Not exact matches
I think it tastes best cut into little cubes
and roasted with
salt and olive
oil, as in this recipe, as this way it becomes so unbelievably soft
and tender that it just
melts - in - you - mouth.
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed
and soaked for an hour 2 soft dates — pitted
and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed
and drained well, or the same amount of cooked black beans 1 small beet — peeled
and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil —
melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
To make the base,
melt the coconut
oil over a low heat then mix in the coconut flour, oat flour, maple syrup
and salt until a dough forms.
Rose
and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed
and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea
salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil —
melted
1 store bought pizza dough 1 tablespoon olive
oil 1 cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3 tablespoons unsalted butter,
melted 1/3 cup mozzarella, shredded
salt and pepper to taste
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2 tablespoons unsalted butter, room temperature 1 tablespoon unsalted butter,
melted Gray
salt and freshly ground black pepper, to taste
Once
melted, add in chopped onions with 1/4 teaspoon of
salt,
and stir until all onions are coated in the
oil mixture.
Stir in the Earth Balance or
oil until
melted, then season with
salt and pepper.
1/2 cup coconut
oil,
melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp
salt
Once the
oil has
melted, add in the leeks, carrots, celery,
salt, red pepper flakes,
and bay leaves.
1 tablespoon olive
oil or
melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp
salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut
oil (soft, not
melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Place the straws on a baking sheet
and toss them with the
melted coconut
oil, curry powder,
salt and pepper - toss well.
Add in the
melted chocolate
and oil, along with the coconut sugar, vanilla extract,
salt,
and stir well.
I like to drizzle my popcorn with more
melted coconut
oil and a sprinkle of truffle
salt.
Brush
melted butter
and coconut
oil all over chicken
and season with
salt, pepper
and garlic powder.
Place
oil,
melted butter, sugar, molasses, pumpkin, spices,
and salt in a large bowl
and whisk to combine.
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table
salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter,
melted and cooled slightly 1/4 cup vegetable
oil 1 cup buttermilk 1 1/2 tsp vanilla extract
Mash with a fork, stir in garlic, cashew butter, chia seeds,
salt, pepper
and melted coconut
oil.
1 cup all purpose flour 1 cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp
salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup sour cream 2 eggs 3 tbsp unsalted butter,
melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable
oil for greasing pan
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half -
and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter,
melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Ours is milk, cocoa, peanut butter,
melted coconut
oil, pinch of
salt,
and several frozen bananas.
Put the coconut
oil, cacao powder, peanut butter, maple syrup,
and salt in a small pot
and melt everything together over low heat.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut
oil,
melted 2 eggs 1.5 tsp baking soda 1/4 tsp
salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds
and hazelnuts is what I chose)
It's just
melting the coconut
oil, cacao powder, peanut butter, maple syrup,
and a pinch of
salt together.
Puree the dates, maple syrup,
melted butter / coconut
oil, eggs, vanilla,
and salt in a food processor or blender until smooth.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled
and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam,
melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
I am so flattered that Barnes & Noble recognized this recipe as a winner
and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened
and must have 80 % vegetable
oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp
salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate
melting wafers (56 total circles) Directions: 1.
In a small pitcher, stir together maple syrup, maple sugar, coconut
oil, pumpkin pie spice,
and salt,
and then warm slightly until the coconut
oil melts.
Add the
salt and melted coconut
oil and blend to combine.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine,
melted (this MUST be the margarine that contains 80 % vegetable
oil or your cookies
and filling will be FLAT
and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp
salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.
Stir applesauce,
melted oil, maple syrup / agave / honey, brown sugar, baking soda,
salt and whisk for 45 seconds.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea
salt 3/4 cup (1 1/2 sticks) unsalted butter,
melted and cooled slightly 1/4 cup neutral - flavored
oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
Combine the carrots with one teaspoon of the
melted coconut
oil and 1/4 teaspoon
salt.
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot
Salted Butter,
melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola
oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot
Salted Butter
Directions: Trim the outer leaves
and stems from brussels sprouts / Add to a pot of
salted, boiling water
and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters,
and set aside /
Melt butter or olive
oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet
and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned,
and season with
salt / Turn to medium high, add the brussels sprouts
and apples to the onion mix, cook
and toss for several minutes, until sprouts
and apples begin to brown / Return sautéed bacon to the pan, check for seasoning
and serve.
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut
oil,
melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon
salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips
Directions: Place potatoes in a shallow baking dish, lightly
oiled or buttered / Mix
melted butter
and syrup together
and drizzle evenly over potatoes, or use a pastry brush
and brush each potato with the mixture / Then sprinkle with
salt & pepper / Bake covered at 375º for 30 minutes / Remove cover
and continue to cook, basting occasionally with juices, until gold brown
and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish
and reheat later.
Peel sweet potato
and add it to a food processor, along with dates, tahini, almond butter, coconut
oil, cacao powder,
salt and melted chocolate.
1 cup
and 2 tablespoons brown rice flour 1/4 cup each almond
and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon
salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove
and all spice 3 tablespoons coconut
oil —
melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
Ingredients: 1 Large Ham Hock (from Tails
and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery ro
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water
Salt to Taste Method:
Melt butter
and oil in large stock pot, add the onions, garlic, and celery ro
oil in large stock pot, add the onions, garlic,
and celery root.
Ingredients: 1 cup Bluebird Einka flour * 1 cup all purpose baking flour ** 2 teaspoon baking powder 1/8 teaspoon
salt 4 eggs 1 cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon pure vanilla extract 1 cup coconut
oil,
melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.
1 cup of oat flour (just blend some oats in a blender
and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea
salt 1/4 cup of
melted coconut
oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's
and they were accidentally vegan)
Take your soaked cashews, water, lemon juice,
melted cacao butter
and coconut
oil,
and your sea
salt and blend until smooth.
Fab flavour combos, orange white choc
and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy
and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently
melted) with a pinch of celtic
salt, a little extract of vanilla
and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by
melting pure coconut
oil and stirring in a little vanilla, honey
and raw cacao powder before freezing!!!
1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol
and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea
salt 1 cup unsweetened almond milk 2 TBS
melted butter or coconut
oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny
and smooth peanut butter 1/4 cup of
melted coconut
oil 1/4 cup of maple syrup A pinch of sea
salt
Add cacao powder, maple syrup,
melted coconut
oil, vanilla, sea
salt and blend until well combined scraping down sides as needed.
2 garlic cloves 1 tablespoon kosher
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pe
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed
and tied if you want (I had a bone in roast in my freezer
and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled
and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive
oil 4 tablespoons unsalted butter (1/2 stick),
melted Salt and freshly ground black pe
Salt and freshly ground black pepper
Blend together your nut milk,
melted coconut
oil, coconut sugar, soaked cashews, mesquite, vanilla,
salt,
and pitaya powder until smooth.