Not exact matches
2 teaspoons olive oil 3
cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big
pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little
extra for garnish
GOLDEN SOUP Adapted from
Pinch of Yum Ingredients: 2 TB Trio Carmel
extra virgin olive oil half
of onion, chopped 2
cloves garlic, chopped 1 head
of cauliflower, chopped into about 5 cups
of florets 1 cup raw cashews 1 TB turmeric 7 cups...
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package
extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons
extra virgin olive oil 5 garlic
cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4
cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice
Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed)
Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1
clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 tbsp
extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic
cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black pepper, to taste
2 large garlic
cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons
extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin
pinch cayenne pepper 1/2 tsp onion powder 3
cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded
extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml
extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup
extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground
cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
Ingredients 4 Tilapia filets, skin removed 1 tablespoon BBQ seasoning or other seasoning
of your choice 1 tablespoon olive oil 1 bunch
of rainbow chard, chopped up 3 large
cloves of garlic, finely minced 1 tablespoon
extra virgin olive oil
Pinch of salt
2 -3 handfuls
of rocket — try to get the wild rocket which is more peppery 1 small
clove garlic A
pinch of sea salt 1/2 teaspoon
extra virgin olive oil 1 tub quark
To make the spicy tomato sauce finely mince 2
cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea salt, freshly cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
To make the yogurt aioli, finely mince 1
clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried parsley, season with a generous
pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4
cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus
extra for garnish 1/4 cup chopped fresh cilantro, plus
extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1/2 cup finely chopped onion 1 large garlic
clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or
pinch of red pepper flakes kosher or sea salt 2 tablespoons
extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or
extra virgin olive oil
100g giant couscous 250g kale — preferably purple and green for colour contrast 2 ripe tomatoes 1 lemon 1 tablespoon very good
extra virgin olive oil
Pinch of sea salt Black pepper 1 tablespoon sumac 1 garlic
clove, crushed
Ingredients For the rocket pesto 4 - 6 handfuls
of fresh rocket, washed and pat dried 2 small handfuls
of fresh parsley, washed and pat dried 1 garlic
clove, peeled 6 tablespoons
extra virgin olive oil 1 teaspoon apple vinegar a
pinch of whole sea salt a
pinch of chilli powder 2 - 3 handfuls
of hazelnuts (and a -LSB-...]
3 medium
cloves garlic, peeled a big
pinch of fine grain sea salt 1/4 cup
extra virgin olive oil 2 tablespoons harissa (paste)
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic
cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp
extra virgin olive oil 1
clove garlic, minced Juice
of 1 lemon 1/4 tsp paprika
pinch cayenne pepper himalayan pink salt & pepper to taste
1 tbsp cashew butter the juice
of 1/2 lemon 2 tbsp
extra virgin olive oil a
pinch of salt 1 garlic
clove 1 tsp honey 2 tbsp almond milk
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon
extra virgin olive oil 2 garlic
cloves, peeled 4 - 5 tablespoons sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly ground white pepper, to taste a few
pinches of chili powder
Ingredients 1 garlic
clove, peeled a
pinch of whole sea salt a
pinch of white pepper a
pinch of chili powder 6 - 8 tablespoons
extra virgin olive oil juice
of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup
extra virgin olive oil * 1 generous
pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3
cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded *
pinch of fennel pollen * 28 oz.
for the sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1 small
clove of garlic, sliced 1/3 cup
of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3 cup
of extra virgin olive oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a
pinch of salt a drizzle
of olive oil
To make the garlic aioli, finely mince 2
cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon
of lemon juice and a
pinch of sea salt, start SLOWLY pouring in about a 1/4 cup
of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge
Ingredients 180 g mezze maniche kamut pasta or other short pasta water and whole sea salt, just enough to cook the pasta 3 tablespoons
extra virgin olive oil 1 large carrot, peeled and more or less finely chopped 2
cloves of garlic, peeled and more or less finely chopped a
pinch of whole sea salt -LSB-...]
for the shallot + herb socca (chickpea flatbread): 1 cup
of garbanzo bean flour 1 1/4 cups
of water 1/4 teaspoon
of salt 2 tablespoons
of extra virgin olive oil 1
clove of garlic, pressed or minced 1 spring
of rosemary, minced a
pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks
of fresh black pepper
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves
pinch of saffron 1 palmful flat leaf parsley 5 tablespoons
extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2
cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage, minced 100 g plain seitan, minced 1 garlic
clove, peeled and minced 3 tablespoons
extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a
pinch of whole sea salt a few fresh thyme sprigs, -LSB-...]
Ingredients 200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml
extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches -LSB-...]
for the sunflower seed sauce: 1/4 cup
of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1
clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons
of tamari (or low sodium soy sauce) 1 tablespoon
of toasted sesame oil 1 teaspoon
of ginger, peeled and minced 2 tablespoons
of lime juice (the juice
of one lime) 3 - 4 tablespoons
of water a
pinch or two
of red pepper flakes, if you want
extra heat
4 large ears corn on the cob, shucked and silk removed 2 tablespoons
extra virgin olive oil 5
cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste
Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
1 pound chicken breast or breast tenders 1/4 cup balsamic vinegar 1 tablespoon
extra virgin olive oil 1 1/2 teaspoons Italian herb seasoning 2
cloves garlic, minced Freshly ground pepper, to taste
Pinch of kosher flake salt
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2
cloves garlic, minced
Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus
extra 3/4 cup
extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Filling 8 - 10 onions 1 tablespoon olive oil 1 tablespoon vegan butter sprig
of fresh thyme 17 ounces
extra firm tofu
pinch of nutmeg 2 tablespoons miso ± 3/4 cup vegan milk 1
clove garlic, minced 2 teaspoons rice vinegar yeast flakes (optional) salt and pepper
2 tbsp
extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat
pinch of himalayan salt 1
pinch of black pepper 2 garlic
cloves, grated 1 shallot, finely chopped 1 small bunch
of Italian parsley, finely chopped 1 small bunch
of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white wine or champagne vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small
clove garlic, minced and mashed with a
pinch of salt 2 teaspoons fresh dill, minced 1/4 cup
extra virgin olive oil salt and freshly ground pepper to taste.
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic
cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes
250 grams fresh tofu (1,5 to 2 cups) 3 tbsp
extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1
clove fresh garlic or a
pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and
pinch of chili
pinch Himalayan salt a splash
of water if needed
ground grass - fed beef 1
clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon
extra virgin olive oil 1 1/2 cups shredded Brussels sprouts
Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns
12 grape tomatoes 1 medium garlic
clove 1/3 cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (packed in olive oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon sea salt
Pinch of pepper 1 Tablespoon
extra virgin olive oil 1 Tablespoon lemon juice
For
extra virus and bacteria - fighting power, throw in a couple
of crushed
cloves of garlic and a handful
of St. John's Wort (in a
pinch, you can open up five or six capsules
of powdered herb if you have it lying around, keeping in mind that fresh or dried whole herbs are always preferable).
Balsamic Vinaigrette: Blend 1/4 cup
of balsamic vinegar, 1/4 cup
of extra virgin olive oil, 2t Dijon Mustard,
clove of garlic,
pinch of salt, a few grinds
of black pepper and a dash
of maple syrup.
ground grass - fed beef 1
clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon
extra virgin olive oil 1 1/2 cups shredded Brussels sprouts
Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns
2 - 4 large tomatoes, seeded and chopped 1 red bell pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c
extra virgin olive oil 2
cloves garlic 3/4 tsp sea salt 1/4 tsp fresh ground black pepper
pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
2/3 cup
extra virgin olive oil 1/3 cup balsamic vinaigrette 1
clove crushed garlic 1 teaspoon Dijon mustard 1 teaspoon raw honey
Pinch of salt
3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest
pinch of ground
cloves couple twists
of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup
extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract
Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic
cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes