Not exact matches
The stew is all made in one pot, so you sautee the puree,
vinegar, garlic and spices in the pot, let it heat, and then add the
coconut milk, tomatoes, aubergine and sweet potato
into the same pot.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR
Coconut Sugar (OR other sweetener of your choice) 2t Red Wine
Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley
Sour hemp,
coconut, or dairy milk by pouring 1 teaspoon of apple cider
vinegar into a measuring cup and adding milk to measure 1/2 cup.
2 tablespoons
coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut
into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider
vinegar 120 g (41/4 oz / 2 cups) broccoli, cut
into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced
into strips 1 tbsp
Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice
Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
1 Can Tomato Paste 1 Can Lite
Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine
Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut
Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
The lemon goes
into the banana, the
coconut milk and
vinegar mixture are part of the wet, and the egg whites are folded in last after putting wet
into dry.
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut
into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic
coconut sugar, organic unpasteurized unfiltered Apple cider
vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Ladle the soup
into bowls, and garnish with a drizzle of
coconut cream, the cilantro leaves, and the remaining apple cider
vinegar to taste.
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut
into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin
coconut oil 1.5 tbsp balsamic
vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine
vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
250 puy or beluga lentils 1 tablespoon
coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml
coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or
coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice
vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice
vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon
coconut oil 1 small or 1/2 large broccoli head — cut
into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Another standby is chopped dates, fresh
coconut, and almonds stirred
into a mix of apple cider
vinegar, honey, and
coconut oil.
Mix together the sugar, water,
coconut oil, and
vinegar until the
coconut oil has melted, and stir
into the dry ingredients, then pour
into the prepared pan and bake for 35 minutes.
caramelized onion cream ingredients: 1 tbsp oil + extra if needed 1 medium cooking onion, sliced
into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry
vinegar salt + pepper 1 can of full fat
coconut milk, chilled overnight
The lemon goes
into the banana, the
coconut milk and
vinegar mixture are part of the wet, and the egg whites are folded in last after putting wet
into dry.
I put approximately a heaping Tablespoon
into a small bowl or mug, then I add about 2 Tablespoons of
Coconut Vinegar just enough to wet the clay to a soupy consistency.
Apple Cider
Vinegar, lemon juice, salt and pepper
into the shredded carrots and
coconut oil.
If you're
into organic food, the food has a lot of organic ingredients: Organic Collard Greens, Organic Squash, Organic Pumpkin Seeds, Organic Celery, Organic Sunflower Seeds, Organic Apple Cider
Vinegar, Organic Cilantro, Organic Ginger, Organic
Coconut Oil, Organic Quinoa Sprout Powder, and Dried Organic Kelp.