But you can replicate the texture of salmon by using
finely sliced tomatoes, and the creamy cashew cream cheese is a great sub for the dairy stuff.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
bonus: cherry
tomatoes, hemp hearts, crumbled kale chips, also we have a makrut lime tree, and if you
finely slice a leaf or two into fine threads, then add it here... magic.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry
tomatoes, halved 1 garlic clove,
finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
Ingredients Cottage cheese (paneer) 250 gm or 2 cups Oil 2 - 3 tbsp Onion 2 medium (
finely sliced) Ginger garlic paste 1 tbsp
Tomato 2 (
finely sliced) Yogurt beaten 1/4 cup...
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic,
finely minced 1/4 cup onion,
finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
-- 1
finely sliced onion — 1 tin butter beans — 300 ml vegetable stock — 1
finely chopped
tomato — 1 tablespoon madras spice mix — 1 tablespoon chopped coriander — 2 — 3
finely chopped spring onions — Salt to taste
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot,
finely diced 1 small yellow onion,
finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Kale Salad One bunch of kale Two lemons One bunch of scallions,
finely chopped One cup halved cherry
tomatoes One avocado
sliced Pinch of salt
For the
Tomato Parsley Salad: 2 cups diced
tomatoes 1/3 cup
finely chopped parsley 1 cup
finely sliced green onion 2 tablespoons red wine vinegar Several dashes fresh black pepper Dash salt
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion,
finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma
tomato, diced 20 turns of fresh black pepper
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic,
finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp
tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2
tomatoes, diced 1/2 red onion, diced 1 green chilli,
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg l
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks
finely chopped, leaves roughly chopped Lime quarters
Sliced iceberg l
Sliced iceberg lettuce
1 can of drained and rinsed red kidney beans (black beans will work as well) 1 clove of garlic crushed 1/2 red onion
finely sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of
tomato puree
cans pinto beans 2 tbsp olive oil 1 small onion,
finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly
sliced 2 plum
tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
4 x chicken mini fillets, minced 2 x sundried
tomatoes 2 tsp red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring onions,
finely chopped about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh
tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each
finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
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
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion,
finely chopped 2 cloves garlic,
finely chopped 2 tbsp fresh ginger,
finely chopped or 1 tsp ground 2 tbsp fresh turmeric,
finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum
tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3
tomatoes, seeded and diced 1/3 cup thinly
sliced green onions 1/4 cup
finely chopped sweet onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2
tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of ginger, peeled and
finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (
finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to serve)
1/4 c olive oil + 1
finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1
finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for serving
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups
finely chopped onion 1/2 cup
finely chopped green bell pepper 1/2 cup
finely chopped celery 2 tablespoons
tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
1 Medium Spaghetti Squash 4 Tablespoons Olive Oil, Divided 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casings 3 Cloves Garlic, Peeled & Thinly
Sliced 1/2 Cup White Wine 1 Pint Cherry
Tomatoes Salt & Pepper 1/2 Cup
Finely Chopped Fresh Herbs (Chives, Basil, Parsley)
ingredients GRILLED CORN AND
TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry
tomatoes 6 scallions, thinly
sliced 3/4 cup
finely chopped fresh cilantro leaves freshly ground black pepper
thick - cut bacon,
finely chopped 1 large onion,
finely chopped 1 large green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted
tomatoes 1 can regular diced
tomatoes 1 can
tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
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
3 tbsp olive oil + 4 thinly
sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving +
finely chopped parsley, for garnish
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1
finely chopped medium onion + 4 thinly
sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
3
slices smoky bacon 1/2
finely chopped yellow onion 1 pound ground pork 3 tablespoons plus 1/2 cup thick
tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 4 ounces Cabot Monterey Jack,
sliced 4 soft onion rolls, split
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape
tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup
finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry
tomatoes washed and cut into quarters 1 avocado peeled, seeded and
finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion
finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
Assorted toppings, such as
finely chopped red onion, shredded lettuce,
sliced tomatoes and
sliced dill pickles
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or
finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced
tomatoes, drained (or 1 small
tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Worcestershire sauce 2 tablespoons
tomato paste 1 pair lamb's kidneys,
sliced 3 cloves garlic,
finely chopped 1 teaspoon sea salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 2 bay leaves 2 - 3 carrots, peeled and
sliced 2 stalks celery,
sliced Mushrooms,
sliced (optional)
Spring omelet breakfast Ingredients for 2 person: 4 eggs
finely chopped chives 2 chopped spring onions 1 cup of fresh chopped spinach leaves 1/2 cup
sliced fresh mushrooms 1/2 cup diced fresh
tomatoes 30grams or -LSB-...]
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons
finely chopped chives 1 1/2 tablespoons
finely chopped dill 1 1/2 tablespoons
finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *,
tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Gazpacho ------ 6 large, very ripe
tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp
finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape
tomatoes, halved 5 oil - packed sundried
tomatoes, drained and thinly
sliced 1/2 shallot,
finely chopped 1 clove garlic,
finely chopped 1 Tbsp
finely chopped basil 1 tsp
finely chopped oregano
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly
sliced, peeled carrots (about 2 medium carrots) 1 cup thinly
sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried
tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons
finely chopped, fresh, flat - leaf parsley for garnish
Topping 1 tablespoon olive oil 3 garlic cloves,
finely minced One 15.5 - ounce can of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water or vegetable stock 3 tablespoons fresh basil, chopped 2 medium ripe Roma
tomatoes, cut into 1 / 4 - inch
slices
Ingredients: 2 cups almond meal 1 cup shredded mozzarella or other cheese 1 teaspoon sea salt 1 1/2 teaspoons dried rosemary 1 1/2 teaspoons dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 cup sundried
tomatoes,
finely sliced 2 large eggs, separated 3 tablespoons extra-virgin oil
2 tbl of olive oil 5 carrots,
finely cubed or run through your food processor grater attachment 1 medium yellow onion,
finely diced or run through the food processor as well 3 celery stalks,
finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed
tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion,
finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon
finely grated lemon zest * 1 medium shallot, thinly
sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom
tomatoes, preferably in a variety of colors (large
tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley
Trim and
finely slice the spring onions, halve the
tomatoes, then pick and
finely chop the herb leaves.
vegan mayo, chipotle, salt, lime juice, red onion cherry
tomatoes, a red chilli and garlic all
finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado
slices, spinach and if you can get it a little vegan cheese to melt into it all.
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup
finely chopped sun - dried
tomatoes packed in oil (pat dry with paper towels) 1/2 cup
finely chopped fresh basil 5
slices prosciutto, thinly
sliced,
finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon
finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt