8 cups baby spinach Handful haricots verts, trimmed and cut into 1 - inch pieces 1 avocado, cubed 1 white peach, skin on, thinly sliced 1/4 cup sugar 1/4 cup honey 1/4 cup vegetable oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1/4
cup salted shelled sunflower seeds 2 tablespoons sesame seeds
Not exact matches
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2
cups coconut milk, recipe here 16 large shrimp,
shelled and deveined 1
cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4
cup bay or curry leaves
Salt to taste
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green
shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 lb ground beef (or vegetarian crumble) 3
cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2
cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1
cup V8 (or any vegetable drink) 2
cups uncooked
shell pasta 1/4 tsp pepper 1/4 tsp
salt
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground from whole toasted and
shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp
salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
1) 2 cans of sweet corn (or 1 can of sweet corn and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7)
Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart
shells 9) 3 — 4 tablespoons of sugar
-12 tart
shells -1
cup hot tap water -1 / 2
cup raisins -1 / 4
cup butter, melted -1 / 4
cup packed brown sugar -1 / 4 teaspoon
salt -1 / 2
cup golden corn syrup -1 egg -1 / 2 teaspoon vanilla
1
cup water 1/4
cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea
salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar Vanilla ice cream Homemade magic
shell
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher
salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4
cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios,
shelled fresh thyme, for garnish
2 3⁄4
cups rolled oats 1
cup shelled pistachios 1
cup unsweetened coconut chips 1/3
cup pumpkinseeds 1 tablespoon
salt 1⁄2
cup light brown sugar 1/3
cup maple syrup 1/3
cup extra virgin olive oil 3⁄4
cup dried sour cherries.
Tart
shells - 2
cups almond meal 1/2 tsp baking soda (if you prefer the crust thin, omit this) pinch
salt 30g butter diced 2 tbs agave or honey
5 lbs fresh fava beans, blanched and double
shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1
cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar
Salt & pepper to taste
1 pound fresh large poblano chiles 1 onion, quartered, cut crosswise into 1 / 4 - inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4
cup sour cream 1/4
cup shredded Monterey Jack 1 package tortilla
shells Kosher
salt
For the mint + pistachio chutney: 1/4
cup of pistachios,
shelled 1/2 teaspoon of coriander seeds 1 1/2
cups of mint (loosely packed) 1 clove of garlic 1/4
cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of
salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 % plain greek yogurt, 1/2
cup of pistachios with
shells and 1 teaspoon of
salt and black pepper)
1 1/2
cups frozen,
shelled edamame 1
cup canned garbanzo beans, drained and rinsed 2
cups baby tomatoes, chopped 1
cup diced red onion1
cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4
cup lemon juice 1/2
cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon
salt 1/4 teaspoon black pepper
1 tablespoon unflavored gelatin 1/4
cup cold water 3 egg yolks 3/4
cup Sioux Bee Honey 1-1/2
cups canned pumpkin 1/2
cup milk 1/2 teaspoon
salt 1 teaspoon cinnamon 3 egg whites 3 tablespoons sugar 1 9 ″ baked pie
shell
1 3/4
cups all - purpose flour 1
cup sugar 1/2
cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher
salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1
cup dried cherries, roughly chopped 1
cup unsalted,
shelled pistachios
INGREDIENTS Sea
salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw
shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
1/2
cup medium uncooked pasta
shells 1 pound ground beef 1/2
cup chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon
salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1
cup fresh cranberry beans,
shelled / 4
cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil /
Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2
cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp,
shelled and deveined 1/2 teaspoon
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
12 medium Florida soft -
shell blue crabs 1/4
cup milk 3/4
cup flour 2 eggs, beaten 2 teaspoons
salt 3/4
cup dry bread crumbs
Beans and
shells 1 1/4
cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons
salt, plus more to taste One 12 - ounce box jumbo pasta
shells 3/4 -1
cup kale pesto Zest of 2 lemons Freshly ground black pepper
Ingredients 1/4
cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2
cups finely chopped onion 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher
salt 1 pound medium shrimp,
shelled and deveinedSteamed white rice, for serving Instructions 1.
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table
salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta
shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)
for the burgers 2
cups shelled edamame or fresh
shelled fava beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea
salt to taste
1 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus extra for brushing 1/4 teaspoon
salt, plus more to taste Freshly ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted
shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3
cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART
SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2
cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher
salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
Ingredients: 1 1/4
cups granulated sugar 1/3
cup unsweetened baking cocoa 1/3
cup cornstarch 1/4 teaspoon
salt 3
cups milk 3 tablespoons butter 1 1/2 teaspoons vanilla extract 2 bananas, sliced 1
cup heavy cream, whipped 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract 1 banana, sliced 1 (9 - inch) baked pie
shell [RECIPE]
To cook the
shells, bring 6
cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of
salt.
For the edamame pesto: 2 cloves garlic, chopped 1
cup packed basil leaves Handful (1/4
cup or so) fresh cilantro 14 oz package
shelled edamame, thawed 1/2
cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon
salt Optional: 2 tablespoons nutritional yeast
box Jumbo
Shells 2
cups cooked, shredded chicken 1/4 teaspoon garlic powder
Salt and pepper, to taste...
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2
cup finely chopped shallot 1
cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher
salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2
cup dry white wine 1
cup fresh or frozen corn, thawed 1
cup shelled fresh or frozen edamame, thawed 1/2
cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3
cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
3/4
cup vegetable oil 1 pound boneless pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp,
shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced
Salt and freshly ground black pepper 3
cups bean sprouts
• 1 pound assorted fingerling potatoes • 1/2
cup freshly
shelled green peas or frozen peas (no need to thaw) • 1/2
cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1
cup plain Greek yogurt, whisked until smooth • 1/4
cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher
salt
3
cups old - fashioned rolled oats 3/4
cup raw
shelled pumpkin seeds (pepitas) 3/4
cup raw pecan halves or pieces 3/4
cup coconut chips 1/2
cup pure maple syrup 2 tablespoons olive or canola oil 1/4 teaspoon coarse
salt (optional)
Ingredients: 3 tablespoons olive oil or bacon drippings 1
cup thinly sliced onion 1 teaspoon
salt 1 1/2
cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1
cup thinly sliced celery 1
cup thinly sliced carrots 1/2
cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1
cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly
shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf
salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
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
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3
cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse
salt Cayenne pepper
Pistachio ice cream 1 1/2
cups (200g) raw,
shelled and unsalted pistachios 3 3/4
cups (900 ml) whole milk * 4 egg yolks 3/4
cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon
salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
3
cups puffed brown rice cereal 1
cup sliced almonds 1/2
cup shelled salted pistachios, roughly chopped 1/4
cup white chia seeds 1/2
cup honey 1/2
cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea
salt
1 (9 - inch) unbaked pie
shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4
cup granulated sugar 1/2
cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon
salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2
cups walnuts, toasted and chopped
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
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea
salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
1/2 to 1
cup raw cashews, ground into coarse meal 1/2
cup fresh peas,
shelled and blanched (or frozen peas, thawed) 3/4
cup cauliflower, cut into small florets 1/4
cup green onion, finely diced 1
cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea
salt (optional) Burger buns
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1
cup freshly
shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1
cup chopped organic broccoli * 1/2
cup loosely packed, fresh basil, chopped * 1/4
cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea
salt to taste - optional
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher
salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2
cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives
Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2
cups shiitake mushrooms, chopped 1/3
cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5 organic eggs 2 Tbsp almond milk or other milk
Salt and pepper to taste 1 green onion, sliced (optional)
3
cups rolled oats 1
cup sliced almonds 1
cup pecans 1
cup hazelnuts 1/2
cup raw
shelled pumpkin seeds 1/4
cup plus 2 tablespoons dark brown sugar 1/4
cup maple syrup 1/4
cup macadamia nut or walnut oil 3/4 teaspoon
salt