A serving is 1/2 cup of raw or cooked vegetables, 1 cup of raw leafy greens, or 1/2
cup of vegetable juice.
cup of vegetable juice, made from any combination of tomatoes, beets, celery, carrots, cucumbers, mint, parsley, arugula, kale.
Combine the ground beef, rice, onion soup mix, cheese, egg, black pepper and 1
cup of the vegetable juice cocktail in a large bowl
Not exact matches
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3
cups cooked lima beans (about 2 cans) 2
cups water 2
cups vegetable stock
juice of 1 lemon sea salt to taste olive oil smoked paprika
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
After the
vegetables have simmered for 30 minutes, add the beef and all pan
juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4
cups of beef or chicken stock.
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime
juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
10 pieces
of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon
juice 2 tsp vanilla 3 eggs 1.5
cups hot water
Measure the orange
juice and add enough water or
vegetable broth to make 3/4
cup of liquid.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam
juice, tomato
juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium
vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon
juice) 5) 1 small
cup of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1 small
cup of vegetable oil
1 large yellow onion, chopped a splash
of olive oil a couple pinches
of salt 2/3
cup uncooked bulgur 1 14 - ounce can
of chickpeas, drained and rinsed 4 1/2
cups vegetable stock 1/2
cup orange
juice 1 1/2
cup cauliflower, trimmed into small trees 2
cup kale or chard, destemmed and cut into thin ribbons
Lime Vinaigrette 1/4
cup vegetable oil
of choice 1 tablespoon fresh lime
juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock
juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Grits: 1 c quick 5 minute grits 4
cups vegetable stock salt and pepper, to taste 1
cup grated cheddar cheese 1/2 c half and half or heavy cream
Juice of half lime
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4
cups vegetable broth (or equivalent bullion) 6
cups water
Juice of one lime
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest
of 1 lime
Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
lamb or pork tenderloin, cut into chunks peppers, onions, or any other
vegetables you would like, cut into chunks
Juice of 1 - 2 lemons 1/4
cup olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml)
vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate
of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4
cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile
juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium
vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for
juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4
cup chopped onions 1/2
cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1
cup orange
juice 1 tablespoon lime
juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon
juice 2 tablespoons fresh lime
juice 1/4
cup dry white wine 1/4
cup passion fruit
juice (available in most Latin American and Caribbean markets) 3 tablespoons
vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
1
cup quinoa (I prefer red, but any type will do) 1.5
cups vegetable broth 1/4
cup fresh lemon
juice 1/4
cup extra-virgin olive oil 1
cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4
cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
1/2
cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet few tablespoons
of vegetable broth 1/2 an avocado squeeze
of fresh lemon
juice optional: micro greens, to serve
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon
juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked
vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon
vegetable oil 1/4
cup white wine
juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded cheese.
2 - 3 Heads
of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves
of Garlic Minced Zest
of 1 Lemon
Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1
cup (250 ml)
vegetable stock 1
cup (250 ml) quinoa cooking water Handful
of Fresh Parseley (chopped) Salt Pepper
Each package contains frozen fruit and
vegetable blocks that, when blended with one
cup of apple
juice, make two, 8 - ounce servings.
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2
cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar
Juice of 1 lime 2 shallots, sliced into rings 1/3
cup chopped fresh cilantro
1 tbsp
vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce
juice of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful
of fresh basil leaves handful
of bean sprouts
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2
cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated
vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond milk or milk
of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon
juice)
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed
Juice of 1 lime Avocado slices for garnish
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon
juice, and 1/4
cup of the bread crumbs to the
vegetable mixture.
Pink Grapefruit Cake From Foodbeam.com 1/2
cup 2 % or full - fat yogurt (I use Fage) 1 1/2
cups all - purpose flour 1 1/2 teaspoon baking powder pinch
of salt 1 1/8
cup sugar 3/8
cup vegetable oil (1/4
cup + 2 Tablespoons) 3 eggs Zest and
juice of 1 ripe Pink Grapefruit
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2
cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest
of 1 lime
Juice of 1 lime, plus more to taste Kosher salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
3
cups vegetable stock or water 2
cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest
juice of 1/2 to 1 lemon 1 tablespoon sherry vinegar small handful
of basil, hand - torn salt and freshly ground black pepper, to taste
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2
cups vegetable broth 1/2 teaspoon salt
Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed and drained)
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon
juice Salt and freshly ground black pepper to taste
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans
vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime
juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Each smoothie kit contains whole pieces
of frozen fruit and
vegetable blocks that, when blended with one
cup of apple
juice, makes two 8oz.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon
juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken broth small handful fresh basil 1/2
cup Parmesan cheese, divided
Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
Ingredients: 4.5 - 5 kg leg
of Australian ham 3/4
cup orange
juice 1/2 tsp nutmeg 1
cup honey 1
cup orange marmalade, sieved 1/4
cup grand marnier or whisky 60 cloves to stud ham To serve: Roasted
vegetables Mustard.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with
juices 2 (15 oz) cans
vegetable broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime
juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch FOR THE CAKE: 2 1/4
cups all purpose flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (
juiced) FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar