Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind
more sea salt and black pepper on top if desired.
Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or
more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Line a baking tray with parchment paper
and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit
more of extra virgin Spanish olive oil on top of the potatoes, season them with
sea salt and a hint of freshly cracked
black pepper and them to the oven
30 ml 1.5 tbls olive oil (+
more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground
black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled
and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground
black pepper (use less for a barely detectable bite,
more if you'd like it
more present) Pinch of
sea salt
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or
more sprinkled
sea salt and freshly ground
black pepper, to taste
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus
more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground
black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
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
Garlic cloves (5 - 10, or
more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock
and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly ground
black pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or
more 1 cup meat of fresh young Thai coconut 1/2 cup purified water 1/2 cup coconut oil roasted garlic cloves — to taste
sea salt and freshly ground
black pepper — to taste
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off,
and sliced lengthwise in half * 1 tbsp butter, preferably organic
and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a few
more if they are very small
and you love them) anchovy fillets (optional) *
Sea salt and freshly ground
black pepper
Golden - Crusted Brussels Sprouts --------------------- 24 small brussels sprouts 1 tablespoon extra-virgin olive oil, plus
more for rubbing
sea salt and freshly ground
black pepper 1/4 cup grated gouda
Serves 2 - 3 or
more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine
sea salt and freshly ground
black pepper extra virgin olive oil
Vinaigrette 1 cup extra virgin olive oil 1/4 cup red wine vinegar (or
more to taste) 3 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon smoky Spanish paprika To season: Kosher or
sea salt and ground
black pepper
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
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly grated
black pepper, to taste 1/4 cup shaved parmesan cheese, plus
more for serving Chopped fresh parsley or basil, for serving
I sprinkled on
more herbs, flaky
sea salt and black pepper for this simple late August meal.
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
Stir in the soy sauce
and season with
sea salt,
black pepper and the lemon juice, adding
more to taste.
1 can organic
black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane
and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white
and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic
Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined
and unfiltered extra virgin olive oil
1 medium tomato, cored
and cut into quarters 1 small cucumber, peeled
and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or
more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or
sea salt Freshly ground
black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks,
and one basil leaf.
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled
and diced small (no
more than 1/2 inch) 2 medium / large carrots, peeled
and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (
more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon
sea salt (or to taste) 1/8 teaspoon
black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
* 2 large egg yolks, preferably organic
and free - range * 1 whole egg, preferably organic
and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus
more for a garnish, if desired * course
sea salt and freshly ground
black pepper
1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed
and chopped 1 teaspoon
sea salt (plus
more for seasoning the meat) 1/2 teaspoon freshly ground
black pepper (plus
more for seasoning the meat) 2 pounds top round lamb
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher
salt (I used fine
sea salt) * 1/4 teaspoon
black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled
and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus
more for topping
Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go
and add
more if needed) 1 teaspoon mayo
Sea salt (to taste)
Black pepper (to taste)
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed
and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon
sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground
black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus
more for garnish, optional)
After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with
sea salt and freshly cracked
black pepper and mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it with the rest of the ingredients
and then add 1 cup of water into the sauce pan, season with a little
more sea salt and turn up the fire to a high heat
1 lb medium - size yellow potatoes, such as Yukon Gold, peeled
and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus
more for drizzling Fine
sea salt Freshly ground
black pepper
Curried Tomato
and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp
sea salt (+
more to taste)
Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained
and rinsed) Flaky
sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Ingredients: 1 cup uncooked red quinoa, rinsed
and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred
and diced 1 large sweet potato (350 g), peeled
and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked
black beans (one (15 - oz) can rinsed
and drained) fine grain
sea salt and black pepper, to taste (I used 1/2 tsp
salt or a bit
more) 1/4 tsp cayenne
pepper (or red
pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Mango Salsa 2 - 3 ripe mangoes — peeled
and cubed 5 - 6 medium tomatoes — cubed 1/2 medium yellow onion — minced 1 bunch cilantro — chopped 1/2 jalapeno or
more to taste — seeded
and minced juice of 1 lime
sea salt and freshly ground
black pepper — to taste
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus
more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled
and minced 5 green onions — sliced 1/2 red bell
pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced
sea salt and freshly ground
black pepper 2 tablespoons sesame seeds — optional
Buckwheat Crust 1 1/4 cup raw (untoasted) buckwheat groats — soaked for 1 hour or overnight 1/3 cup water 1 tablespoon olive oil plus
more for the cake pans
sea salt and freshly ground
black pepper — to taste garlic
and / or onion powder or fresh garlic — optional fresh / dried thyme, oregano — optional
Top with tomatoes, ricotta, olives,
and more basil, then drizzle with basil oil
and season with
sea salt and black pepper.
Ingredients: 1 cup vegan mayonnaise 1 medium sized tomato 2 TBSP sweet pickle relish 1 tsp finely diced onion 1 garlic clove, minced 1/2 teaspoon lemon juice 1/4 teaspoon Wright's
salt, Himalayan Salt, Real Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More&ra
salt, Himalayan
Salt, Real Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More&ra
Salt, Real
Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More&ra
Salt, or Celtic
Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More&ra
Salt 1/4 teaspoon ground
black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender,
and mix together... Read
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2 - 4 large tomatoes, seeded
and chopped 1 red bell
pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp
sea salt 1/4 tsp fresh ground
black pepper pinch of cayenne
pepper (
more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus
more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons
sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained
and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground
black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon
sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicine
sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled
and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red
pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked
black beans, rinsed, drained,
and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below)
Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicine
Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red
pepper flakes (or
more depending on level of desired spiciness)
1 cup goat's milk (I used raw
and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground
sea salt 2 teaspoons fresh cracked
black pepper zest of two lemons (I used meyer lemons)
more sugar +
sea salt for the top of the cake