For the red wine, I swapped in 1/4
cup of white wine vinegar and 3/4 cup of apple juice plus 1 tbsp sugar.
Bring 1/2
cup of white wine vinegar to a boil.
Not exact matches
-- one jar or resealable tupperware container — a bunch
of beets, — 1
cup vinegar (I recommend red
wine or
white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2
cup of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
I subbed 3/4
cup of vegetable broth and a splash
of balsamic
vinegar for the
white wine, as you suggested, and it was so delicious.
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
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 made them from scratch and my a fruity sour hint to my gravy using a
cup of white wine with the beef broth (no
vinegar on hand.
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
1 1/2
cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2 teaspoon salt 1 tablespoon mustard seeds 3/4
cup Champagne
vinegar or
white wine vinegar 1/4
cup honey
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2
cup white wine (or 1/4
cup apple cider
vinegar) 1 tsp.
Ingredients for 1
cup of salad dressing: 1/4 C
white wine vinegar or 3 T lemon juice / 1 t Dijon mustard / 1
cup or more finely chopped fresh herbs, a combination
of 2 or 3
of the following: chives, oregano, marjoram, sage, sorrel, tarragon.
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)
ingredients: 1/2
cup leeks, shallots, or onions — diced fine 1/2
cup carrots, peeled and diced 1/4
cup celery, diced 2 gloves garlic, minced 1/2
cup fresh stringbeans, cleaned and diced 1/2
cup broccoli, chopped 1/2
cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2
cup lentils, cooked 1 can (15 ounces)
white beans, rinsed and drained 6 - 8
cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash
of red
wine vinegar
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a mix
of chives, parsley, basil and top greens from the celery) 2 tbsp
white wine vinegar or apple cider
vinegar 1/3
cup cold pressed oil sea salt and black pepper, to taste
1 tablespoon olive oil 1 yellow onion, chopped 1 bunch
of scallions, chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4
cup to 1/3
cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red
wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
1
cup dry
white wine 1 clove garlic, minced 1 teaspoon celery seeds 1 teaspoon allspice or allspice berries 1/2 teaspoon salt 1/4 teaspoon cloves or 3 whole cloves 1/8 teaspoon freshly grated nutmeg 1
cup yellow mustard seeds 4 tablespoons
of vinegar (malt
vinegar preferred)
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of rice
wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or
white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1
cup of uncooked rice — cooked according to package directions 1
cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos Garnish: red pepper flakes (optional)
2
cups Gewurtraminer (a slightly sweet
white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick slices
of lemon 2 teaspoons fresh lemon juice 1 teaspoon
white or
white wine vinegar kosher salt to taste 1 large Asian pear (I used one almost the size
of a small grapefruit.
Take the golden raisins in a bowl and add about 1
cup of boiling water and the
white wine vinegar.
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons Rice
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
1 pound cucumbers, unpeeled unless waxed fine grain sea salt & lots
of freshly cracked pepper 1/2 teaspoon rose water 1/4
cup white wine vinegar 1/2
cup plain yogurt (not Greek)
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or
white wine vinegar or fresh lemon juice), plus more to taste
The
white wine left a weird flavor and we offset it with a bit more
of the yellow mustard seed and about 1/4
cup cider
vinegar.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1
cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2
cup dry
white wine or dry vermouth 3
cups cooked chickpeas 2
cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4
cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry
vinegar and olive oil, for drizzling
1/2
cup extra-virgin olive oil 1
cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2
cup firmly packed sun - dried tomatoes 1/4
cup red
wine vinegar 4
cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2
cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4
cup olive oil
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon
white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4
cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6
cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic
vinegar to taste Salt and freshly ground black pepper to taste
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1
cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4
cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp
white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
Juice
of 2 limes 1/4
cup white wine vinegar 2 tablespoons cumin 1 heaping tablespoon dijon mustard Drizzle
of olive oil Salt and pepper, 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
1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1
cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2 teaspoons
white wine vinegar Juice
of 1/2 lemon Kosher salt 3 tablespoons water, or as needed
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)
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine vinegar, 2 tablespoons
of water, 1/4
cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
His recipe calls for a 1/2
cup of unfiltered, raw apple - cider
vinegar instead
of a traditional mother, or starter bacteria, to kickstart fermentation plus 1 1/2
cups dry red
wine — or
white wine, if that's what you're feeling.
Ingredients 4 6 - ounce portions wild - caught salmon fillets salt and pepper 4 Tablespoons extra virgin olive oil ¬ Ω
cup dry
white wine ¬ Ω
cup balsamic
vinegar ¬ Ω orange, juiced 2 Tablespoons raw honey 1 lemon, juiced 1 pound
of spinach 4 garlic cloves, chopped
1/4
cup buttermilk 2/3
cups greek yogurt 1 tablespoon
white wine or champagne
vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a pinch
of salt 2 teaspoons fresh dill, minced 1/4
cup extra virgin olive oil salt and freshly ground pepper to taste.
2/3
cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp
white wine vinegar 3 large carrots a pinch
of sugar 1 1/2
cups cilantro lemon juice / lemon zest small handful
of feta cheese, crumbled
dressing ingredients: 1/4
cup chopped chives 3 tbsp
white wine vinegar splash
of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3
cup grapeseed or other neutral tasting oil
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2
cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4
cup olive oil
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons
white -
wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
Ingredients, Serves: 6 Mustard Vinaigrette: 2 tablespoons mustard 1 tablespoon water 1/2
cup vinegar (apple cider,
white, or
white wine) Juice
of 1 lemon 2
cups olive oil Salt, to taste Fresh ground -LSB-...]
Organic brown rice ramen noodles Steamed broccoli Scallions Sesame seeds Amazeballs sauce: 1
cup of broth or water, 2 tablespoons soy sauce, 2 tablespoons rice
wine vinegar, 1 tablespoon sesame oil,
white parts
of scallions.
2 tablespoons mustard 1 tablespoon water 1/2
cup vinegar (apple cider,
white, or
white wine) Juice
of 1 lemon 2
cups olive oil Salt, to taste Fresh ground black pepper, to taste
Juice
of 1/2 lemon 2 tablespoons
white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1
cup cherry tomatoes, halved 1/2
cup cilantro or parsley, finely chopped 1
cup baby arugula 1
cup spinach 1/2
cup fresh orange juice 2 tablespoons toasted pumpkin seeds
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1
cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4
cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp
white wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
1/4
cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry
white wine (I also subbed rice
vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch
of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a diagonal into 1 - inch thick slices or left whole (marinating can be longer if the steak is whole)