In a large pot, heat
the other tablespoon of oil over medium heat.
Add in
the other tablespoon of oil and then add in the carrots.
Warm
the other tablespoon of oil in a skillet over medium heat and sauté the garlic and onion for several minutes, until the onion is translucent.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat
the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
In the same pan, add
the other Tablespoon of oil, garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes, or until they're softened.
Not exact matches
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
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup /
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove
of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful
of olives (green, black whatever you prefer) 2
tablespoons of Extra Virgin Olive
Oil handful
of chopped basil Splash
of Balsamic Vinegar Thyme, Rosemary, Oregano or
other herbs that take your fancy Salt and pepper to season to taste
Pour the
other tablespoon of olive
oil on top and season both pans with salt and pepper.
If you add both the egg yolks and 1
tablespoon of coconut
oil, it can have 30 + grams
of fat, which may be just right for some and high for
others.
Heat the
other half
tablespoon of olive
oil in your non-stick pan (or whichever pan you're using for the kale).
Ingredients 1
tablespoon butter (or olive
oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or
other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or
other condiment
of your choice) 1/4 cup grated (or shredded) cheddar cheese (or
other cheese
of your choice)
1/2 cup canola or
other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Repeat with the
other half and another
tablespoon of olive
oil, if needed.
Pour half
of the vinaigrette plus an extra
tablespoon of oil over the beets and reserve the
other half
of the dressing for later.
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.
Ingredients 2 cups leftover mushroom risotto or any
other leftover risotto, cold 10 - 12 approximately 1 cm pieces
of mozzarella 2 eggs 1
tablespoon milk 2 cups bread crumbs
oil for frying
In a small saucepan, heat the
other tablespoon of olive
oil.
Add the
other tablespoon of olive
oil.
lamb or pork tenderloin, cut into chunks peppers, onions, or any
other vegetables you would like, cut into chunks Juice
of 1 - 2 lemons 1/4 cup olive
oil 2
tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or
other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
2
tablespoons extra virgin olive
oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2
tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or
other coffee liqueur
1/2 cup olive
oil (or
other oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
for the mung bean falafel bowl 1 cup rainbow quinoa or
other grain
of choice — cooked sea salt — to taste 1/2
tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach /
other salad greens handful cilantro leaves / pea shoots /
other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios /
other nuts — for garnish (optional)
Coconut - Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup water
of fresh young Thai coconut 1/3 cup coconut
oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or
other herbs
of your choice — chopped
White Crab Mushrooms and Bok Choy 1 bunch
of baby bock choy or several leaves
of regular bock choy — thinly sliced 1 package
of White Crab mushrooms or any
other kind you like — separated 1
tablespoon olive
oil sea salt and freshly ground black pepper to taste
While turning, add the
other 2
tablespoons of coconut
oil and brown on
other side, or until fish is opaque and flakes easily.
5 ears
of corn in husks 5
tablespoons diced morels (or
other wild mushrooms, rehydrated if dried) 1/4 cup olive
oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Meanwhile, add the
other tablespoon of garlic - infused
oil to a large Dutch oven or stock pot.
The amount
of oil in this recipe is on par with
other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less
oil then you would probably be fine with 6
Tablespoons oil and an additional 2
Tablespoons of non-dairy milk to compensate.
1 cup almond flour 2
tablespoons coconut
oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or
other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
Ingredients 1/2 pkg
of 16oz Mafalde * pasta or any
other pasta
of your choice 1 Hass avocado 1/2 lemon 1
tablespoon olive
oil 1/4 cup
of chopped onions 4 cloves
of garlic, chopped 1/4 cup
of cilantro leaves 1 large Roma tomato, chopped Salt to taste
Add the
other tablespoon of olive
oil to the pan along with the two types
of onions and peppers.
8 Beets (any color or a rainbow
of colors) 6 carrots (any color or a rainbow
of colors) 2 parsnips (or
other root vegetable) 4 turnips or rutabagas (or 2
of each) 2 red onions or white onions or two
of each 4 stalks
of celery 1 bulb
of peeled garlic 1
Tablespoon of dried Herbes de Provence 2
Tablespoons of olive
oil, optional
For the filling: 4 tbsp olive
oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2
tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or
other stout
Ingredients 2
tablespoons olive
oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the
others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive
oil and / or honey and a sprinkle
of salt
Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable
oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced
Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any
others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Melt the
other tablespoon of butter with the olive
oil in a large skillet over medium heat.
1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the
other 2 cloves minced 1 sprig
of rosemary (optional) 1
tablespoon lemon juice 5
tablespoons olive
oil 1 cup
of edamame (if frozen, prepare according to package) 1 bunch
of kale or tuscan kale, center ribs removed 1/2 cup
of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)
Ingredients 4 Tilapia filets, skin removed 1
tablespoon BBQ seasoning or
other seasoning
of your choice 1
tablespoon olive
oil 1 bunch
of rainbow chard, chopped up 3 large cloves
of garlic, finely minced 1
tablespoon extra virgin olive
oil Pinch
of salt
1/2 cup diced toasted hazelnuts (or
other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin olive
oil 2
tablespoons balsamic vinegar 1
tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
Hold the tomatoes, but add all
other veggies to the same pan along with a
tablespoon or so
of olive
oil.
3
tablespoons olive
oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1
tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2
tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2
tablespoons sugar 5
tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or
other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
8 cups cauliflower florets, chopped into bite - size pieces 2 heads
of garlic, broken into cloves, skin left on and root end trimmed 6
tablespoons good olive
oil plus 1 - 2 extra teaspoons finishing olive
oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6
tablespoons pepitas [buy them already roasted and salted at Whole Foods or
other high - end grocery store] 2 - 3
tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Flip the potatoes
other and drizzle evenly with the remaining
tablespoon of olive
oil.
Ingredients Extra virgin olive
oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or
other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132
of book) 1/2 cup (125 ml) verjuice (page 141
of book) 2
tablespoons sherry vinegar (page 141
of book) Zest
of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2
tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139
of book), to serve Method.
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola
oil or
other neutral
oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
In a large soup pot, heat the
other 2
tablespoons of olive
oil over medium heat, and add the onion, shallot, and garlic.
- Broccoli florets, mushrooms, asparagus spears or
other vegetables
of choice 1/2 cup + 2
tablespoons gluten - free all purpose flour blend
of choice 1/2 teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer -
Oil of choice, for frying