Serve with warm flatbread or enjoy with
freshly sliced vegetables, like cucumber, bell peppers, or carrots.
Serve with warm flatbread or enjoy with
freshly sliced vegetables, like cucumber, bell peppers, or carrots.
Not exact matches
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon
freshly ground black pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup
vegetable oil 3 cups water
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)
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling
vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer
vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and
freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon
freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium
vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2
slices wholegrain bread, roughly diced, or 1 1/2 cups
freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
1 large onion cut into 1/4 ″
slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of
freshly ground pepper 1 cup of breadcrumbs Deep fryer with Canola or
vegetable oil
1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or
freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon
vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other
vegetable oil sea salt and
freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
1 tablespoon
vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and
freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated
freshly ground black pepper 3 tablespoons minced cilantro leaves
Freshly grated
Freshly grated coconut
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon
freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely
sliced) 3 cups panko breadcrumbs
vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8
slices pumpernickel bread Kosher salt and
freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups
vegetable oil 1/2 cup chives (roughly chopped)
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns)
Freshly ground white pepper
Meanwhile add 3 1/2 cups of
vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with
freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal
slices from a baguette that are about 1/2 inch thick and reserve
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons
freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper,
freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread
slices)
Vegetable oil
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts,
sliced 1 1/2 tablespoons
freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped
vegetables or pita chips, for serving.
3/4 cup
vegetable oil 1 pound boneless pork loin, cut crosswise into very thin
slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly
sliced 10 medium mushrooms,
sliced Salt and
freshly ground black pepper 3 cups bean sprouts
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and
Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and
freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and
freshly ground black pepper to taste
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons
freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis,
sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and
sliced 1/2 teaspoon salt 3/4 cup
vegetable stock 2 tablespoons fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups
vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt
Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
* 1/3 cup nit «ir qibe or
vegetable oil * 1 onion, thinly
sliced * 4 carrots, thinly
sliced * 4 cloves garlic, minced * 1 - inch piece fresh, peeled ginger, minced * 1 teaspoon ground cumin * 3/4 teaspoon turmeric * 1 teaspoon salt * 1/2 head cabbage, shredded * 5 potatoes, peeled and cut into 1 - inch cubes *
freshly ground black pepper, to taste * berbere, to taste (optional)
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely
sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon
freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups
vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup
freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly
sliced, for garnish (optional)
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and
freshly ground pepper 3 Tbsp
vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly
sliced red onion
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups
vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or
vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives
Freshly ground black pepper Garnish with thinly
sliced sorrel.
Ingredients 1.5 kg potatoes, peeled and thinly
sliced (53 ounces) 2 cloves of garlic, finely chopped2 red onions, choppeda pinch of oregano1 tbsp honey2 tbsps butter2 tbsps flour1 cup
vegetable stock1 cup milk cream150g feta cheese (5 - 6 ounces) a handful chopped spring onionsalt and
freshly ground peppera handful of Parmesan cheese, grated4 rashers bacon, chopped (optional) Instructions To prepare these amazing potato gratin recipe, finely chop the onion and garlic.
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini,
sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups
vegetable broth 1 bay leaf
freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
3 medium to large rutabagas, peeled and
sliced lengthwise — * Other root
vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt
Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly
sliced — optional, as garnish
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon
freshly ground black pepper 1/4 teaspoon
freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
2 tablespoons ghee or
vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5 dried whole red chilies 1 cup chopped red / white onion 1 tablespoon peeled ginger root julienned into 1 inch strips 1 tablespoon thinly
sliced garlic 1 - 15 1/2 ounce can chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons fine - grain sea salt 1/2 teaspoon black pepper 1/2 cup water 4 tablespoons
freshly squeezed lemon juice
Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons
vegetable oil 2 medium onions, thinly
sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and
sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon
freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish
ingredients SWEET POTATO CROQUETTES:
vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and
freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
6 - 7 cups
vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced
Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Ingredients For the
vegetables 2 spring onions, cleaned and
sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g fresh asparagus, cleaned and chopped
freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup
vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch
slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (
freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans
Spicy chicken nasi goreng 3 medium eggs 3 tbsp
vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g
freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Spring asparagus are
sliced into ribbons — easy to do with a
vegetable peeler — and tossed with linguine, olive oil, and
freshly squeezed lemon juice.
3 medium eggs 3 tbsp
vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g
freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups
vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon
freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms,
sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup
vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and
freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly
sliced 1 large fennel bulb, cored and thinly
sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and
freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Ingredients: 4 cups
vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly
sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and
freshly ground black pepper
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED
VEGETABLES: 1 green zucchini (quartered lengthwise, cut into 1 / 2 - inch
slices) 1 pint cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and
freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided)
vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts
sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and
freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and
freshly ground black pepper (to taste)
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste
Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium
vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (
sliced or diced)
Freshly chopped cilantro Seeded crackers of your choice
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly
sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and
freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons
freshly grated Parmesan, plus 2 ounces shaved with a
vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick)
slices 3 tablespoons julienned basil leaves