Mix the (cooked) lentils, the (cooked) chickpeas, the oats,
the diced shallot and garlic, the seeds, the miso, olive oil, lemon juice and all the spices together in a bowl.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2
shallots or 1 small yellow onion —
diced 1 - inch piece fresh ginger root — peeled
and minced 1 - 2
garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas — fresh or frozen
and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
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
I prefer to roughly chop / chunk /
dice the tomatoes,
shallot,
and garlic to make sure I don't have huge pieces in the guac.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole Carrots,
diced 2 whole
Shallots, Peeled
And Finely Minced 1 parsnip,
diced 2 stalks of celery,
diced 2
garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed
and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced
shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch
dice 3 to 4 tablespoons Sherry vinegar
olive oil 1
shallot, peeled
and chopped 2 cloves
garlic, peeled
and minced 1 package tempeh, cubed 1 green pepper,
diced 1 cup mushrooms, sliced 1 cup peeled
and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
1
shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed
and roughly chopped 1 bell pepper, de-seeded
and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of
diced tomatoes 1 tsp each of dried cumin, curry, turmeric,
garlic and cinnamon 2 tbsp of rice flour
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large
shallot or 2 small
shallots, minced 2 carrots, finely
diced 2 - 3 cloves
garlic, peeled
and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt
and pepper to taste chives for garnish
2 tbs olive oil 1 large
shallot, peeled
and minced 1
garlic clove, peeled
and minced 1 lb (450 g) carrots, peeled
and diced 2 Gala apples, peeled, cored
and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
What's in it: 2 Tablespoons olive oil 5 cloves of
garlic, finely chopped 3 or 4 large
shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme
and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
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
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves
garlic, peeled
and minced 3
shallots, peeled
and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled
and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar
Diced cucumbers
and onions for garnish
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1
and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves
garlic (peeled, minced) 1/2 pound
shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained
and crumbled (no need to press) 3
shallots diced or 1/4 cup of a yellow onion,
diced 2 - 3 cloves of
garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large,
diced 1 cup of black beans, drained
and rinsed 1/2 jalapeno,
diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed,
and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small
shallot 1
garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Olive oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely
diced 1 large
shallot, finely chopped 1/2 of a red bell pepper,
diced 2 - 4
garlic cloves, minced 1 16 oz can of black beans (low sodium) drained
and rinsed well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1 cup bread crumbs (seasoned)
The sauce had a base of whole tomatoes in puree
and tomato paste, with
diced Spanish chorizo, capers, Kalamata olives, red wine,
garlic,
shallots and red pepper flakes.
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt
and pepper 1 pound yukon gold potatoes
diced 2 tablespoons red wine vinegar 1 large
shallot finely
diced 1 to 2
garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley
Ingredients 1 3 1/2 - to 4 - pound chicken, backbone removed
and patted dry Salt
and freshly ground black pepper, to taste 4 tablespoons unsalted butter 1 large
shallot, finely
diced 2
garlic cloves, finely minced.
2 portabello mushrooms, cleaned, stems removed olive oil 2
shallots,
diced 3 cloves
garlic, minced 3 cups baby spinach 1/4 cup chopped sundried tomatoes salt
and pepper ricotta salata cheese (or another crumbly cheese, like feta, cotjio, or even goat... mmmm...)
1 aubergine (eggplant),
diced 2 courgettes (zuchinni),
diced 1 red pepper,
diced 1 yellow pepper,
diced 6
shallots,
diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2
garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt
and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
Add
diced apples, remaining half of
garlic,
and sliced
shallots to skillet; cook, stirring occasionally, until just softened, about 5 minutes.
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms,
diced 2 cloves
garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed
and cut into 1 - inch pieces 2
shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing
shallots)
Peel
and dice the
shallot, 2 cloves of
garlic,
and carrot.
To make the dressing, place
diced shallot,
garlic, lemon juice
and zest, mustard, 1/4 teaspoon salt
and 1/2 teaspoon pepper into a blender.
Peel
and dice shallots and mince the
garlic.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head
garlic (peeled, roasted) BURGERS: 3
and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon
garlic (peeled, minced) 1
shallot (peeled, finely
diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
There are so many ways to cook hamburger
and this time as part of my Solidarity with Japan post, I decided to make ハンバーガー Hanbaagaa (Japanese Style Hamburger)-- in primal way of course ハンバーガー Hanbaagaa (Japanese Style Hamburger) Ingredients: 1 lbs organic grass fed ground beef 1
shallot 3 cloves
garlic 1/4 white onion —
diced 1 egg Salt... Read more →
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove
garlic (peeled, minced) 1
shallot (peeled, minced) 1 1/2 cups day - old wheat bread (
diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt
and freshly ground black pepper (to taste)
1 pound ground lamb 5 tablespoons olive oil, divided 1 large
shallot, finely
diced (about three tablespoons) 1 clove
garlic, minced (about one teaspoon) 1 tablespoon ketchup Coarse kosher salt
and freshly ground black pepper 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/4 cup chiffonade cut mint 8 small hamburger or slider buns, such as King's Hawaiian, halved
and toasted
4 large pieces ginger, peeled 4 fresh piquin chiles, chopped or substitute serranos 5 cloves
garlic, peeled 3
shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon ground turmeric 3 stalks lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips Indonesian Peanut - Chile Sauce (available in Asian markets)
Diced cucumbers
and onions for garnish
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of
garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt
and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1
shallot, fine
dice (about 1/3 cup
diced shallot) 1 clove of
garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch
dice 2
shallots, cut into 1/2 inch rings 4
garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds
and stem removed 1 orange bell pepper, 1 inch
dice 1 red bell pepper, 1 inch
dice 1 green bell pepper, 1 inch
dice 1 kabocha squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed
and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt
and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
60 g butter 100 g spinach 100 g nettle leaves 5 g canola oil 10 g
diced shallot, 2 mm (1/16 inch) 20 g drained
and finely chopped
Garlic Confit 50 g mascarpone 40 g fat - free milk 1 g Ultratex 3 0.2 g xanthan gum 2 g salt
6
shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves
garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled
and chopped 1 smalled eggplant, peeled
and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
• 30 single spinach leaves, fresh, cleaned
and dried • 3/4 cup coconut flakes, unsweetened, toasted • 1 tablespoon lime, whole, fresh,
diced • 1 tablespoon
shallot,
diced • 1 tablespoon
garlic,
diced • 1 tablespoon ginger root, peeled
and diced • 1/2 cup peanuts, fresh roasted • 1/2 tablespoon Thai chile pepper, fresh,
diced • 4 ounces Satay Thai Roasted Coconut Salsa
2 lb acorn squash 1/4 cup butter 1/4 cup
diced shallots 1 cup
diced celery 1 cup
diced carrots 1 teaspoon freshly minced
garlic 3 cups peeled
and diced sweet potato 2 cups frozen corn kernels 4 cups chicken stock 2 cups cashew milk 2 teaspoons hot madras curry powder 1 teaspoon salt Crumbled, precooked bacon (optional)
What's in it: 2 Tablespoons olive oil 5 cloves of
garlic, finely chopped 3 or 4 large
shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme
and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
4 (12 ounces) thin fish fillets 1 large Florida tomato,
diced 2 slices cooked bacon, crumbled 1/4 cup vegetable stock 1 tablespoon olive oil 2 tablespoons fresh parsley, chopped fine, plus extra for garnish 1
garlic clove, grated 1 small
shallot, finely minced 6 tablespoons heavy whipping cream 1 tablespoon fresh lemon juice Sea salt
and fresh ground pepper, to taste
Toss the
diced pumpkin or squash with the oil,
shallots, ginger, lemongrass, the roughly chopped chilli
and the whole
garlic cloves.
For the terrine 500 ml fresh chicken stock 20g butter 2 banana
shallots, finely chopped 1 small
garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed
and diced 300g chicken breasts,
diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries