Serves 8 1 9 ounce bag of coleslaw mix with kale 1
cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced Place coleslaw mix, mayonnaise, and lemon juice in a large bowl.
Not exact matches
Cheese
Base 1
cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt
1/2
cup quinoa 1 vegetable stock cube (or vegetable soup
base) 1 kabocha squash 1 Tbsp
olive oil 1/2
cup onion, chopped 1/4
cup green or red pepper, chopped 5 mushrooms, stems removed and sliced 2 Tbsp raisins Salt Pepper
Stir in
olive oil, season the mixture lightly with salt and continue to simmer until the liquid portion of the soup
base is reduced to about 8
cups, about 20 minutes.
2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded 4 Slices Whole Wheat Sandwich Bread 2 Large Eggs 4 Green Onions, Chopped 1/4
Cup Fresh Cilantro, Finely Chopped Salt & Pepper To Taste 3 Tablespoons
Olive Oil Mustard Sauce: 1/3
Cup Light or
Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
1 Tbsp
olive oil 1 small onion, chopped 2
cups (180 g) butternut squash, diced 3
cups (220 g) cauliflower florets 800 ml vegetable stock or water and vegetable soup
base 1/2 tsp salt 1 Tbsp Parsley for garnish (optional)
Light
Olive oil, grapeseed
oil, or a nut
based oil (partial to almond) MIXED with coconut
oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3
cup total no rosemary or oregano half as much paprika
3
cups of watermelon, small dice 1
cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality
olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut
based fresh mozzarella, or feta, to serve
2 cans (14 Ounces) Artichokes In Water 1/2
Cup Light
Olive Oil Based Mayonnaise 1/4
Cup Grated Parmesan Cheese 1 Tablespoon Lemon Juice 2 Garlic Cloves, Peeled & Chopped 1/4
Cup Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons Grated Parmesan Cheese Garnish: Chopped Green Onions or Parsley
Wet Ingredients 3 free - range eggs 125 ml / 1/2
cup olive oil or coconut
oil, at room temperature 125 ml / 1/2
cup cultured buttermilk (or yogurt or plant -
based yogurt) 1 - 2 spring onions 3 - 4 potatoes (2
cups / 250 g) 100 g feta cheese
Directions: Bring the 6
cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T
olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the
base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
2 (8 - oz) blocks tempeh, cubed 3 tablespoons
olive oil + 2 Tablespoons extra 2
cups thinly sliced onions 4 - 5 cloves garlic, minced 2
cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2
cups vegetable broth 1/4
cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3
cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2
cup unsweetened plant -
based milk (more to taste) 1
cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
1/4
cup light or
olive oil based mayonnaise 1 1/2 tablespoons lemon juice 2 teaspoons extra virgin
olive oil 2 teaspoons fresh thyme leaves 1 1/2 teaspoons lemon zest 1/4 teaspoon kosher salt 1/8 teaspoon pepper
Ingredients: 2 tablespoons extra-virgin
olive oil (1 turn of the pan) 1 medium onion, finely chopped 3
cups canned vegetable stock, found on soup aisle (I use a few
cups of water and a few teaspoons of vegetarian chicken
base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: Sauce
Base and Tortillas - 1 tablespoon
olive oil 1 onion, diced 2
cups enchilada sauce (or one large can) * 1 can black beans, rinsed and drained 2
cups of Lisa's -LSB-...]
In contrast, a vegetable omelet with a
cup of coffee or tea provides ample fuel to keep the brain firing all the way to lunch, when recharging with a palm - sized portion of protein such as chicken or fish, along with a colorful salad topped with an
olive oil -
based dressing, can keep you rolling strong.