In same pan, add 1
more tablespoon oil and sauté onions and mushrooms until soft.
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or
more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable
oil 1/4 cup lime juice Water
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4
tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2
tablespoon active dry yeast 1 1/2
tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2
tablespoons olive
oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch of sea salt 4
tablespoons poppy seeds, plus
more for sprinkling
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
I have now added
more dates as said here and also 4
tablespoons of coconut
oil but they are still just rubble, there is no way they will stick at all.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or
more rice flour) 1
tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil, for pan frying
Pour a bit of olive
oil over the tomatoes, no
more than 1
tablespoon.
1
tablespoons olive
oil 1 small yellow onion, diced 1 red bell pepper, diced 1 jalapeno pepper, seeded and sliced (keeps seeds if you want
more heat) 3 cloves garlic
Add no
more than a
tablespoon of vegetable
oil and allow it to heat until almost smoking.
Adding
more coconut
oil, 1
tablespoon at a time, if needed to help the balls stick together and hold their shape.
Otherwise, you can also use 1/3 cup of
oil instead, and add a few
more tablespoons of sugar.
Follow the basic recipe instructions on top, using a simplified and
more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2
tablespoons cinnamon, 1/3 cup vegetable
oil, 1/4 cup sugar, salt and pepper to taste.
2
tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or
more)
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or
more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of
tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
Soup 2
tablespoons olive
oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1
tablespoon finely chopped or grated ginger, or
more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or
more to taste
Author: Reeni Recipe type: Side Dish Cuisine: Mexican Serves: 8 servings Ingredients 1
tablespoon olive
oil, plus
more for greasing pan 1 red or green...
* 1
tablespoon olive
oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use
more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Unrefined coconut
oil does lend a distinct coconut flavor to your baked goods if you use
more than a few
tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut
oil (disclaimer: the refining process removes some of the nutrients found in coconut
oil).
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
tablespoons vegetable
oil, divided 2 large shallots, thinly sliced (1 cup) 1
tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or
more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1
tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Something like 12g in a single
tablespoon —
more than butter, and SIGNIFICANTLY
more than olive
oil.
2 medium leeks 1
tablespoon butter 2
tablespoons olive
oil 1
tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
Add 1
tablespoon oil and 1
tablespoon butter and fry 4
more pancakes.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1
tablespoon extra-virgin olive
oil (plus
more for drizzling) 3 cloves garlic, minced 1
tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
2 garlic cloves, minced 1
tablespoon extra virgin olive
oil 2
tablespoons dijon mustard 2
tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase if you want
more rosemary flavor!)
1/4 lb of red chilies, seeded and diced 1 habanero (optional — or a
more mild chili if you prefer), seeded and diced 1 medium sized red pepper, seeded and diced 5 cloves of garlic, sliced 1
tablespoon of grapeseed or sunflower
oil
2
tablespoons olive
oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme —
more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
6 ounces sourdough bread, torn into rough pieces 3
tablespoons olive
oil 1 teaspoon kosher salt plus
more for serving 1 teaspoon black pepper pus
more for serving 1/2 lb.
To add a little bit
more flavor, you could first saute» your onion and garlic in about 1
tablespoon bacon drippings or
oil for 5 minutes, then add the rest of the ingredients.
Pumpkin and Black Bean Soup: 2
tablespoon extra-virgin olive
oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1
tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper,
more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive
oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add
more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
I started with 1/2 cup of pumpkin, two egg whites, one egg, and a splash or two
more than a
tablespoon of canola
oil.
1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1
tablespoon olive
oil plus
more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
Add sliced mushrooms (add another 1
tablespoon olive
oil if needed) and saute for about 2
more minutes (or a little bit
more), until chicken is cooked through and mushrooms are softened.
If you'd like a
more traditional roux, just add 3
more tablespoons of vegetable
oil.
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus
more to taste 1
tablespoons sunflower
oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3
tablespoons freshly squeezed lemon juice, plus
more to taste
Cook the rest of the batter, adding
more tablespoon or
oil to the pan, as needed.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin olive
oil, and some
more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive
oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2
tablespoons olive
oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to taste), plus
more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
I ended up using 10
tablespoons of olive
oil because I wanted a
more liquid sauce.
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2
tablespoons olive
oil 1/4 cup water (
more as needed to thin sauce) Salt and pepper to taste
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut
oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (
more oblong) or 2 Fuyu (
more squat) persimmons, sliced in 1/4 inch rounds.
Wipe out skillet with towels, add 2
more tablespoons olive
oil and heat over medium flame.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive
oil 1 heaping
tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus
more to taste
3
tablespoons extra virgin olive
oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus
more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3
tablespoons fresh marjoram 1/3 cup crumbled goat cheese
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are
more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus
more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2
tablespoons extra virgin olive
oil 1/4 cup salted pistachio nutmeats