Not exact matches
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
Toss the almonds with 1/2
teaspoon olive oil and spread out on
other side
of the baking sheet.
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)
1/2 cup brine - cured black
olives, rinsed, drained, and pitted 2
teaspoons drained capers 1 small garlic clove, chopped 1/2
teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in
olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or
other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf parsley leaves
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
1 1/2 cups water 1 cup Bhutanese or
other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup
olive oil, plus extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛
teaspoon ground chili pepper
of choice
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
Push the mushrooms to one side, and add an additional
teaspoon olive oil to the
other side
of the pan and fry the garlic until golden brown, less than a minute.
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
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
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.
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1
teaspoon olive or
other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or
other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2
teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1
teaspoon olive or
other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or
other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2
teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons
olive oil, plus more to
oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2
teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or
other bread 4 tablespoons dressing
of your choice Lettuce, tomato slices, avocado slices (optional)
200 grams
of spaghettini, or
other long, thin pasta that you have on hand 3 tablespoons
of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8
teaspoon) Handful chopped parsley 1/2 lemon
Raw pumpkin seeds 1 tablespoon
olive oil sprinkle
of cayenne pepper 1/2
teaspoon ground cumin (or any
other spices that you like Kosher salt and black pepper
Toss tomatoes with 1
teaspoon olive oil and arrange on
other side
of sheet.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black pepper Pinch
of cayenne pepper 1/4
teaspoon chipotle chile powder, or 1/2
teaspoon chili powder (optional) 1 tablespoon coconut
oil or
olive oil (optional) 2
teaspoons wheat - free tamari or
other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
250 puy or beluga lentils 1 tablespoon coconut or
olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1
teaspoon salt 11/2
teaspoons ground cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1
teaspoon paprika 1
teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin
olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1
teaspoon honey or agave syrup drizzle
of extra virgin
olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or
other whole grain lime wedges
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white wine or champagne vinegar 3 tablespoons minced Vidalia or
other sweet onion 1 small clove garlic, minced and mashed with a pinch
of salt 2
teaspoons fresh dill, minced 1/4 cup extra virgin
olive oil salt and freshly ground pepper to taste.
approx 1/2 lb
of grenadier fillet (or
other white fish would also work) 1/2 tablespoon
olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can
of diced tomatoes 1 tablespoon capers 4 - 6 kalamata
olives 1
teaspoon crushed red pepper 2 anchovies (optional) handful
of basil leaves (or
other green herb would be good, too)
Try this simple recipe: 1 cup
of buckwheat flour, 2 tablespoons
of olive (or
other oil) if required, 1/4
teaspoon of Celtic sea salt, soy milk, rice milk, almond milk or
other milk alternative.
What's in them: 1 1/2 lb ground turkey meat (I used half ground turkey and half sweet turkey sausage for extra flavor) 1 1/4 cup
of herb stuffing cubes 1/2 cup dried cranberries 1 large egg plus 1 egg white 1/4 cup finely chopped sweet onion 1 tablespoon chopped fresh sage 1
teaspoon salt 1 tablespoon
olive oil Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks
of celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup
olive oil 1/2
teaspoon sea salt 2 tablespoons dried basil or
other seasoning blend Toss veggies with sea salt,
olive oil, and seasoning.
2 cups coarse sea salt 1 Tablespoon
olive oil (or
other carrier
oil) 1
teaspoon essential
oil of choice
3 cups
of pumpkin (or
other winter squash), peeled and cut into 1 - inch cubes extra-virgin
olive oil fine grain sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups cooked wild rice * 1/3 cup sunflower seeds 1/3 cup
olive oil 2 tablespoons lemon juice 1/4
teaspoon salt 1 tablespoon honey 2 tablespoons warm water 1/2 cup cilantro, finely chopped