Dip each dough ball into a bowl that has
a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag.
Swap out the water for a generous dab of butter or
a few tablespoons of oil.
Heat
a few tablespoons of oil in a non-stick skillet over medium - low heat.
Heat
a few tablespoons of oil at a time, as needed, in a skillet over medium high heat.
Not exact matches
I know you guys said any added oils aren't necessary, but for the spiced version I found that adding a
few tablespoons of coconut
oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.
A
few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice
of 1 squeezed lemon, salt and two
tablespoons of olive
oil.
I mean... I know how much we looooove our coconut
oil, but FLOUR?!! I think I might have tried a
few tablespoons of it on its own.
Drizzle a teaspoon
of olive
oil and a
tablespoon of white wine over the camembert, add on a
few sprigs
of thyme.
Otherwise, you can also use 1/3 cup
of oil instead, and add a
few more
tablespoons of sugar.
for the lentils: a
few tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons of olive
oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a
few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
Unrefined coconut
oil does lend a distinct coconut flavor to your baked goods if you use more than a
few tablespoons, so if that doesn't vibe with the flavors
of your dessert, try using refined coconut
oil (disclaimer: the refining process removes some
of the nutrients found in coconut
oil).
2 medium leeks 1
tablespoon butter 2
tablespoons olive
oil 1
tablespoon water 1/2 teaspoon salt, or more according to your taste
few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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:
I took the liberty
of changing a
few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one
tablespoon of Ghee, one
tablespoon of Coconut
oil instead
of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!
Marinate the beets for at least 30 minutes, stirring once or twice, before adding a
few tablespoons of extra virgin olive
oil.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a
few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Coconut Bacon: 2
tablespoons olive
oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a
few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
Remove to a plate and repeat with the rest
of the butter, 1
tablespoon of oil, and the rest
of the mushrooms, and remove them to a plate to cool for a
few minutes.
Pour a
few tablespoons of extra virgin olive
oil over the bread and garlic and mix it all up with your hands.
Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1
tablespoon of oil; once the
oil is hot, add in the smoked sausage medallions, and caramelize them for a
few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.
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
I made them with a
few modifications: I subbed ghee for coconut
oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut flour.
With the help
of a pastry brush, brush the waffle iron with coconut
oil and pour a
few tablespoons of the batter onto iron.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a
few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
In a small saucepan, heat a
few tablespoons of olive
oil over medium heat and add chopped anchovies and garlic.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A
few dashes fresh black pepper 1
tablespoon soy sauce 1
tablespoon peanut
oil (or canola
oil) 2
tablespoons sliced lemon grass Juice
of one lime
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a
few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Mix lime juice with honey and a
few tablespoons full
of avocado or olive
oil in a small bowl.
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut
oil 8
tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a
few for serving if desired)
Add the water, stir a
few times to mix it with the nuts, then add the 6
tablespoons (90 ml)
of oil, one
tablespoon at a time.
I pour a
few tablespoons of olive
oil into a small bowl and add a clove or two
of minced garlic.
Coat a baking sheet (with sides) with olive
oil and sprinkle a
few tablespoons of cornmeal over the entire pan.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I did make a
few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut
oil, and ended up having to add another
tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.
Drizzle another
tablespoon of olive
oil over the smashed potatoes and add a
few springs
of thyme.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2
tablespoons olive
oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper
Few sprigs fresh thyme Salt and pepper
Few tablespoons soft goat cheese, for serving
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2
tablespoons honey A
few sprigs
of fresh thyme A
few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4
tablespoons extra-virgin olive
oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a
few wedges for garnish)
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
That said, there are also quite a
few recipes in the book that are much more in the realm
of the amount
of oil I use in my personal cooking (a
tablespoon here and there), and I had success reducing the
oil even further.
1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1
tablespoon quality olive
oil salt & pepper 1/2 cup cooked millet
few tablespoons of vegetable broth 1/2 an avocado squeeze
of fresh lemon juice optional: micro greens, to serve
If needed, add a
few more
tablespoons of avocado, or olive
oil and toss.
2
tablespoons olive
oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A
few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
If too thick add more olive
oil or a
few tablespoons of water.
Add 6
tablespoons of the
oil, the lemon juice, oregano, and cayenne and pulse a
few more times.
Fill a little travel - sized spritz bottle with 1
tablespoon apple cider vinegar or an infused
oil and give these new chips a
few sprays and a pinch
of kosher salt.
Also, get a fry pan and add a
few «glugs»
of oil to it (2
tablespoons) and get that hot over a medium flame.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive
oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a
few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a
few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
With usually a
few tablespoons of olive
oil in a whole dish, it's a super-light approach to take advantage
of cauliflower's cancer - fighting nutrients.
I let mine sit in the fridge for a
few hours and then just before the BBQ I pulled it out and tossed it with a
tablespoon or two
of oil.