1 clove of garlic,
minced Small handful of basil leaves Salt and pepper 1 1/2 oz.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow onion — diced 1 - inch piece fresh ginger root — peeled and
minced 1 - 2 garlic clove —
minced about 10 asparagus spears — diced 2
handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice
handful of fresh basil — torn, optional
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove,
minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium beet, peeled and finely shredded large
handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
3 - 4 cups water 1/2 teaspoon
minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1
small clusters oyster mushroom (or a
small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or
small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
1 shallot,
minced 3 stalks of celery, thinly sliced 1
small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a
handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves,
minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks
handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1
small onion, chopped 1 clove garlic,
minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2
handfuls of wide egg noodles (about 2 cups) more or less to your liking.
3 bunches scallions, trimmed and thinly sliced 1
small serrano chile pepper, deveined, seeded and
minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big
handfuls of big, rustic croutons a squeeze of fresh lemon juice.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1
small onion, diced 6 garlic cloves,
minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (
handful) fresh basil, chopped 1 teaspoon brown sugar
Ingredients: 1/2 lb reconstituted, poached salt cod broken into
small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely
minced / 1
handful each of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic,
minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big
handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic,
minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup
small pasta (I used Gemelli) salt, to taste 2 cups baby spinach
handful of fresh basil, chopped freshly grated parmesan cheese (optional)
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 Heads of Broccoli (3 if they are
small) 1 White Onion Finely Chopped 5 Cloves of Garlic
Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water
Handful of Fresh Parseley (chopped) Salt Pepper
16 oz Cremini (baby portobello) mushrooms, sliced 1
small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and
minced 2 shallots, peeled and
minced 2 cups (8 ounces) shredded cheese, plus and extra
handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other
small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
1 cup of
small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion,
minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1
handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1
small red chili pepper, cleaned and
minced a large
handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste
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-...]
3 cups vegetable stock or water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot,
minced 1 tablespoon lemon zest juice of 1/2 to 1 lemon 1 tablespoon sherry vinegar
small handful of basil, hand - torn salt and freshly ground black pepper, to taste
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup
Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1
Small Jalapeño Pepper, Seeded and Chopped 1
Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2
small onion, diced 2 garlic cloves,
minced 1/2 cup half and half 1/2 cup vegetable or chicken broth
small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1
small red chili pepper, cleaned and
minced a large
handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]
3 cups of watermelon,
small dice 1 cup of sliced jicama sticks 1 ear of corn a
handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1
small garlic clove,
minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
1/2 head green cabbage, cut thinly in shreds or chopped finely 2
small carrots or a
handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or
minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
1 onion, peeled & chopped 2 cloves of garlic,
minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained
small handful of coriander, chopped
1 can of black beans, drained very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic,
minced 1 large carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4 cup of almonds
small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying
Pin It Author Lisa Lin Yield 2 drinks Ingredients: 1 cup (240 ml) almond milk 1 1/4 cups (300 ml) orange juice 1 cup packed beet greens (
handful) 1
small beet (about 1/3 cup chopped) 1/2 to 1 teaspoon
minced red onion... Continue Reading →
1 grapefruit — segmented 1 orange — segmented 1 blood orange — segmented 1 ripe but firm avocado — peeled, pitted and chopped ⅛
small red onion — finely chopped 1/2 large or 1
small jalapeno chile — seeded and
minced large
handful fresh cilantro leaves — chopped sea salt and freshly ground black pepper — to taste 1/2 lime
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1
small carrot, finely diced 1 large garlic clove,
minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves
handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
1 block firm tofu, drained 3 + tbsp nutritional yeast 1/4 tsp salt, or to taste 1 + tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tbsp vegetable oil for frying 2 cloves garlic,
minced or pressed 2
handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2
small zucchini, chopped
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic,
minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander
Handful fresh parsley (be generous) 4 large or 6
small tomatoes, roughly chopped Salt and pepper to taste
1 block firm tofu, drained 3 + tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1 + tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tablespoon vegetable oil for frying 2 cloves garlic,
minced or pressed 2
handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2
small zucchini, chopped
I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2
small russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot, thinly sliced 5 garlic cloves,
minced 3 dried shiitake mushrooms, rinsed 1
small Napa cabbage, sliced 2
handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.
Vegetarian Minestrone Soup Makes 6 servings 6 cups vegetable broth 2 carrots, chopped 2 large onions, chopped 3 ribs celery, chopped 2 garlic cloves,
minced 1
small zucchini, cubed 1
handful fresh kale, chopped 1/2 cup dry barley 2 cans chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2 tsp dried thyme 1 tsp dried oregano 28 - oz.
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1
small - medium yellow squash, diced 1
small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno,
minced large
handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
-- 4 cups cooked green lentils — 1 cup water / homemade vegetable broth — 3 medium beets, cubed — 3 - 5
small turnips, cubed — 3
small carrots, diced — 1 zucchini, diced — 1 summer squash, diced — 1 onion, chopped — 3 large tomatoes, chopped — 1 green pepper, diced — 1 hot pepper,
minced — 4 - 7 cloves garlic,
minced —
handful fresh cilantro, chopped — black pepper — sea salt — nutritional yeast
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and
minced (use disposable gloves) grated zest of 1 large lemon
small handful flat leaf parsley, leaves only, chopped
small handful fresh mint leaves, chopped
Black bean filling: 1 can of organic black beans, strained and rinsed 1 tablespoon of vegan mayo 1 teaspoon of ground cumin 1/2
small red onion
minced 1 red bell pepper, deseeded and
minced 1
handful of fresh cilantro, chopped 1/2 lime juice Sea salt and pepper to taste
oil (I use canola at home) 1
handful snow peas, thinly sliced on a diagonal 1 green onion,
minced 1/2 red bell pepper,
small diced 2 cups raw shrimp, peeled and deveined 1/2 tsp.
This
small but mighty food processor will chop an onion,
mince a
handful of herbs or grind up parmesan cheese in seconds.
Lamb kebab ingredients: 1
small red onion, pinch of ground cloves, 1/2 tsp ground fennel, 1 tsp tumeric, large
handful of mint leaves, sea salt, 500g lamb
mince, 1 egg, 200g natural yoghurt, finely grated zest and juice of 1 lime, vegetable oil.
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1
small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork
mince 150g pistachio nuts
Handful chopped parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries
INGREDIENTS
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove,
handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of parsley,
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10
small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4
small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon
minced parsley 1 tablespoon chopped tarragon or chervil