For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4
cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper
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.
2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime
juiced (I like to add in the grated peel too) 1/4 c. raw apple
cider vinegar Add enough water to make 4
cups.
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
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of
cider vinegar or lemon
juice for every
cup of dried beans / legumes used.
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 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
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
3
cups fresh corn kernels 3
cups tomatoes, chopped 1/2
cup cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp fresh lime
juice 3 Tbsp
cider vinegar Salt and pepper to taste
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
apple
cider vinegar squeeze of fresh lemon
juice 1/2
cup extra virgin olive oil
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
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
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
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
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2
cup cider vinegar 1/2
cup water Corn or flour tortillas 1 small cabbage, chopped
Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
1 can chipotle chiles in adobo (or 1/2
cup chipotles rehydrated in wine
vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons
cider vinegar or lime
juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon nuts, toasted 1
cup canola oil
1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1
cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2
cup chickpeas 2 teaspoons chia seeds 1/4
cup sesame tahini 1 tablespoon apple
cider vinegar 1 tablespoon water
Juice from one lemon
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange
juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple
cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
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
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4
cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple
cider vinegar 1 1/2 teaspoons lemon
juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1
cup (240 ml) water 1/4
cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1
cup (34 g) packed watercress Freshly ground nutmeg, to taste
kosher salt freshly ground black pepper 2 - 4 chipotle peppers in adobo (I use 3 for medium heat)
juice 1 lime 1/4
cup cider vinegar 1 Tbsp.
2
cups brown rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple
cider vinegar 1 1/2
cups water 1/4
cup ground flax seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane
juice
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane
juice (Trader Joe's organic) 2/3
cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply Organic 1
cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple
cider vinegar (Trader Joe's Organic)
1 garlic clove, minced 1 tablespoon Dijon mustard 1/4
cup raw apple
cider vinegar 2 tablespoons fresh lemon
juice 1 - 2 tablespoons raw honey, as needed for sweetness 1/3
cup extra-virgin olive oil salt and pepper, to taste
1/2
cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum
vinegar (may sub with lemon
juice or apple
cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2
cup but start with less since it will be more saucy initially.
12 ounces blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane
juice) 1/4
cup sesame tahini 1 tablespoon apple
cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
Stir in the ketchup, tomato sauce,
cider vinegar, Worcestershire sauce, lemon
juice, pineapple
juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1
cup of water and bring to a boil.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4
cup apple
cider vinegar 1-1/2
cups water 1 - 14.5 ounce can whole peeled tomatoes with their
juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
1
cup rolled oats 1
cup filtered water 2 tablespoons lemon
juice,
cider vinegar, or whey * Combine all ingredients Soak over night * Add one
cup of addition water and bring to a boil * Reduce heat and cover, Let simmer for several minutes, Enjoy!
Teriyaki Dressing 1/4
cup Liquid Amino Acids 3 Tablespoons Rice Wine
Vinegar or Apple
Cider Vinegar 1 Tablespoon Fresh Orange
Juice 3 Tablespoons Grape or Olive Oil 1/4
cup Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fresh!)
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3
cup of black beans, rinsed and drained
Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple
Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
You can make «buttermilk» using almond milk by putting 1 Tbsp of lemon
juice or apple
cider vinegar in the measuring
cup, then filling to the 1
cup mark.
1/2
cup soy milk 1 Tablespoon apple
cider vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane
juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
1
cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2
cups) 2 tablespoons fresh lime
juice 1 avocado, diced 1/4
cup olive oil 2 tablespoons
cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4
cup chopped flat leaf parsley Pepper and additional salt to taste
CAKE: 1 and 2/3
cups sugar / evaporated cane
juice 2 1/2
cups all - purpose flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons
cider or white wine
vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
1 packed
cup of fresh cilantro leaves 1
cup raw cashews, soaked overnight 1 tablespoon fresh lemon
juice 2 tablespoons apple
cider vinegar 1
cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used scant 1 teaspoon)
1/4
cup tahini 2 tbsp lemon
juice 2 tbsp apple
cider vinegar 1/4
cup water 1 tbsp Bragg's or soy sauce (I used Bragg's) 1 tbsp + 1 tsp maple syrup, or to taste 2 tsp curry powder (I used Penzey's sweet blend)
Filling 1 tbsp butter 1
cup chopped hulled strawberries 1
cup chopped rhubarb 3 tbsp sugar 1/2 tbsp apple
cider vinegar 1/4 tsp freshly ground black pepper 1/4 tsp lemon
juice pinch salt
creamy chipotle sauce 1/2
cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon
juice 1 teaspoon apple
cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1
cup filtered water
1 small zucchini, finely grated 2 medium carrots, finely grated 1/2 tsp of applesauce 1/2
cup of orange
juice 1 tablespoon apple
cider vinegar
1
cup quinoa 2
cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil
juice of 1/4 a lemon 1 teaspoon apple
cider vinegar 1 tsp balsamic
vinegar sea salt black pepper
Dressing: 1/4
cup homemade mayo 1/2 teaspoon unfiltered apple
cider vinegar (preferably raw) 2 tablespoons orange
juice, freshly squeezed 2 tablespoons fresh parsley, chopped 1/2 -1 teaspoon curry powder 1/4 teaspoon sea salt
1/2
cup grapeseed oil 1/4 c honey 1/4 c apple
cider vinegar (or 3 tbsp lemon
juice + 1 tbsp apple
juice) 1 tbsp dijon mustard 1 tbsp finely minced shallot s & p, to taste
Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt
Juice of 1/2 lemon 2 teaspoons white wine or
cider vinegar 10 large flour tortillas, cut into 4 - inch disks 2
cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
1/2
cup cashews (soaked 4 hours or longer) 1 tablespoon apple
cider vinegar 1/2
cup plain, unsweetened almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon
juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (about 5 to 6
cups)
1/2
cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2
cup apple
cider vinegar — I like the organic unfiltered kind with the mother 1/4
cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon
juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2
cup water — depends on the liquid content of your tahini.