Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond
milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon
sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground black 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
2
cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6
cups water 1 tsp
sea salt 1 x 400 ml can full fat coconut
milk
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
2 (14 ounce / 414 mL) cans full fat coconut
milk, refrigerated overnight 1 heaping
cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple sugar
Sea salt
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine
sea salt 2 eggs 1/2
cup (125 ml) whole
milk 1/2
cup (125 ml) unsweetened coconut
milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2
cups (500 ml) chicken stock 1/3
cup (85 ml) unsweetened coconut
milk 1 1/4 teaspoon fine
sea salt (or to taste)
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp
sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond
milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2
cups whole
milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or
sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
For the Crepe Batter 2 large eggs 1 1/4
cups whole
milk 1
cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch
sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
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
Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2
Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or
sea salt 1
Cup mashed banana (about 3 small or 2 medium bananas) 1/2
Cup buttermilk 1/2
Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain
sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can of coconut
milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4
cup mayonnaise 1/3
cup coconut
milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or d
milk cream (Try So Delicious Culinary Coconut
Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or d
Milk) 1 tsp lemon juice 1 tsp
sea salt 1 tsp parsley, chopped or dried
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy
milk Coarse
sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat coconut
milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine
sea salt Popsicle molds Foil squares Wooden craft sticks
1 + 1/4
cup dates, pitted and roughly chopped 1/4
cup almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon coconut oil 1/4 teaspoon
sea salt 2 - 3 tablespoon unsweetened almond
milk
3
cups all purpose flour 1/2
cup malted
milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or
sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1
cup white chocolate chips
1/4
cup unrefined coconut oil, liquid 3 tbsp coconut
milk, warmed 1/2 tsp fresh ground cinnamon 1/2
cup powdered cane sugar 1/2
cup whole wheat pastry flour 6 tbsp coconut flour 1/3
cup almond meal Small pinch fine
sea salt
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2
cup cream or whole (not «lite») coconut
milk * 1/2
cup pure maple syrup *
Sea salt and freshly ground pepper, to taste
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3
cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1/2
cup Earth Balance Buttery Spread 1
cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2
cup fresh - pressed apple cider 1/2
cup soy or almond
milk
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s
milk chocolate candies
1/2
cup (1 stick) unsalted butter, softened to room temperature 1
cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4
cup all - purpose flour 1/2
cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or
sea salt 3/4
cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed
milk 3/4
cup (180 grams) whole
milk 3/4
cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4
cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine
sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water
Frosting: 1
cup (2 sticks) unsalted butter, softened to room temperature 2
cups confectioner's sugar 3/4
cup natural unsweetened cocoa powder 1
cup malted
milk powder (I use Carnation) pinch of Kosher or
sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon
sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or
milk of choice
For filling 3/4 pound
milk chocolate, roughly chopped 1-1/2
cups heavy cream Maldon
sea salt and crushed pretzels, for serving
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut
milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan
sea salt 1
cup chopped Raw Live Walnuts (optional)
1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4
cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1
cup (250 ml) unsweetened coconut
milk 1/2 teaspoon fine
sea salt
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine
sea or table salt 1 1/4
cups (300 ml)
milk, whole is best here 1
cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole
milk or coconut
milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined
sea salt 1/2
cup fresh or frozen organic blueberries
In a small bowl, combine 1
cup of olive oil mayonnaise, 2 tablespoons of
milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon
sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
water) 2
cups / 500 ml non-dairy
milk 1
cup / 250 ml water a pinch of
sea salt 1 1/2
cups fresh spinach, rinsed 1 - 2 tsp.
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 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp
sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut
milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Yogurt sauce: 2 large cloves garlic 1/2 teaspoon fine
sea salt 1
cup (235 ml) whole
milk Greek Yogurt a large handful mint leaves, finely chopped
1 to 2 - inch segment of vanilla bean (optional) 1 quart whole
milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon coarse or flaky
sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water
1 1/3
cups whole wheat white flour 2/3
cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2 teaspoons baking powder 1/2 teaspoon
sea salt 3/4
cup 1 %
milk 1/4
cup unsalted butter (cold) 1 large egg 1/2
cup shredded cheddar cheese
2
cups organic whole
milk 1/4
cup arrowroot powder * pinch of
sea salt 1/4
cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
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
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or
sea salt 3/4
cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour cream 4 large egg whites, room temperature
Gingerbread Hot Cocoa 4
cups milk 1/2
cup cocoa powder 1/4
cup brown sugar 1/4
cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon
sea salt whipped cream for topping In a medium saucepan over low heat, heat
milk.
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond
milk pinch of
sea salt
INGREDIENTS
Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut
milk A handful of bean sprouts 1 lime
In large skillet or saucepan, combine kale, shallots, garlic, 1/2
cup non-dairy
milk and
sea salt.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined
sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw
milk parmesan (optional)
1 + 1/4
cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon
sea salt 1 400 ml can coconut
milk (1 + 1/2
cups) 3 — 5
cups water (or vegetable stock) 1/3
cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Mock Mashed Potato Recipe — Mock Mashed Potato Recipe Ingredients: 2 large organic turnips (Optional) 1 head organic cauliflower Fresh sage
Sea salt (to taste) Fresh ground pepper (to taste) 1/2
cup Coconut
Milk OR 3 Tbsp grass fed butter 1/4
cup fresh chopped chives or parsley Directions: Peel and boil turnips until soft.