8 - 10 cups of Bone Broth 4 - 6 cups of yellow squash 4 - 6 cups zucchini 1 diced white onion 3 cloves
of diced garlic 4 - 6 large of basil leaves chopped 2 tbsp - 4tbsp grass fed ghee (put in right before serving) Real salt to taste Pepper to taste
I love garlic so i would put in a small amount
of diced garlic into the micture just to spice it up some more or am I now challenging the Guacamole Gods?
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion,
diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
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
1 onion, chopped 1/2 cup butter 4
garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1 / 2T Oil 1 Medium onion,
diced 1 Large clove
of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
-- one jar or resealable tupperware container — a bunch
of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp
diced / minced or crushed
garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove
Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Garlic, minced 1 Onion,
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the
garlic, onion, mustard, hot sauce, and spices to the slow c
garlic, onion, mustard, hot sauce, and spices to the slow cooker.
2 tablespoons olive oil 1 large sweet onion
diced 6 mini sweet peppers or 1 large red pepper
diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon
garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
Dice 2 large tomatoes, 1/4
of a red onion, one clove
of garlic, and slice a handful
of basil into ribbons.
1 Medium aubergine,
diced large 1t Sesame oil (or another high - heat oil) 1/2 Onion,
diced 1/2 Green pepper,
diced large 1 t Sesame oil 1 Clove
of garlic, minced 1» Piece
of ginger, minced
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced
garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
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
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely
diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
for the lentils: a few tablespoons
of olive oil 2 carrots,
diced 2 celery stalks,
diced 1/2 onion,
diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
2 tablespoons unsalted butter 2
garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
1 large white onion one large green pepper 2 cloves
of garlic minced 1 can
of diced tomoatos (not drained) 1 can tomato paste 1 can
of tomato sauce 1 can
of kidney beans 1 can
of chick peas 1.5 pounds
of ground beef
I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical
diced onions and
garlic for a bit
of green onion.
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion,
diced 2 cloves
garlic minced grated fresh Parmesan cheese, to top
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a jalapeno,
diced onion, 3
garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
Dice the portobellos and add them to the pan with the
garlic, remaining oil and another pinch
of salt.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip,
diced 2 stalks
of celery,
diced 2
garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
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
4 Chicken Drumsticks 4 Chicken Thighs 2 Tomatoes 1 Potato,
diced into large pieces 1/2 Yellow Onion 1
Garlic Clove 1 Cup
of Spanish Olives 5 Capers
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt
I cook kale in a very similar way, but before I start I marinade the about two cloves
of garlic, about the same amount
of ginger finely chopped and a large peeled tomato,
diced, in the juice
of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
All I do is mash up two avocados, add some
diced Roma tomatoes, then a little salt and a clove or two
of minced
garlic.
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4
garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin
of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely
diced.
I do use less mayo in mine, fresh, finely
diced onion (maybe 2 Tbsp., more than a pinch
of garlic powder, half...
sausage, ham, etc)-- 1/2 cup onions —
diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon
garlic powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper for each layer
of hash browns)
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves
garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Place the kefir, half
of the
diced red onions,
garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and
diced 2 medium - large cloves
garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves
of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar
of dice tomatoes (our local grocery store has them now!)
Sauté onions,
garlic, veggies, chicken broth, can
of diced tomatoes, spices, rice or pasta or beans.
I saute a
diced onion & a cup or so
of celery, incl leaves, in grape seed oil, add
garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
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
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch
of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2
garlic cloves, minced 2 oz pancetta,
diced zest and juice
of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil
1 onion, fine
diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and
diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno,
diced 1 pepper,
diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
Simple and satisfying, this colorful soup contains a hearty mix
of bowtie pasta, cannellini beans, onion and
diced tomatoes that's perked up with
garlic, parsley and grated Parmesan.
1 c celery,
diced 1 c carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup
diced red pepper 1 clove
garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
For the mint + pistachio chutney: 1/4 cup
of pistachios, shelled 1/2 teaspoon
of coriander seeds 1 1/2 cups
of mint (loosely packed) 1 clove
of garlic 1/4 cup
of onions,
diced 1/2 teaspoon
of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon
of salt 2 - 3 tablespoons
of grapeseed oil (or any neutral oil)
olive oil 1 shallot,
diced 1 clove
garlic, minced 1 cup shelled edamame 1 cup bell pepper,
diced 1 cup zucchini (I used 1/2
of one large zucchini) 1/4 cup raw peanuts 1/4 tsp.
Used cashew yogury, added fresh minced
garlic, a few shots
of coconut aminos and 1/2 tsp
of miso in place
of salt, added a dash
of garam masala, and some fresh,
diced medjool dates!
2 Tablespoons olive oil 3 cloves
of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium
diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g
diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful
of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.