Rub
a tablespoon of oil into the leaves and spread out leaves on a teflex sheet and then place in dehydrator.
DRIZZLE about
a tablespoon of the oil into the Instant Pot.
Drizzle 1/2
tablespoon of oil into each pan and pan fry 2 eggs in each pan.
Pour another 1
tablespoon of the oil into the pan and fry the tofu cubes, occasionally flipping them gently, until the edges are golden.
Pour the remaining
tablespoon of oil into the pot, add the garlic and peppercorns, and stir - fry for 30 seconds.
Pour the remaining
tablespoon of oil into a saute pan or large skillet and add the remaining tablespoon of butter.
While the potato mixture simmers, place remaining
tablespoon of oil into a small saucepan and place over medium - low heat.
Pour the remaining
tablespoon of oil into the large skillet and bring it over medium - high heat.
Pour another 2
tablespoons of oil into the pan, and continue cooking the rest of the fritters.
Pour 2
tablespoons of oil into a medium - size skillet and heat itover medium - high heat.
Pour 2
tablespoons of oil into the pan and, using tongs, place the tomatoes cut - side down into the hot oil.
Pour the remaining 2
tablespoons of oil into the wok over high heat.
Pour all but 3
tablespoons of the oil into a heatproof container (and save for a later use).
Pour about 1 - 2
tablespoons of oil into each and then place them back in the oven for 3 - 5 minutes.
I first put in 3
tablespoons of oil into the Tablespoon to Gram Converter field which yielded 40 grams of oil to add, giving me 54 grams of total fat, which yielded a ketogenic ratio of 1.60 — still too low.
Place 2
tablespoons of oil into an egg cup and warm it ether in the microwave, or by standing the egg cup in a cup or basin of hot water.
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper
into really small pieces and simmer them down to a sauce in a saucepan with a little olive
oil, 3
tablespoons of tomato puree, salt, dried herbs and a squeeze
of lime.
When hot, drop a
tablespoon of batter
into the
oil and press down gently on the cake.
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor
into tiny pieces 1/3 cup chia or flax seeds pinch
of salt 1 cup boiling purified water 2
tablespoons olive
oil
A few hours before you make this dish cut the fennel
into thin strips, place these in a bowl with the juice
of 1 squeezed lemon, salt and two
tablespoons of olive
oil.
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive
oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Then chop the cauliflower
into bite sized pieces and place them in a baking tray with one
tablespoon each
of coconut
oil and tamari, as well as a sprinkling
of salt and paprika.
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
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
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive
oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
2
tablespoons ghee or coconut
oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1
tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
Ingredients 1 small head cauliflower, cut
into florets 1
tablespoon oil 1 clove
of garlic, minced (optional) 1/2 teaspoon salt...
I measured out 1/4 cup olive
oil, 1/4 cup balsamic vinegar, 4 - 5 sprigs
of Rosemary (de-sprigged, using only the leaves), 1
tablespoon salt, and threw it all
into a blender.
My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most
of the butter
into the microwave while melting it (oops, won't try that technique again), so I added a bit
of oil to make up for the lost butter, and I used a bit
of pumpkin pie spice and a
tablespoon of Amaretto instead
of the recipe spices and bourbon.
Dip each dough ball
into a bowl that has a few
tablespoons of oil in it, rolling the dough in the
oil, and then put each ball
into a separate bag.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped
into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2
tablespoons olive
oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
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
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu
into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted coconut
oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Whisk 1
tablespoon of olive
oil into the reserved pasta cooking water to blend well.
Swirl 1 1/2
tablespoons of olive
oil into the pan, coating the bottom, then pour the socca batter
into the pan, swirling until the batter reaches the edges
of the pan.
Ingredients: 1 medium onion, sliced thin 1 large zucchini, sliced
into thin discs 5 small - medium potatoes, sliced
into thin discs 2
Tablespoons of olive
oil Sprinkle
of garlic powder Salt to taste Vegan Parmesan, as much as you like!
1 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3
tablespoons olive
oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
Drizzle another
tablespoon or two
of oil into the pan, add the patties and cook for 10 minutes or until cooked through, turning once.
Then, I poured two
tablespoons of vegetable
oil into the water mixture, and put the whole wheat flour and salt I'd measured out
into the bread pan.
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4
tablespoons extra virgin olive
oil, and some more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
You'll Need — 1
tablespoon olive
oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2
tablespoons grated Parmesan cheese
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive
oil 2 zucchini, cleaned and cut
into cubes whole sea salt, just enough to taste 100 ml filtered water a handful
of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful
of shelled pine nuts dried mint leaves, to taste
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive
oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan butter 1
tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Ingredients: 1
tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
In the same skillet, heat the remaining
tablespoon of olive
oil and add the chorizo sausage and cook over medium heat, breaking
into small pieces until cooked through.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3
tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.