In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional
chopped toasted almonds for both texture and flavor.
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)
Roughly
chop the
almonds and pistachios, either with a knife or in a mortar and pestle, and dry
toast in a pan on the stove top
for just a few minutes.
butter, cubed 6 - 8 French macarons, crushed
For garnish: 1/2 c.
toasted almonds,
chopped
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it:
For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly
chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 Tablespoon olive oil 1 medium onion,
chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup
chopped parsley 1/3 cup
almonds,
toasted and
chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
For serving (optional):
chopped cilantro, slivered
almonds,
toasted pumpkin seeds, dollop of yogurt
I
toast then coarsely
chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans,
toasted slivered
almonds, even croutons of day old crusty bread...
for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points
for toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Sprinkle with some
toasted pine nuts or
chopped,
toasted almonds for a little something special.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup
chopped organic broccoli * 1/2 cup loosely packed, fresh basil,
chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired,
for garnish * crushed red pepper flakes - to taste * lightly
toasted pine nuts
for garnish (or use
chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil
for drizzling the finished dish - optional * sea salt to taste - optional
chopped chocolate - covered toffee candy bars and 1 1/2 cups
toasted slivered
almonds for chocolate morsels.
For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely
Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small
Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup
Toasted Blanched
Almonds To Garnish: 1/4 Cup
Chopped Toasted Blanched
Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
I didn't do this, but next time I would add some
toasted nuts of some kind —
chopped walnuts or sliced
almonds —
for extra crunch.
I made this recipe and substituted
toasted chopped almonds for the pecans and the coconut sugar
for the agave nectar.
For extra flavor, add a handful of
toasted chopped hazelnuts or
almonds.
ingredients
FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE CAKE: 1 tablespoons unsalted butter (melted,
for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for greasing) 3/4 cup unsweetened cocoa powder (plus additional
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (
chopped) 1 teaspoon vanilla 1/4 cup
toasted sliced
almonds 1/2 teaspoon crunchy sea salt
Add 1 cup of blanched Spanish
almonds onto a baking tray lined with foil paper, move the
almonds around so they are all on a single layer, add the
almonds into a pre-heated oven, bake and broil option 175 C - 350 F
for 11 minutes, then take the
almonds out of the oven and cool
for 2 minutes, then add the
toasted almonds into a food processor and pulse them until they are well
chopped, set aside
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think
almond or hazelnut flour would work well
for a gluten - free version) * 3 - 4 tablespoons
toasted pumpkin seeds or
chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
Top them with
chopped toasted nuts, a Marcona
almond or a pistachio
for a little festive flair.
For this recipe I added
chopped apricots and
toasted almonds to the batter and also served some on top of the waffles.
2 cups rolled oats 1/2 cup
chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups
almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more
for greasing pan
1)
Toast The Nuts: By popping the
chopped walnuts and
almonds in a 350 degree oven
for 10 minutes, the natural oils are released and the end result is a warm, nutty and
toasted flavor that you wouldn't get using raw nuts.
For serving: 1/2 cup
toasted almonds,
chopped (optional) 1/4 cup
toasted shredded unsweetened coconut (optional) Coconut whipped cream, whipped cream, or Greek yogurt (optional)
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula
chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy
almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w /
toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v
chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt
toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad,
for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
Lightly
toasted and roughly
chopped almonds or hazelnuts would be a lovely change from the cacao nibs, if they too are a tad pricey
for you.
1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona
almonds 1/4 cup
toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted and peeled hazelnuts
for fancy version or
toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted sunflower seeds
for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely
chopped parsley,
for sprinkling
Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
Toasted bread, pita, or vegetables
for serving In a food processor or blender, combine all ingredients except parsley.
Cheerios (or O's, don't get upset) with
almond milk,
chopped bananas, and hemp seeds, or, overnight oatmeal, avocado
toast, breakfast cookies like this, or chewy, soft, and lightly sweetened breakfast bars like this recipe
for Plant Protein Breakfast Bars.
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a little
for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
for garnishing) 2 tbsp flaked
almonds,
toasted 6 baby gem lettuces, washed and dried Salt and black pepper
Shaved ricotta salata,
chopped toasted almonds, fresh flat - leaf parsley leaves, and fresh oregano leaves (
for serving)
For an equally delicious variation, instead of marbling with white chocolate, sprinkle dark chocolate with
toasted chopped unblanched
almonds (about 1 1/2 cups).
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions,
chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and
chopped 30g (approx 1 1/2 oz)
toasted flaked
almonds (note from editor — you may wish to omit this ingredient
for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp
chopped fresh parsley
Also substituted
toasted chopped almonds for the pistachios.
Get creative with it —
chop your banana and eat it with
almond butter spread on a slice of whole - grain
toast for a protein - rich snack.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points
for toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
I reduced the rice, replaced part of the grain with quinoa, replaced the chickpeas with steamed edamame and way upped the volume of beans, and swapped out pecans
for chopped toasted almonds.
What's in it:
For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly
chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
1/2 small green cabbage, finely shredded 1 cup snow peas, washed and
chopped 1 bunch of green onions, washed and
chopped 1/2 cup sunflower seeds, option to lightly
toast them
for added crunch 1/2 cup of flaked
almonds, option to lightly
toast them
for added crunch 1/2 cup cilantro
chopped, optional