1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400
ml cooked butter beans
Beans & Herbs 1 cup / 250
ml cooked beans or lentils 5 leaves of fresh herbs (parsley, cilantro, basil...) 3 tbsp cold - pressed olive oil or organic butter
1 cup / 250
ml cooked green lentils (any color works) 2 avocados 1/2 cucumber 10 sugar peas 1/4 red onion, peeled a few sprigs parsley, leaves picked a few sprigs mint, leaves picked a squeeze of lemon juice a tiny drizzle of olive oil salt
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g
cooked black beans (rinsed) 1/2 cup / 125
ml olive oil or other neutral oil 1/2 cup / 125
ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
I have a set of metric measuring cups and use the 250
ml one, it doesn't seem to make much difference in this kind of
cooking.
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100
ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100
ml / 1/3 cup
cooked chickpeas 100 g feta cheese 2 - 3 eggs
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g
cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60
ml coconut oil, melted 1⁄4 cup / 60
ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60
ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
While the apple
cooks, make the porridge by placing the oats in a saucepan with 200
ml of water and brown rice milk, place the pan on a hob and
cook for 4 minutes, stirring continuously.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250
ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for
cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Total
cooking time is between 40 - 60 minutes or until the milk has reduced to about 1 1/4 to 1 1/2 cups (300 - 360
ml).
Makes about 700
ml / 3 cups Preparation: 30 minutes
Cooking: can take a couple of hours Recipe adapted from here Ingredients 1 kg (about 2 1/4 lb)... Continue reading →
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if
cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250
ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
3 cups (380 grams) bread flour (all - purpose will work in a pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams)
cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12 ounces (355
ml) beer (choose your favorite!)
(15
mL) Dry Rub over each beef patty;
cook on medium - high heat 6 min.
INGREDIENTS 12 hash browns (defrosted) 1 can of baked beans 3 sausages (
cooked to your taste, chopped) 3 rashers (
cooked to your taste, chopped) 5 eggs 50
ml milk 100 grams grated cheddar 5 grams finely chopped parsley Pepper, to taste
Splash in ~ 60
ml of water and keep
cooking and stirring until that water has evaporated.
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas —
cooked rice — guacamole — 150
ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240
ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60
ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360
ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and
cook until just comes to a boil.
2 cups (300 g)
cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60
ml) mild vegetable oil for frying, such as sunflower
1 can (19 oz or 540
ml) white kidney or navy beans, rinsed and drained, or 2 cups (480
ml) well -
cooked and drained beans
Filling 1 1/2 cups / 200 g
cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4 cup / 60
ml strong coffee 1/3 cup / 80
ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
This trend will primarily benefit PET bottles which, aside from positioning certain products as economy or for
cooking, are also increasingly being released in single - serve sizes of 187
ml and 250
ml, to be consumed for a quick lunch away from home and at festivals / events.
Add 3 tablespoons (45
ml) of teriyaki sauce and the water chestnuts, stir well and
cook until tender but still crisp, about 4 minutes.
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
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90
ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240
ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60
ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds,
cook until fragrant (1 minute), remove from heat, season to taste and cool.
For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30
ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick
cooking spray
200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30
ml / 2 tbsp soy sauce or tamari 165 g / 1 cup
cooked chickpeas 2 cups rice,
cooked 2 - 4 tbsp vegan yogurt, to serve
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500
ml low - sodium chicken broth 135
ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
8 ounces (200 g) salmon fillet Salt Pepper 1 Tbsp sake or white wine (optional) 1 cup gluten - free flour or rice flour 1/2 tsp salt 1 egg (or Egg Replacer for 1 egg) 200
ml water 1 Tbsp sesame oil 1.5 cups scallions, cut into 2 - inch length Oil for
cooking the pancake
* To
cook quinoa: Combine 2 cups / 12 oz / 340 g of well - rinsed uncooked quinoa with 3 cups / 700
ml water and 1/2 teaspoon fine - grain sea salt in a medium saucepan.
Add one cup (240
ml) of the vegetable stock, partially cover the pan and
cook until the vegetables are very soft.
Add the
cooked leeks and potatoes with their
cooking liquid and an additional 1/2 cup (120
ml) of vegetable stock and continue blending until smooth.
/ 500
ml) ramekin or oven - safe dish with
cooking spray or grease it with
cooking oil.
Pin It 2 Servings Ingredients:
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500
ml low - sodium chicken broth 135
ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek... Continue Reading →
Pour 60
ml water into the bottom of the slow
cooker insert.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120
ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick -
cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Or add to a saucepan over medium - low heat with 1 — 2 Tbsp (15 — 30
ml) water, cover, and
cook until warmed through, about 2 minutes.
Enter
Cooking Mode All You Need 1 head cauliflower, cut into florets (approx. 4 cups / 500
mL) 2 tbsp (30
mL) olive oil 2 tbsp (30
mL) Thai Kitchen Fish Sauce 1 tsp (5
mL) Club House Prepared Minced Garlic 1/2 lemon, zested Club House Black Peppercorn Grinder, to taste 2 tbsp (30
mL) parmesan cheese, freshly grated 1 tsp (5
mL) Club House Parsley Flakes Instructions Preheat oven to 375 °F (190 °C).
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250
ml apple juice 500
ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when
cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish
One 28 - ounce can (796 -
ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Ingredients 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons extra virgin olive oil Himalayan salt, just enough to taste 400
ml filtered water (you can use all or part of the leftover
cooking water you used to -LSB-...]
Ingredients 280 - 300 g
cooked semi-whole rice 100
ml coconut milk, unsweetened and unflavoured 100
ml almond milk, unsweetened and unflavoured a few pinches of vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful of toasted pumpkin seeds Makes 2 servings.
3 cups / ~ 1 lb / 16 oz
cooked beans, room temperature or warm 1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas) 1/4 cup / 60
ml this dressing (or other favorite vinaigrette), or to taste
Add 400
ml each of coconut milk and vegetable stock and
cook for 15 minutes until soft.
winter squash, chopped 1 medium red onion, chopped 1/2 teaspoon crushed red pepper flakes 1 1/2 + teaspoons fine grain sea salt 4 cups / 22 oz / 620g
cooked white beans 1 14 - ounce / 400
ml can crushed tomatoes
Cook the quinoa in 1 cup (8 fl oz / 250
ml) water for about 12 minutes, or until all the water has been absorbed and the quinoa is tender.
3 tablespoons (30 g) white chia seeds 1/3 cup (80
ml) water, more if needed 1/2 cup (120 g) packed
cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30
ml) olive or grapeseed oil
Add the cherry tomatoes to the pan, season and
cook for a couple of minutes, then add the chickpeas, passata, sugar and 250
ml (9fl oz) of water to the pan, and bring to a simmer.
1 cup / 240
ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely chopped kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g
cooked millet * 30 basil leaves, chopped 3 large eggs 2 cups / 140 g whole wheat panko (or dried bread crumbs)
* To
cook millet: Combine 1/2 cup / 100 g millet with a few generous pinches of salt and 1 cup / 240
ml water in a small saucepan.