In a large bowl, mix together the roasted tomato sauce, celery root, sausage, mushrooms, 1/4 cup / 60
g chopped basil, and whole cream.
Not exact matches
200
g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150
g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and finely
chopped a handful of fresh
basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
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
Ingredients For the fava bean soup 700
g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and
chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and
basil relish 2 handfuls cherry tomatoes, -LSB-...]
For the noodle salad — 200
g soba noodles (you can use udon or rice noodles)-- 150
g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh
basil leaves,
chopped — a small bunch of coriander,
chopped — salt
Extra-virgin olive oil, 6 tablespoons Fresh
basil, 1/4 cup (1/3 oz / 10
g) minced Shallots, 1/4 cup (1 oz / 30
g) minced Balsamic vinegar, 2 tablespoons Heirloom tomatoes, 10 oz (315
g), cored and
chopped (about 11/2 cups / 280
g) Kosher salt and freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250
g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90
g) crumbled
Lemon - ricotta 500
g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small handful of fresh
basil (
chopped) a pinch of sea salt a pinch of lemon pepper
12 spears of fresh, organic asparagus 50
g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80
g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely
chopped
Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400
g / 14 oz cans of
chopped tomatoes 1 handful fresh
basil or 2 tsp dried sea salt freshly ground black pepper
5 medium and ripe plum tomatoes, cleaned and cut into halves 1 red bell pepper, cleaned and cut into quarters 50
g peeled almonds,
chopped 1 handful of fresh
basil, cleaned and
chopped 1 garlic clove, peeled and minced extra virgin olive oil, to taste whole sea salt, just enough to taste freshly ground black pepper, just enough to taste half a spoon of muscovado sugar 200
g di semi-wholewheat spaghetti
Ingredients 1 red pepper, cleaned and diced 1 yellow pepper, cleaned and diced 1 garlic clove, peeled a handful of fresh
basil, cleaned and
chopped a handful of fresh mint, cleaned and
chopped 180
g spelt fusilli (I used Monograno Felicetti pasta)(optional) 1 small red onion, peeled and thinly sliced 200
g smoked tofu, -LSB-...]
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145
g semolina flour 1 1/2 cup / 2 oz finely
chopped kale (remove stems first) 1/3 cup / 20
g grated Gruyere cheese 1 1/3 cups / 150
g cooked millet * 30
basil leaves,
chopped 3 large eggs 2 cups / 140
g whole wheat panko (or dried bread crumbs)
2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely
chopped 3 garlic cloves, finely
chopped 1/2 tsp chili flakes 1 x 400
g (14 oz) can whole plum tomatoes handful of
basil leaves (or 3 tb of frozen
basil) sea salt and freshly ground pepper
2 tbsp extra virgin olive oil 1 - 2 eggplants (880
g), cubed 1 - 2 red bell peppers (170
g), seeded and cubed 2 tsp dried oregano 1 fat pinch of himalayan salt 1 pinch of black pepper 2 garlic cloves, grated 1 shallot, finely
chopped 1 small bunch of Italian parsley, finely
chopped 1 small bunch of
basil, finely
chopped — see notes 2 - 4 ripe tomatoes (600
g), cubed 1 handful pitted green olives (70
g),
chopped 4 tbsp capers (30
g) 1 tbsp aged balsamic vinegar