Not exact matches
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic coconut
flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1
small pinch
of saltghee or coconut oil (for frying)
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the
smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams)
flour
- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread
flour - 36 grams or 6
teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3
of the store bought
small herb packages)
1 pound kale, washed, stemmed, and cut into
small pieces 2 tablespoons butter 2 tablespoons
flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
1) 330g
of pizza bread
flour (the kind that already come with yeast in it) 2) 320 ml
of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of sugar 5) 20g
of melted butter 6) 1
small onion 7) 1 clove
of garlic
In a
small bowl, combine 4 1/2
teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose
flour, 2 tablespoons
of brown sugar, 3/4
teaspoon of cinnamon, a pinch
of salt and 1/3 cup
of finely chopped pecans or walnuts.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into
small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4
teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose
flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat
flour 3/4 cup (105g) all purpose
flour 1/2 cup (70g) whole wheat
flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1
teaspoon baking powder 1
teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1 cup all - purpose
flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1
small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1
small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2
teaspoon cayenne pepper 1
teaspoon dried thyme 1 - 2
teaspoons fine sea salt 1/2 — 1
teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea
flour for coating
Ingredients (serve 2) 2
small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into
small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea
flour (or gram
flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose
flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below 1
teaspoon ground cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1
teaspoon salt 1/2
teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1
small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces
of pita bread, cut in half, optional
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)
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1
teaspoon Mexican oregan 1
teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or
flour tortillas 1
small cabbage, chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly, then slice
1/3 cup
of milk, 1
small egg, half a
teaspoon of yeast, 1/2
teaspoon of salt, 3 heaping
teaspoons of oat bran and enough
flour to make a dry dough.
1
teaspoon garlic powder Juice
of half a lime 2 tablespoons chopped cilantro Half a lime cut into wedges 6 - 8
small sized corn or
flour tortillas
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose
flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a
small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in
small saucepan over medium heat until sugar dissolves.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose
flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown sugar 1
Teaspoon of cinnamon In a
small sauce pot heat stick
of butter on medium heat until melted and browned.
1) 3/4 cup (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup
of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup
of all - purpose
flour 8) 2/3 cup (about 110g)
of chocolate, chopped into
small pieces (you can also use chocolate chips)
1 cup
of all purpose
flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or d
flour (I use King Arthur
Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or d
Flour) 2 tablespoons
of smoked paprika 1/2
teaspoon of salt Ground pepper 2
teaspoons of olive oil 2 - 3 lbs
of chuck or stew meat cubed 1 large onion, diced 1
small can
of tomato paste 1 cup red wine 2 cups
of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
150 g semi-whole wheat
flour 50 g chestnut
flour 50 g whole rice
flour 50 g cornstarch half a
teaspoon powdered cinnamon a pinch
of whole sea salt 2
teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3
small apples (I used Fuji), peeled and pureed using a food processor
Meatball ingredients: 2
teaspoons olive oil 1 medium eggplant,
small dice (about 3 cups - worth
of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal /
flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2
teaspoons lemon zest big squeeze
of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
1) 1 1/2 cups
of almond
flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca
flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into
small pieces (for topping) 12) Honey (for topping)
2 1/4 cup all purpose
flour 1/3 cup sugar 1 tablespoon baking powder Zest
of one
small orange (+ zest
of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1
teaspoon kosher salt
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1
small lime 1/4
teaspoon of salt dry ingredients for the pancakes: 1 cup
of buckwheat
flour 1 cup
of oat
flour 1/4
teaspoon of salt 2
teaspoons of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1
teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
1 3/4 cup
flour 4
teaspoons baking powder 1/4 cup white sugar Zest
of 1 orange Pinch
of salt 5 tablespoons cold unsalted butter, cut into
small chunks 1/2 cup freshly squeezed orange juice 1/4 cup sour cream 1 egg 1 tablespoon milk
2) Sift the
flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a
small ball by rolling it between your palms 5) Place the balls
of batter on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
2 cups all - purpose
flour 1/4
teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into
small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A
small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
1) 1 1/2 cups
of tapioca
flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2
small eggs (or 1 large egg)
1) 2 cups
of hazelnut meal 2) 4 tablespoons tapioca
flour (or arrowroot powder) 3) 1
teaspoon baking powder 4) 1/2
teaspoon of salt 5) 1/4 cup
of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup
of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two
small eggs), room temperature 8) 1 tablespoon
of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1
small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2
teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat
flour 1 medium head
of cauliflower 1 tablespoon butter
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1
small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2
teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch
flour tortillas or wraps
of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
3 cups
of white
flour 1 sachet
of dried yeast 1
teaspoon of sugar 1/3 cup
of melted coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped into
small pieces 1/2
teaspoon of cinnamon A pinch
of sea salt
What You'll Need: 2 cups
of unbleached, all purpose
flour 1 tablespoon of baking powder 1 teaspoon of sea salt 1 tablespoon of sugar 1 stick of butter, softened Buttermilk 1 pastry cutter or fork Flour for the counter and cutter 1 biscuit cutter or small
flour 1 tablespoon
of baking powder 1
teaspoon of sea salt 1 tablespoon
of sugar 1 stick
of butter, softened Buttermilk 1 pastry cutter or fork
Flour for the counter and cutter 1 biscuit cutter or small
Flour for the counter and cutter 1 biscuit cutter or
small glass
1 1/4 cups
of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1 cup
of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce (I used peach apple) 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 1 cups
of shredded carrots (I used organic) 1
small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice
flour 1 cup low sodium chicken stock 2
teaspoons Worcestershire 2
teaspoons thyme (leaves only, chopped) 1
teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
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
3/4 cup whole wheat pastry
flour 3/4 cup white whole wheat
flour 3/4 cup oat
flour 1 tablespoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1
teaspoon cider vinegar 1/2
teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one
small orange 1/2 cup dried blueberries
Vanilla Cake: 1 cup Coconut
Flour 1
teaspoon Sea Salt 1
teaspoon Baking Soda 10 Organic Eggs 1 cup Melted Organic Butter 1 1/2 cups Honey or Agave 4
teaspoons Pure Vanilla Extract Zest
of 1
small Orange
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose
flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into
small pieces 1/2 red bell pepper, chopped into
small pieces 1 stalk celery, chopped into
small pieces 1 clove garlic, minced 1/4
teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into
small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into
small pieces 1/2 cup frozen or fresh okra, cut into
small pieces 1 tablespoon Italian parsley, chopped
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1
small sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a mix
of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons
flour 1 tablespoon tomato paste 2
teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
2 celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch pieces 2 medium potatoes, peeled and cut into
small pieces 2 tomatoes, diced 2 tablespoon
of all - purpose
flour 2 tablespoon
of oil 2 bay leaves 3 cloves garlic, minced 6 cups
of water 1/2
teaspoon pepper salt
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
Ingredients For the mini loaves 150 g semi-whole wheat
flour 50 g chestnut
flour 50 g whole rice
flour 50 g cornstarch half a
teaspoon powdered cinnamon a pinch
of whole sea salt 2
teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3
small -LSB-...]
Crumb topping 2 tablespoons refined coconut oil 4
teaspoons almond milk 3 tablespoons cane sugar 2 tablespoons sucanat
Small pinch
of fine sea salt 1/2 cup unbleached
flour 1/4 cup raw almonds, coarsely chopped
In a
small dish, combine one tablespoon
of the sugar with the
teaspoon of flour and stir.
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2
teaspoons ground cumin 2
small cloves
of garlic, chopped 1 1/2
teaspoons ground coriander 2 big handfuls
of fresh cilantro / coriander, chopped Juice
of half a lemon a scant cup (120g) gram / chickpea
flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons
flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced
small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2
teaspoons fresh chopped thyme leaves 1
teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2
teaspoons lemon juice