If you want to add a little nightshade - free kick, try chopping
some raw white onions and cilantro and adding them in just before serving.
In it, the Templeton Rye filters over the hot dog ingredients — boiled Vienna Beef hot dogs, Colman's mustard powder,
raw white onion, sweet pickle relish, dill pickle spears, sliced tomatoes, sport peppers, celery salt, and poppy seeds to mimic the bun.
Not exact matches
1/2 c chopped
onion -
white or red (You may saute these with the mushrooms or sprinkle some
raw onion on top after they are grilled.
White onions are often served
raw and are a staple in Mexican cuisine.
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked
white (navy) beans 3/4 cup
raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Put all ingredients;
onion, garlic,
raw chicken breasts, chicken broth,
white beans, green chiles, corn and spices into your slow cooker.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic
onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground
raw milk parmesan (optional)
Summer Squash Herb Salad (Adapted from The
Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon
white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
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
25g
raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1
white onion 4 tbsp coconut milk 4 spring
onions
Primal Stir Fry Chicken Ingredients: 1 lb boneless skinless chicken breast - cube cut 1/2
white onion - minced 1 - 2 garlic cloves - minced 1 - 2 Tbsp coconut aminos Salt 1/2 tsp
white pepper 1 tsp five spice powder 1 Tbps
raw honey 1/2 fresh squeezed lemon
1 1/4 cups
raw cashews 1/2 cup nutritional yeast 2 tsp
onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground
white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large
white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups
raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Risotto with black squid ink was delicate — I was curious how Sandrino had managed to make such a light dish and he explained that it was cooked in a
white stock made with fennel,
white onion, celery, cardamom and bay beaten with mascarpone chopped squid and black squid ink then dressed in a ricotta, mascarpone, Parmigiano and pecorino cream and garnished with pan-fried squid and
raw Ebi prawn.
1 cup cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2
white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup
raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed and drained 1 cup
raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
1 large
white onion 1 cup
raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup
white wine 3 tablespoons nutritional yeast 2 tablespoons red or
white miso 1 teaspoon
onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon
white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Layer 2 Cheese Sauce 1 cup
raw, unsalted cashews 1/4 cup raisins 1 tsp smoked paprika 1 1/2 tsp
onion powder 2 tsp nutritional yeast 1 tsp braggs 2 tsp
white wine vinegar
If not, I will post it here in case: 1 cup
raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp
white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp
onion powder or fresh minced
onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
2 tbsp cold - pressed olive oil,
raw butter, coconut oil or ghee 1
white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper
1/2 cup olive oil 4 medium
onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups
raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup
white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
2 tablespoons olive oil 1 medium
onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain
raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste
Add
white onion, beef jerky, scallions,
raw sugar, and 1/2 cup potato chips to rice mixture; season with salt.
Scallions and chives replace traditional
white onion and, not unlike rocket,
raw watercress is an especially peppery springtime addition.
Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of
raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring
onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream,
white chocolate crumble and rhubarb sauce
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
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground
white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium
onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup
raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
1 tablespoon olive oil 8 ounces
raw chorizo, removed from casings 1 large
white onion, diced small 2 large cloves garlic, minced 2 15 ounce cans pinto beans, drained and rinsed 1/2 teaspoon ground cumin 1 1/3 cup chicken stock Kosher or sea salt to taste, optional 1 - 2 ounces Monterey Jack cheese, shredded
If
raw onion isn't your favorite thing, go for the
white variety.
12 grape tomatoes 1 medium garlic clove 1/3 cup roasted or
raw red peppers 2 Tablespoons sundried tomatoes (packed in olive oil) 1 Tablespoon
white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon sea salt Pinch of pepper 1 Tablespoon extra virgin olive oil 1 Tablespoon lemon juice
Raw onion and raw white radishes are believed to cause change in taste of mi
Raw onion and
raw white radishes are believed to cause change in taste of mi
raw white radishes are believed to cause change in taste of milk.
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced
white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local,
raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
● Green
onions, thinly sliced, garnish ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when serving) ● Shredded
white cheddar cheese,
raw cheese if possible ● Plain full - fat Skyr or Greek yogurt * * For keto version, opt for sour cream.
5 - Minute Chickpea Couscous Arroz con Seitan (Latin Seitan & Rice) Biscuits & Gravy Black Bean - Avocado Enchiladas Black - Eyed Pea Quinoa Pizza Black Olive Tapenade Cauliflower - Chickpea Tagine Chickpea - Chili Veggie Burgers Chickpea - Lentil Slow Cooker Stew Chilaquiles Casserole Citrusy Sweet Potato - Carrot Soup Creamy Broccoli - Mushroom Bake Creamy Chickpea Soup Cuban «Ropa Vieja» Shredded Seitan Curried Split Pea - Cauliflower Stew Curried Tempeh - Mango Salad Curry - Lentil Crackers w / Spinach - Avocado Dip Curry - Roasted Cauliflower Dal Makhani (Indian Lentils) Deconstructed Lebanese Hummus Easy Cheesy Roasted Cauliflower Easy Pepperoni Pizza Easy Vegan Lasagna Ethiopian - Spiced Hummus Grated Carrot Salad Guacamame Edamummus Dip Healthy Loaded Black Bean Nachos Homemade Vegetable Bouillon Indian Curried Lentils Indian Spice Hummus Indonesian Coconut - Peanut Sauce Kidney Bean - Brown Rice Chili Latin American
Onion - Pepper Sofrito Lo Mein Noodles Marathoner's Lentil Taco Filling Misir Watt (Ethiopian Lentils) Moroccan Harira Stew One - Minute Pizza Sauce Perfect Marinara Sauce Rainbow Mexi - Quinoa Medley Rainbow Rice & Beans Roasted Cauliflower - Chickpea Curry Roasted Potatoes w / Garlic - Cumin Aioli Roasted Potato Wraps w / Black Bean Hummus Rotini w / Walnut Sauce (× 2) Sesame Hummus Noodles Spaghetti w /
Raw Tomato Sauce Spaghetti w / Tomatoes & Peas Spaghetti & Vegan Meatballs Spiced Red Lentil Soup Tempeh Bolognese Three - Bean Vegan Chili Tidy Joes (Vegan Sloppy Joes) Tofu Makhani Curry Tofu Paneer Tikka Masala Tofu Parmigiana alla Marinara Tofu Ricotta Cheeze Tofu - Veggie Breakfast Scramble Tuscan
White Bean Dip Venezuelan Black Beans & Cilantro Rice
White Bean & Broccoli Pasta Toss
White Bean - Garlic Soup
White Bean Pesto Pasta Whole Grain Rosemary - Olive Bread Whole Grain Rotini with Pecan Cream Sauce Whole Wheat Beer Bread World's Healthiest Pasta Sauce: my Eat To Live Bolognese
For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped
white and red
onions, lightly sautéed mushrooms, lightly steamed and sliced zucchini,
raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes.
● Green
onions, thinly sliced ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when serving) ● Shredded
white cheddar cheese,
raw cheese if possible ● Plain full - fat Greek yogurt
Raw vegetables: salad greens & lettuces, spinach, red &
white cabbage, cucumber,
onion, shallots, capsicum / bell peppers, celery, spring
onion, broccoli, mushrooms, fresh or dried herbs
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed and drained 1 cup
raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
Onions come in
white, yellow and red bulbs, as well as chives and leeks, and are a common flavorful addition to meals and side dishes, served both cooked and
raw.
Sauté in butter, using same skillet, a piece of finely chopped
white onion and a finely chopped
raw carrot.