Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves —
minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red
pepper flakes
sea salt and freshly ground
black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic,
minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground
black pepper
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon
minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground
black pepper, to taste 1⁄4 cup grated Parmesan cheese
Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of
minced garlic all over
and freshly crack some
black pepper and sea salt all over everything.
To make the tartar sauce, finely
mince 1 clove of garlic
and add it to a mortar, then add 1 tablespoon of capers
and using a pestle mash down on the garlic
and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with
sea salt and freshly cracked
black pepper,
and mix everything until it's well mixed, then cover the mortar with seran wrap
and add it to the fridge
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional)
and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic
black beans, drained
and rinsed (or soak
and then cook an equivalent amount of dried beans) * 2 tablespoons
minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell
pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse
sea salt and finely ground
black pepper
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled
and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic,
minced 4 eggs
Sea salt and freshly ground
black pepper to taste Pinch of cayenne
pepper (optional)
Turn the heat down a bit
and add six cloves of
minced garlic, half a tablespoon each of cardamom, turmeric,
and sea salt; one teaspoon each of
black pepper, allspice,
and cinnamon;
and half a teaspoon of nutmeg, cumin,
and cayenne
pepper.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed
and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh
minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse
sea or kosher
salt to taste Freshly ground
black pepper to taste
1 tbsp olive oil 1 onion, peeled
and chopped 3 cloves garlic,
minced 2 carrots, peeled
and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked
black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves,
minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground
black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
It uses leeks
and bell
peppers (duh), tomatoes, chopped cilantro,
minced garlic, chopped jalapenos, lime,
black pepper,
and sea salt.
1 cup dry white wine 1 shallot,
minced 6 - 8 pink peppercorns 1 fresh bay leaf 1/2 teaspoon
sea salt 1 stick unsalted butter Sea salt and freshly ground black pepper Preheat the oven to 400 degr
sea salt 1 stick unsalted butter
Sea salt and freshly ground black pepper Preheat the oven to 400 degr
Sea salt and freshly ground
black pepper Preheat the oven to 400 degrees
Add
sea salt and freshly ground
black pepper to taste to your cooked or sprouted beans, add a small amount of
minced garlic
and plenty of fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.
1 tablespoon vegetable oil 1 small onion, peeled
and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper,
sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled
and deveined 1/2 teaspoon
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
salt 1/4 teaspoon fresh ground
black pepper 1 medium plantain, peeled
and chopped 1 medium tomato, diced
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
Salt and freshly ground
black pepper 3 tablespoons
minced cilantro leaves Freshly grated coconut
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon
sea salt, plus more for cherry tomatoes 3 garlic cloves —
minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each
minced dill
and parsley — optional
1 cup rocotillo chiles, seeds
and stems removed,
minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded
and diced 1 red bell
pepper, stemmed, seeded
and diced 2 ripe mangos, peeled
and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds
sea scallops Water
Salt and freshly ground
black pepper to taste
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled,
minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher
salt and freshly ground
black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (
minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky
sea salt
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp
minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage,
and tarragon 1 tsp paprika 1 tsp Course
Sea Salt 1/2 tsp Cracked
black pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut
black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1 shallot —
minced 3 garlic cloves —
minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red
pepper flakes Large handful fresh mint leaves — chopped
sea salt to taste
2 - 3 small to medium beets — peeled
and cubed 2 garlic cloves —
minced sea salt 2 small to medium red onions — peeled
and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground
black pepper arugula leaves for garnish
olive oil 1/2 white onion, chopped 4 cloves garlic,
minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot,
minced * 1 cup dry red wine * Himalayan or
sea salt and black pepper to taste * a little crème fraîche for garnish - optional *
minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
2 tablespoons coconut oil or olive oil 2 garlic cloves,
minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded
and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon
black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can
black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup
minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled
and minced 1/2 red capsicum (
pepper), seeds
and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic
sea salt and freshly ground
black pepper, to taste brown rice, to serve
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed
and small diced 2 large baking apples, peeled
and small diced 3 large cloves garlic,
minced 1 tablespoon
minced fresh sage 1 tablespoon
minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or
sea salt 1/2 teaspoon freshly cracked
black pepper
1 garlic clove,
minced 1 1/2 teaspoon Dijon mustard Pinch of
salt 1 1/2 teaspoons
minced, fresh thyme 1 teaspoon each
minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground
black pepper
Begin my making the yogurt aioli first, finely
mince 2 cloves of garlic
and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with
sea salt and freshly cracked
black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap
and add it to the fridge
4 tomatoes, seeded
and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic,
minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp
sea salt 1/4 tsp freshly ground
black pepper 1 loaf French bread, toasted
and sliced
1 pound grass - fed ground beef 1/4 pound beef heart,
minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic,
minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled
and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon
sea salt 1/4 teaspoon
black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
Finely
mince 1 clove of garlic
and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt
and the
minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with
sea salt and freshly cracked
black pepper, mix everything together until well mixed, cover with seran wrap
and add to the fridge
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled
and finely chopped 1 carrot, cleaned
and finely chopped a pinch of whole
sea salt a small head of radicchio, chopped 250 g seitan,
minced a handful of fresh parsley, cleaned
and finely chopped freshly ground
black pepper, to -LSB-...]
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves,
minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled
and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg
Sea salt &
black pepper, to taste
2 cans
black beans, drained
and rinsed 1 pineapple, cored, peeled,
and diced 1 large bunch cilantro, coarsely chopped (to taste) 1 small red onion, diced 3 cloves garlic,
minced 3 limes, juiced 1 jalapeno,
minced sea salt and freshly ground
black pepper, to taste
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle
pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded,
and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill,
minced Sea salt and freshly ground
black pepper to taste
To make the yogurt aioli, finely
mince 2 cloves of garlic
and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with
sea salt and freshly cracked
black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap
and add it to the fridge
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves,
minced 1 bay leaf 2 red bell
peppers, cored, seeded,
and finely diced 1/2 of a green bell
pepper, optional — adds a little more color
and another depth of flavor 2 tomatoes, halved, seeded,
and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce
Sea 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)
1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled
and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed
and simmered until tender
and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro,
minced 1/4 teaspoon freshly ground
black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon
sea salt (optional) Burger buns
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle
and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water
and mix everything together, finely
mince 1 clove of garlic
and finely dice 1/2 of an onion
and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of
sea salt, some freshly cracked
black pepper and the
minced spinach, mix everything together until well mixed
Begin by making the marinara sauce first, finely
mince 2 cloves of garlic, then heat a small sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the
minced garlics, mix with the oil
and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with
sea salt and freshly cracked
black pepper, mix everything together
and lower the fire to a LOW heat
Finely
mince 1 clove of garlic, add it to a mortar
and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with
sea salt and freshly cracked
black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap
and add the sauce to the fridge
To make the spicy tomato sauce finely
mince 2 cloves of garlic, finely
mince 1 small dried cayenne
pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the
minced garlic
and minced cayenne
pepper, mix with the oil
and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with
sea salt, freshly cracked
black pepper, a pinch of white sugar
and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together
and lower the fire to a LOW heat
To make the yogurt aioli, finely
mince 1 clove of garlic, add it to a mortar
and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of
sea salt and freshly cracked
black pepper,
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap
and add to the fridge
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain
sea salt 1 small bulb of fennel, trimmed
and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives,
minced freshly ground
black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
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
Begin by making the garlic yogurt sauce, finely
mince 1 clove of garlic
and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill
and 1/2 teaspoon fresh lemon juice, season generously with
sea salt and freshly cracked
black pepper and mix everything together until well combined, cover with seran wrap
and add it to the fridge
Finely
mince 2 cloves of garlic
and them to a mortar, add 1 tablespoon of rinsed capers
and pound with the garlic until you form a paste, then add 1 tablespoon of dijon mustard, 1 teaspoon of fresh lemon juice, season with
sea salt and freshly cracked
black pepper,
and mix everything together
3 pounds potatoes, peeled
and cut into large chunks
sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic,
minced 1 bunch kale, large stems stripped
and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground
black pepper 5 scallions, white
and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic,
minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground
black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or
minced 1/2 teaspoon seeded
and diced jalapeno
pepper 1 (15 - ounce) can pinto beans, drained
and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon
sea salt, or to taste 1/8 teaspoon freshly ground
black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro