1 1/2 cups Old - fashioned Oats 1 cup Flour 1/3 cup Brown Sugar 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Ground Cinnamon 8 ounces Greek Yogurt 2 Bananas, mashed 2 Egg Whites 2
tablespoons Vegetable Oil Zest of 1 orange
Not exact matches
1/2 cup toasted walnut pieces 3
tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2
tablespoons cornstarch 1 teaspoon very fine lemon
zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral
vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Add the 2
tablespoons of the
oil, 1 1/2 teaspoons of the orange
zest, and 1 teaspoon of the fennel seeds and toss to coat the
vegetables.
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola
oil 1 teaspoon grated lemon
zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste
Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
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
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.
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1
tablespoon orange
zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces)
vegetable oil or melted butter Glaze 2
tablespoons (1 ounce) orange juice 3
tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
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
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2
tablespoons, sifted) 2 eggs (separated) 1/2 cup water (room temperature) pinch salt 1/2 cup granulated sugar 1/2
tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (
zested) 2
tablespoons unsalted butter (melted) 1
tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum
vegetable or canola
oil (for frying) confectioners» sugar (for dusting)
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
Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder pinch of salt 1 1/8 cup sugar 3/8 cup
vegetable oil (1/4 cup + 2
Tablespoons) 3 eggs
Zest and juice of 1 ripe Pink Grapefruit
YaYa's Potatoes recipe from Buff Chickpea blog 2 pounds potatoes, peeled & cut into large chunks 2 onions, sliced 2
tablespoons olive
oil 1/3 cup
vegetable broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons,
zested & juiced Dried Parsley Sea salt & pepper Paprika powder
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
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)
The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml)
vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2
tablespoons lime
zest, from 2 large lemons 2
tablespoons poppy seeds
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.)
2
tablespoons extra-virgin olive
oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1
tablespoon chopped fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces
Zest of 1 organic lemon 1
tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
2 cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1
tablespoon olive
oil 1 teaspoon lemon juice +
zest 2 cups low - sodium
vegetable stock OR water + 1 teaspoon salt
Place the diced tomatoes, garlic cloves, brown sugar, lime
zest and juice, oregano, chipotle adobo sauce and 1
tablespoon vegetable oil in a blender or food processor.
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
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1
tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup
vegetable oil 1 lemon (
zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2
tablespoons powdered sugar
Ingredients Extra virgin olive
oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2
tablespoons sherry vinegar (page 141 of book)
Zest of 1 lemon, removed in thin strips with a
vegetable peeler, leaving the bitter pith2
tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
1 cup all - purpose flour 1 cup cornmeal 1
tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or
vegetable oil 3/4 cup soy milk 2
tablespoons soy yogurt 1 teaspoon vanilla extract Finely grated
zest of 1 lemon 1-1/4 cups blueberries
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.
4 cups
vegetable stock 5
tablespoons olive
oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon
zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
Ingredients: Cake 1 3/4 cups cake flour 1
tablespoon baking powder 1 teaspoon salt 1/2 cup sugar 1/2 cup
vegetable oil 6 egg yolks 3/4 cup water 1
tablespoon lemon
zest 6 egg whites 1/2 teaspoon cream of tartar 3/4 cup white sugar
2
tablespoons extra-virgin olive
oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1
tablespoon each lemon
zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup
vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2
tablespoons) 2 lemons (finely grated
zest, plus 3
tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1
tablespoon lemon juice 1
tablespoon granulated sugar 3
tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
2
tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups of water) 1
tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped
Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
3 large eggs, separated, room temperature 3/4 cup superfine sugar 1/4 cup
vegetable oil 1 teaspoon grated orange
zest 1 teaspoon grated lemon
zest 4
tablespoons fresh orange juice 2
tablespoons fresh lemon juice Pinch of cream of tartar Lemon Curd Filling Swiss Meringue
Aioli: 1/2 cup mayonnaise 1/2 cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2
tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange
zest Pinch of freshly ground black pepper 4
tablespoons vegetable oil for pan-frying
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1
tablespoon chopped fresh parsley 3
tablespoons Dijon mustard 1
tablespoon honey Lemon
zest Salt Black pepper
Vegetable oil Olive
oil 1 lemon, cut into wedges
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other
vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy
vegetables — spinach, kale, etc. 1 lemon —
zest and juice salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed
oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
3
tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated
zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola
oil 1 teaspoon grated lemon
zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste
Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
For the Loaf: 1 1/2 cups + 1
tablespoon all - purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole - milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon
zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup
vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed For the Lemon Syrup: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar For the Lemon Glaze: 1 cups confectioners» sugar, sifted 2 to 3
tablespoons fresh lemon juice
Israeli Couscous Ingredients: 1 1/2 cups Israeli couscous 3/4 cup water 1 cup
vegetable stock 2 teaspoons apple red wine vinegar 1
tablespoon mint, chopped 1 teaspoon blood orange
zest 2
tablespoons blood orange juice 2
tablespoon olive
oil 10 - 15 cherry tomatoes, sliced in half 1/3 cup crumbled feta