Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives,
apple cider vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon juice, honey and
salt / pepper.
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small
apples, cut in small dices 1
cup (240 ml) water 1 tbsp
apple cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea
salt
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
sea
salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4
cups water 1 tablespoon
apple cider vinegar 1 - 2 sprigs rosemary 3 - 4
cups chopped greens (I used swiss chard)
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea
salt 3/4 c raw sugar 1
cup + 2 tbsp soy milk 1 tbsp
apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1
cup raspberries
1 1/4
cups apple cider vinegar 3/4
cup dark brown sugar 1 teaspoon
salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4
cup chopped scallion greens
1 1/2
cup water 2 1/2 Tbsp sea
salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink
salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp
apple cider vinegar (with the mother)
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon
apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon of
apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond milk (applesauce or
apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
2
cups blanched almond flour 2 tablespoons coconut flour 1/4
cup golden flaxseed meal 1/4 teaspoon kosher
salt 1 1/2 teaspoons baking soda 5 (1/4
cups) of chia gel 1/4
cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp
apple cider vinegar
(I used 1.5
cups of whole almonds, 2 tablespoons coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon
salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets of stevia, and 1 tablespoon of
apple cider vinegar in the Magic Loaf Pan.)
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer: 1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple, 1 / 4 - inch slices 1 teaspoon
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4
cup Earth Balance Buttery Spread 2/3
cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
salt
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1
apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp
apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
2
cups mayonnaise 1
cup white
vinegar 1/2
cup apple juice (fresh
cider would work well also) 4 tsp granulated sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon) 1 tsp
salt 1/2 tsp cayenne pepper
Chipolte Peach Salsa Makes approx. 10
cups 12 fresh, ripe peaches 8 large tomatoes 2 green peppers, chopped 1 large onion, chopped 3 cloves garlic, minced 3/4 C
apple cider vinegar 2 TBSP paprika 2 TBSP chipolte powder 1 TBSP
salt
2 1/2 tablespoons ground flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (
apple cider)
vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon
salt 1
cup blueberries, frozen is ok oil for cooking
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy) beans 3/4
cup raw cashews 1
cup water 1 tbsp
apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1
cup fresh or frozen green peas
The Mop: 2 tbsp of butter 1 onion chopped 1/2
cup of water 1 tbsp + 1 tbsp of Dijon mustard 1/2
cup of
apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2
cups of beef Stock 1
cup of canned tomatoes
Salt Pepper 2 tbsp of honey
jar borscht or beet juice 1/2 -1
cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4
cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard
salt and pepper, to taste scallions or chives, for garnish
amount according to your liking, I used Newman's Own, Or you can make your own 1/4
cup extra virgin olive oil, 3 tablespoons lemon juice or
apple cider vinegar,
salt, pepper, italian seasoning
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp
Apple Cider Vinegar 1/2 Lemon Pinch of Herbs &
Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
1/2
cup of raw cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of
apple cider vinegar a pinch of sea
salt and pepper
* 1/4
cup Honey * 1/4
cup Apple Cider Vinegar * 1/8
cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8
cup diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of
Salt * 1/2
cup Extra Light Olive Oil
In a bowl or liquid measuring
cup, whisk together the dressing ingredients (mustard, olive oil,
apple cider vinegar, honey,
salt and pepper.)
Ingredients: For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp
apple cider vinegar or white balsamic
vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp
salt
8 tablespoon butter 1/2 teaspoon
salt 1 teaspoon
apple cider vinegar 1/2
cup heavy whipping cream 1 teaspoon rum extract, optional 8 cans Cream Soda (12 ounces each, room temperature) 1
cup heavy whipping cream (for topping)
3
cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp
apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic
salt to taste
1 teaspoon pure vanilla 1 teaspoon cinnamon powder 5 Medjool dates, seed removed and diced 1/2
cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon
apple cider vinegar 1/4 teaspoon Himalayan
salt 2 tablespoon coconut oil or ghee
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g
apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g
salt
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2
cup warm water (105 to 115 degrees) 2
cups water 1/4
cup molasses 1/4
cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2
cup whole - wheat flour 3
cups medium rye flour 3
cups unbleached, all - purpose or bread flour 1
cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon
salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4
cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea
salt Black pepper Dash of cayenne pepper (optional) 1/8
cup lemon juice 1/4
cup hemp oil or olive oil 2/3
cup apple cider or red wine
vinegar 1 to 2
cups fresh basil
pomegranate ginger vinaigrette 1/3
cup pomegranate juice 1/4
cup apple cider vinegar 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon
salt 1/4 teaspoon pepper 1/3
cup olive oil
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea
salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2
cup white wine (or 1/4
cup apple cider vinegar) 1 tsp.
1/2
cup (125 mL) dry bread crumbs 3 tbsp (45 mL) vegetable oil, divided 1 tbsp (15 mL) snipped chives 2 large fresh haddock or cod fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches
salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1 tbsp (15 mL)
apple cider or malt
vinegar (optional)
1 head of kale, washed, dried and torn into large pieces 1/2
cup raw cashews 2 Tbsp
apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea
salt 1/4
cup water (or just as much as you need to make this mix creamy)
for the pie crust 1
cup (8 ounces) ice 1
cup (8 ounces) cold water 1/4
cup (2 fl. ounces)
apple cider vinegar 2 1/2
cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher
salt 1/2
cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2
cup (4 ounces) cold lard, cut into 1/2 - inch pieces
1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1
cup unsweetened almond milk 1/2
cup pumpkin puree 1/2 tablespoon
apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea
salt 1 1/2
cups oat flour
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon
salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon
apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
As ingredients you'll need: o Almond flour (1 — ⅛
cup) o Baking soda (⅛ teaspoon) o
Apple cider vinegar (3/4 teaspoon) o Ground cinnamon (1/2 teaspoon) o Egg (1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea
salt (1/4 teaspoon)
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher
salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced -
salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of
apple cider vinegar -
salt to taste
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon
apple cider vinegar 2 tablespoons maple syrup 2
cups low sodium vegetable stock
salt and pepper 1/4 -1 / 2
cup or more cashew cream
1 head of kale, washed, dried and torn into large pieces 1
cup raw cashews 2 Tbs
apple cider vinegar Pinch of sea
salt 1/2
cup water (or just as much as you need to make this mix creamy)
INGREDIENTS Pickled Red Onions 1
cup apple cider vinegar 1 1/2 tablespoons sugar 1 tablespoon
salt 1 red onion, halved and sliced into half moons
2
cups good - quality ketchup 2
cups apple cider vinegar 6 tablespoons dark brown sugar 2 tablespoons ballpark (yellow) mustard 2 tablespoons dark molasses 2 teaspoons coarse kosher
salt 1 teaspoon crushed red pepper flakes
Pink Pickled Turnips 1 1/2
cup water 2 1/2 tablespoons sea
salt 1/2
cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
for the dough 3/4
cup water — warm 1 tablespoon
apple cider vinegar 2 tablespoons soft neutral coconut oil or other vegetable oil 1/2 teaspoon baking soda sea
salt — to taste 2
cups sprouted or whole spelt flour
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine
vinegar or
apple cider vinegar 1/3
cup cold pressed oil sea
salt and black pepper, to taste
* 3/4
cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw
apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea
salt and freshly ground pepper to taste
* To make pickled carrots, whisk together 1
cup water, 1/2
cup apple cider vinegar, 3 teaspoons
salt and 2 teaspoons sugar until
salt and sugar are dissolved.