
salt and pepper.
Add in the juice of half a lime,
olive oil,
chopped fresh red chilli (to taste),
chopped coriander and a pinch of
salt, then mix it all together.
Start by peeling and
chopping the beetroot into small chunks, place in a baking tray with a drizzle of
olive oil,
salt and pepper, then cook in the oven for 40 - 45 minutes until soft.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
2 tbsp
olive oil 1 onion, peeled and finely
chopped 1 clove garlic, peeled and finely
chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea
salt
Then add the crushed / finely
chopped garlic, tamari, sesame
oil, chilli flakes,
olive oil and
salt.
2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut
oil, ghee or
olive oil 1 onion, finely
chopped 4 garlic cloves, finely
chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea
salt 1 x 400 ml can full fat coconut milk
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)--
chopped 3 cloves garlic —
chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary
salt and pepper — to taste 6 cups steeped Yerba mate tea
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Yogurt sauce 1 cup natural yogurt 1 tbsp
olive oil 2 tbsp lemon juice 2 tbsp finely
chopped mint leaves 1 small clove garlic, peeled and finely
chopped salt and black pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and
chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
While these cook slice the mushrooms into pieces and gently stir fry them with
olive oil,
salt, two teaspoons of apple cider vinegar and the
chopped jalapeño pepper (remember to discard the seeds before
chopping).
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans —
chopped
Powerful Puttanesca Topping 3 cups
chopped fresh tomatoes, such as cherry or roma 2 tablespoons
chopped capers 2 tablespoons
chopped nicoise
olives 1 tablespoon
chopped fresh basil 2 teaspoons crushed red chile Garlic
salt 1 cup grated parmigiano reggiano or pecorino romano cheese
Olive oil
1 tablespoon
oil (butter / lard / coconut
oil) 1 medium onion, finely
chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata
olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
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)
1/2 cup onion
chopped 1/4 cup
olive oil (I use less) 1 fresh garlic pod,
chopped 1 t chili powder 1 t Gephardt Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion
chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in
olive oil until clear and tender.
Roughly
chop half a bunch of cilantro and whisk into a separate bowl with
olive oil, pepper, and
salt.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block of firm tofu
chopped Left over grains (optional)
1) 2 cans of chickpeas 2) 1 large clove of garlic, roughly
chopped 3) 2 -3 tablespoons of
olive oil 4) 1/2 cup of water 5) 1/2 teaspoon of
salt 6) 1/2 teaspoon paprika powder
Black Beans filling 2 tablespoons refined coconut
oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea
salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Olive oil, apple cider vinegar, balsamic vinegar,
salt, pressed garlic,
chopped parsley and dill.
INGREDIENTS 1 / 4C
olive / avocado / coconut
oil 1T raw honey 2 eggs 1/2 tsp pink
salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp
chopped jalapeño, 2T shredded cheddar
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid
chopped parsley and paprika for garnish
Also I served it with corn tortillas (
chopped in quarters, brushed with
olive oil and a spinkle of himalayan
salt and in the oven until cripsy).
1 teaspoon
olive oil 1/4 cup finely
chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
2 vine - ripened tomatoes
Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely
chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup
olive oil Directions Preheat oven to 400 degrees F.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme
salt and pepper 1 tablespoon
olive oil 1/2 large onion,
chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper,
chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons
chopped parsley rice to serve
1 cup uncooked rice or quinoa 1/2 bunch cilantro, finely
chopped, parsley if you prefer 4 cups shredded kale (massaged in
olive oil and sea
salt), Cabbage or romaine lettuce
3 tablespoons extra virgin
olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea
salt 4 cups cooked black beans 3 celery stalks,
chopped 1/3 cup sliced dried figs 1/3 cup
chopped toasted almonds
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons avocado
oil or extra-virgin
olive oil * Coarse sea
salt and finely ground black pepper
Prepare the herb sauce by finely
chopping the mint, dill, and chive, whisking together in a bowl with the
olive oil, sea
salt, and lemon juice.
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely
chopped garlic sizzle in a couple of tablespoons of
olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat,
salt lightly and set aside.
1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon
olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh basil,
chopped Freshly grated parmigiano - reggianno
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and
chopped garlic,
olive oil, water and
salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely
chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each
salt and pepper, more to taste juice of 1/2 lime
30 ml 1.5 tbls
olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves,
chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot,
chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale,
chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly
chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of
salt • juice from one small lemon • 2 tablespoons
olive oil + extra for garnish •
chopped cilantro for garnish •
chopped green serrano for garnish
1 cup of fresh of frozen peas a handful of basil (about 1/4 cup)
chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of
salt pepper 1/4 cup of
olive oil 1/4 cup of water
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon
chopped 1 onion,
chopped 2 carrots,
chopped 2 celery stalks,
chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots,
chopped / 1 large onion,
chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T
Olive oil /
Salt & pepper to taste / Grated cheese for top (optional).
1 boneless skinless chicken breast 2 tablespoons
olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes
salt 4 cups
chopped romaine lettuce 2 tablespoons sliced black
olives 2 tablespoons
chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas