3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2
cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
Not exact matches
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4
cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon
coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2
cups yellow or red
cherry tomatoes — cut in half freshly ground black pepper 1
cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2
cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Substitutions • Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder • Agave nectar:
coconut nectar or any other liquid sweetener •
Tomato: 1 1/2
cups grape or
cherry tomatoes, halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water as necessary to get the desired consistency.
1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used
coconut sugar for more flavor) 2
cups (50 cl) of water 1.7
cups (40 cl) of
coconut milk 18 sweet basil leaves 12
cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1
cup cherry or grape
tomatoes, quartered 1/2
cup julienned (or finely chopped) radish 1/2 packed
cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado -
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3
cup light
coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
Daikon Radish Pasta with Corn and
Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
Tomatoes in Creamy
Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon
coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1
cup canned unsweetened
coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — o
coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom
cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish —
tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
2 T
coconut oil or olive oil 1 yellow onion, diced 2 cloves garlic, minced or pressed 1 pint mushrooms, sliced 1 lb ground beef or bison (grass - fed) 1 pint
cherry tomatoes, halved 1/3
cup fresh parsley, chopped 1 - 2 tsp cumin (to taste — you can also add chili powder or other spices — Share your variations below!)
2 servings cod (for me 1/3 lb is a serving — this piece is about 2/3 lb) 3 - 4 baby carrots 2 - 3 garlic cloves 1/4
cup fresh parsley 1/2
cup fresh
cherry tomatoes Fresh lemon slices Salt and pepper to taste Walnut oil (other oil like
coconut oil or olive oil is great too)
8 ounces silken tofu 2 tablespoons olive or refined
coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1
cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)