With your chicken (probably) about cooked, add
a few tablespoons of vegetable oil to a frying pan and begin cooking your peppers, your garlic, and your ginger.
Not exact matches
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)
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
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)
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
Ingredients half a medium celeriac, peeled and julienned 2
tablespoons lemon juice 5 - 6
tablespoons vegetable cream (I used almond cream) a
few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté
of black summer truffle in olive
oil, with no added ingredients) hazelnut
oil, to taste whole sea salt, just enough to -LSB-...]
1
tablespoon refined coconut
oil 1 small parsnip, diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1
tablespoon fresh rosemary leaves, roughly chopped a
few splashes
of vegetable broth salt + pepper to taste
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1
tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup
Few drops
of toasted sesame
oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried
vegetables, etc..
Next, to help the tahini come to an extra smooth paste, we add a
few tablespoons of neutral - flavored
oil — we go for grape seed
oil,
vegetable,
oil, canola
oil or a light olive
oil.
1 small serving soba noodles 1 or 2 playing - card sized slices
of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a
few handfuls
of salad greens, washed 1 small knob ginger 1
tablespoon soy sauce 1 teaspoon sesame
oil 1 - 2 teaspoons honey 1
tablespoon lemon or lime juice 1 or 2 stalks scallion olive or
vegetable oil.
Add about half
of the broccoli (and a
few pieces
of other
vegetables, if using) to a blender, along with the leafy greens, 1 1/2
tablespoons of oil, juice
of 1/2 lemon, freshly ground black pepper and cheese.
1 teaspoon olive
oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2
tablespoons breadcrumbs 2 cups
vegetable broth 1/3 cup dry white wine A
few dashes fresh black pepper Generous pinch
of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3
tablespoons fresh lemon juice 4 cups arugula
Ingredients: 2
tablespoons extra-virgin olive
oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned
vegetable stock, found on soup aisle (I use a
few cups
of water and a
few teaspoons
of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a
few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1
tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
My Favorite Play - Dough Recipe 3 cups
of flour 1 1/2 cups
of salt 2
tablespoons of cream
of tartar 2
tablespoons vegetable oil 3 cups
of water A
few drops
of food coloring — or divide into two batches and use two colors
Use a nutribullet or food processor and mix the
vegetables with 1
tablespoon of MCT
oil per person and a
few tablespoons of cream.