Pro tip: saute your Swiss chard in a little heart - healthy olive oil and
a dash of white wine vinegar.
Add
a dash of white wine vinegar, which acts as an acidic but complimentary counterpoint to white wine and makes for a brilliant sauce that pairs well with lighter fish dishes.
Not exact matches
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:
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
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)
A good sub is chicken broth with a
dash of vinegar (
white wine vinegar if you have it).
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.
I used rice
wine vinegar instead
of white whine
vinegar and a
dash of soy instead
of salt and pepper.
Sliced radishes soaked for a few moments in
white wine vinegar with a wee bit
of sugar and a
dash of salt.
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.