I also didn't have green garlic or scallions so I used a tiny bit
of chopped white onion, a dash of granulated garlic and some fennel fronds instead.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic 1 cup
white wine 1 head
of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4
of a
white onion, coarsely
chopped 1 large garlic clove 2 tbs
chopped cilantro 1/2 a jalapeno pepper salt to taste
1 can
of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves
of garlic 1/2
white onion 1 fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon salt
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks,
white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry
white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces
white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
Ingredients: 10 slices
of soft,
white bread / 3/4 C
chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C
chopped onion / 1/4 C each, seeded and
chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Chop a large batch
of green
onions,
white onions, red, orange, yellow and green bell peppers to use throughout the week as you prep for this meal.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli,
chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro,
chopped the green part
of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
INGREDIENTS 1 small
onion,
chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry
white wine such as chardonnay 4 cups beef broth 2 cups
of...
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4
white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
Meatballs: 1/2 cup breadcrumbs 1 egg 1/2 lbs
of ground pork 1/2 lbs
of ground beef 1
onion finely
chopped 1 cup heavy cream 1 tsp salt 1 tsp ground
white pepper 1 tsp ground allspice 1 tsp
of soy sauce
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a
white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup
onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices
of good - quality bacon,
chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped into 1 inch pieces 1 1/2 cups
chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped onion 1 1/2 cups
chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine vinegar
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
1)
Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute
chopped onions until softened but are still
white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add in
white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
A Yocco's Hot Dog consists
of a Hatfield brand hot dog, grilled well - done on a flat - top grill, in a soft steamed hotdog roll with spicy brown mustard,
chopped white onions, and a shmear
of Yocco's Chili Sauce.
1 cauliflower 2 bay leaves 1
onion 3 cloves
of garlic 1 can
white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups
of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen,
chopped spinach — defrosted and squeezed
of all the juiciness
white pepper, nutmeg,
onion powder and garlic powder to taste
Add in the
chopped white parts
of the green
onion with a dash
of salt.
1) 200g
of butter 2) 2 medium
onions,
chopped 3) 2 cloves
of garlic, roughly
chopped 4) 750g
of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its dry
white wine, not sweet or dessert wine) 6) 1 teaspoon
of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
1 cup dried
white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion,
chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 1 green bell pepper, stemmed, seeded, and
chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 2 jalapeños, stemmed and
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce
Chopped cilantro, for
Chopped cilantro, for garnish
Directions: Sift together and set aside 1 C all - purpose
white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T
chopped fresh marjoram (or a smaller amount
of dried), 1/4 C finely
chopped green
onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides
of the pan.
This stuffed mushrooms recipe uses
white button mushroom caps stuffed with a mixture
of cream cheese, garlic, parmesan cheese, cooked mushroom stems and
chopped green
onions.
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.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind
of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely
chopped 3 - 4 green
onions (both the green and
white part) ~ finely
chopped or 1/4 cup finely
chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
Ingredients: 1 roma tomatoes — seeded &
chopped into cubes 1/2 red bell peppers —
chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2
white onions -
chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces
of canned pineapple —
chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro -
chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
For the soup: 1 t oil
of your choice 3 large cloves garlic,
chopped 1
onion,
chopped 1 red bell pepper,
chopped 850 g (~ 7 1/2 cups 1 inch cubes)
chopped pumpkin 1 cup
white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely
chopped 1 cup carrots,
chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large
white onion, roughly
chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice
of one lime
extra virgin olive oil, plus more to drizzle 1 yellow
onion,
chopped 1 small fennel bulb, cored and sliced 3 cloves garlic,
chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup
white wine (or 1/4 cup apple cider vinegar) 1 tsp.
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces
white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
1 pkg frozen
chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then
chopped 1
onion, finely
chopped and sauteed until cooked very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice
of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes
of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
Ingredients: 2 tablespoons olive oil for frying 1 small
white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
I used half a
white / sweet
onion instead
of shallots, and my blender couldn't quite
chop the kale so tiny, but it was really good!
About 700gr
of white potatoes 2 garlic cloves crushed 1 small
white onion finely
chopped (I actually used my food processor to blitz it finely) 1 teaspoon
of chilli flakes 1 teaspoon
of cumin powder 1 teaspoon
of curry powder 1 teaspoon
of turmeric powder salt & pepper to taste the juice
of 1 lemon olive oil for cooking
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can
chopped green chilies, mild, drained 2 green
onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
I
chopped and seeded 2 small tomatoes,
chopped 1/4
of a medium - sized
white onion, 1/2 jalapeno pepper and a few sprigs
of cilantro.
14 ounces new potatoes 4 eggs 6 green
onions,
white and light green parts only, thinly sliced 3 - 4 tablespoons finely -
chopped shallot 12 cornichons, finely
chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely
chopped, plus one more for garnish Juice
of one medium - sized lemon Pinch
of ground allspice 1 tablespoon chives, finely
chopped
1 orange, juiced 1/4 cup
white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large
onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch
of chives
spice paste: 3 lemongrass stems, finely sliced,
white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough
chopped 4 garlic cloves, diced 1 ″ piece
of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
Ingredients - 2 tablespoons
of cooking oil - 1 small
onion,
chopped - 1 red bell pepper,
chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (
white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
ingredients: 1/2 cup leeks, shallots, or
onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces)
white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash
of red wine vinegar
2 tablespoons olive oil 2 cups
chopped leeks 2 cups
chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup
chopped fresh basil 5 pounds
white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon
white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion,
chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (red or
white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons
chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch
of cinnamon
6 pounds ripe tomatoes,
chopped 1 small purple
onion, peeled and
chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
2 pounds boneless fish filets 1/4 cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2 green
onions,
white and green parts,
chopped 1/4 cup
chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
A simpler sauce is made with a half a cup
white vinegar, two cloves
of crushed garlic, and a small
onion finely
chopped.
Stuffing 1 1/2 cup / 300 g uncooked millet or
white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large
onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp
white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving