(You can add
a little additional oil to the pan if it seems dry after removing the mushrooms.)
Not exact matches
Drizzle with a
little more olive
oil and sprinkle with
additional salt before serving if desired.
I added a
little bit of oats, and threw in a
little coconut
oil for
additional moisture because of that.
The amount of
oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a
little less
oil then you would probably be fine with 6 Tablespoons
oil and an
additional 2 Tablespoons of non-dairy milk to compensate.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a
little extra)
serves 4 - 6 with
additional tahini sauce left over (Great for salad dressing - just thin out with a
little water,
oil, and / or vinegar.)
If you're using
additional veggies that need to be cooked, add a
little more butter or olive
oil to the pan and cook the veggies.
Her fried egg, doused (of course) in olive
oil on the stove, has become my Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating in yolk and, if I'm feeling daring, a
little bit of
additional olive
oil for good measure.
I also added just a
little maple syrup for
additional sweetness and coconut
oil to get those crispy edges on the taters.
1 tablespoon cod liver
oil daily, (mixed with water or a
little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens
Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut
oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..
While there are countless user reviews of
oil pulling, there is very
little scientific evidence of the
additional health benefits aside from dental health.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a
little extra)