Add the orange zest and juice, coconut sugar,
sea salt and black pepper as well.
Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason
as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled
and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon
SEA SALT or to taste
BLACK PEPPER to taste
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work
as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled
sea salt and freshly ground
black pepper, to taste
A sprinkling of
sea salt (none other will do)
and cracked
black pepper (again none other will do) is a MUST
as it helps brings out the slight charness (yes I am aware that is not a real word!)
Add
sea salt and freshly ground
black pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic
and plenty of fresh herbs, such
as dil, parsley, cilantro, mint, basil — whatever you prefer.
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such
as parsley, dill,
and thyme for garnish - optional
Serves 2 - 3 or more
as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine
sea salt and freshly ground
black pepper extra virgin olive oil
Kale
and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine
sea salt freshly ground
black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such
as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans
Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such
as Virginia Brand 1 large navel orange, finely grated zest
and juice 1 tablespoon coarse / Country Dijon mustard To season: kosher or
sea salt and ground
black pepper
Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste
as you go
and add more if needed) 1 teaspoon mayo
Sea salt (to taste)
Black pepper (to taste)
1/2 cup dried lentils, rinsed (I used small
black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp
sea salt + freshly ground
black pepper, or to taste 2 tbsp water, or
as needed 1 tbsp coconut oil 3 cups chopped leek, white
and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell
pepper (2 red
peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed
and roughly chopped
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such
as brisket or chuck are great
as well), trimmed
and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red
pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell
peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole
black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine
sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin
and bone) 2 uncooked sausages (such
as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon
sea salt (approx) 1/2 teaspoon
black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell
pepper, seeded
and chopped 10 - 12
black or kalmata olives, pitted
and cut into quarters
1 lb medium - size yellow potatoes, such
as Yukon Gold, peeled
and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine
sea salt Freshly ground
black pepper
Octopus 2 cups full - bodied red wine, such
as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground
black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
1 cup lentils (I used puy, but green or
black would work just
as well) 1 teaspoon
black mustard seeds 1/2 teaspoon
black peppercorns 1 teaspoon
sea salt pinch of cayenne
pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded
and minced
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
1 large round eggplant, sliced into 1/2 - inch rounds
Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground
black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil,
and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can
black beans, drained
and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice),
as needed 1/2 to 3/4 teaspoon fine
sea salt, to taste Freshly ground
black pepper, to taste
This recipe for Paleo Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic,
sea salt and black pepper and is sweet
and savory
and perfect
as a Thanksgiving side!
Chicken Liver Pâté 1/4 c. butter 2 tablespoons bacon fat (optional, otherwise use extra butter) 1 large onion, finely sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2 pound chicken livers, rinsed
and patted dry 1 sprig rosemary, finely minced 1 sprig fresh thyme, finely minced 1 sprig fresh oregano, finely minced 1 teaspoon
sea salt 1 teaspoon
black pepper extra butter
as needed
1 9x9x2
salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile
pepper, such
as bird chile, habanero, cayenne or Scotch bonnet, stem
and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught
sea scallops (about 16) 1/2 teaspoon freshly ground
black pepper
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more
as needed 1 tablespoon nutritional yeast flakes 2 teaspoons
sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained
and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground
black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
Taste
and season
as needed with the
sea salt and freshly ground
black pepper.