Not exact matches
9
cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2
cup diced green onion 1/2
cup shredded carrots 1/2
cup cashews 8oz can sliced
water chestnuts, drained 1/2
cup olive oil 1/4
cup rice
vinegar 1/4
cup ponzu sauce 1/2 teaspoon dried ginger 1
cup chow mein noodles
4 to 6 big handfuls
of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine
vinegar 1/2
cup good quality olive oil a couple big pinches
of salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
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)
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.
Pickle the Onion: In a medium pan (nonstick, if you have one), combine the sugar,
vinegar, onion and 1/4
cup of water; season with salt and pepper.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine
vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
I used one less can
of black beans, and 1 / 4C apple cider
vinegar plus 1/4
cup water because I didn't have any sherry.
To pickle radishes — or anything really — follow this method (for about 1 lbs
of veggies): Bring 1
cup water, 1
cup vinegar, 1/4
cup sugar, and 2 tbsp kosher salt to a boil.
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.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm
water Pinch
of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1
cup balsamic
vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
A good DIY fabric softener that leaves your clothes noticeably softer and is super inexpensive: 1 (15 oz) Hair conditioner (suave, v05, etc.) 2.5
cups white
vinegar 5
cups warm
water 20 or so drops essential oil
of choice.
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine
vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
I saute a diced onion & a
cup or so
of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic
vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one
cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1
cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough
water or stock to cover rice
vinegar to serve
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in
water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine
vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
-- Substituted red wine for a few glugs
of red wine
vinegar mixed with
water (to make the requested 1
cup).
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic
vinegar 1
cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon
water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
In 3
cups of boiling
water, add 1 Tbsp
of vinegar.
Combine rice wine
vinegar, 1/2
cup of water, sugar and garlic clove in a small saucepot.
3
Cup Water 1
Cup whole grain Emmer Farro 1/2
Cup Olive Oil to taste 1/4
Cup Red Wine
Vinegar to taste 1/2
Cup Chopped Red Onion 1/2
Cup Chopped Celery or Fennel 1/2
Cup Chopped Carrot 1/2
Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4
Cup Flat Leaf Parsley 1/4
Cup Basil or Mint
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
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 rec
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 rec
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
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)
I follow with an astringent (1/2 teaspoon
of vinegar to 1/2
cup of bottled
water).
2
cups gluten - free High - Protein Flour Blend or gluten - free flour blend
of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2
cup cold
water 4 teaspoons cider
vinegar
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)
1 large egg white 2 teaspoon
water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider
vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
To prepare the dressing whisk together 1/4
cup white
vinegar 2/3
cup olive oil, 2 tablespoons
water and 2 tablespoons
of the dry mix.
I simply put 1 Tbsp
of blackstrap molasses and 1 Tbsp apple cider
vinegar in a
cup of hot
water and enjoy.
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)
1/2
cup olive oil (or other oil) 1/4
cup white wine
vinegar juice
of two limes (lemons also work) 2 tablespoons
water 1 tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
In a bowl, combine 1/4
cup soy sauce, 2 Tbsp
water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice
vinegar, 1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
To make enough
of this chilli sauce for several servings, boil seven ounces
of chopped red chillies in a
cup of water with two tablespoons
of sugar, one tablespoon salt, and one tablespoon
vinegar.
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)
Add the
vinegar and the remaining 1
cup of water to the salty
water, and pour the brine over the vegetables.
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
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry
vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and
water to boil, reduce to a simmer and cook until lentils are tender.
Add remaining 1/4
cup of olive oil to the pan, along with the red wine
vinegar, remaining tablespoon
of Dijon mustard, honey, and 2 tablespoons
of water, stirring to combine and cooking for 1 minute more.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider
vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked in
water overnight 8
cups of water Instructions: Soak the Black Eye Peas in cold
water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Mix the
vinegar with 1
cup of water in a shallow baking pan.
1
cup dried beans
of your choice - soaked overnight in purified
water w / a splash
of vinegar, lemon juice or salt
Jalapeño Hot Sauce Ingredients 10 jalapeño peppers 2 garlic cloves 3/4 onion 1/2 Tbsp vegetable oil 1
cup of water 1/2
cup of distilled white
vinegar -LSB-...]
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
Take the golden raisins in a bowl and add about 1
cup of boiling
water and the white wine
vinegar.
In a medium saucepan, combine the red wine
vinegar, sugar, 1/4
cup of the salt and
water and bring to a boil.
Combine 120 grams (4 oz)
of the beets (about 1/2 a
cup of beets) with the remaining 1/2
cup (120 ml)
of water, 1/2 teaspoon
of salt, the tahini,
vinegar and garlic in a blender or food processor.
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