If fat isn't an issue, compensate for the moisture loss that occurs when you replace eggs by using 3 tablespoons of egg protein plus one
tablespoon of vegetable oil for each egg.
Combine 3 tablespoons of egg white protein powder with 1
tablespoon of vegetable oil for each egg.
Also, I substituted two
tablespoons of vegetable oil for organic peanut butter.
Not exact matches
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water
Vegetable oil for deep - frying
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)
For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2
tablespoons of vegetable cooking
oil
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
for the lentils: a few
tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2 cups lukewarm water 2
tablespoons salt Pinch
of sugar 6 cups pre-cooked white cornmeal, or harina pan
Vegetable oil for pan fry
for pan frying
1/2 cup canola or other
vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Toss
vegetables in 2
tablespoons of grape seed
oil and cook
for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive
oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut
for decoration Salt
:) 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 cup dried white beans 2
tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
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
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut
oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook
for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer
for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer
for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
In the same pan as was used
for the
vegetables, over medium heat, melt 1
tablespoon of coconut
oil.
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
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh ginger
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2 cup + 1
tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3
tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar,
for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
2
tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4
tablespoons extra-virgin olive
oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups
vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges
for garnish)
2
tablespoons olive
oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican red chile powder,
for garnish
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
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño
for a less spicy version 2
tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice
of one lime 3 to 4
tablespoons curry powder 1 to 2
tablespoons Garam Masala Salt, to taste Pepper, to taste
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped
vegetables, such as carrots, potatoes, and cauliflower
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
The most popular marinade is made up
of equal quantities
of tomato ketchup and
vegetable oil (enough
of these two to cover all
of the meat), a finely chopped onion, crushed garlic (a little, just enough
for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough
for a spicy tang), and some sugar (not more than a
tablespoon).
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
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
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
tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons rice flour
for thickening (optional)
2
tablespoons vegetable or olive
oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves
for garnish
for the polenta: 6 cups
of stock (
vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2
tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper
for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch
of salt 2 large eggs 1 1/2
tablespoons vanilla extract 1
tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4
tablespoons unsalted butter, melted 1/4 cup
vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar,
for sprinkling
(I substituted this
for one serving
of strawberry yogurt, 2
tablespoons of vegetable oil, 1/3 cup
of evaporated milk, and a splash
of water)
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe
for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1
Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (
for the cooked noodles)
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 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3
Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3
Tablespoons Vegetable Oil Crushed Red Pepper,
For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
1) Cut the chicken breast into thin strips, marinade them with 2
tablespoons of soya sauce, and let it rest
for at least 15 minutes 2) Slice and cut your
vegetables 3) In a saucepan, heat up a little
oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more
oil, and start sautéing the leeks, and then add in the rest
of the
vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot
of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips
of fried egg, chicken, stir well and then serve.
* 2 cups brown basmati or jasmine rice * 3
Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3 cups
vegetable or chicken broth or stock * 1 teaspoon salt
3
Tablespoons olive
oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1
Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch
of chili powder or cayenne pepper, more to taste 1 Quart chicken or
vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro
for garnish
While the
vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1
tablespoon of olive
oil for about 5 minutes until it starts to soften.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1
tablespoon olive
oil 1
tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive
oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2
tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup
for rolling 2 ounces cream cheese, softened 6
tablespoons unsalted butter, melted 1/3 cup
vegetable oil 1 large egg 1
tablespoon whole milk 1 teaspoon lemon
oil (if you can't find lemon
oil, try using 1
tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon
oil.)
1 - 2
tablespoons Sriracha (depending on desired spiciness) 2 teaspoons honey Juice
of 1 lime 1
tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2
tablespoons chopped fresh cilantro, plus more
for serving 1 teaspoon kosher salt 1 pound extra large shrimp, peeled and deveined
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water
for the baking pan 2
tablespoons refined coconut
oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium
vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive
oil
To fry the burgers, heat the 3
tablespoons of vegetable oil in a medium to large frying pan and cook the burgers over a medium heat
for about 2 minutes on each side, or until golden brown all over.
1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot
of the greens remaining 4 to 6
tablespoons vegetable oil 1
tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame
oil Black pepper Soy sauce,
for serving
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1
tablespoon chopped fresh sage 1 dried arbol chile, or pinch
of red pepper flakes kosher or sea salt 2
tablespoons extra virgin olive
oil 2 cups roasted winter squash about 1/2 cup
vegetable or beef stock 2 - 4
tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese
for shaving 1
tablespoon pumpkin or extra virgin olive
oil
Ingredients 3 - 4
tablespoons extra virgin olive
oil a 4 - 5 cm piece
of leek, cleaned and cut into thin slices 3 - 4
tablespoons filtered water 20 g dried porcini mushrooms, to be soaked in filtered water
for about 10 minutes then drained and chopped 200 ml
vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
1
tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1
tablespoon lime juice Plain Greek yogurt and sliced almonds
for topping, if desired