Organic Vegan Caesar Our Organic Vegan Caesar is creamy, thick, and rich with
garlic and pepper notes.
Not exact matches
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4
garlic cloves, & 8 to 10 Cachucha
peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found
and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus
notes — I add lime juice at end) all finely diced.
1) Chop onions
and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add
garlic and chopped livers, frying livers until browned all over
and cooked throughout 6) Add in white wine
and mustard powder,
and salt &
pepper 7) Process liver mixture
and 50g of remaining butter to get a smooth blended mixture 8) Add salt
and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (
note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
olive oil 1 shallot, peeled
and chopped 2 cloves
garlic, peeled
and minced 1 package tempeh, cubed 1 green
pepper, diced 1 cup mushrooms, sliced 1 cup peeled
and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see
note below
A couple of
notes: I added a chopped clove of
garlic, a good heaping of black
pepper and a teaspoon of cumin to my onions for a minute or so before I added the broth / water
and I was glad I did.
A savory
and sweet sauce with mild chili
notes made from sun - ripened whole chili
peppers and garlic.
Note: the
garlic and pepper flavor get a little stronger the day after this hummus is made.
Traditional style guacamole with tangy
notes of green chile
peppers, lime
and garlic.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves
garlic, minced 1 poblano
pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see
note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho
and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves
garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem
and core removed * 1 apple, peeled, cored
and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see
note in directions) 2 teaspoons apple cider vinegar salt
and pepper to taste (lots of
pepper!)
4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher
and sweeter the better) 2 medium zucchini, julienned (see
note above) 1 medium yellow onion, halved lengthwise
and thinly sliced 2 cloves
garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt
and freshly ground black
pepper to taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2
garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black
pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (
note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out
and added a minced hot chile
pepper instead)
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks
and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black
pepper to taste 1/2 cup red bell
pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove
garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see
note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (
note: I used less) 4 cloves
garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red
pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (
note: I used a combination of water with nutritional yeast, dried parsley, lemon
pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (
note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (
note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed
and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (
note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed
and quartered 1 large carrot, peeled
and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves
garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked
and cooled jasmine rice [see
note] 1/4 teaspoon red
pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh
garlic, minced 1 tablespoon red
pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see
note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup,
and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
11/2 cups red split lentils (masoor dal), picked over, washed
and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves
garlic, finely minced 3 small dried red chili
peppers 1 medium onion, peeled
and thinly sliced 1/2 small head of green cabbage, cored
and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see
note above) 1 teaspoon dried fenugreek leaves (see
note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see
notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves
garlic, roughly chopped 3 to 4 red or green hot chili
peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green
and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
On a positive
note, I did manage to salvage all the toppings, including ground beef, onions,,
garlic, 3
peppers of different colors, mushrooms
and copious amounts of mozza cheese (we LOVE cheese!!!)
1, 15 - ounce can pinto beans, rinsed well
and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded
and cored, diced small 1 large red bell
pepper, seeded
and cored, diced small 5 cloves
garlic, minced 1 lb ground beef 1 poblano
pepper, roasted
and diced small 1 jalapeno
pepper, finely diced (
NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as gar
NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (
Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as gar
Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt
and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano
and crushed corn chips as garnish
Serves: 4 - 6 lucky people
Note: Lazy hooligan that I am, I've found the Chef»n
Garlic Zoom does a great job of shredding and mixing hot peppers and garlic at the same
Garlic Zoom does a great job of shredding
and mixing hot
peppers and garlic at the same
garlic at the same time:
Puerto Rico has two hot sauces of
note: one is called pique
and is made with acidic Seville oranges
and habaneros; the other is sofrito, which combines small piquins («bird
peppers») with annatto seeds, cilantro, onions,
garlic,
and tomatoes.
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
5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see
note below), peeled
and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large
garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black
pepper (optional)
With a rich, smoky combination of chipotle
peppers in adobo
and notes of cumin,
garlic,
and tomato, it's the perfect accompaniment to fish tacos, grilled corn,
and anything that lies between two slices of bread.
2 1/2 pounds boneless pork loin roast, tied 2
garlic cloves, thinly sliced 2 tablespoons maple sugar (see
Note) 1 1/2 teaspoons finely grated fresh ginger 1/2 teaspoon kosher salt 1/4 teaspoon crushed red
pepper 2 tablespoons extra-virgin olive oil Blood orange slices, red currants
and sprigs of mint, for garnish (optional)
85g (approx 3 oz) butter (unsalted) 1 red
pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves
garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned
and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (
note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley
Chop chicken into bite sized pieces, season with
garlic, salt
and pepper and place in crock pot for 2 hours (on high) or 4 hours (on low)[
Note: This can vary by crock pot.]
* 1 head cauliflower, cut into florets (see
note below) * 1 clove
garlic, peeled
and minced * 2 tablespoons olive oil * salt * 2 Tablespoons butter (or olive oil if you'd like this to be vegan
and / or dairy - free) * 3 yellow onions, chopped * 1 Tablespoon curry powder * 1/4 teaspoon cayenne
pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2 teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground black
pepper
2 (15 - ounce) cans chickpeas, rinsed
and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini
and / or bell
pepper 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon
garlic powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed red
pepper flakes (or fresh minced chili
pepper, to taste, see
Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses
Our Roast Chicken Bone Broth combines hydrolyzed collagen, himalayan sea salt
and turmeric with savory
notes of
garlic, onion, celery & black
pepper to deliver 14g of protein & less than 1g of carbs per serving!