Make a well in the center and add 1/2
cup oil and water.
Not exact matches
The best - selling grocery item in the U.S. was Green Mountain Coffee Keurig Coffee Lover's Variety Pack Single - Serve K -
Cup Sampler, 40 Count, the Glaceau Smartwater Vapor Distilled
Water,
and Viva Naturals Organic Extra Virgin Coconut
Oil.
In the Catholic faith, Communion wine is made by pouring a bit of
water and a bit of olive
oil into a
cup of wine.
2 tablespoons butter 2 tablespoons vegetable
oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds
and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled
and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half
and half Chopped Italian parsley for garnish
Made it tonight, minus the squash, as the salad it's self is enough for me,
and reduced the 1/4
cup if
oil to a table spoon
and replaced the rest with
water, mmm so yummy thank you..
1/4
cup whole Jamaican pimento berries (or 1/8
cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds
and stems removed, chopped 10 scallions (green onions), chopped 1/2
cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled
and chopped 1/3
cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4
cup vegetable
oil 1/4
cup lime juice
Water
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut
oil, butter or olive
oil 10 fresh soft dates, pitted
and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp
water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
1/4
cup vegetable
oil 1 onion, chopped 4 cloves garlic, minced 1/4 habanero chile, seeds
and stem removed, minced 1 chicken, cut up 6 tablespoons Trinidadian Curry Paste, recipe here 4
cups water Roti Bread (see recipe, following)
Mushroom Soup 2 tbsp coconut
oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4
cups / 1 liter
water 1 tbsp (or 1 cube) vegetable bouillon sea salt
and black pepper
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon
water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
Add flour, salt
and olive
oil to the bowl together with 1 1/4
cups cups of
water.
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
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
4 tomatoes, roasted
and peeled
and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded,
and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn
oil
4
cups Oat Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut
Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered
Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and dra
Water 1 1/2
cup Raisins (plumped in warm
water for 30 minutes and dra
water for 30 minutes
and drained)
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
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed
and soaked in hot
water for at least 10 minutes 1
cup meat of fresh young coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2
cup coconut
oil
1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable
oil 1 to 1 1/2
cups chopped green New Mexico chile, roasted
and peeled 1 small tomato, peeled
and chopped 2 to 3
cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons
water
3 tablespoons sesame
oil 3 tablespoons peanut
oil 4 exotic or Japanese eggplants, peeled
and diced 2 small green chiles, such as serrano, seeds
and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute
water) 1/4
cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
1 yellow wax hot pepper, seeds
and stem removed, chopped 6 cloves garlic 2
cups split pea flour 1
cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola
oil for frying (about 1 inch deep in a frying pan)
Rose
and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut
water 1/4
cup purified
water 3/4 oz Irish moss — thoroughly rinsed
and soaked in hot
water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut
oil — melted
Pastry
and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly
Water Vegetable
oil for deep - frying
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds
and stems removed, chopped 2 tablespoons butter 1/4
cup vegetable
oil 3
cups water
First place one
cup each of the almonds, pumpkin seeds, ground flaxseed
and sunflowers seeds in a food processor
and blend for a minute or so until smooth, then transfer the mix to a bowl
and stir in the remaining half a
cup each of pumpkin seeds
and sunflower seeds along with the salt, coconut
oil and water.
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered
and unsweetened apple juice / cider (or milk of choice or
water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch salt
Sauté the onion
and garlic in the
oil until they are soft.Place all the ingredients,
and the 1
cup of
water, in a blender or food processor
and puree until smooth.
Take chana sattu in a bowl
and add fried onion, green chilies, roasted cumin powder, salt, 2 tsp
oil, lemon juice
and 1/2
cup water and mix well.
1/2
cup onion chopped 1/4
cup olive
oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper,
and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion
and garlic in olive
oil until clear
and tender.
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
1 tbsp coconut
oil 2 shallots, chopped 1.5
cups chicken broth 1.5
cups beef broth 3
cups water, more if needed 2» galangal or ginger, peeled, sliced
and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed
and coarsely chopped 2 tsp fish sauce salt
and white pepper to taste
1 dozen eggs, hard boiled
and cooled in ice
water 1
cup mayonnaise 2 teaspoons truffles in
oil salt
and pepper 1/2
cup chopped fresh chives (reserve a bit for garnish)
1/2
cup dried navy beans 1 Tbsp olive
oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled
and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed
and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt
and pepper to taste
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive
oil,
and just the 1/2 tsp of rubbed sage leaves
and I added a
cup of frozen peas to the pasta cooking
water a couple of minutes before the end.
2
cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3
cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive
oil 1/4
cup water or cooking liquid chopped parsley
and paprika for garnish
Heat 1/4
cup of
water, agave nectar,
and coconut
oil in a saute pan.
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.
1 teaspoon olive
oil 1/4
cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded
and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water 16 oz can black eyed peas, drained
and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
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
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt
and pepper 1 tablespoon olive
oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2
cup vegetable broth 1/2
cup frozen peas, run under hot
water 2 tablespoons chopped parsley rice to serve
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional)
and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained
and rinsed (or soak
and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt
and finely ground black pepper
water 1/4
cup fresh lime juice 3 garlic cloves, finely minced 1 serrano chili, finely minced, seeds
and ribs removed salt
and pepper to taste 1/4
cup vegetable
oil
1 onion, peeled
and halved (if using slow cooker) or chopped (if using stove top) 3
cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded
and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9
cups water 1/4 teaspoon of paprika 1 tbsp olive
oil freshly squeezed lemon, to taste
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
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in
water for at least 2
and up to 8 hours zest
and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves,
and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut
oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave
and coconut
oil together until liquid
and uniform.
5
cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4
cups of
water) 2 TBL olive
oil 1
cup pearl barley, rinsed
and drained 1 bunch kale, stems removed
and leaves torn into large pieces (about 6
cups) half a good sized butternut squash, already roasted
and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
1 tablespoon extra virgin olive
oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2
cups dried split green peas, picked over
and rinsed 5
cups water juice of 1/2 lemon (reserve the zest)
Mexican Spiced Tomato Sauce: 1 tablespoon olive
oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle
and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4
cup water
3 - 4 boneless, skinless chicken breasts Salt
and pepper 1
cup honey 1/2
cup soy sauce 1/2
cup diced onion 1/4
cup ketchup 2 tablespoons olive
oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons
water Sesame seeds
2 tablespoons extra virgin olive
oil 1 medium onion, thinly sliced 2 cloves garlic, peeled
and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive
oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed
and drained 5 oz package of mixed greens (note: I also had about 2
cups of leftover red kale
and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)