Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion,
diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely ground sea salt Freshly ground black pepper
3 tbsp extra virgin coconut oil 4
garlic cloves, finely chopped 1 inch (2, 1/2 cm)
fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small
dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion —
diced 1 - inch piece
fresh ginger root — peeled and minced 1 - 2
garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of
fresh basil — torn, optional
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)
1 / 2T Oil 1 Medium onion,
diced 1 Large clove of
garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped
fresh parsley to serve
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp
diced / minced or crushed
garlic (less if you're a vampire or still have tastebuds)-- some
fresh cracked pepper and some sea salt.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet onion 4 medium
garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
1 can of roasted,
diced tomatoes 1
fresh tomato,
diced 3 cloves of
garlic 1/2 white onion 1
fresh jalapeno pepper 1/2 cup chopped cilantro 1 teaspoon salt
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely
diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves
garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic
diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic
garlic, grain vinegar, ground mustard seeds, spices, black pepper
2 tablespoons unsalted butter 2
garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs of
fresh thyme 2
fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
2 cups
diced seedless watermelon 3/4 cup finely
diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely
diced 1/4 cup minced
fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1
garlic clove, minced 1/2 teaspoon salt Tortilla chips
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion,
diced 2 cloves
garlic minced grated
fresh Parmesan cheese, to top
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger,
diced -1 tsp
garlic, grated -3
fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce
Combine uncooked ground turkey,
diced mushrooms, sliced sun - dried tomatoes,
garlic,
fresh basil, and other spices together; mix.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and
diced 1 large celery stalk,
diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and
diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1
garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
2 cloves
garlic 1 cup white or yellow onion, large
dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds
fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
You'll Need — 2 pounds chicken thighs,
diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon
garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup
fresh herbs (parsley, basil, oregano, etc.), chopped
I do use less mayo in mine,
fresh, finely
diced onion (maybe 2 Tbsp., more than a pinch of
garlic powder, half...
3 cups (1 - inch
diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced
fresh cilantro 1 teaspoon dried oregano 1/2 t
garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
Pulse cilantro leaves, cashews,
garlic,
fresh ginger, lime juice, lime zest,
diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion,
diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers,
diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
1 Sweet Onion -
Diced Oil for sauté 3 Cloves
Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper
Fresh Basil to Serve — Optional
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion,
diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon
fresh lime juice 2 teaspoons yellow mustard
about 10
fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive oil 1 small white onion,
diced 1 - 2
garlic cloves 1 1/2 tsp Italian Seasoning salt and pepper
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves
garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package
fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta,
diced 5 medium
garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon
fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
Ingredients: 2 tsp olive oil 1 cup
fresh spinach 1 clove
garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes,
diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
8 ounces
fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced
garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and
diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
4 cups of black rice cooked according to package instructions 4 large carrots, peeled and
diced 2 celery stalks, chopped 4 cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno,
diced 1 pepper,
diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of
fresh or jarred salsa would also be a great dressing!
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves
garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2
garlic cloves, minced 1/2 tsp onion powder 1/2 tsp
garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup
fresh or frozen green peas
Used cashew yogury, added
fresh minced
garlic, a few shots of coconut aminos and 1/2 tsp of miso in place of salt, added a dash of garam masala, and some
fresh,
diced medjool dates!
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)
Lentil Filling: 2 tbsp olive oil 3 cloves
garlic, crushed 1 brown onion, finely
diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and
diced 1 cup
diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt &
fresh black pepper
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g
diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of
fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
Nectarine Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced
fresh cilantro • 1 1/2 tablespoons
fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced
garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of
fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
2 tablespoons red palm oil 1 large yellow onion,
diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated
fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove
garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch
dice 3
garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
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
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves
garlic, pressed through
garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped
fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
I added finely
diced onions, sliced
garlic, a bay leaf, and a big dose of
fresh lemon juice to the chicken stock.
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup
diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons
fresh dill, chopped 4 tablespoons
fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced
garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
Ingredients 1 lb ground lamb 2 tablespoons
fresh Thyme Olive oil for drizzling 4 cups beet greens (including the stems) 4 large cloves
garlic minced 1 medium onion
diced finely 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove 1/4 tsp salt
This soup recipe combines bite - sized
garlic and parmesan meatballs with orzo,
diced tomatoes and
fresh escarole to make a hearty, one - dish dinner.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves
garlic, minced 1 small onion,
diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups
diced yellow onions 1 tablespoon freshly minced
garlic 1 tablespoon
fresh thyme, removed from the stem tablespoons tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves
garlic, minced 1/2 red bell pepper,
diced 1/2 green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped