I take around 100
grams of black garlic, 300 grams of buttermilk, maybe 25 grams of Champagne vinegar, five grams of salt, three grams of black pepper, and about 300 grams of grapeseed or olive oil.
Not exact matches
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon
garlic powder sea salt & ground
black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground
black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600
grams), peeled & grated on the large holes
of a box grater sea salt & ground
black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
barley, red rice, job's tears, purple millet, pancharatna dal (5 legume mix
of split mung,
black gram, «lentils hulled» (possibly toor), pigeon pea, chickpea), extra mung, adzuki, burdock, beets, purple potato, [one
of the high calcium green leafys that has been a bit hard for me to find but hopefully becomes more available as with others], dandelion, bitter melon, mint, dill, coriander, rosemary, hibiscus, italian seasoning,
garlic, ginger, purple onion, tomato, asafoetida, curry powder (coriander, fennel, cumin, mustard, turmeric, dill, rampe -LSB-?]
For the pesto sauce 1 avocado A good bunch
of basil 30
grams pinenuts juice
of half a lemon
black pepper to taste optional: 1 clove
of garlic and salt
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585
grams) yukon gold potatoes, peeled and chopped 3
garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground
black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix
of sage, thyme & rosemary) 2 1/4 lbs (1020
grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan
of water to a boil.