Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4
cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes
The Filling: 3/4 cup chopped dates 3/4
cup ground pistachio nuts 2 Tablespoons hot water Pastry dough (see recipe) 1/2 cup vegetable oil Powdered sugar
Not exact matches
1
cup pumpkin seeds —
ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons
pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Plum burnt - butter
pistachio cakes from Australian Gourmet Traveller 3 tablespoons (42g) unsalted butter, coarsely chopped 2 large eggs 2/3
cup (133g) caster (superfine) sugar 3/4
cup + 2 tablespoons (125g) all purpose flour 75g finely
ground pistachios 6 plums, halved and stones removed Preheat the oven to 180 °C / 350 °F.
1 3/4
cups all purpose flour 3/4 teaspoon
ground cardamom 1/4 teaspoon Kosher or sea salt 3/4
cup unsalted butter, softened to room temperature 1/2
cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2
cup finely chopped unsalted
pistachio meats
2 teaspoons coconut oil 1/8 teaspoon
ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped
pistachios whipped cream, either dairy cream or coconut cream
Spiced Nuts: 2 tbsp finely chopped
pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine nuts 1/4
cup (40g) icing sugar 1/2 tsp
ground allspice 1/2 tsp
ground cardamom 1 tsp
ground cinnamon
for the mung bean falafel bowl 1
cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly
ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped
pistachios / other nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons
pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted
pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
1 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted shelled
pistachios, chopped (or walnuts, almonds or pecans) 1/3
cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
Please refer to the recipe of Egg less vanilla tea cake http://ambrosiasoulfulcooking.blogspot.in/2015/07/egg-less-vanilla-tea-cake-butter-free.html Add cardamom powder and replace 1/4
cup flour with coarsely
ground pistachios.
6 egg yolks, lightly beaten 2/3
cup sour cream 1 teaspoon pure vanilla extract 1 2/3
cups sifted cake flour 1/3
cup unsalted roasted
pistachios, finely
ground 1
cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant
pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting
Rinse and dry the processor then add 1/2
cup pistachios and
grind to a fine texture, almost like a powder.
10 oz pitted medjool dates (approximately 1
cup, condensed) 1/2
cup almonds 1 tbsp cocoa powder 1 tsp cinnamon pinch of sea salt 2 oz almond paste (canned or use recipe below) cocoa powder, coconut &
ground pistachios, for rolling
Ingredients 4 - 5 green cardamom pods 3 Tbs unsalted butter 2 pinches of saffron 3
cups unsweetened finely shredded coconut 1/4 tsp
ground cardamom 3 Tbs dry milk powder 14 oz sweetened condensed milk chopped
pistachios for garnish gold shimmering sugar for garnish
Transfer 1/2
cup pistachios to a food processor and
grind into a paste.
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon
ground cumin 1/2 teaspoon
ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4
cup pecans 3/4
cup raw almonds 1/2
cup dry roasted peanuts 1/2
cup raw
pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
With the oodles of
ground pistachios I used, I only had to use about a
cup of flour to make a workable dough, which I think is a win and makes me think that a gluten free version is very possible.
1
cup toasted
pistachios (finely
ground in a food processor) for rolling in after popsicles are dipped in chocolate
In the bowl of a food processor, combine remaining 1
cup pistachios, sugar, cornstarch, and salt; pulse until very finely
ground.
In a food processor, pulse
pistachios with 1/4
cup sugar until finely
ground (avoid overgrinding); set aside.
For the salad 1/4
cup (1 ounce / 30 grams)
pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly
ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4
cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4
cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette
Pin It dairy - free strawberry &
pistachio chia - oat bars yields 9 medium - sized bars Ingredients: the crust 1 tbsp chia seeds 3 tbsp water 1
cup rolled oats 1 - 1/2
cup oat flour 1/2
cup almond meal / flour 1/2 tsp
ground cardamom 1/2 tsp... Continue Reading →
1 celery rib, thinly sliced into half moons 1/4
cup shaved Manchego cheese 3 tablespoons coarsely chopped
pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly
ground black pepper
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1
cup raw
pistachios 3/4
cup raw almonds 3/4
cup sunflower seeds — soaked for at least 30 minutes 1/4
cup chopped parsley or cilantro 3/4 teaspoon
ground cumin 1 teaspoon fresh lemon juice freshly
ground black pepper 1/2
cup ground flax seeds 1/4
cup sesame seeds
1/2
cup shelled
pistachio nuts, raw 3
cups of filtered water 1 tablespoon raw honey (or 1 pitted medjool date) 1/4 teaspoon
ground vanilla bean seeds 1/8 teaspoon
ground cardamom 2 pinches sea salt 1 teaspoon orange blossom water
For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2
cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly
ground black pepper * 1/4
cup extra virgin olive oil * 1/4
cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3
cup pomegranate seeds (from 1 medium pomegranate) * 1/4
cup lightly toasted chopped
pistachios for garnish
Directions Finely
grind the 1
cup of shelled
pistachios and 1/4
cup of the sugar in a food processor.