Pour
a few tablespoons of extra virgin olive oil over the bread and garlic and mix it all up with your hands.
Marinate the beets for at least 30 minutes, stirring once or twice, before adding
a few tablespoons of extra virgin olive oil.
Not exact matches
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
300 g almond meal 5 - 6
tablespoons muscovado sugar a
few pinches
of cinnamon powder 1 large
tablespoon cocoa powder a pinch
of whole sea salt 70 g pure cocoa butter, melted 30 ml
extra virgin olive oil 1
tablespoon almond butter
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a
few pinches
of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
stuffing 1/2 bunch
of Andy Boy broccoli rabe 1/2 cup dry quinoa (soaked for 6 to 8 hours) 1 cup filtered water 1 cup cooked cannellini beans 1
tablespoon extra virgin olive oil 1
tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon dried basil 1/2 teaspoon fine sea salt a
few dashes black pepper
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a
few pinches
of dried, powdered ginger 2
tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
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
While it's blending, gradually pour in the
extra virgin olive oil until amalgamated before thinning out with a
few tablespoons of water, depending on how thick you prefer it.
Ingredients a small fennel bulb, cleaned and cut into thin slices or shaved a
few endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into slices 5 - 6
tablespoons extra virgin olive oil the guice
of half a lemon 2 - 3 teaspoons -LSB-...]
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-...]
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
A
few grinds
of fresh black pepper 1/4 teaspoon cayenne 1
tablespoon red wine vinegar 1/4 cup
extra virgin olive oil (or just a
few glugs) Juice
of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A
few sprigs
of fresh thyme and some chopped parsley A splash
of EVOO, sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup
extra special!
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese