baked soy nuggets $ 7 served with fresh herbed vegan mayo chef's potato salad $ 7.5 chunky potatoes mixed with celery, capers, a touch
of onion juice & vegan mayo chickpea fries $ 9.5 an award winning recipe with a hint of indian spices, served with our house dipping sauce vegetable tempura $ 10 served with minced daikon, ginger & soy sauce pan-seared shanghai - style dumplings $ 9.5 homemade dumplings filled with chinese chives, shitake & wood ear mushrooms, marinated tofu and vegetarian protein, served with a ginger balsamic dipping sauce vegetable tamale $ 8 served with diced tomatoes cilantro oil
This information is a result of the decrease in malondialdehyde concentrations that occur when high doses
of onion juice were given to the subjects.The researchers suspect that the antioxidants in question are probably selenium compounds found in onions, and phenols such as quercetin and isorhamnetin.
The first group (control group of 10 subjects) was given ordinary food, the second group (10 subjects) was given 0.5 g / kg of fresh onion juice a day, and the third group (also 10 subjects) were given 1.0 g / kg
of onion juice every day.
Not exact matches
Take the list
of ingredients for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red
onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Meanwhile, mix together 1 clove
of finely mined garlic with 2 Tablespoons minced
onion, 1/2 teaspoon
of salt, and 2/3
of the lime
juice.
It is possible to interpret this natural weeping as a purely physiological reaction to loss, not really different in kind from the tears caused by exposure to the
juice of raw
onions or acrid smoke.
It's quick to make but bursting with flavour thanks to the mix
of red
onion, jalapeno pepper, roasted corn, cumin, coriander, lime
juiced and chilli flakes.
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
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 head cauliflower 2 medium
onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock
juice of 1 lemon sea salt to taste olive oil smoked paprika
It's filled with flavour thanks to the sautéed
onion and garlic, and the mix
of sage and basil, plus a squeeze
of lemon
juice.
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
Combine the
onions in lemon
juice with the rest
of the ingredients in a food processor.
Pour the lemon
juice over the chopped red
onion in a small bowl and let it sit while preparing the rest
of the ingredients.
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)
Also a whole
onion and 1 TB
of lemon
juice was too much for me (all subjective stuff).
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
i squeeze lime
juice and sprinkle with cilantro or green
onion, and huge hunks
of avocado.
Add the sour cream, two
of the poblano peppers, garlic,
onion,
juice from 1 lime, 2 tablespoons
of the cilantro, cumin, salt, and ground black pepper to a food processor.
The second time I used 1/2 cup
of GOOD wine and really let it reduce, 1/2 TB
of lemon
juice, 1/2 an
onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow
of the squash as it baked).
1) Peel and cut mango, avocados,
onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime
juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
2 large
onions Oil for frying — I use a tsp
of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest &
juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
117 oz
of baked beans (# 10 can like you get at a warehouse club)-- drain about a third
of the
juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces
of black beans —
juice drained off 30 ounces
of red kidney beans —
juice drained off 18 - 20 oz
of BBQ sauce 1 red
onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb
of smoked brisket, chopped 1 cup bourbon
With my trusty Panola All Purpose Marinade and a handful
of shallots, green
onions, garlic, ginger, allspice, orange
juice, brown sugar, soy sauce and much more, I quickly grabbed my food processor and got to work.
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste
juice of 2 limes 1/2 medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Add in the flesh from the 2 avocados, 1/2 red
onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the
juice from 1 lime, and 1 teaspoon
of salt.
In a small bowl, combine 1 cup
of tomato sauce, 1/2 teaspoon each
of oregano and basil, a pinch
of salt and pepper, 1/4 teaspoon each
of garlic powder and
onion powder, and a teaspoon
of lemon
juice.
A fresh salsa made from tomatoes,
onions, cilantro, serranos and a splash
of lime
juice pico de gallo is widely popular here in Texas.
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.
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.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped
onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon
juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book
of Home Preserving) 8 c. tomatoes, peeled and cored then pureed 2/3 c. chopped
onion 2/3 c. chopped carrot 2/3 c. chopped celery 6 garlic cloves, minced 4 T. lemon
juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
Tomatoes (Contains Tomato
Juice, Citric Acid, Calcium Chloride), Roasted Poblano Pepper Puree,
Onions, Tomato Puree (Water, Tomato Paste), Chipotle Pepper Puree (Contains Citric Acid), Contains 2 % or Less
of Salt, Ancho Pepper Puree (Contains Citric Acid), Jalapeño Peppers, Serrano Peppers, Cilantro, Spice, Sugar, Garlic Powder, Smoke Flavoring.
1 tablespoon extra virgin olive oil 2 large
onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water
juice of 1/2 lemon (reserve the zest)
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo -
Juice of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red
onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
2 ripe avocados
juice of 1 lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red
onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste
For example, a bottle
of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane sugar,
onions, distilled vinegar, water, salt, lime
juice concentrate, green bell peppers, and allspice — a very similar list to Heinz's.
Tabbouleh is a Middle Eastern salad typically made
of fine - ground bulgur, parsley, tomatoes, green
onions, mint, olive oil, and lemon
juice.
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half
of the lime zest, half
of the lime
juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano,
onion powder, cumin, garlic powder, and cayenne.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red
onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
Place chicken legs,
juiced pieces
of fruit, and quartered
onions in large plastic bags or bowl.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red
onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped
Juice from 2 fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
1) 3 avocados 2) 1 large tomato 3) 1 medium
onion 4) 1/2 lemon (for lemon
juice) 5) 1 small cup
of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1 small cup
of vegetable oil
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red
onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and
juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
Make the Vegan Ricotta Florentine: Place
onion, garlic, cashews, milk and lemon
juice into bowl
of food processor.
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.
Using an electric or hand - held mixer beat the cream cheese, lemon
juice, dill weed,
onion powder, oregano, garlic, and a few grinds
of pepper until light and fluffy.
The sauce was a compote
of diced tomatoes and
onions, simmering in the remains
of the fish
juices, mixed with cream, white wine, vegetable stock and spicy paprika powder.
To assemble: ladle ramen into bowls and top with 2 egg halves, a generous bunch
of cilantro, sliced green
onion, a squeeze
of lime
juice and a sprinkle
of sesame seeds.