Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds
scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive
oil 1
tablespoon honey or maple syrup 2
tablespoons freshly squeezed orange juice
1
tablespoon oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt
Scant 1/4 teaspoon black pepper 2 - 3
tablespoons chopped cilantro 1 teaspoon lemon zest
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced
scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
1 cup of rice flour
scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1
tablespoon extra virgin olive
oil 1
tablespoon unsalted butter
I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two
tablespoons of extra virgin olive
oil, a pinch of salt, and a
scant half teaspoon of ground white pepper.
Coconut Bacon: 2
tablespoons olive
oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika
scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons) coconut
oil 85 grams (6
tablespoons) butter 2
tablespoons desiccated coconut 1
tablespoon cornmeal
scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2
tablespoons honey
scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive
oil 2
tablespoons toasted sesame
oil
2 (
scant)
tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c.
Oil add enough room temp water to bring it to 2 cups.
1
tablespoon unsalted butter 2
tablespoons extra virgin olive
oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (
scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola
oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive
oil 2 medium cloves garlic, minced a
scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1
tablespoon minced shallots 2
tablespoons lemon juice 2
tablespoons heavy cream
scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive
oil 1 teaspoon honey (optional)
1
tablespoon olive
oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1
scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4
tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2
tablespoons white wine vinegar 3
tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round
tablespoons Dijon mustard 1
scant tablespoon extra-virgin olive
oil (EVOO) 2 teaspoons Worcestershire sauce 2 round
tablespoons pickle relish 2
tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2
tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2
tablespoons butter
2 cups whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper
Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive
oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
3 cups plus a
scant 1/4 cup unbleached all - purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2
tablespoons olive
oil 1 1/4 cups water, at room temperature
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2
tablespoons natural cane sugar 1 1/2
tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin
Scant 1
tablespoon toasted sesame
oil 2
tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive
oil 1 bunch green onions, white and light green parts, thinly sliced
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed
oil Pesto 4 cloves garlic 1/2 cup good olive
oil 3/4 cup lightly roasted pine nuts, plus one
tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1
scant tablespoon capers Salt to taste
1 pound spaghetti 2 T. olive
oil 2 cloves garlic, minced 1/2 t. red pepper flakes 8 anchovies [S used a
scant tablespoon of anchovy paste] 2 cups drained canned plum tomatoes, diced [S used Pomi] 1 T. tomato paste 3/4 cup pitted Gaeta olives, roughly chopped [S used kalamata] 3 T. capers, rinsed and drained
2 cups roasted unsalted cashews 1/2 cup tapioca or arrowroot flour
Scant 1/4 teaspoon sea salt 1/3 cup raisins 4
tablespoons honey (liquid honey is easier to work with) 1/4 cup
oil (I like to use a 50:50 mix butter and coconut
oil) 1 teaspoon vanilla extract 1 egg
1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1
tablespoon ground cumin 1
scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1
tablespoon lemon juice Flour, as needed Neutral
oil, like grapeseed or corn, for frying Tahini sauce
scant 1 cup (7 oz / 2oo g) dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1
tablespoon chopped fresh cilantro (coriander) 1
tablespoon chopped fresh parsley 1
tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn
oil, for frying
1
tablespoon vegetable
oil 2 teaspoons sesame seed
oil 1 shallot, finely diced 1
scant tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
DOUGH 2 cups Whole Milk 1/2 cup Vegetable
Oil 1/2 cup Sugar 1 package Active Dry Yeast, 0.25 Ounce Packets 4 cups (Plus 1/2 Cup Extra, Separated) All - purpose Flour 1/2 teaspoon (heaping) Baking Powder 1/2 teaspoon (
scant) Baking Soda 1/2
Tablespoon (heaping) Salt
1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup
oil 2 teaspoons vanilla extract 1
tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a
scant 3 tbsp apple juice, non-dairy milk, or water)
2 1/4 cups whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (
scant) cane sugar 1/2 cup brown sugar 1
tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola
oil 1 teaspoon vanilla extract 1 large egg 1 large egg white turbinado sugar, for sprinkling
1 teaspoon olive
oil 1
scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2
tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3
tablespoons fresh lemon juice 4 cups arugula
1 pint whole cherry tomatoes (
scant 2 1/2 cups) 1
tablespoon extra virgin olive
oil 1/2 teaspoon fine sea salt, more to taste 1/4 teaspoon freshly ground black pepper, more to taste 1
tablespoon golden balsamic vinegar, more to taste