1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small cup of chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1
small cup of vegetable oil
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1
small clusters oyster mushroom (or a
small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or
small pieces 1/2 carrot, sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
for grilled summer
vegetables 1
small italian eggplant (about 2
cups when cut into big cubes) 1
small zucchini (about 2
cups when cut into big cubes) 1/2
small red onion (1/4
of a large red onion) 3/4
cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3
of a medium sized celeriac (if you use the
small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (
vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
:) Linguine with porcini and
vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2
small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced
small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
Ingredients: - Pomegranates (roughly six, depending on their size)- peel
of 1 lemon (I prefer meyers)- cinnamon stick - 3
cups vodka - 1 1/2
cups white sugar - 3/4
cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife -
vegetable peeler (or knife)- measuring
cups (liquid and dry)- metal strainer - cheescloth - saucepan -
small funnel - glass bottles or storage containers for the final product
1 tablespoon olive oil 1
small yellow onion,
small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small - diced
vegetable of choice (see headnote) 4
cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1 large yellow onion, chopped a splash
of olive oil a couple pinches
of salt 2/3
cup uncooked bulgur 1 14 - ounce can
of chickpeas, drained and rinsed 4 1/2
cups vegetable stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed into
small trees 2
cup kale or chard, destemmed and cut into thin ribbons
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
1
small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed
vegetables (I used Hanover brand) 3
Cups water 2 handfuls
of wide egg noodles (about 2
cups) more or less to your liking.
cans pinto beans 2 tbsp olive oil 1
small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2
small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or
vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
7
cups vegetable broth 1 1/2
cups whole wheat orzo (or other
small pasta i.e. pastina) 2
cups chard or spinach, chopped 1 14 - ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper flakes.
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A
small bunch
of fresh cilantro Peanut or
vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
1 acorn squash 1 - 2 tablespoons olive oil, divided 1
small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2
cups low sodium
vegetable stock salt and pepper 1/4 -1 / 2
cup or more cashew cream
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper
small, seeded and minced 5
cups low - sodium
vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
3 tablespoons
vegetable oil 4 onions, chopped 1
small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2
cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2
cups browned meat
of choice Fresh chopped cilantro for garnish
3 - 4
small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7
small tomatoes or 2
cups cherry tomatoes coconut oil or other
vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount
of fresh herbs — parsley, dill, basil, mint
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon
vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1
cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons
vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4
cup dry white wine 1/4
cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons
vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3
small partially ripe papayas, peeled, seeded, and cut into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon
vegetable oil 1/4
cup white wine juice
of 1/2
small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded cheese.
2 - 3 Heads
of Broccoli (3 if they are
small) 1 White Onion Finely Chopped 5 Cloves
of Garlic Minced Zest
of 1 Lemon Juice
of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1
cup (250 ml)
vegetable stock 1
cup (250 ml) quinoa cooking water Handful
of Fresh Parseley (chopped) Salt Pepper
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1
cup coarsely chopped pea sprouts / shoots - optional (use another seasonal
vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
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
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4
cup container
of vegetable broth — low sodium, organic 5 large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
1
small red onion, diced 1 tablespoon
of olive oil 2 roasted poblano pepper, sliced 2 cloves
of garlic, minced 15 oz jar
of salsa 2 tsp
of smoked paprika 1 tsp
of chipotle pepper 1.5
cups of green French lentils 2
cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions
2 tbsp
vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1
small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
1 tbsp extra virgin olive oil + more for garnish 1
small onion, diced (~ 1
cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5
cups) 4
cups vegetable broth pinch
of nutmeg Sea salt & black pepper, to taste
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
3
cups vegetable stock or water 2
cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice
of 1/2 to 1 lemon 1 tablespoon sherry vinegar
small handful
of basil, hand - torn salt and freshly ground black pepper, to taste
3 tablespoons butter 2
small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6
cups chicken or
vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
2 teaspoons olive oil 1
small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2
cups vegetable broth 1/2 teaspoon salt Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed and drained)
1
small onion, chopped 1 tablespoon olive oil 2 inches fresh ginger, grated 2
cups butternut squash, cubed 2
cups vegetable stock 1 14 - ounce can
of diced tomatoes 1/2
cup red lentils 1/2 teaspoon salt 1/2 teaspoon ground black pepper
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1
Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic
Vegetable Broth 1/3
Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3
small shallots, minced (about 3/4
cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4
cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
When you first start out, you'll want to start
small, adding as little as half a tablespoon
of fermented
vegetables to each meal, and gradually working your way up to about a quarter to half a
cup (2 to 4 oz)
of fermented
vegetables or other cultured food with one to three meals per day.
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2
small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken broth
small handful fresh basil 1/2
cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2
cup) 1
small yellow squash, diced (about 1/2
cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans
vegetable broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
12 ounces organic
vegetable broth 1/2
cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1
small white onion, sliced 1/2
cup fresh cilantro, chopped 1/4
cup fresh basil, chopped 1/4
cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1
cup cooked brown rice
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.
1/2
cup zucchini, cut into matchsticks 1/4
cup carrot, shredded 1/4
cup daikon, cut into matchsticks 1
small onion, thinly sliced 3 to 4 green onions, cut into 1 inch sticks 1/4
cup chickpea flour 1/4
cup rice flour 1/4
cup water 1 tsp sesame oil squirt
of sriracha 1 tbsp
vegetable oil salt
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1
cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty
small) * 1/2
cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3
cups water (or use chicken or
vegetable stock) * 1/4
cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2
cups minced parsley * pinch or two
of smoked paprika
can crushed tomatoes 1 can or bottle
of beer 1
cup water or
vegetable broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice
of 1 lime 1 can black beans, rinsed and drained 1
cup cilantro, chopped 1
small (or 1/2 large) red onion, diced 1
small green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
2 Tablespoons olive oil 1
cup finely chopped onion 1/2
cup finely chopped carrot 1/2
cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1
cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or
vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in
small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground black pepper)
Ingredients: Whole butternut squash, peeled and cut up into
smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind
of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4
cups chicken broth or
vegetable broth Olive oil to taste