Cut liver up into
roughly tablespoon size pieces, discarding tough sinews and veins.
Not exact matches
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (
roughly the same
size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 piece whole wheat bread 1
tablespoon vegan butter 1 medium
sized onion (about 2 cups), chopped 1
tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3
tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach,
roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
Ingredients: 2 medium -
sized cucumbers, partly peeled and
roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1
tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or several ice cubes.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite
sized chunks 1 butternut, peeled, seeded and chopped into bite
sized chunks 3 large carrots, peeled and chopped into bite
sized chunks Thumb
size piece of fresh ginger, peeled and sliced into matchsticks 2
tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander,
roughly chopped A cupful of roasted almonds,
roughly chopped
1 small can plain tomato sauce 1/2 small onion 1 clove garlic,
roughly chopped 30 medium
sized green olives, pitted 3
tablespoons goat cheese, at room temperature 1 egg, lightly beaten 1/2 cup flour 1/2 cup Italian bread crumbs 3/4 cup olive oil salt to taste
Place
roughly 2 -
tablespoon -
sized scoops on the baking sheet, 1 or 2 inches apart.
Moisten your hands with water, then form
roughly 2 -
tablespoon -
sized balls with the lentil mixture.
1 bunch kale — stems removed, leaves chopped into bite
size pieces 1/2 medium kabocha squash or other winter squash —
roughly chopped, skin removed 1
tablespoon coconut oil 1 large onion — finely chopped 1
tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2
tablespoon finely chopped parsley
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the
size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro,
roughly chopped 1/3 cup toasted slivered almonds 3
tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
1 small head of Cauliflower, cut into bite
size florets 2
tablespoons gluten free tamari, divided 1
tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves
roughly chopped 1 pear, thinly sliced 1 cup cooked black rice