Create a mixture of water and salt (two cups warm water and
a quarter cup of salt).
Not exact matches
4 slightly heaped
cups (about 20 ounces) fresh, ripe strawberries, hulled and
quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and
quartered 2 cloves garlic 1/4 -1 / 3
cup fresh cilantro, washed juice
of 1 lime large pinch Kosher or sea
salt
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and
quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1
cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher
salt (or 1/3 teaspoon table
salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
:D Christmas muffins slightly adapted from here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries,
quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3
cup (80 ml) capacity muffin pans with paper liners.
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3
cup Parmesan - 1/2 tsp
salt (more to taste)- Juice
of quarter of a lemon - 1/4
cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms,
quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea
salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and
quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4
cups of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive oil 3 garlic cloves 1 teaspoon
salt Three
quarters of a
cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon
salt (or to taste) Additional sprigs fresh cilantro for garnish
Quartered lime wedges for garnish
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp
salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored,
quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
To the pumpkin add 1 teaspoon
of salt, the nutritional yeast and a
cup and a
quarter of the flour (160 grams).
• 1 1/2 pounds new red potatoes • 1/4
cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher
salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a
quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and
quartered 2
cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus more to taste Kosher
salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves,
salted and roasted pepitas (shelled pumpkin seeds) Instructions
+
salt and pepper + bibb or butter lettuce for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan) + 1/4
cup of crumbled goat cheese + 1 tablespoons
of olive oil, divided + juice
of a
quarter of an orange or lemon
To compensate for this, I used only 1
cup powdered sugar, a pinch
of flour to make up for the lost
quarter cup p. sugar, and a pinch
of salt.
1 pound rhubarb, sliced (3 - 4
cups) 2 pints strawberries, hulled and
quartered 3/4
cup coconut sugar, divided 1
cup oats 1/2
cup almond meal 1/2
cup white whole wheat flour or whole wheat pastry flour 1/2
cup chopped pecans 1/2 teaspoon cinnamon Good pinch
of salt 1/3
cup extra virgin olive oil 1 tablespoon cold water
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms,
quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4
cup pickling spices 1 teaspoon olive oil 1 head cabbage,
quartered 6 red potatoes, halved 1 red onion, sliced 6
cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste
Salt and freshly ground black pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice
of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher
salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2
cups shelled edamame, cooked 1 pint cherry tomatoes, halved or
quartered, if large 2 scallions thinly sliced 2 tablespoons chives
6 large Fresh ripe California Avocados, seeded, peeled and
quartered coarse
salt, to taste black pepper, to taste 1/2
cup diced (and somewhat seeded) jalapeño 1/3
cup diced green onion 1/4
cup chopped cilantro leaves and stems 1/2
cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice
of one lime
2 one ounce squares Baker's unsweetened chocolate 1/3
cup vegetable shortening 1
cup sugar 2 eggs 1 tsp vanilla 1/2 tsp
salt 1/2 tsp baking powder 3/4
cup flour half a bag
of Reese's mini eggs, chopped into
quarters (or minis)
1 medium tomato, cored and cut into
quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea
salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one -
quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Ingredients: 2 (10.75 ounce) cans condensed cream
of chicken soup 3
cups water 1
cup chopped celery 2 onions,
quartered 1 teaspoon
salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes,
quartered 3
cups baking mix 1 1/3
cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion,
salt, poultry seasoning, and pepper.
1 15 ounce can garbanzo beans, drained and rinsed 1/2
cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion,
quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea
salt flakes 1/2
cup garbanzo bean flour
1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons
salt, or to taste 1/4
cup diced onions (about 1/2 medium onion) 1 1/2
cups diced tomato (fresh or canned) 1 one - inch knob
of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or
quartered if very large) 1 10 - ounce bag frozen peas, defrosted
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2
cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2
cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2
cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher
salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (
quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head
of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
2 pounds
of stew meat Red wine (about 3
cups) 2 bay leaves
Salt Peppers All Purpose Flour (1/2
cup) Olive oil 1 onion,
quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
For pico de gallo 1-1/2
cups quartered cherry tomatoes 1/4
cup chopped red onions 1 jalapeno, minced Juice
of 1 lime 1/2 teaspoon
salt 1/4 teaspoon black pepper
kosher
salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp chipotle chile powder (optional) 1/3
cup chopped fresh cilantro 1
quarter of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)
Take 1/3
cup of oatmeal (not instant), 1/3
cup of low - fat (one percent, no
salt added) cottage cheese and 3 egg whites combined with your sweetener
of choice, 1 teaspoon
of vanilla, 1 or 2 packets
of stevia or a
quarter scoop
of vanilla protein powder if you really need that extra protein boost.
2 large slices
of whole grain bread 2 tablespoons tahini 1/2
cup frozen corn 2 tablespoons
of water 1/4 teaspoon fine sea
salt 1/4 teaspoon chili powder 2 medium, ripe avocados fresh cilantro leaves thinly sliced jalapeño 1 lime,
quartered
easy cleanse: invigorating turmeric broth makes 12
cups + 2 yellow onions,
quartered + 1 whole turmeric root, washed and sliced + a 3 - inch piece
of ginger root, washed and sliced + 1/2 t freshly ground black pepper + 2 t
salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water for finishing + juice
of 1 lemon + 1/4 c extra virgin coconut oil
1 chicken,
quartered (skin - on) 1 tbsp grapeseed or other neutral flavored oil
salt and pepper, to taste 2 fuji apples, cut into eights 2
cup fresh or frozen cranberries 1
cup port or sweet red wine heaping 1/3
cup honey a few sprigs
of thyme
For the chowder: * 1 - 1 1/2 pounds
salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into
quarters (reserve the fennel fronds for garnish if you like) * 1/4
cup extra virgin olive oil * 1 generous pinch
of saffron threads * 1 medium onion, peeled and chopped * 1
cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1
cup Tuscan kale, finely shredded * pinch
of fennel pollen * 28 oz.
make a bowl 1/3
cup spelt berries 1/3
cup chickpeas 1/4
cup corn a handful fresh parsley, chopped 1/4
cup diced cucumber 4 cherry tomatoes,
quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea
salt few dashes
of black pepper 1/8 to 1/4 teaspoon chipotle powder
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
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala
salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2
cups of small white button mushrooms,
quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4
cup of cilantro, roughly chopped, the juice
of a lime & sea
salt to garnish
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2
cups butternut squash, peeled and sliced into
quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2
cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea
salt 2/3
cup sliced almonds, toasted 1/4
cup Kalamata olives, pitted and torn into pieces scant 1/4
cup feta cheese, crumbled 1/4
cup fresh mint, chopped
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and
quartered Spray coconut or olive oil
Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
salt 1/4
cup of water Handful
of fresh cilantro leaves — washed and stems removed
2 cans
of black beans, rinsed and drained 3 - 4 ears
of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1
cup of cherry tomatoes, halved or
quartered 1/4
cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3
cup of fresh lime juice 1/4
cup of fresh cilantro leaves, chopped 1 teaspoon
salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1
cup black forbidden rice (I use this brand) sea
salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2
cups seedless grapes — cut into
quarters (optionally, use a variety
of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro leaves
1
cup rainbow quinoa, rinsed 2
cups filtered water Juice and zest
of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea
salt 15 slave - free grape tomatoes,
quartered 1/4
cup chopped onion 1
cup fresh corn 1/2
cup cilantro sprigs, finely chopped 1 avocado, diced
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and
quartered 2 large eggs 1/4
cup unbleached white flour (or matzo meal) 1/2 teaspoon
salt pinch
of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side
of a hand grater.
Ingredients 1 tablespoon olive oil 1/2
cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms,
quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2
cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea
salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
sunflower tuna 1
cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea
salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk
of celery, small dice 2 teaspoons capers 1/2
cup quartered red grapes 1/3
cup fresh, minced parsley
Take 4 1 15 ounce can garbanzo beans 1/2
cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion,
quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1/2
cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea
salt flakes
Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2
cups of dip 1 sweet white onion,
quartered, layers separated, larger ones cut again if needed, total
of 24 pieces 2 red peppers cut into 1 ″ square pieces, total
of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total
of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4
cup olive oil sea
salt 12 skewers 6 ″ long
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears
of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea
salt 1
cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes —
quartered handful
of basil leaves — torn microgreens to garnish — optional
A clove
of garlic (add to your taste), a pinch
of basil, three
cups of canned chickpeas, a
quarter cup of tahini and the same
of lemon juice and some kosher
salt.